"Welcome to the new Global Stakeholder Directory (version 1.0) on Edible Insects!
This directory lets stakeholders present their current and past work on insects as feed and food. It also enables users to identify synergies on cross cutting topics such as: nutrition, livestock management, legislation, labelling and investment while facilitating networking at regional/national levels.
Stakeholders are invited to join the directory and share contact details, social media channels, and website links which link directly to your publications.
If you would like to be part of this dynamic directory please write to Christopher.Muenke@fao.org. You will then be contacted by FAO in due time with further instructions on how to proceed. Users can choose what information is published online OR if you would like to keep your information private, it will be made available only to the FAO Edible Insect Programme.
The Edible insect programme would like to acknowledge the work done by Ms. Rena Chen, who developed the “International Entomophagist Contact Directory” and whose data was incorporated in this directory. We also acknowledge the work by Wageningen University in incorporating their previous database."
Bugs have been a dietary staple of many cultures for centuries. Yet Westerners have been slow to stomach the creepy crawlers. That may be changing. CNN's Rachel Crane heads to New York's The Black Ant to taste the latest restaurant trend.
Please help us! We are currently in the process of forming our LLC to start-up an entomophagy company. We are college students from Aurora, IL trying to make an impact not only as a small business but also for the advancement of conserving our resources. Entomophagy is the process of...
If you buy the food-and-beverage industry hype, 2015 will be the year we all try eating insects. On a planet running out of resources, little creepy crawlies are being lauded as an environmentally friendly and inexpensive source of protein.
As someone who's eaten insects -- red-ant stir-fry in Cambodia, cricket molé tacos in Washington, D.C. -- I can attest to the fact they can be tasty.
But anyone who believes we're all about to put down our burgers for giant water bugs or mac-and-cheese bowls for mealworm Happy Meals is suffering from a serious delusion.
Mattioli 1885 A tavola con gli insetti [978-88-6261-440-5] - Dall’America Latina all’Asia, dall’Africa all’Oceania, nel mondo esistono oltre 1900 specie di insetti commestibili: cavallette, grilli, larve di coleottero, formiche, scarabei e falene fanno parte della dieta di quasi due miliardi di persone. In Italia e in altri Paesi occidentali, invece, la sola idea di consumare insetti, considerati da sempre
Approaching the house, I could hear them before they came into sight. At first, a low hum, but gradually, with every footstep, the sound grew into a rhythmic, high-pitched chirp.
Placing my hands together in a wai, I greeted the farmer. He turned and made his way to the back of the house. A series of low, concrete pens sat under a tin roof. I peered over the edge and greeted my million research subjects: an orchestra of crickets.
By 2050, the world population will be around 9 billion. The question remains, “how are we going to feed everybody”? This insect protein workshop aims to diversify our daily diets to become more practical, sustainable and environmentally friendly. By attending this workshop, participants will learn the benefits of incorporating insects into their favourite dishes and how by doing so it can change their lifestyle in a healthy manner. Come join this unique experience offered for the first time at H
"When buying groceries most people buy basically the same things. But what if bugs were on your list instead of chicken or beef?
The Better Understanding of Global Sustainability, or BUGS, community at Sam Houston State University wants people to start making bugs their protein of choice. Replacing red meat and chicken with insects is one of the ways BUGS advocates for people to be more self-sustaining.
The organization plans to talk about entomophagy, the eating of bugs, along with other ways to live a more “green” lifestyle on campus tonight.
“Entomophagy is a significant way to add protein to your diet,” Faith Byrd said, President of BUGS. “It is cheaper and greener to raise one pound of mealworms or crickets for use in food items than it is to raise or produce one pound of red meat or chicken. Most importantly....."
If you're like most Westerners, this might be the only circumstance under which you could imagine voluntarily eating a bug -- stranded in dire straits, desperate for any source of nutrition you can get your hands on, doing any disgusting thing you have to in the name of survival. But elsewhere in the world, entomophagy -- the practice of eating insects -- is a part of everyday life. It's not just food-insecure communities either: the Food and Agriculture Organisation of the United Nations (FAO) estimates that roughly 2.5 billion people worldwide -- over a quarter of the population -- consume insects as a regular part of their diet. In regions of Asia, Africa, and South America, these critters range from standard street fare to sought-after delicacies. According to Julieta Ramos-Elorduy, author of the book Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects, in Mexico City, “[a] pound of ants costs ten times more than a pound of meat, and the white agave worm fourteen times more. Grasshoppers, the red agave worm, and water boatman eggs all cost twice the price of beef.”
Edible insects might already be in your grocery store in protein bar form, or a neighborhood baker might already be making pastries with bug flour. Here are six companies currently making insect-based foods.