Insects have emerged as a promising source of nutrition for humans, offering a sustainable and nutrient-rich alternative to traditional protein sources. Rich in protein, healthy fats, vitamins (such as B vitamins), minerals (like iron and zinc), and dietary fiber, they provide a well-rounded nutritional profile. Beyond their nutritional benefits, insects require significantly fewer resources?land, water, and feed?compared to conventional livestock, making them environmentally sustainable. Consuming insects has been a longstanding human practice, yet remains stigmatized or taboo in certain cultures. Compared to conventional livestock, insect farming requires minimal land, water, and feed inputs, thereby reducing environmental footprint. Their cultivation emits significantly fewer greenhouse gases and contributes less to deforestation, aligning with sustainability goals. This efficiency makes insects particularly attractive in regions where agricultural resources are limited or climate challenges threaten food security.