Edible insects: the ecology and history behind the disgust

Abstract

In the face of population growth and resulting resource depletion, entomophagy has been proposed as a sustainable solution to address the growing demand for proteins and other nutrients, while reducing pressure on natural resources and mitigating the environmental impacts associated with traditional animal husbandry. Although the numerous benefits that could derive from the use of insects as a food source are now clear, there is still a lot of resistance towards this practice, mainly due to a strong repulsion at the idea of eating them: we are all the product of our culture, but knowing the reason for our reticence is a great first help in overcoming them.