Sustainable Edible Insect Production

Entomophagy has long been recognised as an underutilised strategy to address food security issues. Eating insects is one part of the food culture in over 50 different countries around the world due to their high protein content and unique flavours. The consumption of edible insects not only contributes protein and other valuable nutrients to the human diet but may also provide health benefits through various insect-derived peptides and bioactive compounds. Since the 21st century, research on functional insect ingredients has been carried out in several countries and the number of publications on insects and health is increasing year by year. The sustainable production of edible insects could make a significant contribution to improving food security. Under the strong advocacy of FAO, the nutritional value of edible insect resources has been explored in depth in recent years. A wide variety of insect species and consumable stages and preferences are presented in this Special Issue. This Special Issue will provide a synthesis of the literature on the nutritional value of edible insects to improve food security while promoting food sovereignty and integrating social acceptability.Despite being culturally accepted in many countries and rich in protein, bioactive peptides, and micronutrients, edible insects remain a fringe food in most regions, limiting their potential to combat escalating protein gaps and micronutrient deficiencies. By integrating nutritional science, sustainability metrics, and social-science insights, the collection will deliver a roadmap that regulators, SME, and development agencies can use to scale safe, culturally acceptable insect value chains that simultaneously improve food security, nutrition, and livelihoods. We invite original research, systematic reviews, case studies, and short communications that advance edible insects as safe, nutritious, and socially acceptable foods. Priority themes: 1) Nutrient profiling and bioactive-peptide characterisation of under-utilised species across rearing substrates and processing methods; 2) Life-cycle and techno-economic assessments quantifying environmental and livelihood benefits versus conventional livestock; 3) Food-safety data on microbiological hazards, allergens, and anti-nutrients with mitigation strategies; 4) Clinical or mechanistic studies on the health impacts of insect foods; 5) Consumer-science papers exploring drivers of acceptance among children, women, and urban markets; 6) Policy analyses on standards, labeling, and trade barriers affecting insect value chains. Method papers on scalable rearing, post-harvest processing, and functional ingredient development are also welcome. Contributions should explicitly link results to food-security, sovereignty, or sustainability outcomes. Topic editors: Yu Gao, Meng-Lei Xu Source: https://www.frontiersin.org/research-topics/76291/sustainable-edible-insect-production