The Black Soldier Fly (BSF) offers the potential to address two global challenges; the environmental detriments of food waste and the rising demand for protein. Food waste digested by BSF larvae can be converted into biomass, which may then be utilized for the development of value-added products including new food sources for human and animal consumption. A systematic literature search was conducted to identify studies investigating the influence of food waste rearing substrates on BSF larvae protein composition. Of 1712 articles identified, 23 articles were selected for inclusion. Based on the results of this review, BSF larvae reared on ‘Fish waste Sardinella aurita’ for two days reported the highest total protein content at 78.8% and BSF larvae reared on various formulations of ‘Fruit and vegetable’ reported the lowest protein content at 12.9%. This review is the first to examine the influence of food waste on the protein composition of BSF larvae. Major differences in larval rearing conditions and methods utilized to perform nutritional analyses, potentially influenced the reported protein composition of the BSF larvae. While this review has highlighted the role BSF larvae in food waste management and alternative protein development, their application in nutrition is still in its infancy.

Increasing global populations and limitations on the natural resources required in food production such as land and water will place further pressure on an already strained food production system. To meet the future food production requirements, it is essential to find viable alternatives to current food sources, without the high resource challenges. Protein production is of particular concern and insects are a nutritious and sustainable source yet, despite a rich history in parts of the world, Australians have been reluctant to adopt the practice as a societal norm. This study aimed to explore Australian consumers' experiences with edible insects, identify barriers to consumption, and explore possible factors that may motivate Australians to consume insects. A total of 601 participants (23.8% male, 76.2% female), completed an online survey using a variety of open-ended questions; 5- or 7-point Likert scales and check-all-that-apply questions. Consumer willingness was measured through self-reporting willingness-to-try insects or insect-based foods. Results indicated 35.4% of participants had previously consumed insects, with Orthoptera (crickets, grasshoppers) the most commonly consumed order (60.1%). Participants with no previous experience consuming insects cited 'lack of opportunity' as the main reason (57.2%). 'Increased accessibility' (56.6%) and 'increased nutrition knowledge' (56.6%) were identified as major factors that may increase the likelihood of future insect consumption. Participants reporting that they were willing to try insects were most likely to accept 'insect-based flour' (65.6%) and 'chocolate-covered ants' (52.1%). By providing increased opportunity, accessibility and education of insect-based food products, a higher proportion of Australians may be willing to eat insects, particularly if presented in indistinguishable forms (i.e. flour). This may lead to a greater acceptance of insects as an alternative, more sustainable protein source than previously anticipated.