Edible Insects in Sustainable Food Systems (eBook)

Dr. Afton Halloran completed her PhD on cricket farming in Thailand and Kenya in August 2017 under the GREEiNSECT research project at the University of Copenhagen. She formally worked for the Insects as Food and Feed Programme at the Food and Agriculture Organization of the United Nations, where she co-authored Edible insects: future prospects for food and feed security. Roberto Flore is the Head of Research and Development at the Nordic Food Lab, University of Copenhagen. Roberto is one of the authors of On eating insects: essays, stories and recipes, a Phaidon Press publication. He is also one of the protaganists in the 2016 documentary BUGS. Paul Vantomme is a retired Senior Forestry Officer at the Food and Agriculture Organization of the United Nations (FAO). Paul is responsible for initaiting the Insects for Food and Feed Programme at the FAO. He is also a co-author on the publication, Edible insects: future prospects for food and feed security.  Dr. Nanna Roos is an Associate Professor in Human Nutrition at the Department of Nutrition, Exercise and Sports, University of Copenhagen. She has extensive experience in research and research capacity in the linkages between human nutrition and insects. She is the principal investigator of the GREEiNSECT research project.

Foreword – the contribution of edible insects to sustainable food systems Basic principles of entomology and population dynamics Edible insects and culture Role of edible insects in Asian cultures Cultural significance of edible insects in Latin America The contribution of farmed crickets and to rural livelihoods in Asia and Africa The Importance of Insects in Australian Aboriginal Society Edible insects in African cultures Edible insects in North American culture Nutrition and Health Insects and human nutrition Edible insects and food safety concerns The role of Insects in diets and nutrition in East Africa Insect consumption in Laos Gastronomy Gastonomic outlook for insects Insects in African Gastronomy Should using insects be considered avant-garde? Escamoles in Mexican Gastronomy Foraging and ants in Danish gastronomy Insects as Animal Feed Introduction  Insect species in aquaculture and poultry feed in Africa: potentials and constraints Insects in aquaculture feeds in Norway Commercializing insect transformation of organic wastes to benefit farmers in Europe Use of municipal waste as a medium for BSF in Canada Production of mealworms for conversion of waste to animal feed Insects as a novel source of animal feed in Europe Consumer preferences and acceptability Acceptance of edible insects in Europe Willingness to pay for edible insects in Kenya Culture and impact on preferences Determinants of willingness to eat insects in the USA and India Acceptance of insects as animal feed and its determinants among farmers Environmental impacts and conservation Factors influencing the environmental sustainability of farmed insect species LCA of insects in aquaculture feeds LCA of insects as animal feed Conservation of edible insect species in Southern Africa  Future challenges for insect farming Possible diseases in farmed insects Ethical considerations for farmed insect species  Legislation and policy on the use of insects as food and feed Global status and way forward The edible insect sector in Europe Good Agricultural Practices (GAP) in Thailand Insects in policy and legislation in East Africa Governing insects as food and feed in North America Conclusion