Insekten als Nahrungsmittel der Zukunft

Abstract

Zusammenfassung In Deutschland sind Insekten als Nahrungsmittel noch relativ unbekannt. In vielen Ländern der Welt hingegen werden Insekten schon seit langer Zeit als Nahrungsmittel geschätzt. Dieser Artikel beleuchtet das Nachhaltigkeitspotenzial von Entomophagie und versucht anhand rechtlicher und psychologischer Barrieren zu erklären, warum Insekten in Deutschland noch nicht auf dem Speiseplan stehen. Forschung in den Bereichen der Ernährungspsychologie und Biologiedidaktik ist essenziell für die erfolgreiche Einführung von Insekten als Nahrungsmittel in Deutschland.

Students’ Conceptions of Sustainable Nutrition

“…Because some students could not make a connection between culture and sustainable food, which could lead to adopting culturally determined unsustainable eating habits without questioning, we suggest a critical examination of students' own eating habits and their cultural determinants as well as helping them to become more familiar with the eating habits of other cultures (e.g., consumption of insects-entomophagy) [95]. In addition, an evaluation of different nutritional styles according to sustainability criteria [94] could strengthen cultural sensitivity and ultimately lead to increased acceptance of "foreign" eating habits.…”

“…In Germany, for example, the Federal Ministry of Food and Agriculture offers materials for time travel through nutrition, which can be used for teaching arrangements [96]. Students will quickly notice that many culturally accepted foods were considered novel until some time ago, and that supposedly novel foods (e.g., insects in Germany) already have a history in their own country [95].…”

An Exercise on Data-Based Decision Making

“…The second most common food is butterflies (Lepidoptera) at 18% of total edible insect species. Bees, wasps, and ants (Hymenoptera) (14% of total edible insect species) are the third most consumed group of insects (Fiebelkorn, 2017).…”

“…Even water and land use can be reduced due to the considerably lower demands of insects. Additionally, insects can be cultivated on waste streams such as food wastes and recycled into valuable protein for food and feed (Dossey et al, 2016a;Fiebelkorn, 2017).…”

“…Also, insects pose a low risk for the transmission of zoonotic diseases and human viruses such as H1N1, COVID-19, or BSE. Moreover, there have been no findings of the transmission of parasites to humans by already available insect-based foods (Fiebelkorn, 2017).…”