Corentin Biteau, Tom Bry-Chevalier, Dustin Crummett, Ren Ryba , Michael St. Jules

The substantial environmental footprint of meat production means that dietary shifts are needed to reduce greenhouse gas emissions. Insects may offer one alternative. However, to deliver genuine benefits for sustainability of the food system, insects must first be widely accepted and consumed by the general public. In this review, we examine the necessary stages that need to be fulfilled before insects can compete with meat, and we assess the chances for insects to fulfil these requirements in reality.