Eating Invasive Species to Save the World

Invasive species are plants and animals that have been introduced to new areas where they cause harm to native ecosystems and biodiversity. They can also pose threats to human health, agriculture and economy.

One way of dealing with invasive species is to eat them. This can reduce their population, provide a source of food and income, and raise awareness of the problem.

Visit World Future for more foreign news and regional Asean stories

The Findings on invasive species

However, eating invasive species is not a simple solution. It can have challenges and risks, such as:

- Finding effective and humane ways of harvesting and processing the invaders
- Ensuring the safety and quality of the products
- Creating a market and demand for the products
- Avoiding overexploitation or unintentional spread of the invaders
- Considering the cultural and ethical aspects of eating unfamiliar or unwanted species

A podcast called People Fixing The World explores how people around the world are trying to control invasive species by eating them. It features examples such as:

- Lionfish in the Caribbean: A venomous fish that has invaded the coral reefs and threatens the native marine life. Some chefs, divers and conservationists are promoting lionfish as a delicacy and a sustainable seafood option.

- Water hyacinth in Kenya: A floating plant that has choked the waterways and disrupted the fishing and transport activities. Some women are harvesting the plant and turning it into animal feed, biogas and handicrafts.

- Asian carp in the US: A fish that has escaped from aquaculture ponds and invaded the rivers and lakes, competing with native fish and damaging the ecosystem. Some entrepreneurs are developing new products from the carp, such as fish jerky, fish cakes and fertilizer.

Invasive species for human consumption

The podcast examines the benefits and challenges of using human consumption as a way of managing invasive species. It also looks at the ethical and environmental implications of introducing new foods to different cultures.

• It also looks at the ethical and environmental implications of introducing new foods to different cultures