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Edible Insects in Sustainable Food Systems pp 199–211Cite as

Sustainable Proteins? Values Related to Insects in Food Systems

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Abstract

Developing large scale production systems for farmed insects to supplement or replace feed and food ingredients from vertebrate livestock is often heralded as a more sustainable way to produce animal protein than currently used livestock production methods and is receiving increased interest from a diverse set of stakeholders ranging from political decision makers, environmental interest groups, farmers, industry and scientists. This is hardly a surprise, as sustainability has been widely embraced as a broad and inclusive political (ideological) as well as managerial (practical) framework. Ideally sustainability is a balance between a one-sided focus on productivity and profit on the one hand, and uncompromising demands for nature preservation and calls for radical changes in the agricultural production on the other. But there are different views on how to strike that balance – to some extent reflecting different values – which in turn gives rise to different challenges on how insects can contribute to food systems around the world.

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Author information

Authors and Affiliations

  1. Department of Food and Resource Economics, University of Copenhagen, Copenhagen, Denmark

    Christian Gamborg & Mickey Gjerris

  2. Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Uppsala, Sweden

    Helena Röcklinsberg

Authors
  1. Christian Gamborg
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  2. Helena Röcklinsberg
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  3. Mickey Gjerris
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Corresponding author

Correspondence to Christian Gamborg .

Editor information

Editors and Affiliations

  1. Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark

    Afton Halloran

  2. Nordic Food Lab, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

    Roberto Flore

  3. FAO, United Nations Food and Agriculture Organization, Rome, Italy

    Paul Vantomme

  4. Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark

    Nanna Roos

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Gamborg, C., Röcklinsberg, H., Gjerris, M. (2018). Sustainable Proteins? Values Related to Insects in Food Systems. In: Halloran, A., Flore, R., Vantomme, P., Roos, N. (eds) Edible Insects in Sustainable Food Systems . Springer, Cham. https://doi.org/10.1007/978-3-319-74011-9_13

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