How Much Food Is Going To Waste By Insects?

Around one-third of the food produced for human consumption is wasted, with approximately 1. 3 billion tons ending up as waste. Insects, such as the black soldier fly (BSF), have a conversion rate of at least 25, making them a promising solution for reducing food waste. By using 50% of all available food waste for insect production, protein meal prices could fall by up to 17% in 2030, and pork and poultry prices could also decrease. Commonly consumed insects include Coleoptera, Lepidoptera, Hymenoptera, and Orthoptera.

Insect biomass conversion, or insect farming, involves turning organic wastes into highly nutritious outputs, such as used grains from beer-making or expired fruit and vegetables from packaging facilities. Food waste comprises a huge nutrient stock that can be valorized to feed nutritionally flexible edible insects. Artificial diets based on food by-products for black soldier fly, house fly, and other insects have been reported as a marketable solution for reducing food waste.

As the Food and Agriculture Organization (FAO) states, around one-third of the total amount of food produced ends up being wasted or lost. Insects can reduce organic waste by 50 to 75 percent, depending on the species and type of waste, as well as reduce fecal coliform and Salmonella bacteria. This research contributes to insight into the current landscape of insect farming and the broader discussion about the bioeconomy and food waste reduction.

As the world faces a serious food waste problem, insects have a high potential for converting organic waste. A minor part of this waste is used for biofuel and compost production.

What Is The Consumption Of Insects As Food?

Insects have been an integral part of the human diet across various cultures for centuries, with over 2, 000 species recognized globally, such as mealworms, crickets, and grasshoppers. Known as entomophagy, the consumption of insects is gaining popularity due to its health, environmental, and economic benefits. Approximately 2 billion people consume edible insects worldwide. Besides serving as food, insects contribute to modern product development due to extensive research on their applications.

In Western societies, edible insects show potential as sustainable animal feed, although factors like disgust and unfamiliarity hinder consumer acceptance. Familiarity and exposure often drive acceptance, while sustainability plays a role but isn't the primary motivation. Edible insects are rich in protein and possess various nutrients, including lipids, vitamins, and minerals. Direct consumption can occur through whole insects or processed food products where insects are less visible.

The growing interest in entomophagy reflects a complex relationship with food preferences and sustainability, positioning insects as a valuable food resource. Their diverse flavors can be enjoyed in meals across the globe, prompting further exploration into their culinary and nutritional benefits.

Why Do We Eat Insects?

Historically, the consumption of insects, known as entomophagy, has been part of human diets for centuries, likely learned from observing other animals. Insects provided a reliable food source and became a staple in dietary practices. While many in Western societies view eating insects as unappealing, around 2 billion people worldwide consume them regularly. Over 2, 000 species of insects are considered edible, although only a few are produced on a large scale and approved for consumption in various regions.

Nutritional benefits of insects include high-quality protein, omega-6 and omega-3 fatty acids, iron, and zinc—often surpassing these nutrients found in traditional livestock such as beef. Insects can be an environmentally friendly alternative to animal proteins, offering significant reductions in carbon footprints. For instance, crickets can contain up to 65% protein, making them a viable substitute that contributes to sustainable food systems amid growing global populations.

In addition to their nutritional advantages, insects are efficient livestock requiring less land and resources compared to conventional meat production. They can be raised on organic waste and transformed into valuable fertilizers through their waste. Furthermore, the sensitivity around insect consumption in the West stems from cultural perceptions, not the nutritional value offered by these creatures. As global food demands increase, embracing insect consumption could play a pivotal role in addressing hunger while promoting sustainability and environmental health.

What Is The Utilisation Rate Of Food Waste For Insect Production?

As a simplifying assumption, the costs associated with collecting, processing, and distributing food waste are estimated to result in a 50% utilization rate of the total available food waste for insect production. A lower utilization rate due to higher costs would lead to smaller market impacts. Insects play a crucial role in addressing challenges within agrifood systems, enhancing their ability to utilize food waste, especially given the variable waste supply from dispersed household and municipal sources.

Agricultural uses of insect bioconversion are examined in the context of animal feed and organic fertilizers. The interactions between insects and their microbiota are key to efficient waste utilization.

Insect-based bioconversions provide a practical solution for reducing food waste by converting substantial amounts of it into valuable products. Food waste contains a significant nutrient stock that can be used to nourish flexible edible insects, such as the black soldier fly and house fly. Furthermore, insect farming generates minimal waste, utilizing food and biomass that would otherwise contribute to the waste stream, ultimately supporting a circular economy. This paper emphasizes the coupling of edible insect production with food waste valorization, which is vital for closing the food value chain loop.

Currently, approximately one-third of food produced for human consumption is lost or wasted, with a small portion repurposed as biofuel or compost. The potential for using food waste as insect feed not only reduces waste levels but also provides nutritious feed for insect farming. The production of insect-based meals from discarded food sources is rapidly gaining popularity as both animal feed and human nutrition, given their high protein content.

How Much Of Our Food Is Sprayed With Pesticides?

In 2023, EWG found that 75% of conventional fresh produce sampled had pesticide residues, with a staggering 95% of items on the Dirty Dozen list containing them. Peaches, in particular, are treated with numerous pesticide varieties due to their sensitive skin. Globally, over 1000 pesticides are utilized to combat pests and enhance crop yields, but each has distinct properties and toxicological effects. Consumers can mitigate the demand for pesticide-laden products by choosing organic or low-spray produce and engaging with organizations opposing the pesticide industry.

In India, pesticide usage is relatively low at 0. 38 kg/ha, compared to much higher levels in countries like China and Japan. While two-thirds of fruits and vegetables pose low pesticide risks, significant concerns arise with common produce such as bell peppers, blueberries, and potatoes. Additionally, pesticides can contaminate food and water through runoff or soil absorption, and long-term exposure may have severe health effects. Multiple applications of different pesticides can occur over a growing season, raising concerns about chronic exposure.

The Dirty Dozen includes peaches, apples, strawberries, and imported grapes, revealing the extent of pesticide reliance in agriculture. Reports indicate that nearly half of UK supermarket fruits and vegetables have pesticide residues, and major food manufacturers have made little progress in addressing these issues.

How Much Food Are We Wasting?

In the United States, an alarming 92 billion pounds of food, equivalent to 145 billion meals, are wasted annually, amounting to over $473 billion in lost value. This translates to nearly 40% of the country's entire food supply. Globally, food waste is also a grave concern, with about one billion meals wasted each day. A new UN report reveals that while 783 million people face hunger, 19% of food produced worldwide—approximately 1. 05 billion metric tons—was wasted in 2022. Households contributed to 60% of this total waste, while the food service and retail sectors accounted for 28% and 12%, respectively.

The Food Waste Index Report 2021 marked a significant step in understanding food loss and waste across various sectors. It highlighted that one-third of all food produced globally, totaling around 1. 3 billion tons, is wasted, costing the global economy nearly $940 billion each year. Additionally, food that is not consumed contributes to up to 10% of global greenhouse gas emissions.

While estimates vary, recent data suggests that up to 40% of food waste occurs along the value chain, exposing critical gaps in global food systems. In the U. S., the waste of 60 million tons of food annually reflects broader issues of inefficiency, making it vital to address why food is wasted and how individuals can contribute to mitigating this crisis. Overall, the pressing global challenge of food waste must be tackled to improve food security, nutrition, and environmental sustainability.

Is Cochineal In Ketchup?

Cochineal dye, derived from grinding cochineal insects that inhabit cactus plants, is commonly used in various food and beverage products. This natural red dye is prevalent in items such as frozen meat and fish, powdered drinks, yogurt, ice cream, candies, canned fruits, soups, and ketchup. Notably, certain red-colored products like ketchup and Starbucks frappuccinos may contain this dye, offering an unexpected source of protein. While cochineal is safe compared to synthetic dyes, its use can raise allergy concerns, prompting food manufacturers to opt for alternatives or indicate colorings like red 40, which is vegan.

The cochineal insects, primarily farmed in Peru, are often referenced in ingredient lists as cochineal extract, carmine, or natural red 4, highlighting their role as a natural colorant in food production.

Can Insect Farming Reduce Food Waste?

Future research in insect farming has identified several key areas: investigating how insect farming can significantly reduce food waste, determining which insect species are best suited to various types of food waste, analyzing the technologies and methods employed in insect farm operations, and mapping the entrepreneurial landscape within the industry. Insect biomass conversion, commonly known as insect farming, involves insects transforming organic wastes—such as used grains from beer production or expired fruits and vegetables from packaging facilities—into highly nutritious products like proteins and other essential nutrients. This process not only addresses food waste but also generates valuable outputs for agriculture and other sectors.

In North America, insect farming has been established for years, primarily supplying specialty proteins. Utilizing food waste as feed for insect farms presents a dual benefit: it can decrease overall food waste and provide a free, nutritious, and abundant feed source to support the expanding number of insect farms. Insect farming is hailed as an exceptionally efficient model within circular economy systems. Insect-based feeds have the potential to alleviate pressure on traditional resources like fish stocks and soy cultivation, divert organic waste from landfills, and lower greenhouse gas emissions.

Particularly in tropical regions, insect farming could reduce both food and feed production costs and energy consumption. However, further research is essential to fully understand and optimize these benefits.

The focus of current research emphasizes the bioconversion of food waste by insects into protein feed for livestock and aquaculture, promoting circular agriculture practices and reducing reliance on intensive land use. Black soldier fly larvae emerge as especially promising due to their ability to consume a wide range of food wastes efficiently. Although existing insect farms have yet to demonstrate a direct impact on food waste reduction, this is anticipated to evolve as the industry grows.

Insect farming thus represents a sustainable solution to global food waste challenges, creating a closed-loop system that converts waste into valuable protein and fertilizers, ultimately supporting a more sustainable and resilient food system.

Why Are Insects A Good Source Of Feed?

Insects represent a promising solution for sustainable feed production due to their unique ability to convert various organic materials, including food waste, into protein and fats. An industry focused on utilizing insects could significantly enhance agricultural and aquaculture practices by producing protein meals from recycled food sources. Insects serve as a high-quality protein and micronutrient source, emitting fewer greenhouse gases compared to traditional livestock. They require less land for feed production, allowing for agricultural space to be redirected towards human food crops.

Interest in insects is growing, particularly concerning their use in animal feed, which not only addresses environmental concerns but also alleviates farmers’ costs. Although cultural biases hinder the acceptance of insects as human food in Western societies, their potential for use in animal feed—especially for fish, poultry, and swine—is increasingly recognized. Nutritionally, insects provide ample protein, fat, and essential minerals, offering an efficient alternative to conventional protein sources, often yielding more protein per unit of feed consumed.

In addition to their high nutritional value, insects generate less waste and their byproducts, known as frass, serve as high-quality fertilizers. They are also known for their minimal environmental impact, requiring fewer resources than traditional livestock breeding. Overall, edible insects present an effective and sustainable protein source, contributing significantly to the nutritional needs of humans and animals while supporting environmental sustainability.

Does The FDA Consider Insects As Food?

The U. S. Food and Drug Administration (FDA) regulates insects in relation to food under the Federal Food, Drug, and Cosmetic Act. Historically, the FDA addresses insects primarily as contaminants, categorizing them not as food but as "filth," which can adulterate or make food unsafe for consumption. Notably, the FDA does allow certain insects in food, acknowledging it's practically impossible to eliminate all insects from the food supply.

Edible insects can be seen as an emerging protein source, relevant for farmers, feed companies, and the food industry globally. Consumers inadvertently consume insect parts due to food contamination, such as mandibles or wings. The FDA's current interpretation categorizes whole insects and minimally processed insects (e. g., milled) as food, granted they are used with that intent.

In 2013, the FDA clarified that insects intended for human consumption are considered food under the Food, Drug, and Cosmetic Act. Despite the cultural aversion to insects as food in the U. S., there is a growing acceptance of their potential as a sustainable protein source, particularly as global protein demand increases. The FDA permits the presence of insects in food products within certain limits—ground marjoram, for instance, can contain up to 1, 175 insect fragments per 10 grams. Overall, while the FDA's historical stance leans toward regulating insects primarily as contaminants, developments suggest a broader recognition of their role in human consumption.