Sustainable diets and biodiversity

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Abstract
Insects have for a long time been known only as
pests and pollinators, recent studies show they
actually offer more ecological, economic and social
benefits to man. On the contrary, entomophagy, the
eating of insects has been part of African indigenous
diets for as long as the African race has existed.
Therefore, edible insects are culturally accepted in
many African societies as food. They are a good
source of proteins, minerals and essential fats. Ed-
ible insects are not used to cope with food scarcity,
but are rather an integral part of cultural diets
planned for throughout the year. As entomophagy
gains popularity in the western world; it is important
to closely look at the practice. The potential of
insects as food remains poorly understood and
taped in Africa with some insects threatened with
extinction from unsustainable harvesting,
ecosystems destruction and effects of climate
change. Insects are one group of foods from the wild
that would ensure dietary diversity among many
poor people and communities. Incorporating biodi-
versity in nutrition will go a long way to ensuring
food security and sustainable development. This
paper explores the challenges and opportunities for
wider use of edible insects in traditional diets of the
people of eastern and southern Africa.

1. Introduction
   Edible insects continue to play a great and significant
   role in nourishing Africa’s indigenous communities.
   The practice of entomophagy is an age-old one in
   many African cultures, with many communities
   paying attention to this aspect in their indigenous
   knowledge. However, little attention has been paid
   to this aspect of traditional African diets in western
   literature until recently. In the past western literature
   played a great role in labelling them pests creating
   an apparent contradiction on whether to conserve
   them for dietary purposes or destroy them as pests.

Studies in entomophagy indicate that consumption

of insects is gaining ground not only in Africa but in

many parts of western societies (Ayeikoet al., 2010).

It has now been realized that entomophagy can

make significant contributions to diets as an alter-

native protein source and to insect conservation

through sustainable harvesting in conjunction with

appropriate habitat management hence reducing

adverse environmental impacts of livestock pro-

duction (Yen, 2008). The world today is confronted

with a larger problem; supplying adequate nutrients

in a sustainable way to its growing population as

well as protecting the environment. As the world’s

population continues to grow, great pressure is ex-

erted on land; some edible insects are feared to be-

come endangered or extinct.

According to FAO, more than one billion of the world’s

population was hungry in 2010, the highest ever

registered since 1970. Two hundred and sixty-five

million of the world’s hungry lived in sub-Saharan

Africa and the numbers were likely to increase.

Sub-Saharan Africa however, also has the largest

prevalence of undernourishment (32%) in the world

relative to its population size. Such numbers are

unacceptable given that Africa is rich in natural

resources among which are forests that contribute

about 40% of the world’s natural resources and 80%

of resources for the world’s poor (FAO, 2010),

among these resources are highly nutritious foods.

There is a current increase in demand for food

production as a result of Africa’s rapidly growing

population; hence Africa is marred with constant

food shortages alongside poverty, these two factors

aggravate the nutrition status of many poor families

and communities. With the realization of pending

food shortage particularly in developing countries,

the consumption of edible insects is sure to increase

(Meyer-Rochow et al., 2007). Agriculturalists and

nutritionists the world over are calling for diversi-

fication of diets. Dietary diversification is a priority

for improving nutrition and health of the rural and