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The Insect CookbookFood for a Sustainable Planet$
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Arnold van Huis, Marcel Dicke, and Henk van Gurp

Print publication date: 2014

Print ISBN-13: 9780231166843

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231166843.001.0001

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On the Future and Sustainability

On the Future and Sustainability

Chapter:
(p.155) 4 On the Future and Sustainability
Source:
The Insect Cookbook
Author(s):

Arnold van Huis

Henk van Gurp

Marcel Dicke

, Françoise Takken-Kaminker, Diane Blumenfeld-Schaap
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231166843.003.0004

This chapter discusses the future and sustainability of insect consumption. The Food and Agriculture Organization of the United Nations (FAO) estimates that livestock is responsible for 18 percent of all greenhouse gas emissions; as such, it is an important contributor to global warming. Livestock also produces two-thirds of all nitrous oxide released, and of the world's ammonia emissions, which are one of the main causes of acid rain. Insects are cold-blooded; they do not need to metabolize food to maintain a constant body temperature. That is why insects are so efficient at converting feed to an edible product. But people's impression of insects as dirty, creepy, and “to be avoided” has sustained a barrier to innovation for a long time. Therein lies the challenge of the coming years: to discover the many advantages of insects and to overcome prejudices. The best way to do this is to highlight the importance of insects for life on Earth, and to let people taste how delicious they are.

Keywords:   insect consumption, Food and Agriculture Organization, livestock, greenhouse gas emission, ammonia emission, edible insects

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