As the global population continues to grow and resources become increasingly scarce, scientists and nutritionists are searching for alternative protein sources. A promising option is insects, which offer a range of health and ecological benefits compared to traditional animal proteins such as meat and fish. Eating insects might initially sound a bit like a reality TV challenge to you, but it has already gained a foothold in Europe, as countries like Germany allow the use of certain insect species as food. Below, you'll learn why experts believe insects could be the protein source of the future.
The potential of insects as a sustainable protein source
Insects have long been a staple food in many parts of the world, such as Asia, Africa, and Latin America, but they are increasingly touted as a sustainable protein source for the future. For about two billion people, insects are part of their daily diet – which is quite a few. With their high content of essential nutrients and their low environmental impact, insects offer numerous advantages over traditional animal proteins like beef or chicken. In Germany, certain insect species are now allowed to be used in foods.
Which insects are allowed to be consumed in Germany?
In the EU, four insect species have been officially approved as food so far (as of April 2023):
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Mealworm beetle (Tenebrio molitor), since June 2021
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Migratory locust (Locusta migratoria), since November 2021
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House cricket (Acheta domesticus), since February 2022 and January 2023, respectively
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Lesser mealworm/litter beetle (Alphitobius diaperinus), since January 2023
Some experts consider it likely that more insect species will be approved in the future, as they represent a valuable source of protein that can be used in versatile ways in food production. None of these insect species are offered as fresh or live goods here. Depending on the species, they may be offered and processed ground as insect flour, frozen, dried, or paste-like. In Germany, they may be added to pasta, chips, or bread, among other things – but only with corresponding labeling. So don't worry: if insect ingredients are added to another food, it must be clearly declared in the ingredients list. Both the Latin and common names of the insect must be stated, as well as the form (powder, paste, etc.) and any allergen labeling.
Are insects more sustainable as a food source?
The answer to this question is yes. Overall, insects are more sustainable than meat from livestock, for example, as they require less water and other valuable resources and produce less CO2 than conventional livestock. Furthermore, they are a low-cholesterol source of protein, making them a healthy choice for human consumption. Insects could therefore play an important role in feeding the growing global population and promoting a sustainable future.
Benefits of an insect-based diet compared to traditional protein sources
Insects as a protein source offer numerous advantages compared to traditional protein sources such as beef or chicken. Insects …
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are rich in essential nutrients such as proteins, vitamins, and minerals
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contain valuable unsaturated fatty acids
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produce fewer greenhouse gases and require less water and feed compared to conventional livestock farming, resulting in a lower environmental impact
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are a much more cost-effective source of protein, as they grow faster and require less space than traditional livestock
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Although consuming insects may be unfamiliar to some people, they are a healthy and sustainable food that can contribute to a better future for humanity.
Disadvantages of insects as a protein source
If you're wondering what speaks against consuming insects, the first point to mention is likely that acceptance of this type of diet is still very low in Western countries like Germany. In addition, it is clear that this type of novel food is out of the question for vegetarians and vegans. Other potential disadvantages may include:
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the allergenic potential of insects as food has been very little researched so far
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insects also need to be processed to be used for the market, which also costs energy
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breeding insects in facilities as a food source could also be viewed as factory farming
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many insects also have pain receptors, making common killing methods (freezing, steaming/boiling) hard to accept
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most food insects are bred separately in dedicated production facilities. Nevertheless, around 2 trillion insects are also wild-caught each year and processed into food. This does not contribute to minimizing the global decline of insect populations.
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feed is also required for insects, which in turn causes production transportation routes, etc.
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from an environmental perspective, plant-based meat alternatives are still preferable to the edible insect alternative
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The main reason why there is still little acceptance of insects as a food source, particularly in Germany, is simply a disgust barrier. Consuming insects is considered extremely unusual here, and there is little willingness to test this alternative. (Source)
Conclusion: Yes, consuming food insects as a protein source has been proven to be more sustainable and climate-friendly than consuming meat from cattle, pigs, or chickens. Nevertheless, particularly here in Germany, skeptical reservations and simply a cultural and ethical rejection of insects as food still predominate. The better alternative remains plant-based protein sources from legumes, soy, and other plant-based protein sources.
