Exploring Edible Insect Processing Laboratory for Sustainable Protein Innovation and Food Security

On May 2, 2024, during the second day of the Lakbay Aral at MSU-Main Campus, the MSU-Sulu IFPC team visited the Processing Laboratory for Edible Insects, where they explored the innovative processes involved in cultivating and processing specialized worms as alternative protein sources. This exposure shed light on the potential of edible insects as a sustainable, nutrient-rich food option that requires fewer resources and produces lower environmental impact than traditional livestock. The activity advances SDG 2 (Zero Hunger) by diversifying food sources, SDG 3 (Good Health and Well-Being) by providing alternative protein for improved nutrition, SDG 4 (Quality Education) through experiential learning and research engagement, SDG 9 (Industry, Innovation, and Infrastructure) by promoting agri-biotech innovations, SDG 12 (Responsible Consumption and Production) through resource-efficient practices, SDG 13 (Climate Action) by reducing greenhouse gas emissions, and SDG 15 (Life on Land) by easing ecological pressure on conventional farming systems. By engaging with this frontier of agricultural science, MSU-Sulu strengthens its vision of promoting sustainable and innovative solutions for future food security.