Entomophagy, a practice of consuming edible insects, has been practiced across diverse cultures for centuries, providing significant nutritional, sociocultural, and ecological benefits. Recognized for their high-quality protein, essential fatty acids, vitamins, and minerals, edible insects provide a sustainable alternative to traditional livestock. With more than 2200 species consumed globally, entomophagy plays a key role in food security, particularly in Asia, Africa, and Latin America, where they are deeply embedded in local diets and cultural traditions. Edible insect farming requires significantly less land, water, and feed compared to livestock, generating fewer greenhouse gas emissions and promoting waste recycling. These ecological advantages align with the global focus on sustainable food systems to address climate change, resource scarcity, and population growth. Despite these benefits, integrating edible insects into Western diets faces barriers, including food neophobia, cultural stigma, and limited market availability. Regulatory hurdles and inconsistent policies further complicate the global promotion of insect-based foods. However, educational initiatives, innovative food products, and marketing strategies are gradually improving acceptance, particularly when edible insects are incorporated into familiar forms like protein bars and snacks. This chapter examines the ecological potential, cultural importance, and environmental and nutritional worth of edible insects, emphasizing how they might help with sustainability issues. Entomophagy has the potential to support sustainable agriculture and global food security by bridging the gap between ancient methods and contemporary demands. Raising awareness and promoting research and legislation can help edible insects become a common food source around the globe.