Entomophagy is the practice of eating insects as food. It is a common dietary choice in many cultures around the world, particularly in regions of Asia, Africa, and Latin America. Insects are rich in protein, vitamins, and minerals, making them a nutritious alternative to traditional livestock. In addition to their nutritional benefits, insects have a lower environmental impact compared to conventional meat production. They require less land, water, and feed, and produce fewer greenhouse gases. As global populations grow, entomophagy is being explored as a sustainable food source for the future.