ZERO HUNGER

The United Nations aims to achieve the “Zero Hunger” goal by 2030. This project highlights an innovative and sustainable solution to the growing food crisis: harnessing the potential of insects as a source of protein.

United Nations Goal 2 - Zero Hunger - seeks to create a world free from hunger by 2030, emphasizing the need to adapt our diets to meet the nutritional requirements of a growing population on a planet under increasing strain. It also focuses on identifying sustainable solutions to end global hunger. Insects are often mentioned in this debate—amid skepticism and curiosity—as a potential solution and the so-called “Food of the Future,” thanks to their potential as a protein source. In fact, insects are rich in high-quality protein and are highly sustainable due to their minimal environmental impact in terms of greenhouse gas emissions and water and land use. Traditional intensive livestock farming has severe environmental consequences, accounting for approximately 14.5% of global greenhouse gas emissions. It also consumes enormous amounts of water and fertile land and is often a cause of deforestation and biodiversity loss. In contrast, insects can be farmed in compact vertical spaces, requiring up to 90% less water and producing negligible greenhouse gas emissions compared to conventional livestock. Moreover, insects can be raised on food and agricultural waste, creating a circular production cycle that turns waste into valuable nourishment, minimizing environmental impact and reducing waste. Already today, more than 2 billion people consume insects as food, and over 1,900 edible species exist. The most commonly consumed species are found in Mexico, Africa, and Southeast Asia, with beetles and caterpillars among the most widely eaten. New frontiers in food production are reshaping the way we think about what we eat; however, significant challenges remain. The main obstacle is the cultural and psychological resistance of Western consumers, who often associate insects with something disgusting or inedible. For this reason, the industry is seeking to transform insects into more acceptable products that people can recognize as pasta, crackers, biscuits, or other familiar foods. Chefs are creating and promoting insect-based dishes, while researchers are studying the most sustainable and cost-effective ways to encourage the use of insects as human food. Choosing to include insects in our food systems is not merely a gastronomic curiosity or a passing trend; it is a survival strategy and a global responsibility.

Text by Maurizio Di Pietro