Van Huis studied as an undergraduate at the State Horticultural College in Utrecht, and as a graduate student at Wageningen University.
From 1974 to 1979, he worked for the Food and Agriculture Organization of the United Nations (FAO) in Nicaragua.
[1] In 2014, van Huis co-authored The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History).
The program investigates the nutritive and environmental aspects of insect farming and consumption, e.g. of weaver ants.
Other benefits are that locusts do not produce greenhouse gases and do not need antibiotics.