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在全球化与资源紧张的双重背景下，新加坡，这座以高效与创新著称的东南亚城市国家，正悄然引领着一场饮食革命——将昆虫引入日常餐桌与杂货店的货架上，这一举措不仅彰显了其在食品安全与粮食自给方面的远见卓识，也为全球食品多元化和可持续发展提供了新的思路。

Against the backdrop of globalization and resource constraints, Singapore, a Southeast Asian city-state known for its efficiency and innovation, is quietly leading a food revolution - introducing insects to daily tables and grocery store shelves. This move not only demonstrates its foresight in food safety and food self-sufficiency, but also provides new ideas for global food diversification and sustainable development.

今年7月8日，新加坡食品局正式发布了关于昆虫作为食品来源的监管指南，标志着16种昆虫正式获得官方认可，成为新加坡居民及游客餐桌上的新宠。这份详尽的文件不仅为昆虫养殖、加工、销售等环节设定了严格的安全标准，还明确了每种昆虫适宜食用的生命阶段，如黄粉虫需在幼虫阶段食用，而美国沙漠蝗虫则以其成年形态为佳。这一举措无疑为昆虫食品产业的规范化发展奠定了坚实基础。

On July 8 this year, the Singapore Food Agency officially released regulatory guidelines on insects as a food source, marking the official recognition of 16 insects as a new favorite on the tables of Singapore residents and tourists. This detailed document not only sets strict safety standards for insect breeding, processing, and sales, but also clarifies the life stage of each insect that is suitable for consumption, such as mealworms need to be eaten in the larval stage, while American desert locusts are best eaten in their adult form. This move undoubtedly lays a solid foundation for the standardized development of the insect food industry.

新加坡，作为一个高度依赖进口的国家，其粮食安全的挑战尤为严峻。据统计，新加坡超过90%的粮食需求依赖外部供应，这一现状迫使政府不断探索提高粮食自给率的新途径。到2030年，新加坡设定了实现30%粮食本地供应的目标，这在土地资源极其有限的背景下显得尤为艰难。然而，昆虫食品的出现为这一目标的实现开辟了新的可能性。它们不仅生长周期短、繁殖速度快，而且对资源的消耗远低于传统畜牧业，有望成为新加坡乃至全球粮食安全战略中的重要一环。

As a country that is highly dependent on imports, Singapore faces particularly severe challenges in food security. According to statistics, more than 90% of Singapore's food needs rely on external supply, and this situation forces the government to constantly explore new ways to increase food self-sufficiency. By 2030, Singapore has set a goal of achieving 30% of local food supply, which is particularly difficult in the context of extremely limited land resources. However, the emergence of insect food has opened up new possibilities for achieving this goal. Not only do they have a short growth cycle and a fast reproduction rate, but they also consume much less resources than traditional animal husbandry, and are expected to become an important part of Singapore's and even the world's food security strategy.

面对土地资源稀缺的困境，新加坡政府鼓励农民采用创新技术和种植方法提高产量。从“室内多层LED照明”到“循环水产养殖系统”，这些高科技手段的应用不仅提高了农作物的产量，也为昆虫养殖提供了理想的生长环境。在严格控制的环境下饲养昆虫，不仅保证了产品的安全性和卫生性，还避免了野外采集可能带来的污染和疾病风险。

Faced with the dilemma of scarce land resources, the Singapore government encourages farmers to adopt innovative technologies and planting methods to increase production. From "indoor multi-layer LED lighting" to "circulating aquaculture systems", the application of these high-tech means not only increases the yield of crops, but also provides an ideal growth environment for insect farming. Raising insects in a strictly controlled environment not only ensures the safety and hygiene of the product, but also avoids the pollution and disease risks that may be caused by wild collection.

在新加坡，一些具有前瞻性的餐厅已经开始将昆虫融入其菜单之中，成为引领餐饮潮流的先锋。House of Seafood餐厅的Francis Ng便是其中的佼佼者，他精心设计了30道以昆虫为特色的菜肴，如搭配蚕蛹的寿司和融入大黄虫的咸蛋蟹，这些创意菜品不仅满足了食客对新奇体验的追求，也展现了昆虫食品在烹饪艺术中的无限可能。据Ng介绍，许多年轻顾客对昆虫食品抱有极大的好奇心和接受度，他们乐于尝试并享受这种前所未有的味蕾盛宴。

In Singapore, some forward-looking restaurants have begun to incorporate insects into their menus, becoming pioneers in leading the catering trend. Francis Ng of House of Seafood is one of the best. He has carefully designed 30 dishes featuring insects, such as sushi with silkworm pupae and salted egg crab with yellow worms. These creative dishes not only satisfy diners' pursuit of novel experiences, but also show the infinite possibilities of insect food in culinary art. According to Ng, many young customers have great curiosity and acceptance of insect food, and they are happy to try and enjoy this unprecedented taste feast.

实际上，食虫行为在全球范围内并非新鲜事。从墨西哥的油炸蚱蜢（chapulines）到柬埔寨的油炸蟋蟀，再到泰国的竹虫美食，昆虫早已成为许多国家和地区饮食文化的一部分。这些传统习俗不仅丰富了人类的食物种类，也体现了人类对自然资源的巧妙利用。如今，随着全球对可持续发展和环境保护的日益重视，昆虫作为高蛋白、低能耗的食品来源正逐渐受到更多国家和地区的关注和认可。

In fact, insect-eating behavior is not new around the world. From fried grasshoppers (chapulines) in Mexico to fried crickets in Cambodia, to bamboo worm delicacies in Thailand, insects have long been part of the food culture of many countries and regions. These traditional customs not only enrich the variety of human food, but also reflect the ingenious use of natural resources by humans. Today, with the increasing global attention to sustainable development and environmental protection, insects as a high-protein, low-energy food source are gradually receiving attention and recognition from more countries and regions.

尽管在全球范围内，昆虫食品仍属于相对小众的食材，但其巨大的潜力和广阔的市场前景不容忽视。专家指出，昆虫富含蛋白质、维生素和矿物质等多种营养成分，且养殖过程中产生的温室气体排放远低于传统畜牧业。因此，推广昆虫食品不仅有助于缓解粮食危机和环境污染问题，还能促进农业经济的多元化发展。然而，要让昆虫食品真正走进千家万户，还需要克服文化认知、法律法规和消费者接受度等多方面的挑战。

Although insect food is still a relatively niche food ingredient worldwide, its huge potential and broad market prospects cannot be ignored. Experts point out that insects are rich in various nutrients such as protein, vitamins and minerals, and the greenhouse gas emissions generated during breeding are much lower than those of traditional animal husbandry. Therefore, promoting insect food will not only help alleviate the food crisis and environmental pollution problems, but also promote the diversified development of the agricultural economy. However, in order to make insect food truly accessible to thousands of households, it is necessary to overcome many challenges such as cultural cognition, laws and regulations, and consumer acceptance.

新加坡在昆虫食品领域的探索与实践为全球提供了宝贵的经验和启示。随着技术的不断进步和消费者观念的逐渐转变，我们有理由相信昆虫食品将在未来成为全球饮食文化的重要组成部分为人类的可持续发展贡献一份力量。

Singapore's exploration and practice in the field of insect food has provided valuable experience and inspiration for the world. With the continuous advancement of technology and the gradual change of consumer concepts, we have reason to believe that insect food will become an important part of the global food culture in the future and contribute to the sustainable development of mankind.