White worms are composters and feed on decaying plant- and animal-based organic matter under natural conditions. Thus, these worms can be cultured on a variety of feeds considered wastes, including the byproducts of brewery, bakery and other food processing industries, as well as proteolyzed yeasts prepared in paper and pulp plants. This dietary flexibility provides the culturist with the potential to develop mutually beneficial local partnerships and generate favorable publicity. white worms were high in protein (49-69%) and lipids (10-27%) and low in ash (5-8%), indicating that they would meet the dietary needs of species requiring a high protein, relatively high lipid, low ash diet. Compared to fatty acid profiles reported for standard live feeds like rotifers, Artemia, and copepods, white worms provided less n-3 long-chain polyunsaturated fatty acid content (DHA 0-0.5%, EPA 2-18%, total LC-PUFAs 4-25%), with the highest levels in worms fed mixed produce or sugar kelp. White worms exhibit many attractive characteristics as feeds, but commercialization will require improved culture techniques to produce greater worm biomass while reducing production costs. Depending on the target species, white worms may need enrichment to increase n-3 LC-PUFA levels.