Summary
1. Introduction. 2. Defining Food Sustainability and Sustainable Food Systems. 2.1 The Role of Innovation in Food Sustainability. 3. Edible Insects as a Protein and Healthy Food Source. 4. The Current Regulation on Novel Foods: Edible Insects. 5. Regulatory Challenges and Opportunities in the Market Introduction of Edible Insects. 6. Conclusions.
1 Introduction
The1 rapid growth of the global population and escalating environmental pressures call for a profound reconsideration of the global food system. The urgent need to identify alternative protein sources that can address growing demand for food while mitigating environmental impact has driven the development of innovative options, such as edible insects, as a viable solution for future dietary strategies.
Traditionally consumed in many parts of the world, insects represent a promising protein alternative for the European market due to their production efficiency, low environmental footprint, and high nutritional value. Despite their potential, the integration of edible insects into European diets faces significant obstacles, including complex legal frameworks and cultural resistance. The European Union, through Regulation (EU) 2015/2283 on Novel Foods, has laid the groundwork for authorising and commercialising insects as food. Nevertheless, the approval procedures remain intricate and multifaceted. Further challenges to widespread adoption include food safety concerns, the absence of harmonised guidelines, and consumer perception issues.
This chapter examines the current European framework governing the use of edible insects as food, highlighting key procedural hurdles and the opportunities presented by this emerging sector. Finally, it explores future developments, assessing potential policy advancements and market trends, with particular emphasis on the contribution edible insects could make to global food security and sustainability goals.
2 Defining Food Sustainability and Sustainable Food Systems
Before delving deeper, it is essential to explore the connection between food and sustainability, clarifying key definitions that can inform food policy discussions. This is particularly important in light of the absence of a universally accepted and legally defined framework for food sustainability and sustainable food systems.2
The Food and Agriculture Organisation (FAO) provides a valuable reference, as it extensively discusses the concepts of sustainable food systems and sustainable diets, both of which enjoy international recognition and are supported by broad academic consensus.3 The same approach is reflected in various European documents, especially in the recent reform of the Common Agricultural Policy (CAP 2023–2027), which integrates sustainability goals in line with the European Green Deal and the Farm to Fork Strategy.4
Various sources agree that food sustainability is closely linked to the adequacy and accessibility of food. According to FAO,5 a sustainable food system ensures food security and proper nutrition for all while safeguarding the economic, social, and environmental foundations necessary for future generations. Sustainable diets are characterised by their capacity to minimise environmental impact while promoting food security, good nutrition, and overall well-being. Such diets support biodiversity and ecosystem health, respect cultural traditions, ensure economic fairness and accessibility, meet nutritional needs, and make efficient use of both natural and human resources.
The principal dimensions of food sustainability include:
environmental sustainability: focusing on development that is compatible with the balance and conservation of natural resources, the protection of biodiversity, and the preservation of climatic equilibrium; and
social sustainability: building societies that promote individual well-being through the protection of rights, the improvement of communities, and the valuing of communal cooperation.
It includes food security, which covers:
food safety—the healthiness of food;
food security—the guarantee of an existence free from hunger and access to adequate food;6 and
economic sustainability, which is dependent on resilient food systems that are capable of responding to imbalances and crises without compromising food self-sufficiency and the right to adequate food. An efficient system reduces waste, optimises production processes, and promotes innovation.7
2.1 The Role of Innovation in Food Sustainability
The relationship between scientific and legal innovation can be further understood through the lens of reactive and proactive legal innovation—where the law either follows technological change to mitigate risks or actively shapes future developments through anticipatory regulation.8
Legal innovation plays a crucial role in food sustainability by addressing the need for funding solutions that support healthy and environmentally-sustainable discoveries. For that reason, investing in new protein sources is fundamental to responding to the urgent challenges faced by the current food system.9 Innovation should not be limited to products derived from new technologies but should also encompass foods that are newly integrated into common dietary practices in Europe. For instance, while insects are a traditional food source in many regions worldwide, they are classified as a ‘novel food’ in Europe and, in accordance with Regulation (EU) 2015/2283 could, consequently, be introduced as an alternative protein source in European diets.
As previously mentioned, however, the introduction of edible insects into the European food market extends beyond regulatory challenges; it necessitates deeper consideration of their intrinsic value as a sustainable food resource. Before delving into the complex regulatory dynamics and cultural barriers to this, it is crucial to understand the environmental and nutritional benefits that insects can offer in order to fully assess their potential impact on the global food system and European consumption patterns.
The first aspect to examine is environmental sustainability. Insect farming is known for its low consumption of water, land, and energy.10 Being cold-blooded, insects do not require energy-intensive temperature control, which significantly reduces the energy needed to raise them. Moreover, their water consumption and land use are extremely low, particularly when compared to intensive livestock farming.11 Among agricultural activities, livestock farming is one of the most environmentally impactful sectors. It occupies approximately 70% of global agricultural land and is responsible for a substantial portion—between 72% and 78%—of greenhouse gas emissions produced by agriculture. Key contributors to the high environmental impact of livestock farming include enteric fermentation in ruminants, manure management emissions, and the inefficiency of feed conversion typical of conventional farming practices, in addition to intensive water and land use.12
In contrast, insects require significantly less feed than traditional livestock to produce an equivalent amount of protein. In fact, producing 1 kg of beef requires 25 kg of feed, while pork requires 9.1 kg and poultry 4.5 kg. In comparison, crickets require only 2.1 kg of feed.13 The superior feed conversion efficiency of insects is due to their ectothermic nature, which allows them to rely on external environmental factors to regulate their metabolic processes.14 Additionally, insect farming, also known as mini-livestock, typically requires less land and water for large-scale production. Certain species, such as mealworms and crickets, require five times less land and three times less water than livestock.
Preliminary studies indicate that the overall carbon footprint of certain edible insects (eg T. molitor, A. domesticus, and L. migratoria) is lower than that of large ruminants and comparable to that of poultry. However, it should be noted that a large portion of the carbon footprint of insect farming depends on the type of feed used. From a circular economy perspective, feeding insects with unused organic waste could offer a more sustainable solution than using traditional feed.15
It is crucial to emphasise that for the production of insects to be regarded as a genuinely beneficial contribution to sustainability within the food system, several critical criteria must be satisfied. First, the use of renewable throughout the insect farming process is essential. This practice not only mitigates the carbon footprint associated with insect production but also aligns with global initiatives aimed at fostering sustainable energy solutions.
Moreover, the utilisation of organic waste as insect feed significantly enhances the sustainability profile of this practice. By repurposing food waste and agricultural by-products into high-quality protein sources, insect farming can contribute to waste reduction and promote a circular economy. This strategy not only diminishes the environmental impact of food waste but also addresses pressing food security challenges by providing an alternative nutrient-dense protein source.
Furthermore, a comprehensive focus on sustainable practices throughout the entire supply chain is necessary to optimise the benefits of insect production. This encompasses the responsible sourcing of raw materials, efficient water management, and the minimisation of the ecological footprint associated with insect farming operations. Implementing best practices in these areas can enhance the resilience and sustainability of the food system as a whole.
3 Edible Insects as a Protein and Healthy Food Source
In addition to the high degree of environmental sustainability associated with the production of edible insects, another remarkable factor that positions them as a promising and innovative food resource is their exceptional nutritional profile. Certain types of insects, which have already been approved for consumption in Europe, are notable for their high content of protein, essential minerals, and other nutrients.
Many edible insects contain substantial levels of high-quality protein, often comparable to or exceeding that of traditional animal sources. Additionally, they provide a wide array of micronutrients such as iron, zinc, and magnesium, which are vital for human health. Some species of insects are also rich in beneficial fats, such as omega-3 and omega-6 fatty acids, which are essential for cardiovascular and brain health. These nutritional attributes highlight the potential of edible insects not only as a sustainable food source but also as a contributor to improved human health and nutrition.16 By contrast, conventional animal proteins—particularly red and processed meats—have been increasingly scrutinised by public health authorities due to their nutritional composition, especially their saturated fat content, which has been associated with an increased risk of non-communicable diseases, including cardiovascular and metabolic disorders. Institutions such as the World Health Organisation have recommended limiting the intake of foods high in saturated fatty acids, particularly those of animal origin, in order to reduce diet-related health risks.17
Interestingly, the 2015 EU Regulation on Novel Foods does not require that a novel food possess specific nutritional or health-enhancing properties to be authorised for the market. Yet many Novel Foods, including edible insects, do demonstrate significant nutritional benefits that can positively impact human health.18
In fact, studies show that edible insects like ants, beetle larvae, and caterpillars already serve as nutrient-rich sources of essential proteins, fats, and micronutrients in traditional and indigenous diets.19 For example, in the Ingano community in Colombia, ants and beetle larvae are consumed for their high protein and fat content, crucial for energy and growth. In regions such as the Amazon Basin and the Democratic Republic of the Congo, insects contribute significantly to daily protein intake, especially during times when other animal protein sources, like fish or game, are scarce. Insects, therefore, offer a sustainable alternative to conventional livestock, additionally positioning them as a valuable resource for global food security.
Edible insects pose not only an environmentally sustainable option but also a nutritionally advantageous alternative within the evolving food market. Expanding research on the nutritional composition of various insect species will be essential to fully understand and leverage their benefits at scale, further strengthening their role as a novel food resource with significant potential for human diets.20 Edible insects, therefore, present a compelling case for inclusion in the global food system with their potential to address key challenges related to food security and human health making them a valuable addition to the European food market and beyond.21
4 The Current Regulation on Novel Foods: Edible Insects
The concept of Novel Foods was first introduced into the European regulatory framework with the adoption of Regulation (EC) No. 258/1997. This regulation established the initial legal basis for assessing and authorising food products that had not been widely consumed within the European Union prior to May 15, 1997. However, with rapid advancements in technology and the continuous development of innovative production techniques in the agrifood sector, the limitations of the original regulation became increasingly evident. This technological evolution highlights the interconnected dynamic between scientific and disciplinary innovation within the agrifood sector.22 Legal frameworks are increasingly required to evolve in tandem with technological progress—either through reactive innovation, adapting to changes after they emerge, or through proactive innovation, anticipating and shaping future developments in the field.23
In response to these challenges, the European Union introduced Regulation (EU) No. 2015/2283, which was adopted on November 25, 2015, and came into effect on January 1, 2018. This regulation replaced its predecessor while retaining key foundational elements, such as the definition of Novel Foods. However, it also introduced significant procedural and structural modifications aimed at streamlining the approval process, enhancing transparency, and ensuring a science-based evaluation of food safety. One of the most notable changes—that occurred even before the new Regulation come into force with a modification of the first Regulation 258/97 in 2003—was the shift from a Member State-based authorisation system to a centralised approval process managed at the EU level, with the European Food Safety Authority (EFSA) playing a pivotal role in conducting scientific risk assessments.24
Over the years, the regulatory framework governing Novel Foods in the European Union has undergone significant transformation, particularly due to the initial absence of an independent public authority responsible for food safety assessments. Prior to the establishment of EFSA, the authorisation process for Novel Foods was decentralised, with each Member State designating its own national authority to conduct safety evaluations and grant market approval. This fragmented system resulted in regulatory discrepancies across the EU, as individual countries adopted divergent approaches with some implementing stricter standards, thereby restricting the commercialisation of Novel Foods, and others pursuing more permissive policies, facilitating their market introduction.25
The establishment of EFSA represented a crucial step towards regulatory harmonisation and scientific consistency in food safety assessments. As an independent authority, EFSA plays a central role in evaluating the safety of Novel Foods, including edible insects, through rigorous scientific methodologies and risk assessment procedures. Its expertise ensures that food products entering the EU market meet uniform safety standards, thereby eliminating disparities that previously existed among Member States. The centralisation of risk assessment within EFSA has also enhanced consumer confidence by ensuring that all approved Novel Foods undergo an objective, evidence-based evaluation process, free from national biases or political influence.26
Furthermore, EFSA’s role extends beyond mere risk assessment. By providing scientific opinions that inform policy decisions at the EU level, EFSA contributes to a more predictable and transparent regulatory environment. This has been particularly relevant in the case of edible insects, an emerging category within the novel food sector. EFSA’s independent assessments have facilitated the structured and science-driven integration of insects into the European diet, ensuring that their nutritional benefits and safety profiles are thoroughly examined before market approval.27
Regarding its definition, Article 3 para 2 lett a) of Regulation (EU) No. 2283/2015 defines a novel food as ‘any food that was not used for human consumption to a significant degree within the Union before May 15, 1997, irrespective of the date of accession of the Member State’. This temporal criterion, already established in the 1997 regulation, remains a key element in determining whether a food falls into the Novel Foods category.28
One of the most notable innovations of the 2015 regulation is the introduction of a detailed list aimed at identifying different types of food that qualify as Novel Foods. These categories include foods with modified molecular structures, foods derived from microorganisms, fungi, or algae, as well as products of animal or plant origin, mineral-based foods, foods obtained from cell cultures, and those containing engineered nanomaterials.29 The regulation’s scope extends beyond foods produced using new technologies or innovative processes. It also covers foods that, while being part of the traditional diet in non-EU countries, have not been widely consumed within the EU. From a regulatory perspective, these are considered novel despite their historical and cultural significance in other parts of the world.30
A crucial clarification brought about by the 2015 regulation concerns the status of edible insects. The 1997 regulation did not explicitly include whole insects in the category of Novel Foods, leading to varying interpretations among Member States. Some countries, such as the Netherlands, permitted the sale of insect-based products, while others prohibited their circulation unless they had been previously authorised through the Novel Foods procedure, discussed below.31
Although Regulation (EU) 2015/2283 does not explicitly mention insects in the main text, they are clearly encompassed within its scope. Article 3, para 2, lett a), point (v) includes within the definition of Novel Foods:
[F]oods consisting of, isolated from, or produced from animals or their parts, except animals obtained through traditional breeding practices used for food production in the Union before May 15, 1997, provided those foods from such animals have a history of safe consumption in the Union.
This broad definition applies to insects and their parts, as confirmed in Recital 8 of the Regulation, which states that ‘the categories of food which constitute Novel Foods should cover whole insects and their parts’. As a result, edible insects must undergo the pre-authorisation process established for Novel Foods before they can be legally placed on the EU market.
This pre-authorisation process involves a rigorous and detailed evaluation designed to ensure food safety for consumers. Any party interested in placing a novel food on the European market must submit an application to the European Commission. This application must contain several key components, such as identification of the novel food (the applicant must provide a detailed description of the food, including its name, origin, and production methods) and a scientific dossier (a comprehensive review demonstrating that the novel food is safe for human consumption). This dossier must include data on the food’s composition, nutritional profile, and potential allergenic or toxicological effects, as well as any relevant historical consumption data. For products such as edible insects, it is essential to show that the insects are farmed, processed, and prepared in ways that eliminate any risks to human health, such as microbial contamination or allergenicity.32
Once submitted, the European Commission forwards the application to the European Food Safety Authority (EFSA) for a thorough scientific evaluation. EFSA’s primary role is to assess the safety of the novel food by reviewing the data provided in the dossier. This review process includes a comprehensive risk assessment, where EFSA examines possible contaminants, allergens, or harmful compounds, as well as the nutritional benefits of the food.33
Although EFSA’s scientific opinion is not legally binding, it plays a central role in the authorisation process. Based on EFSA’s assessment, the European Commission prepares a draft implementing act to authorise the novel food. This draft must then be submitted to the Standing Committee on Plants, Animals, Food, and Feed (PAFF) within seven months of EFSA’s opinion. The novel food cannot be authorised unless the PAFF Committee, composed of representatives from the Member States and chaired by a representative of the Commission, delivers a positive opinion through a qualified majority vote.
If the Commission reaches a favourable conclusion, the novel food is added to the EU list of authorised Novel Foods, which is regularly updated. However, if additional scientific data are required, the process may be extended beyond the standard, one-year time frame. In practice, completing the authorisation process typically takes at least two years, as further studies or clarifications are often needed.34
Since the adoption of Regulation (EU) No. 2283/2015, several insect species have successfully completed the pre-authorisation process. For instance, the European Commission Implementing Regulation (EU) 2021/882 adopted on June 1, 2021, authorised the marketing of dried Tenebrio molitor (yellow mealworm larvae). This was a significant milestone, as it marked the first authorisation of an insect species as a novel food within the EU.
Subsequent authorisations followed: Similarly, Acheta domesticus (house cricket) underwent a safety assessment by EFSA, leading to the authorisation for its marketing in frozen, dried, and powdered forms through Implementing Regulation (EU) 2022/188 of February 10, 2022. Following the same procedure, EFSA’s safety assessment for Locusta migratoria (migratory locust) was published on May 25, 2021. Subsequently, the European Commission authorised the marketing of its frozen, dried, and powdered forms through Implementing Regulation (EU) 2021/1975 of November 12, 2021, which came into effect on December 5, 2021. Alphitobius diaperinus (lesser mealworm) received EFSA’s safety assessment, leading to the approval of its frozen, paste, dried, and powdered forms under Implementing Regulation (EU) 2023/58 of January 5, 2023. Finally, in January 2025, a new form of production of the already approved Tenebrio molitor was authorised, specifically the UV-treated powder of whole larvae, under Implementing Regulation (EU) 2025/89 of January 20, 2025.35
5 Regulatory Challenges and Opportunities in the Market Introduction of Edible Insects
The increasing interest in edible insects as a sustainable protein source has placed considerable emphasis on their regulatory framework within the European Union. While Regulation (EU) No. 2015/2283 on Novel Foods provides the overarching procedure for market authorisation, several challenges remain, particularly concerning the specificities of insect-based food production. Unlike conventional food categories, edible insects have unique characteristics that require tailored regulatory provisions to ensure both consumer safety and market accessibility.36
Despite recent legislative advancements, the regulatory landscape governing edible insects remains complex and, in some respects, inadequate. Many of the current rules were originally designed for conventional agricultural and food systems, meaning they do not fully accommodate the distinctive aspects of insect farming and processing. Furthermore, bureaucratic hurdles, the duplication of scientific research for authorisation purposes, and gaps in labelling and allergen management contribute to delays in market entry and limit the growth potential of the sector. To facilitate the integration of insect-based foods into European diets, a more refined and adaptive regulatory framework is needed—one that balances food safety requirements with the promotion of innovation and sustainability.37
A critical issue arises from Article 26 of Regulation (EU) No. 2015/2283, which establishes that scientific data submitted in support of a novel food application remain protected for at least five years. While this provision was introduced to safeguard intellectual property and incentivise investment into research and development, it also creates a significant barrier for new entrants in the edible insect sector. If another food business operator seeks to commercialise a similar insect-based product, they must conduct independent studies rather than rely on pre-existing data. This requirement leads to unnecessary duplication of scientific research, resulting in significant financial and time expenditures. The lack of data-sharing mechanisms prolongs approval processes and places an excessive burden on small and medium-sized enterprises, which often lack the resources to fund extensive toxicological and nutritional studies. A more flexible approach that allows for shared scientific data—while maintaining appropriate safeguards for proprietary research—could enhance regulatory efficiency and encourage market innovation.38
While Regulation (EU) No. 2015/2283 outlines the market approval process for edible insects, it does not provide specific provisions governing their production. As a result, insect farmers and processors must adhere to general food production laws, including the General Food Law (Regulation (EC) No. 178/2002), which establishes fundamental principles for food safety and risk management, and Regulation (EC) No. 852/2004, which sets out hygiene requirements for all food businesses. Additionally, they must comply with Regulation (EC) No. 183/2005 on feed hygiene standards.39
A notable regulatory gap is the absence of insect-specific welfare regulations. Directive 98/58/EC on the welfare of farmed animals applies exclusively to vertebrates and does not extend to insects, leaving uncertainty regarding the ethical treatment of insects in farming and processing. While insects are biologically distinct from traditional livestock, there is growing scientific and ethical discourse on the need to establish welfare standards that address issues such as appropriate rearing conditions, slaughter methods, and feeding practices.
The lack of dedicated legislation tailored to edible insect production creates multiple challenges. First, there is considerable ambiguity regarding the types of feed that can be legally used for insect rearing. Unlike traditional livestock, insects can be reared on organic by-products, which raises questions about the legal classification of feed sources. A more precise regulatory framework is needed to define permitted feed sources while ensuring food safety. Second, hygiene and processing standards for insect farming remain insufficiently detailed in current EU regulations. Insect farming and processing involve unique methodologies that differ from conventional meat production, necessitating regulatory clarity on processing techniques, storage conditions, and contamination risk management. Finally, the absence of standardised EU-wide regulations tailored to insect farming has led to fragmented national approaches. Some Member States have introduced stricter or more lenient rules, creating a lack of harmonisation that complicates market access and trade. Addressing these regulatory shortcomings requires targeted reforms that recognise the distinct nature of insect-based food production while maintaining rigorous safety standards.
Beyond production and authorisation challenges, the regulation of edible insects must also address consumer protection through effective labelling and allergen management. Labelling serves a dual function: it ensures compliance with legal requirements and fosters consumer trust in Novel Foods. Regulation (EU) No. 1169/2011 on food information to consumers applies to insect-based products, mandating transparent and accurate labelling. However, given the novelty of these foods, additional considerations arise.
One key issue is the choice between using scientific names or common names for insect species. While scientific names provide taxonomic precision, they may be unfamiliar to consumers, potentially leading to confusion. Conversely, common names may vary across languages and cultural contexts, affecting clarity and standardisation. A potential solution would be to require both designations on packaging to enhance consumer understanding.40
Another critical aspect is allergen disclosure. Some insect species contain proteins structurally similar to those found in crustaceans, molluscs, and dust mites, common allergens that could pose health risks to sensitive individuals. While Regulation (EU) No. 1169/2011 mandates allergen labelling, the introduction of edible insects necessitates more specific guidelines to ensure that labels clearly indicate cross-reactivity risks, warn of possible cross-contamination, and provide standardised allergen labelling practices across all EU Member States. As research on insect allergens remains ongoing, a prudent and risk-informed regulatory framework should be adopted. This includes not only mandatory labelling but also consumer education campaigns to inform the public about possible allergic reactions and the safe consumption of insect-based foods.
The regulation of edible insects in the European Union is at a pivotal juncture. While significant progress has been made in integrating insect-based products into the legal framework, the current regulations remain insufficiently tailored to the unique characteristics of insect production and consumption. The absence of dedicated legislative provisions creates uncertainty for producers and consumers alike, highlighting the urgent need for targeted reforms.
A more adaptive regulatory framework—one that facilitates market access while maintaining stringent safety standards—will be crucial for unlocking the full potential of edible insects. This includes refining data protection rules, clarifying production and hygiene standards, and implementing comprehensive labelling requirements. By fostering a well-regulated and consumer-friendly market, the EU can position itself as a global leader in sustainable food innovation, advancing edible insects from a niche curiosity to a mainstream dietary solution that addresses food security and environmental challenges.
6 Conclusion
Edible insects represent a promising alternative to conventional protein sources, offering substantial benefits in terms of environmental sustainability and nutritional value. Yet, their market presence in Europe remains marginal. To unlock their full potential, it is crucial to develop targeted legislative measures that establish clear rules for all production and marketing stages. These should include specific guidelines on feed use, farming conditions, hygiene standards, and safety assessments, thereby reducing legal ambiguities and facilitating compliance for industry stakeholders.
The current regulatory landscape reflects growing pressure on European legislators to adapt existing laws, which were not originally designed to govern insect-based food production. Unlike traditional livestock farming, insect farming presents unique challenges, such as the use of organic waste as feed, distinct hygiene requirements, and the need to define appropriate welfare standards for farmed insects. As a result, the existing frameworks may not always be adequate to regulate the sector effectively. Addressing these gaps requires a balanced approach that ensures food safety while fostering innovation and sustainability.
Beyond purely technical aspects, the regulatory challenges surrounding edible insects must be considered within a broader context of social acceptance and market integration. In recent years, significant progress has been made in positioning edible insects as a viable food source, largely due to the implementation of new regulations. However, the complex and costly pre-authorisation process, the absence of tailored legislation and the limited availability of long-term scientific data on the consumption of these Novel Foods continue to hinder their widespread adoption. Moreover, cultural resistance and consumer scepticism remain substantial barriers to market expansion.
Labelling, for instance, is not merely a legal or food safety requirement, it is also a fundamental tool for consumer education and awareness. Clear, transparent, and reliable information on the production processes of insect-based foods, their nutritional benefits, and potential allergenic risks is essential for fostering public trust. Clearly defined rules on labelling and allergen management will not only protect consumers but also facilitate the transition towards a more sustainable food system. A dedicated regulatory framework specifically designed for edible insects could play a crucial role in enhancing consumer acceptance by addressing these concerns in a systematic and science-driven manner.
Harmonised administrative procedures and a continuous dialogue between legislators, scientists, and industry representatives are essential to creating a regulatory framework that balances consumer protection with the promotion of novel food solutions. Both the European Union and national authorities play an essential role in shaping the future of edible insects as a sustainable food and feed source.
While a robust regulatory framework is indispensable to ensuring consumer safety, it must also be proportionate to the specific needs of the edible insect sector. In this context, edible insects should no longer be viewed as a mere gastronomic novelty but as a concrete and scientifically supported solution to the global challenges of food security and environmental sustainability. Through well-structured regulation and effective public communication, Europe can take significant steps towards a more resilient and resource-efficient food system, one that not only meets human nutritional needs but also addresses urgent ecological challenges.
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Luigi Costato, ‘Dalla Food Security alla Food Insecurity’ [2011] Rivista di Diritto Agrario 3; Emily Webster and Peer Zumbansen, ‘Introduction: transnational food (in)security’ in Emily Webster, Ankita Gupta and Ruth Ambros (eds), Transnational Food Security (Routledge 2020). FAO, An introduction to the basic concept of food security (Rome 2008). To better understand the denomination of food safety, see Ferdinando Albisinni, Strumentario di diritto alimentare europeo (4th edn, Wolters Kluwer 2020) 5–6, in which the author argues that ‘In accordance with internationally recognized definitions as formalized by European Union law, food safety denotes the hygienic and sanitary safety of food products in relation to the protection of human health, understood in its broadest sense as encompassing the entire food chain and including consumer communication measures. Food security, by contrast, refers to the economic and physical availability of sufficient food to meet normal nutritional requirements’.
World Commission on Environment and Development (WCED), Our Common Future (OUP 1987).
Ferdinando Albisinni, ‘Reactive and proactive innovation in European Food Law’, in Fernando Leonini, Mariachiara Tallacchini and Matteo Ferrari, Innovating Food, Innovating the Law. An interdisciplinary approach to the challenges in the agro-food sector (Libellula edizioni 2014).
Ferdinando Albisinni, ‘Diritto agroalimentare innanzi alle sfide dell’innovazione’ [2020] (2) BioLaw Journal 25 <https://teseo.unitn.it/biolaw/article/view/1583/1587> accessed 20 June 2025.
Arnold van Huis and others (eds), Edible insects: Future prospects for food and feed security (FAO 2013) 171.
Francesco Montanari, Ana Pinto de Moura and Luís M Cunha, Production and Commercialization of Insects as Food and Feed. Identification of the Main Constraints in the European Union (Springer 2021) 9–14.
Dennis GAB Oonincx and Imke JM de Boer, ‘Environmental impact of the production of mealworms as a protein source for humans—a life cycle assessment’ (2012) 7 (12) PLoS ONE 1 <https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0051145> accessed 20 June 2025. See also Arnold van Huis, ‘Insects as food and feed, a new emerging agricultural sector: a review’ (2020) 6 Journal of Insects as Food and Feed 27.
Montanari, Pinto de Moura and Cunha (n 11).
Arnold van Huis, ‘Potential of insects as food and feed in assuring food security’ (2013) 58 Annual Review of Entomology 563.
ibid, 295. Darja Dobermann, Judy A Swift and Linda M Field ‘Opportunities and hurdles of edible insects for food and feed’ (2017) 42 Nutrition Bulletin 293.
International Platform of Insects for Food and Feed (IPIFF), Edible insects on the European market (June 2020).
World Health Organisation (WHO), Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline (WHO 2023), <https://www.who.int/publications/i/item/9789240073630> accessed 14 July 2025.
Stefano Sforza, ‘Food (In)Security: The Role of Novel Foods on Sustainability’, in Lucia Scaffardi and Giulia Formici (eds), Novel Food and Edible Insect in the European Union (Springer 2022).
Birgit A Rumpold and Oliver K Schlüter, ‘Nutritional composition and safety aspects of edible insects’, in (2013) 57 Molecular Nutrition & Food Research 802.
Arnold van Huis and others (n 13) 568.
ibid, 569.
For a discussion of this topic, see Chapter 1 of this volume.
See Giulia Formici, ‘L’evoluzione della disciplina normativa in materia di Novel Food: una sfida sul tavolo del Legislatore europeo’ (2018) 1 Diritto Pubblico Europeo Rassegna Online <https://doi.org/10.6093/2421-0528/9408> accessed 20 June 2025; Annalisa Volpato, ‘La riforma del regolamento sui Novel Food: alla ricerca di un impossibile equilibrio?’ (2015) 4 Rivista di Diritto Alimentare 26; Sebastiano Rizzioli, ‘Novel Foods’ in Luigi Costato and Ferdinando Albisinni, European and Global Food Law (2nd edn, Wolters Kluwer 2016); Albisinni (n 8), 403; Valeria Paganizza, ‘I nuovi alimenti (“Novel Foods”)’ in Paolo Borghi and others (eds), Trattato di diritto alimentare italiano e dell’Unione europea (Lefebvre Giuffrè 2021); Valeria Paganizza, ‘I nuovi alimenti (Novel Foods)’ in Luigi Costato and others, Compendio di diritto alimentare (9th edn, Wolters Kluwer 2019).
Giulia Formici, ‘Novel Food e insetti per il consumo umano tra interventi legislativi e Corte di giustizia: alla ricerca di un difficile equilibrio’ (2020) 14 (4) Rivista di Diritto Alimentare.
Michael Hermann, ‘The impact of the European Novel Food Regulation on trade and food innovation based on traditional plant foods from developing countries’ (2009) 34 Food Policy 499.
Daniela Martini, Cristian Del Bo’ and Patrizia Riso, ‘Legislazione europea e ruolo di EFSA nella valutazione della sicurezza d’uso dei Novel Foods: Principi e prospettive’ (2020) 2 BioLaw Journal 9 <https://teseo.unitn.it/biolaw/article/view/1584> accessed 27 June 2025.
Annalisa Volpato, ‘Novel Foods in the EU Integrated Administrative Space: An Institutional Perspective’ in Scaffardi and Formici (n 16).
Formici (n 21).
Giulia Formici, ‘Legislative and Judicial Challenges on Insects for Human Consumption: From Member States to the EU, Passing Through the Court of Justice of the EU’ in Scaffardi and Formici (n 16).
Lucia Scaffardi, ‘I novel food, un futuro ancora da definire’ (2020) 2 Biolaw Journal 43 <https://teseo.unitn.it/biolaw/article/view/1582> accessed 27 June 2025.
Formici (n 29); Volpato (n 27), 20.
Valeria Paganizza, Bugs in Law: Insetti e regole dai campi alla tavola (Wolters Kluwer 2019).
Gabriela Precup and others, ‘The Safety Assessment of Insects and Products Thereof As Novel Foods in the European Union’ in Scaffardi and Formici (n 16), 128–129.
Volpato (n 27), 20.
EFSA, Scientific Panel on Nutrition, Novel Foods and Food Allergens, Minutes of the 53rd meeting of the working group on foods allergies (Parma 12 December 2022); Dominique Turck and others, ‘Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/228’ (2024) 22 EFSA Journal.
Giovanni Sogari and others, ‘The future is crawling: Evaluating the potential of insects for food and feed security’ (2023) 6 Current research in Food Science 100504 <https://www.sciencedirect.com/science/article/pii/S2665927123000722> accessed 20 June 2025.
Gabriele Spatola and others, ‘Assessment of the information to consumers on insects- based products (Novel Food) sold by e-commerce in the light of the EU legislation: when labelling compliance becomes a matter of accuracy’ (2024) 162 Food Control 110440 <https://www.sciencedirect.com/science/article/pii/S0956713524001579> accessed 20 June 2025.
Krystyna Żuk-Gołaszewska and others, ‘Edible Insect Farming in the Context of the EU Regulations and Marketing—An Overview’ (2022) 13 Insects 446 <https://www.mdpi.com/2075-4450/13/5/446> accessed 20 June 2025.
Spatola and others (n 37).
Precup and others (n 33). FAO, Looking at edible insects from a food safety perspective. Challenges and opportunities for the sector (Rome 2021).