Given the understanding that approximately 2 billion people, which translates to 25 percent of global households, rely on traditional diets of insects that are a good protein, fats, calcium, and energy and vitamins source.

In East Africa, Edible insects form a substantial and traditional part of the regional and national diets.

From ecological perspectives, Edible insects are understood to emit fewer greenhouse gases (GHGs) than livestock.

The rearing of edible insects is not land based and will not require clearing of land for expansion in production.

Harvesting and rearing of edible insects requires low capital investment and low technology that allows even the poorest of people in society to engage in beneficial activities along the value chain to achieve nutrition and food security in Kenya.