"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."
For these reasons government agencies and businesses have begun to investigate unconventional sources of protein that maximise the efficiency of inputs such as energy and minimise the trade-offs between the production of animal feed, biofuels and crops for human consumption.
Can bugs be the answer to our growing food supply and environmental problems? In her book, Edible, Daniella Martin makes a compelling case for the need to ease the western world into the idea of consuming insects as an alternative to meat.
When you’re hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.
Yum! An Icelandic company is developing nutritious energy bars based on bug flour (ground crickets). The bars are supposedly protein and energy dense, as well as environmentally friendly. The creators say there's no reason to be concerned about the main ingredient. Insect flour is said to have a mild and nutty taste. In addition, the energy bars contain things like almonds, coconut and cocoa. And then you can't really taste the crickets very much. Want one? BBC: Icelandic business plans energy bar made of insects
A Bangalore museum dedicated to creepy-crawly superstars, ... Or that a termite queen has more nutritional protein per pound than chicken or beef. There’s even a list enumerating the economic value (in dollars, most over a billion) of various insects. It might be just a tiny room, filled with tiny creatures, but it goes a long way in proving that fear of insects is unfounded, and that bigger isn’t always better. (nbaii.res.in;call in advance.)
Mettez vos préjugés de côté. Les insectes sont comme le tofu : ils sont bourrés de protéines et goûtent, en principe, l’assaisonnement auquel on les a mélangés. C’est une des promesses faites par l’industrie naissante de l’entomophagie, qui vient d’organiser une étonnante dégustation à l’Insectarium de Montréal. « Manger un grillon, c’est comme manger une crevette » - Anne Charpentier, directrice de l’Insectarium de Montréal.