Tropentag, September 10 - 12, 2025, Bonn "Reconciling land system changes with planetary health"

Reviving edible insects in Kenya: A cultural and nutritional opportunity for resilient food systems

University of Hohenheim , Environmental Protection And Agricultural Food Production , Germany

Abstract

As global food systems strain under the pressure of population growth, climate change, and resource scarcity, alternative protein sources such as edible insects are gaining international attention for their sustainability and nutritional potential. In Kenya, however, the tradition of consuming insects, though once deeply rooted in indigenous knowledge systems, is rapidly being lost, particularly among the younger population.
This study explores the decline in edible insect consumption in Kenya and highlights its potential as a culturally relevant, nutrition-sensitive solution to food insecurity. Through a field survey conducted across rural and peri-urban regions, findings reveal that insect consumption is often viewed as a coping strategy during times of scarcity, rather than a viable, everyday food source. Negative perceptions and taboos surrounding insects persist, particularly among urban youth, despite longstanding traditions in various communities.
To counter these trends, the project investigates innovative pathways for normalising edible insect consumption by tapping into local cultural narratives and enhancing consumer appeal. Interventions included the development of flavored cricket-based snacks and protein powders used to fortify common staples such as porridge and ugali (maize meal). These products were tested for acceptability, with encouraging responses among school-aged children and caregivers.
Additionally, the study identified insect farming as a promising livelihood strategy for women and youth, requiring minimal land and input. This positions insect agriculture not only as a nutritional intervention, but also as a socio-economic tool for inclusive value chain development.
Reviving edible insects in Kenya presents an opportunity to restore a forgotten indigenous food practice while addressing urgent nutritional needs and building climate-resilient food systems. However, successful reintegration depends on changing narratives, shifting the perception of insects from emergency food to a proud symbol of sustainable African innovation.
This research calls for stronger investment in culturally informed education, policy support, and public awareness campaigns. By leveraging traditional knowledge and modern food innovation, edible insects can help reshape Kenya’s food system toward one that is healthier, more inclusive, and ecologically sustainable.

Keywords: Alternative protein, culture, edible insects, food insecurity, food systems, indigenous food, indigenous knowledge, Kenya, novel food, taboos

Contact Address: Winnie Akara , University of Hohenheim , Environmental Protection And Agricultural Food Production , Am isarkanal 24, 81379 München, Germany, e-mail: winnieakaragmail.com