Edible Insects as an Alternative Source of Food and Nutritional Security: A Review

The future of the global food system is increasingly uncertain due to rapid population growth, climate change and the rising demand for nutritious food. Conventional farming practices place significant pressure on natural resources and ecosystem services, highlighting the need for sustainable alternatives. In this context, edible insects offer a promising solution because of their low environmental impact, efficient feed conversion, rapid reproduction and high nutritional value. Insects are the most diverse group of arthropods, with over one million identified species, many of which are traditionally consumed by humans in a practice known as entomophagy. Edible insects such as beetles, caterpillars, bees, ants, grasshoppers, termites and cockroaches are commonly consumed in countries including China, India, Mexico, several African nations and parts of Europe. In India, entomophagy is particularly prevalent in the northeastern states, where indigenous communities regularly consume termites, honey bees, grasshoppers, aquatic insects, stink bugs and silkworms. Insects are prepared using traditional methods such as frying, boiling and smoking, as well as modern processing techniques like drying and high-pressure processing. Compared to conventional livestock, farming insect requires less land, water and energy, making it a sustainable option that can support rural livelihoods and enhance food security.