Including edible insects in our diets is a step forward we are doing through curiosity, tastings and the first contact with the products, the discovery of new surprising tastes, through the creativity of chefs and producers.
We are also doing this step through an improved scientific awareness about their nutritional properties, the reduced environmental impact when we rear them, about their safety as food.
A key document to be informed is the one published by the FAO in 2013, which you certainly heard about.
If you have not already, find time to read at least the introduction and the authors' preface, it's worth it.
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As the global demand for sustainable protein sources grows, edible insects offer an eco-friendly alternative to traditional meat. This article explores innovative methods for extracting protein from insects and examines their potential role in future food production.
