How to nudge consumers towards the consumption of insects

Hartmann, Christina; Shi, Jing; Giusto, Alice; Siegrist, Michael

doi:10.1016/j.appet.2016.02.055

Cited by 2 publications

(3 citation statements)

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“…Future research should include sensorial analyses on a set of insect-based products to understand whether consumers are willing to taste them, and which insects-based food is preferred (see, e.g. Hartmann et al , 2016).…”

Section: Discussionmentioning

confidence: 99%

Exploring consumers’ willingness to eat insects in Italy

Palmieri¹,

Perito

Macrì

et al. 2019

BFJ

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Purpose The purpose of this paper is to investigate the main factors that may affect Italian consumers’ willingness to eat insects. Italy is a fairly special case among Western countries: in many Italian regions, there is old traditional food with insects. Design/methodology/approach Data come from a sample of 456 consumers living in four Italian regions. The empirical investigation involves several steps: modification of class distributions to obtain a balanced sample; model estimation using the least absolute shrinkage and selection operator; model evaluation using out-of-sample classification performance measures; and estimation of the “effect” of each explanatory variable via average predictive comparisons. The uncertainty associated with the whole procedure is evaluated using the bootstrap. Findings The interviewed consumers are generally unwilling to eat insect-based food. However, factors such as previous experience, taste expectations and attitude towards both new food experiences and sustainable food play an important role in shaping individual inclination towards eating insects. Research limitations/implications The sample analysed in this study is not representative of the whole national population, as it happens in most papers dealing with entomophagy. Originality/value The paper revisits the issue using a relatively large sample and sophisticated statistical methods. The likely average effect of each explanatory variable is estimated and discussed in detail. The results provide interesting insights on how to approach a hypothetical Italian consumer in view of the possible development of a new market for edible insects.

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Section: Discussionmentioning

confidence: 99%

Exploring consumers’ willingness to eat insects in Italy

Palmieri¹,

Perito

Macrì

et al. 2019

BFJ

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“…13,40 Therefore, assessing the degree of food neophobia is a common practice in most studies exploring consumers' willingness to accept insects as food. 15,[41][42][43][44] . Based on current research, there is an inverse relationship between consumers' food neophobia and their likelihood to consume insects, whether as a standalone food or as an ingredient in dishes.…”

Section: Key Drivers In Entomophagy A) Feed Conversion Ratiomentioning

confidence: 99%

“…Based on current research, there is an inverse relationship between consumers' food neophobia and their likelihood to consume insects, whether as a standalone food or as an ingredient in dishes. 41 Food neophobia, along with factors such as perceived health advantages, convenience, gender, past eating habits, and sensitivity to disgust, greatly influences the willingness of consumers in Western countries to consume insects. 15,45 .…”

Section: Key Drivers In Entomophagy A) Feed Conversion Ratiomentioning

confidence: 99%

Entomophagy: A sustainable food alternative to save planet

Manasa R,

Deepika M,

Vishwas Gowda

et al. 2024

IJNMHS

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Climate change not only fringes rising average temperatures but shifting wildlife populations, rising seas, extreme weather events and other impacts. These changes are due to addition of greenhouse gases to the atmosphere due to impact of human activities. One of the important human activities which are a major contributor of greenhouse gas is Animal Agriculture. Meat consumption is responsible for releasing greenhouse gases such as methane, CO, and nitrous oxide. Livestock production accounts for 14.5% of all anthropogenic greenhouse gas emissions, with beef having the highest footprint due to large amounts of methane that an average cow produces. Agriculture accounts for 92% of the freshwater footprint of humanity; almost 35% relates to animal farming. The production of meat is directly and indirectly related to the loss of forests in South America, Amazon Rainforest and other areas of Brazil, Argentina and Paraguay. And many species face extinction or are under threat due to the destruction of natural environments. Sustainable alternative to going meat-free is entomophagy or insect farming which produces about 100 times less greenhouse gases per kg of mass organism gain. Edible insects like grasshoppers, crickets and mealworms are rich in protein and contain significantly higher sources of minerals such as iron, zinc, copper, and magnesium than beef. Regardless of its environmental benefits, entomophagy comes with its unique set of challenges.

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How to nudge consumers towards the consumption of insects

Cited by 2 publications

References 0 publications

Exploring consumers’ willingness to eat insects in Italy

Exploring consumers’ willingness to eat insects in Italy

Entomophagy: A sustainable food alternative to save planet

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