The UN Estimates That at Least 2 Billion People Regularly Eat Insects

About two billion people worldwide regularly eat insects, according to the UN. This is primarily because insects are a vital and nutritious source of protein for many cultures, especially in over 130 countries. It's surprising, then, that in many Western societies, entomophagy (insect-eating) is still considered strange, despite its massive potential to help feed a growing global population sustainably.

The United Nations Food and Agriculture Organization (FAO) reports that entomophagy, the practice of eating insects, is a dietary staple for more than 2 billion people. This figure represents roughly one-quarter of the global population.

Quick Answer

The UN estimates that 2 billion people across 130 countries regularly consume insects as a primary protein source. While often viewed as a novelty in the West, over 1,900 species of insects are currently integrated into traditional diets worldwide.

Key Facts and Figures

• Total insect eaters: 2 billion people
• Edible species identified: 1,900+
• Most consumed group: Beetles (31 percent)
• Caterpillar consumption: 18 percent
• Protein content: Often comparable to or higher than beef or fish per gram
• Water efficiency: Insects require significantly less water than traditional livestock

Why It Matters

Our global food system is reaching a breaking point, and the cultural stigma against insects in Western societies is one of the primary psychological barriers to a more sustainable, high-protein future.

The Scale of Entomophagy

The landmark 2013 report from the FAO, titled Edible Insects: Future Prospects for Food and Feed Security, changed the global conversation on nutrition. Led by researcher Arnold van Huis, the study formalised what many in the Global South already knew: insects are not a food of last resort.

In many cultures, specific insects are prized as seasonal delicacies rather than mere survival rations. In Mexico, chapulines (grasshoppers) are toasted with garlic and lime. In Thailand, the commercial farming of crickets has blossomed into a multi-million dollar industry. Unlike cattle, which require vast grazing lands, insects thrive in high-density environments and convert feed into body mass with staggering efficiency.

The Nutritional Profile

Research published in the Journal of Agricultural and Food Chemistry indicates that crickets provide a more chemically diverse mineral profile than beef. Many edible insects are rich in chitin, a prebiotic fibre, as well as essential amino acids and omega-3 fatty acids.

The environmental footprint is equally lean. Insects emit a fraction of the greenhouse gases produced by cows or pigs. As the global population heads toward 9 billion by 2050, the UN argues that traditional livestock farming is simply not scalable enough to meet demand without catastrophic deforestation.

Real-World Applications

The transition from traditional harvesting to industrial farming is already underway.

• Livestock Feed: Large-scale black soldier fly larvae farms are being used to replace soy and fishmeal in poultry and aquaculture diets.
• Consumer Flour: Cricket flour is being integrated into protein bars and pasta to bypass the visual "ick factor" of seeing whole legs or wings.
• Fine Dining: High-end restaurants in London and New York are experimenting with ant larvae (escamoles) and locusts to introduce new umami profiles.

Common Misconceptions

One major myth is that insects are dirty. In reality, most edible insects are incredibly hygienic, particularly when farmed in controlled environments. Another fallacy is that they lack flavour. Depending on the species and preparation, insects can taste like everything from roasted almonds and popcorn to citrus or bacon.

“Insects are the untapped 21st-century bio-resource for global food security.”

Which insects are the most popular to eat?

Beetles are the most widely consumed, followed by caterpillars, bees, wasps, and ants. Grasshoppers and crickets are also popular due to their high protein density and crunch.

Are there risks to eating insects?

The primary risk is for those with shellfish allergies, as insects are arthropods and share similar proteins with shrimp and lobster. Like any food, they must be processed and stored correctly to avoid bacterial contamination.

Do insects feel pain?

This is a subject of ongoing debate in insect neurobiology. While they possess nervous systems, they lack the complex nociceptors found in mammals. Most ethical farming practices involve freezing, which induces a natural state of dormancy before death.

Key Takeaways

• Global Habit: One in four people on Earth consumes insects as part of their regular diet.
• Efficiency: Insects are the most resource-efficient protein source available to humans.
• Nutritional Power: They offer high levels of iron, zinc, and protein compared to traditional meats.
• Future Growth: The industry is shifting from wild harvesting to sophisticated industrial farming for both human and animal consumption.

For more on the future of food, check out our guides on the history of coffee and why the Roman diet was more diverse than ours.