Insects at the table: What consumers know

Author/s Laura Emma Milani Marin, Alessandra Cecilia Jacomuzzi
Publishing Year 2020 Issue 2020/1 Language English
Pages 14 P. 195-208 File size 121 KB
DOI 10.3280/RISS2020-001011
DOI is like a bar code for intellectual property: to have more infomation click here

Below, you can see the article first page

If you want to buy this article in PDF format, you can do it, following the instructions to buy download credits

Article preview

FrancoAngeli is member of Publishers International Linking Association, Inc (PILA), a not-for-profit association which run the CrossRef service enabling links to and from online scholarly content.

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.

Keywords: Entomophagy, insects, information, knowledge, awareness.

  1. Aertsens J., Verbeke W., Mondelaers K., Van Huylenbroeck G. (2009). Personal determinants of organic food consumption: a review. British Food Journal, 111: 1140-67.
  2. Alemu M.H., Olsen S.B., Vedel S.E., Pambo K.O., Owino V.O. (2017). Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products. Food Quality and Preference, 55: 45-57.
  3. Bar-Anan Y., Liberman N., Trope Y. (2006). The association between psychological distance and construal level: Evidence from an implicit association test. Journal of Experimental Psychology-General, 135(4): 609-622.
  4. Berger S. Christandl F., Bitterlin D., Wyss A.M. (2019). The social insectivore: Peer and expert influence affect consumer evaluations of insects as food. Appetite, 141: 104338.
  5. Caparros Megido C.R., Sablon L., Geuens M., Brostaux Y., Alabi T., Blecker C., Drugmand D., Haubruge É., Francis F. (2013). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1): 14-20.
  6. Chan E.Y. (2019). Mindfulness and willingness to try insects as food: The role of disgust. Food Quality and Preference, 71: 375-383.
  7. Chen W. (2013). Perceived value of a community supported agriculture (CSA) working share. The construct and its dimensions. Appetite, 62: 37-49.
  8. Cicatiello C., De Rosa B., Franco S., Lacetera N. (2016). Consumer approach to insects as food: barriers and potential for consumption in Italy. British Food Journal, 9: 2271-2286.
  9. Clarkson J.J., Janiszewski C., Cinelli M.D. (2013). The Desire for Consumption Knowledge. Journal of Consumer Research, 39(6): 1313-1329.
  10. de Boer J., Schoesler H., Boersema J.J. (2013). Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat. Food Quality and Preference, 28: 32-35.
  11. DeFoliart G.R. (1997). An overview of the role of edible insects in preserving biodiversity. Ecology of food and nutrition, 36(2-4): 109-132.
  12. DeFoliart G.R., Dunkel F.V., Gracer D. (2009). The food insects newsletter-Chronicle of changing culture. Salt Lake City: Aardvark Global Publishing.
  13. Deroy O., Reade B., Spence C. (2015). The insectivore’s dilemma, and how to take the West out of it. Food Quality and Preference, 44: 44-55.
  14. Di Fabio A. (2017). The Psychology of Sustainability and Sustainable Development for Well-Being in Organizations. Organizations. Front. Psychol, 8: 1534.
  15. Evans J., Alemu M.H., Flore, R., Frøst M.B., Halloran A., Jensen A.B., Maciel-Vergara G., Meyer-Rochow V.B., Münke-Svendsen C., Olsen S.B., Payne C., Roos N., Rozin P., Tan H.S.G., van Huis A., Vantomme P., Eilenberg J. (2015). ‘Entomophagy’: an evolving terminology in need of review. Journal of Insects as Food and Feed, 1(4): 293-305.
  16. Gaziano C. (1997). Forecast 2000: Widening knowledge gaps. Journalism & Mass Communication Quarterly, 74: 237-264.
  17. Gere A. Székely G., Kovács S., Kókai Z., Sipos L. (2017). Readiness to adopt insects in Hungary: A case study. Food Quality and Preference, 59: 81-86.
  18. Gifford R. (2007). Environmental Psychology and Sustainable Development: Expansion, Maturation, and Challenges. Journal of Social Issues, 63(1): 199-212.
  19. Hamermann E.J. (2016). Cooking and disgust sensitivity influence preference for attending insect-based food events. Appetite, 96: 319-326.
  20. Hartmann C., Siegrist M. (2016). Insects as food: perception and acceptance. Findings from current research. Science & Research | Overview, 643: 44-50.
  21. Hoque M.Z., Alam N. (2018). What Determines the Purchase Intention of Liquid Milk during a Food Security Crisis? The Role of Perceived Trust, Knowledge, and Risk. Sustainability, 10: 3722.
  22. Kim Y., Yun S., Lee J. (2014). Can Companies Induce Sustainable Consumption? The Impact of Knowledge and Social Embeddedness on Airline Sustainability Programs in the U.S. Sustainability, 6: 3338-3356.
  23. Katayama N., Ishikawa Y., Takaoki M., Yamashita M., Nakayama S., Kiguchi K., Kok R., Wada H., Mitsuhashi J., Space Agriculture Task Force (2008). Entomophagy: A key to space agriculture. Advances in Space Research 41: 701-705.
  24. Kaiser F.G., Fuhrer U. (2003) Ecological Behavior’s Dependency on Different Forms of Knowledge. Applied psychology: an international review, 52(4): 598-613.
  25. Koger S.M., Scott B. (2007). Psychology and Environmental Sustainability: A Call for Integration. Teaching of Psychology, 10(18).
  26. La Barbera F., Verneau F., Amato M., Grunert K. (2018). Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations. Food Quality and Preference, 64: 120-125.
  27. Lammers P., Ullmann L.M., Fiebelkorn F. (2019). Acceptance of insects as food in Germany: Is it about sensation seeking, sustainability consciousness, or food disgust? Food Quality and Preference, 77: 78-88.
  28. Le Goff G., Delarue J. (2017). Non-verbal evaluation of acceptance of insect-based products using a simple and holistic analysis of facial expressions. Food Quality and Preference, 56: 285-293.
  29. Looy H., Dunkel F.V., Wood J.R. (2014). How then shall we eat? Insect-eating attitudes and sustainable foodways. Agriculture and Human Values, 31(1): 131-141.
  30. Mancini S., Moruzzo R., Riccioli F., Paci G. (2019). European consumers’ readiness to adopt insects as food. A review. Food Research International, 122: 661-678.
  31. McPhetres J., Rutjens B.T., Weinstein N., Brisson J.A. (2019). Modifying attitudes about modified foods: Increased knowledge leads to more positive attitudes. Journal of Environmental Psychology, 64: 21-29.
  32. Meisch S.P. (2019). I Want to Tell You a Story: How Narrative Water Ethics Contributes to Re-theorizing Water Politics. Water, 11: 631.
  33. Miao P., Chen S., Li J., Xie X. (2020). Decreasing consumers’ risk perception of food additives by knowledge enhancement in China. Food Quality and Preference, 79: 103781.
  34. Morales-Ramos J.A., Rojas M.G., Shapiro-Ilan D.I. (eds.) (2014). Mass Production of Benefecial Organisms. Invertebrates and Entomophatogens. Elsevier.
  35. Onwezen M.C., van den Puttelaar J., Verain M.C.D., Veldkamp T. (2019). Consumer acceptance of insects as food and feed: The relevance of affective factors, Food Quality and Preference, 77: 51-63.
  36. Piha S., Pohjanheimo T., Lähteenmäki-Uutela A., Křečková Z., Otterbring T. (2018). The effects of consumer knowledge on the willingness to buy insect food: An exploratory cross-regional study in Northern and Central Europe. Food Quality and Preference, 70: 1-10.
  37. Premalatha M., Abbasi Tasneem, Abbasi T., Abbasi S.A. (2011). Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects. Renewable and Sustainable Energy Reviews, 15: 4357-4360.
  38. Ramos-Elorduy J. (2009). Anthropo-entomophagy: Cultures, evolution and sustainability. Entomological Research, 39: 271-288.
  39. Rock B., Puhalenthi K., Vishnupriya S., Pavithra R., Supriya A., Gayathri K. (2017). A study on awareness of organic food products in Trichy district. International Journal of Community Medicine and Public Health, 4(12): 4490-4494.
  40. Ruby G.E., Ungku F., Abidin U.F.Z.A., Lihan S., Jambaric N.N., Radu S. (2019). A cross sectional study on food safety knowledge among adult consumers. Food Control, 99: 98-105.
  41. Rumpold B.A., Schlüter O.K. (2013). Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science & Emerging Technologies, 17: 1-11.
  42. Schouteten J.J, De Steur H., De Pelsmaeker S., Lagast S., Juvinal J.G., De Bourdeaudhuij I., Verbeke W., Gellynck X. (2016). Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. Food Quality and Preference, 52: 27-31.
  43. Tan H.S.G., Fischer A.R.H., Tinchan P., Stieger M., Steenbekkers L.P.A., van Trijp H.C.M. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference, 42: 78-89.
  44. van Huis A., Van Itterbeeck J., Klunder H., Mertens E., Halloran A., Muir G., Vantomme P. (2013). Edible insects: future prospects for food and feed security. FAO Forestry Paper.
  45. van Huis A., Oonincx G.A.B. (2017). The environmental sustainability of insects as food and feed. A review. Agron. Sustain. Dev, 37(43): 563-583.
  46. Verbeke W. (2015). Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference, 39: 147-155.
  47. Verneau F., La Barbera F., Kolle S., Amato M., Del Giudice T., Grunert K. (2016). The effect of communication and implicit associations on consuming insects: An experiment in Denmark and Italy. Appetite, 106: 30-36.
  48. Vigliocco G., Vinson D.P, Lewis W., Garrett M.F. (2004). The meanings of object and action words. Cognitive Psychology, 48: 422-488.
  49. Woolf E., Zhu Y., Emory K., Zhao J., Liu C. (2019). Willingness to consume insect-containing foods: A survey in the United States. LWT – Food Science and Technology, 102: 100-105.
  50. Jensen N.H., Lieberoth A. (2019). We will eat disgusting foods together – Evidence of the normative basis of Western entomophagy – disgust from an insect tasting. Food Quality and Preference, 72: 109-113.
  51. Shellyana Junaedi M.F. (2007). The roles of consumer’s knowledge and emotion in ecological issues. An Empirical Study on Green Consumer Behavior. Gadjah Mada International Journal of Business, 9(1): 81-99.

  • Insects as food: Knowledge, desire and media credibility. Ideas for a communication Laura Emma Milani Marin, Jeremy Oscar Smith Pezua Sanjinez, Alessandra Cecilia Jacomuzzi, in RIVISTA DI STUDI SULLA SOSTENIBILITA' 2/2022 pp.385
    DOI: 10.3280/RISS2021-002025

Laura Emma Milani Marin, Alessandra Cecilia Jacomuzzi, Insects at the table: What consumers know in "RIVISTA DI STUDI SULLA SOSTENIBILITA'" 1/2020, pp 195-208, DOI: 10.3280/RISS2020-001011