Earthworms (Annelida: Oligochaeta) have long been consumed in various cultures across Asia, Africa, and South America, yet their potential as a sustainable, nutrient dense food source has only recently gained scientific attention. Global food systems face mounting pressures from climate change, soil degradation, biodiversity loss, and the environmental impacts of livestock production. These challenges have intensified interest in alternative proteins that are nutritionally adequate, ecologically sustainable, and socially just. Earthworms, long recognized for their ecological importance, have recently emerged as a promising but under explored candidate for sustainable protein production. Their high protein content, favourable amino acid profile, micronutrient density, and ability to upcycle organic waste position them as a compelling resource for future food systems. Earthworm biomass typically contains 50–70% protein (dry weight), with essential amino acid profiles comparable to or exceeding those of conventional animal proteins. They also provide bioactive peptides, minerals, and functional compounds with potential health benefits. Yet their development raises complex questions about food safety, ecological risk, indigenous knowledge, and governance. However, risks related to microbial contamination, parasites, and heavy metal accumulation require careful management. This review synthesizes current evidence on the biology, nutritional composition, processing, safety, ecological implications, and policy dimensions of earthworms as food. It argues that earthworms represent a viable, but sensitive frontier in sustainable protein innovation, requiring robust regulatory frameworks, ethical engagement with Indigenous knowledge systems, and ecologically grounded production practices. Responsible development could position earthworms as a meaningful contributor to global food security and sustainable agriculture. As interest grows in alternative proteins and circular bioeconomy models, earthworms represent a promising—though still underutilized—resource for human nutrition.
Keywords: Earthworms; sustainable protein; vermiculture; food safety; Indigenous knowledge; novel foods; alternative protein; ecological governance; nutrient cycling; food policy.
Citation: Reynolds, J. W. (2026). Earthworms as Food: Biology, Nutrition, Ecology, and Governance in Emerging Sustainable Protein Systems – A Review. J N food sci tech, 7(2):1-30.
DOI : https://doi.org/10.47485/2834-7854.1065