Edible insects are part of the solution in the transition toward a more resilient and sustainable food system

The
impact of
insects

The global protein challenge:
• Today 85% of our arable land is already in use and is not enough to meet the increasing demand for primary proteins (crops) production which is expected to grow by 50% until 2050*
• Currently used protein sources are resource-intensive and to meet the demands of the growing population, which is expected to reach 9,8 Bn by 2050, we need to search for alternative protein resources**
• Commercial insect farming is considered to have a low environmental footprint, requiring minimal water, energy, and land resources***

Edible insects are the sustainable choice for reconnecting the agri-food chains - from ’farm to fork’ and beyond:****
• Farmed insects reduce the dependency on imported sources of protein - they generate local products, using underutilized by-products from the agri-food industries****
• Out of the 90 million tons of food wasted annually in the EU, circa 1/3 could be safely upcycled through insect bioconversion****
• Insects can help to create a circular food system - they are nature's most powerful upcyclers****

Land

• Traditional protein sources like meat and soy use up a large amount of land
• In terms of land use, vertical principles used in insect farms are highly productive
• Land (m2) required to produce 100 g of protein: mealworms – 1.8; beef – 163.6; pulses (peas) – 3.4*****

Greenhouse
gas
emissions

Food accounts for over a quarter (26%) of global greenhouse gas (GHG) emissions*****
• The FAO considers that livestock accounts for 14.5% of GHG emissions******
• Greenhouse gases (kg CO2-e) produced for 100 g of protein: mealworms – 2.7; beef – 49.89; pulses (peas) – 0.44*****

Water

• 70% of global freshwater withdrawals are used for agriculture*****
• Insects require minimum water resource
• Water (l) required to produce 100 g of protein: mealworms – 2300; beef – 11200; pulses (peas) – 1800*****

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