Who's the pest? Imagining human–insect futures beyond antagonism [PDF]
, 2013 Joining the effort to reimagine our relationships with insects, the Wellcome Collection's ‘Who's the Pest?’ programme attempts to challenge the stigma of insects as ill-disposed ‘bugs’.
Last, Angela
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Current Research in Food Science, 2023 Novel foods include foods which are expected to be major sources of protein, such as cultured meat and insects. They can reduce environmental impacts due to production.
Hikaru Matsuoka +3 more
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Diversity of edible insects in a Natural World Heritage Site of India: entomophagy attitudes and implications for food security in the region [PDF]
PeerJ, 2020 Insects not only play a significant role in the ecological process of nature but since pre-historic times have also formed a part of the human diet. With a still growing population and skewed demographic structures across most societies of the world ...
Arup Kumar Hazarika +4 more
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Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives [PDF]
International Journal of Environmental Research and Public Health, 2020 Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries.
Agnieszka Orkusz +4 more
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Taxonomic Features and Comparison of the Gut Microbiome from Two Edible Fungus-Farming Termites (Macrotermes falciger, M. natalensis) Harvested in the Vhembe District of Limpopo, South Africa [PDF]
, 2019 Background Termites are an important food resource for many human populations around the world, and are a good supply of nutrients. The fungus-farming ‘higher’ termite members of Macrotermitinae are also consumed by modern great apes and are implicated ...
Duncan, Frances D. +6 more
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Insects' contribution to the bioeconomy and the reduction of food waste
Heliyon, 2020 The growing global population and awareness of the unsustainability of livestock production have led consumers, companies, organizations, and governments to consider entomophagy (eating insects) as a more sustainable option.
Eili Skrivervik
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Edible insects – defining knowledge gaps in biological and ethical considerations of entomophagy [PDF]
, 2018 While seeking novel food sources to feed the increasing population of the globe, several alternatives have been discussed, including algae, fungi or in vitro meat.
Binder, Regina +4 more
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Journal of Ethnic Foods, 2022 Insects are important bioresources as they supply numerous tangible and intangible benefits to humans. Day-to-day livings of many communities in the world are associated with insects as food, medicine, social beliefs, livelihood and other aspects.
W. D. Devi +4 more
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Edible Insects as New Food Frontier in the Hospitality Industry
Frontiers in Sustainable Food Systems, 2021 Entomophagy has led to the recognition of insects as playing a major role in improving global environmental health, food, and nutritional security. The processing methods have shown to greatly affect its acceptance and consumption.
Irene A. Ayieko +3 more
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Entomofagy – A Viable Solution for Supporting Food Security [PDF]
Amfiteatru Economic, 2019 Entomophagy or the practice of eating insects has been known and practiced for millennia by people around the world, and being taken into account in countries where insect consumption is considered to be exotic behavior or the evolution of society ...
Violeta Elena Simion +5 more
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