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 -