Insect Protein Has Great Potential to Reduce the Carbon Footprint of European Consumers
Published:02 Nov.2021 Source:University of Helsinki
Researchers at the University of Helsinki and LUT University, Finland, have analysed the extent to which insect protein could help to reduce global warming associated with food consumption in Europe. They have especially focused on insect protein use and soybean-protein use in the production of broilers.
The results support previous research suggesting that insect protein has the greatest potential to reduce the food-related carbon footprints of European consumers, if edible insects -- such as crickets, flies, and worms -- are consumed directly or processed as food. Preparation methods include eating them fresh, or drying and processing them into flour for use in bread or pasta.