About Goggy Davidowitz

Goggy Davidowitz is a Professor and University Distinguished Scholar in the Departments of Entomology and Ecology and Evolutionary Biology at the University of Arizona. His research focus in insect physiology studies how insects adjust growth and development in response to environmental variation. More specifically, the regulation of insect body size and how insects allocate the resources they acquire to different body functions and life histories. This work includes field, greenhouse and lab experiments and integrates multiple techniques such as stable carbon isotopes, respirometry, calorimetry and quantitative genetics. He has recently started a research program in developing insects as an alternate source of protein for human consumption. This program, funded by the University of Arizona and USDA-NIFA uses primarily non-model species of edible insects. A primary goal is to rear these insects on agricultural and food waste streams to maximize sustainability. Whereas consistency of food quality and quantity is a paramount goal in the food industry, using agricultural waste streams is anything but. Food quality changes with produce, season and farm to farm, and quantities are boom or bust. A primary goal of our research program is how to leverage these fluctuations to develop a consistent supply of insect protein.

By the year 2050 the world population will reach ten billion. It is estimated that current food production will need to increase 50%-70% to feed this growing population. Such an increase in food production is not technically feasible. In 2013 the UN published a report titled: ‘Edible insects: future prospects for food and feed security’ which argues for insects as a viable and sustainable source of food and feed. Although insects are a prominent component of daily diet in over 80% of countries, most of these insects are harvested from the wild, which comes at a considerable negative ecological cost. The UN report was well received in western cultures that do not normally consider insects as food. Today, there are over 200 companies worldwide that farm insects for food with over 25 startup companies in the US alone. Insects are richer in protein, contain more unsaturated fatty acids, contain fiber, and are richer in many minerals compared to beef and other livestock. In addition, insects are much more environmentally friendly; they require less land, less water, less feed and emit fewer greenhouse gases compared to vertebrate livestock. Insect are very amenable to urban farming, bringing food closer to consumers. Investors and food production companies are increasingly interested in this market and current supply cannot meet demand. Farmed insects will likely become a greater component of our daily intake as western countries catch up with the rest of the world in developing this unique food source to feed a growing population.