Edible Insects
Sustainable Protein Source

Editor-in-Chief: Dunkel Florence V.

Language: English

78.38 €

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350 p. · 19x23.3 cm · Paperback

Edible Insects: Sustainable Protein Source provides the latest research on edible insects and their use as a paleo-food predating early humans. Using insects for food, particularly for pregnant and lactating mothers and young children, especially around the time of weaning, are important sources of protein worldwide. Sustainable, complete, local protein sources are necessary for the world?s population to be entirely nutritionally secure. This book covers the paleo-history argument for edible insects, along with nutritional data and climate change amelioration.

Nutritional security is on the road to peace, therefore it's important to all human beings. Recognizing these interconnections is critically important and urgent for a reduction in conflict and violence. Insects fill the complete nutritional needs of humans and make one of the smallest environmental footprints when compared to other protein sources.

1. From where have we come? 2. Failures (Dunkel) 3. Incorporating cultures’ role in adopting edible insects (Dunkel)

Editor-in-chief of The Food Insects Newsletter since 1995; recipient of 1981 US National Academy of Sciences Visiting Scholar Award to People’s Republic of China; member of design team for state-of-the-art pre-departure training for US faculty, graduate students, and families to work on USAID food, storage, marketing project and live in Rwanda; author of 50 peer-refereed journal articles, 4 books and monographs, 2 patents; recipient of national and campus-wide awards for research, teaching, and service; principal investigator of numerous USDA and USAID, food, health, and agriculture related grants; presented 11 invited, food-related keynote addresses in US (e.g.,World Bank), Korea, Italy (FAO), Canada, Morocco, and the People’s Republic of China and a TEDx talk. Dunkel has worked with subsistence farmers in Asia, Africa, and Native American reservations for the past 33 years. She has also prepared and served insect feasts throughout the US including for more than 200 guests each at events in: San Francisco, California; Bozeman, Montana; and Charleston, South Carolina. Cultural aspects of food have been the topic of many TV appearances by Dunkel including PBS Evening News, Discovery Channel World of Wonder as well as radio interviews throughout the US, Canada, Australia, and the United Kingdom. Dr. Dunkel has initiated a pedagogy for food and agricultural sciences, the Expansive Collaborative Model, which she implemented in 2000 and taught every semester since. Dunkel has helped faculty adapt this pedagogy in several colleges at MSU and in other land grant institutions including a tribal college, and at a private urban university.
  • Provides a holistic, inclusive, broad view of both why and how insects can become widely accepted as sustainable protein sources
  • Presents the environmental impact of edible insects, particularly in tables and infographics, where carbon, water and land use footprints for various protein sources are being compared
  • Covers culture-specific and culture-general roadblocks and the opening of the gates for insects to become a sustainable protein of choice, particularly among Euro-American cultures and other populations wanting to emulate Euro-American and European cultures