Insects as a protein-rich ingredient in food could contribute to sustainability. The section of Agricultural and Food Marketing in the Faculty of Organic Agricultural Sciences, together with the Max Rübner Institute and the Institute for Energy and Environmental Research Heidelberg, has examined the extent to which this is possible, the economic viability of production and the level of consumer acceptance for such foods in the project ‘Holistic assessment of alternative protein sources with special consideration of insects’. The project is part of the ‘New Food Systems’ innovation space funded by the BMBF.
