“It is widely accepted that by 2050 the world will host 9 billion people. To accommodate this number, current food production will need to almost double. Land is scarce and expanding the area devoted to farming is rarely a viable or sustainable option”

“Entomophagy is the human consumption of insects for food. Insects are a healthy nutritious alternative to main stream staples such as chicken, pork, beef and even fish.”

UN FAO

‘Creating a sustainable Food Future’

“The challenge of creating a sustainable food future involves 

balancing many competing needs. By 2050, the world must 

feed many more people, more nutritiously, and ensure that 

agriculture contributes to poverty reduction through inclusive 

economic and social development, all while reducing greenhouse 

gas (GHG) emissions, loss of habitat, freshwater depletion and 

pollution, and other environmental impacts of farming.” 

‘Climate Change and Land’

“Diversification in the food system can reduce risks from climate 

change. Balanced diets, featuring plant-based foods, such as 

those based on coarse grains, legumes, fruits and vegetables, 

nuts and seeds, and animal-sourced food produced in resilient, 

sustainable and low-GHG emission systems, present major 

opportunities for adaptation and mitigation while generating 

significant co-benefits in terms of human health