Hot topics insects for sustainable food by Christina Taylor

CAB ABSTRACTS HOT TOPIC:

Insects for sustainable food and feed Insects are attractive as an alternative source of cheap, sustainable protein and fat for livestock feeds and for food. The possibilities include the common housefly, the black soldier fly, the mealworm, locusts and silkworms. Researchers are addressing several questions: what cheap substrate or waste product could the insects be raised on, what nutrients would they provide, do they contain any antinutrients and are there safety concerns? And for foods – do people find them acceptable? CAB Abstracts enables the work of scientists and researchers and specialists by providing access to the current research on sustainable feeds and foods to help improve food security and prevent environmental damage.

CAB Abstracts comprehensively covers hot topics that matter CAB Abstracts sources the world literature to provide the complete picture on foods, feeds and nutrition including information on: composition, safety, health and consumer behaviour: • Growth substrates: for insects microbial contamination, allergen, heavy metal contamination, and antinutritional factors such as phytate are of concern. Feed conversion, survival and development, and composition of four insect species on diets composed of food by-products. Public Library of Sciences (PLoS), 2015 Safety issues: for insects microbial contamination, allergen, heavy metal contamination, and antinutritional factors such as phytate are of concern. Safety assessment of freeze-dried powdered Tenebrio molitor larvae (yellow mealworm) as novel food source: evaluation of 90-day toxicity in Sprague-Dawley rats. Regulatory Toxicology and Pharmacology, 2016 An evaluation of the nutrients and some anti-nutrients in silkworm, Bombyx mori L. (Bombycidae: Lepidoptera). Jordan Journal of Biological Sciences (JJBS) 2015

• Nutritional value: insects are rich in protein (20-70 percent), amino acids (30-60 percent), and fat (10-50 percent) according to this review. Review of the nutritive value of edible insects. In: Forest insects as food: humans bite back. Proceedings of a workshop on Asia-Pacific resources and their potential for development, Chiang Mai, Thailand, 19-21 February, 2008 • Acceptability: in some cultures insects are already an accepted part of diet and in places where there are cultural barriers, insects may be acceptable as feed ingredients. New sustainable protein sources: consumers’ willingness to adopt insects as feed and food. Italian Journal of Food Science, 2016 Emotional and sensory profiling of insect-, plant- and meatbased burgers under blind, expected and informed conditions. Food Quality and Preference, 2016

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23 Regional Collaboration in Community-based Mountain Tourism in World Heritage Sites: The Ifugao Rice Terraces of the Cordillera Central Mountains in the Philippines 1

Jovel Ananayo1* and Harold Richins2 Ifugao State University, Cordillera Administrative Region, Philippines; 2 Thompson Rivers University, Kamloops, British Columbia, Canada

Introduction This chapter examines the role of tourism development on the conservation of world heritage sites, focusing on the Ifugao Rice Terraces of the Philippine Cordilleras. These terraces, bounded by rugged peaks, are located within the Cordillera Central Mountains on the northern part of the island of Luzon, in the northernmost region of the Philippines archipelago (see Fig. 23.1). The interrelationship between tourism development and world heritage site conservation are explored by analysing the tourism programme of the Save the Ifugao Terraces Movement (SITMo), which was intended to help conserve the Ifugao world heritage sites. This case study includes a description of a locally developed method in addressing long-term conservation and community development issues within a world heritage cultural site. The case acknowledges, in the context of its broader plan, the background and approach in developing locally based tourism within the region (Drost, 1995; Borges et al., 2011; Ananayo, 2014). This includes the SITMo Eco-Cultural

Tourism Program. An important aspect of this programme has involved substantial collaboration, communication and engagement of key groups in the development, operation and management of the tours and their resulting outcomes. There were a few weaknesses in the development process and implementation; however, outcomes were generally constructive. These outcomes are described in this case study, including economic outcomes and contributions, environmental outcomes and contributions, and contribution to cultural conservation. This case first examines SITMo’s tourism activities, in order to provide an understanding of the development approach. After reviewing the tourism activities and providing a brief description of the SITMo model, SITMo’s approach to community-based tourism and how it is translated into actual operations is examined, by looking into the stakeholder cooperative that was implemented to advance the tourism programme. The findings indicate that the current, as well as the envisioned, stakeholder cooperative is largely similar to stakeholder cooperation advocated for sustainable tourism

* Corresponding author: jovelfrancis_ananayo@yahoo.com

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