Abstract:
The food we eat defines us in many ways, forming a part of our identity. First of all, it is inevitably part of our culture. Secondly, it expresses our preferences on taste but also our lifestyle and habits. Food, tastes and ingredients can change radically according to geographical areas, cultures, religions, availability of raw materials, climate, economic condition, etc., sometimes even within few kilometers, from one region to another, like it occurs very often, for example, in Italy.
The purpose of this thesis is to increase the awareness of the importance of our nutritional habits on our body, on our planet and in the end, on our life. The food industry is a business, like many other businesses in other sectors. The difference in this case is that we cannot choose not to eat, as it is a primary need, therefore the target of the food industry is very wide and extended to the whole living population. It is crucial to know what is good and what is bad for us, in which quantities, and the most important point, who is in charge for deciding the right balance.
Starting from a social cause, this thesis wants to deeply analyze the evolution of the food industry, its major actors and strategies, legislations and regulations from a general point of view of both customers and operating companies. As a solution, it discuss arguments as the conscious capitalism development and the evaluation of the benefits of substituting proteins deriving from animal meat with insects. For sure at the moment it could create some aversion, like for example it happened when firstly sushi was introduced in Europe during the 2000. Nowadays instead, it is seen as the best option of convenience food on the market, with a convenient price/quantity/quality ratio and perceived as a healthier alternative to sandwiches and hamburgers.
Among the major environmental advantage of edible insect farming against livestock production are: less water and land required, higher feed conversion efficiencies, lower greenhouse gas emissions, transformation of low-value organic by-products into high quality food and feed, and certain insect species can be also used for aqua feed or animal feed. The benefits are more than valuable considering the current disproportional expenditures for meat production. Nowadays meat corresponds to 15% of our total energy intake in the human diet, while it uses more than 80% of the agricultural land for animal grazing or the production of livestock feed and fodder.
