Contemporary worldwide mass networks of food production, distribution and consumption are economically viable, but environmentally unsustainable and socially uneven. The work carried out in this master thesis is a research study aimed at investigating a major innovation that could possibly disrupt the actual food systems, entomophagy, ie. the consumption of insects for nutritional purposes. The main solutions currently possible for the mitigation of this problem have been identified through systematic research in order to identify the main possibilities and the most likely to succeed, both historically emerged (vegetarianism and veganism) and emerging (plant-based meat and entomophagy). At a first analysis the food consumption of insects has proved to be an alternative with considerable potential from a nutritional and environmental point of view and a systemic enabler of new production and consumption models. This option has therefore been compared with the vegetarian and the plant-based alternatives through three perspectives: environmental, nutritional and perception by potential users.
Le attuali reti mondiali di produzione, distribuzione e consumo collettivo di prodotti alimentari sono economicamente valide, ma non sostenibili dal punto di vista ambientale e socialmente disomogenee. Il lavoro svolto in questa tesi è uno studio di ricerca finalizzato a indagare una grande innovazione che potrebbe eventualmente scardinare i sistemi alimentari attuali, l’entomofagia, cioè il consumo di insetti per scopi nutrizionali. Le principali soluzioni attualmente possibili per la mitigazione di questo problema sono state individuate attraverso una ricerca sistematica al fine di individuare le principali possibilità e le più promettenti, sia quelle storicamente emerse (vegetarianesimo e veganismo) sia quelle emergenti (carne di origine vegetale ed entomofagia). Ad una prima analisi il consumo alimentare di insetti si è rivelato un’alternativa con notevoli potenzialità dal punto di vista nutrizionale e ambientale e un abilitatore sistemico di nuovi modelli di produzione e consumo. Questa opzione è stata quindi confrontata con la possibile alternativa vegetariana e con quella di carne di origine vegetale attraverso tre prospettive: ambientale, nutrizionale e di percezione da parte di potenziali utenti.
Entomophagy. Eating insects to accelerate the transition towards a sustainable food system, for people and the planet
Venturelli, Luca
2019/2020
Abstract
Contemporary worldwide mass networks of food production, distribution and consumption are economically viable, but environmentally unsustainable and socially uneven. The work carried out in this master thesis is a research study aimed at investigating a major innovation that could possibly disrupt the actual food systems, entomophagy, ie. the consumption of insects for nutritional purposes. The main solutions currently possible for the mitigation of this problem have been identified through systematic research in order to identify the main possibilities and the most likely to succeed, both historically emerged (vegetarianism and veganism) and emerging (plant-based meat and entomophagy). At a first analysis the food consumption of insects has proved to be an alternative with considerable potential from a nutritional and environmental point of view and a systemic enabler of new production and consumption models. This option has therefore been compared with the vegetarian and the plant-based alternatives through three perspectives: environmental, nutritional and perception by potential users.File | Dimensione | Formato | |
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https://hdl.handle.net/10589/170466