Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global population edges toward nine billion, securing sustainable protein sources that balance environmental, economic, and nutritional needs is paramount. Edible insects offer a promising solution that aligns with global sustainability goals, particularly in the context of climate resilience, circular economy, and alternative protein markets.  

Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability provides a comprehensive exploration of the diverse roles insects play in global food systems. The book highlights the nutritional composition of edible insect species, their functional health benefits, and their critical role in addressing food security and malnutrition. It also showcases how insects are being integrated into modern cuisines, innovative food products, and alternative protein markets through cutting-edge research and product development efforts.  

The book also emphasizes the sustainability aspects of insect farming, particularly its low environmental footprint compared to conventional livestock production. Across 16 chapters, expert contributors from various disciplines and regions examine topics ranging from cultural significance, regulatory challenges, and consumer acceptance to the future potential of insect-based foods in mainstream diets. This holistic volume is essential reading for researchers, food industry professionals, policymakers, and sustainability advocates interested in unlocking the full potential of edible insects for a more resilient global food system.

Dr. Matthew Chidozie Ogwu is an Assistant Professor of Integrated Ecology and Sustainable Development at Appalachian State University, USA. With an interdisciplinary academic background and extensive experience in convergence research, his work spans coupled human and natural systems, food security, biodiversity conservation, and sustainable development. His research integrates One Health and EcoHealth approaches to address the intersections between environmental health, food systems, and sustainable livelihoods. Dr. Ogwu has received numerous awards, grants, and fellowships, recognizing his leadership and scholarly contributions. In addition to his teaching and research, he serves on the editorial boards of several peer-reviewed journals and actively mentors early-career researchers.  

Dr. Sylvester Izah is a distinguished faculty member at Bayelsa Medical University in Yenagoa, Nigeria. He holds dual Ph.D.s in Public Health and Applied Microbiology and Environmental Health, alongside an M.Sc. in Applied Microbiology and a B.Sc. in Biological Sciences from Niger Delta University, Nigeria. Dr. Izah serves as Assistant Director of Academic Planning, Research, and Innovations at Bayelsa Medical University and is a licensed Environmental Health Specialist in Nigeria. His expertise covers a broad range of fields, including environmental health, sustainable food systems, public health microbiology, waste management, and biodiversity conservation. With over 300 peer-reviewed publications, including books, chapters, and articles with globally renowned publishers such as Springer, Elsevier, and Taylor & Francis, Dr. Izah continues to make impactful contributions to the scientific and sustainability communities.