As the world's population grows, finding ways to produce enough food to feed people is becoming an increasing challenge. The massification of agricultural production is leading to a gradual and worrying depletion of natural resources and an increase in pollution and environmental degradation. The extensive production of livestock to supply food rich in animal protein leads to huge environmental problems and resource scarcity, and it is therefore urgent to implement effective alternatives to mitigate this scenario. This narrative review aims to analyse the benefits of producing insects as an alternative animal protein. The production of insects for human and animal food is becoming increasingly relevant as it is less resource intensive and has a low environmental impact compared to the production of other foods. Recent studies have shown several nutritional benefits of crickets, as they contain significant amounts of high-quality proteins, vitamins and minerals. The article also analyses some of the methods used to produce food from house crickets and the strategies implemented to ensure the food safety of these methods and processes. To ensure food safety, critical control points (CCPs) are identified at each stage of production and a Hazard Analysis and Critical Control Point (HACCP) plan is implemented.