News

Photograph: Catherine Karnow/CorbisReports on Entomophagy are not new, nor is its presence in international media. Over the last decade, FAO's work on insects as food and feed has been covered by all major media outlets worldwide including BBC, CNN, Aljazeera, Le Monde, The Guardian, The Economist, The Washington Post, Der Spiegel, El País and Science Magazine. Here you can find an archive of some of these major stories highlighting our work since 2004:

 

Food safety aspects of edible insects outlined in new publication
Food safety aspects of edible insects outlined in new publication 9 April 2021 Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security and have a lower ecological footprint as compared to other sources of protein. These potential benefits combined with a heightened interest in exploring alternative sources of food that are both nutritious and environmentally sustainable are spurring commercial production of insects as food and animal feed. While acknowledging the different opportunities that the sector might bring, this publication analyses the food safety implications associated with edible insects. Some key potential food safety hazards for edible insects are considered in this publication - biological (bacteria, virus, fungi, parasites), chemical (mycotoxins, pesticides, heavy metals, antimicrobials), and physical. The potential for allergenic risks associated with edible insects is also discussed. [more]
FAO releases a comprehensive guide to sustainable cricket farming
FAO releases a comprehensive guide to sustainable cricket farming 17 December 2020 Consumer interest in edible insects has been rising in recent years and that has driven a traditional, but local, industry in Southeast Asia to expand to meet increasing global demand. To ensure the rapidly increasing supply can adequately respond to international food safety concerns (and ensure sustainable practices), the Food and Agriculture Organization of the United Nations (FAO), in collaboration with Thailand’s Khon Kaen University , has today published Guidance on sustainable cricket farming , a new comprehensive manual on rearing crickets. [more]
Webinar on Sustainable Cricket Farming: Best Practices for farmers and inspectors
15 December 2020 Join the launch of our new publication on sustainable cricket farming! The webinar, co-organized by FAO offices in Bangkok and Rome, will take place on 17 December, 14:00-15:00 ICT. [more]
How edible insects are helping boost nutrition in Kerio valley
27 August 2020 A baseline survey commissioned in August last year by the World Vision Kenya found that over 30 per cent of children under five years in Kerio valley are suffering from stunted growth occasioned by severe malnutrition leading to high morbidity and mortality rates. However, since they started enriching porridge with the edible insects six months ago, the situation has now changed with the region recording nearly no death. [more]
From scorpion skewers to cricket flour, bug protein is becoming big business
From scorpion skewers to cricket flour, bug protein is becoming big business 10 January 2020 In Southeast Asia and elsewhere, insects have long been an integral part of the human diet, and nowadays scorpions can be ordered on skewers, while ants fill spring rolls and silkworms star in croquettes. Insect protein is a sustainable, affordable, and nutritious alternative to conventional animal protein. [more]

 

News archive

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  • 2012
  • 2011
  • 2010 and earlier
last updated:  Tuesday, July 18, 2017