The production of meat is a resource consuming process that affects the environment considerably and the demand for meat is expected to increase as the population grows. A large part of all anthropogenic greenhouse gas emissions come from the livestock sector  which uses a third of the earth's surface. Insects emit fewer greenhouse gases than traditional livestock, and also uses less resources, such as land and feed. Entomophagy, consumption of insects, has long been part of the human diet and are still eaten on all continents. But modern people in Western countries find it difficult to accept insects as food, as their mental barriers prevent them from doing so. Insects are a newly discovered alternative protein source that is positive for the environment, nutrition, economy and biodiversity. However, there are currently many uncertainties about insects, they may be toxic or allergenic, and these risks must be evaluated before they can be classed as food insects. Researchers suggest that insects begin reared commercial to ensure access without pose a risk to consumers or damaging the environment.