Cultural practices and traditions are pivotal in accepting edible insects as a sustainable food source. This chapter discusses how cultural perspectives influence attitudes toward entomophagy, exploring traditional practices in insect-eating cultures that underscore the historical, nutritional, and symbolic significance of insects. These practices, often tied to rituals, communal gatherings, and culinary heritage, contrast sharply with barriers in Western societies, where stigma, disgust, and misconceptions about uncleanliness and disease dominate perceptions. Key challenges to adopting edible insects include food safety concerns, religious dietary restrictions, ethical considerations, and psychological aversions. The chapter identifies enablers that can promote acceptance, such as targeted education, culinary innovation, and leveraging indigenous knowledge. Strategies for overcoming barriers include integrating insects into local and global cuisines, reframing cultural narratives to emphasize their sustainability and nutritional benefits, and fostering cross-cultural understanding through tailored approaches. By linking traditional practices with modern sustainability goals, the chapter highlights the role of indigenous knowledge in guiding the sustainable harvesting and consumption of edible insects. It advocates for educational initiatives, culinary experimentation, and collaboration with indigenous communities to normalize entomophagy. Ultimately, the chapter posits that transitioning edible insects from niche to mainstream dietary components can significantly contribute to addressing global food security, environmental sustainability, and climate resilience. Through these culturally attuned strategies, entomophagy emerges as a viable pathway toward developing inclusive and sustainable food systems worldwide.