TY -  JOUR
PY -  2020
SN -  2239-7221
T1 -  Insects at the table: What consumers know
JO -  RIVISTA DI STUDI SULLA SOSTENIBILITA'
DA -  8/15/2020 12:00:00 AM
DO -  10.3280/RISS2020-001011
UR -  http://www.francoangeli.it/Riviste/Scheda_rivista.aspx?idArticolo=66832
AU -  Emma Milani Marin, Laura
AU -  Cecilia Jacomuzzi, Alessandra
SP -  195
EP -  208
IS -  1
VL -  X
LA -  EN
AB -  Climate change and the increasing global population require a radical change in food production and consumption, mainly in western countries. Insects as food seem to be a solution to reach those objectives related to the sustainable develop-ment. Research mainly barriers and facilitators that can influence the consump-tion of insects has been done. Little research on the consumers’ knowledge has been carried out. The present research aims at understanding what consumers know about eating insect. The results show that consumers have low or wrong knowledge on the issue. It is suggested to do more research on the type of knowledge a consumer need to make a conscious choice and to build information and communication campaigns.
PB -  FrancoAngeli
ER -