This paper presents the tradition of insect eating and its rationale on Earth. The development and status of the insect-based food industry is described. Insects have been eaten by mankind since the beginning of history as an easily accessible, nutrient-rich source of protein, and there are still over 2,000 species of edible insects known to be useful in human nutrition. The orders Coleoptera, Lepidoptera and Orthoptera are the most commonly consumed genera. With population growth and increasing demand for food, edible insects may provide an alternative food source. Edible insects have excellent nutritional value, being high in protein, fat, vitamins and minerals. However, there are cultural and psychological barriers to the adaptation of insect consumption. The article highlights the challenges for the insect-based food industry, such as food safety, consumer attitudes and infrastructure development. Their use in feed can increase the nutritional value of animal protein sources. Insects are easy and quick to breed. They can be grown quickly and cost-effectively due to their short life cycle and low-energy feed requirements. Insect production under industrial conditions requires fewer resources and can contribute to climate change mitigation. Insect farming promises to be more environmentally sustainable and efficient than conventional animal husbandry. Further research is needed on the utilisation of by-products and the application of the circular economy model for the sustainable development of insect-based food.