Insect protein for feed or food is a novel protein resource characterized by a wide variety of species, high efficiency, and sustainable development. It fully meets the requirements of the broad food concept and also represents a green, environmentally friendly, and carbon-sequestering form of "new quality productive forces." Insects have a long history as food both in China and around the world. However, using edible insects as a sustainable food security solution still faces several challenges, primarily related to technological innovation, regulatory frameworks, social acceptance, and other dimensions. This calls for transnational and interdisciplinary collaboration to jointly seek solutions and provide new insights for food security and sustainable development.
