Editing IPCC:AR6/SRCCL/Chapter-5 (section)

==== 5.5.2.4 Insect-based diets ====

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Edible insects are, in general, rich in protein, fat, and energy and can be a significant source of vitamins and minerals (Rumpold and Schlüter 2015 <sup>[[#fn:r906|906]]</sup> ). Approximately 1900 insect species are eaten worldwide, mainly in developing countries (van Huis 2013 <sup>[[#fn:r907|907]]</sup> ). The development of safe rearing and effective processing methods are mandatory for utilisation of insects in food and feed. Some insect species can be grown on organic side streams, reducing environmental contamination and transforming waste into high-protein feed. Insects are principally considered as meat substitutes, but worldwide meat substitute consumption is still very low, principally due to differences in food culture, and will require transition phases such as powdered forms (Megido et al. 2016 <sup>[[#fn:r908|908]]</sup> and Smetana et al. 2015 <sup>[[#fn:r909|909]]</sup> ). Wider consumer acceptability will relate to pricing, perceived environmental benefits, and the development of tasty insect-derived protein products (van Huis et al. 2015 <sup>[[#fn:r910|910]]</sup> ; van Huis 2013 <sup>[[#fn:r911|911]]</sup> ). Clearly, increasing the share of insect-derived protein has the potential to reduce GHG emissions otherwise associated with livestock production. However, no study to date has quantified such potential.

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