There are over 2,000 species of edible insect on the planet, and while only a small number of these are eaten widely, eating insects is a regular part of many diets across the world. Edible insects represent a more sustainable food source for consumers, than meat-based proteins, as they fulfil many nutritional demands while having a lower environmental impact, requiring fewer resources than the majority of meat-based products from livestock. This chapter explores the potential benefits of edible insects from nutritional and environmental perspectives. This leads into a discussion of the potential for edible insects as an alternative protein source, as well as the challenges that the industry faces in terms of regulatory barriers. This is connected to a discussion of the role of consumers and how their hesitance may provide a barrier to widespread growth of the industry, even if it is a more ethical food choice.
|Title of host publication||Research Handbook on Ethical Consumption: Contemporary Research in Responsible and Sustainable Consumer Behaviour|
|Editors||Marylyn Carrigan, Victoria Wells , Karolos Papadas|
|Publisher||Edward Elgar Publishing Ltd.|
|Publication status||Print publication - 11 May 2023|