Bugs on the Menu: Drivers and Barriers of Consumer Acceptance of Insects as Food
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Date
2019Type
- Book Chapter
ETH Bibliography
yes
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Abstract
Our daily food choices have a huge impact on the environment and on climate change. Animal based protein production in particular is very resource consuming. To satisfy the growing meat hunger in the world, alternative protein sources are needed that both have a smaller environmental impact and are readily accepted by consumers. Compared to beef and pork, plant and insect proteins can be produced more sustainably, although consumer acceptance may pose a particular challenge for the latter. In this chapter, we will explore Western consumers’ acceptance of insects as food source and influencing factors. In particular, the role of emotional reactions towards insects, such as disgust and motivational barriers for the acceptance of insects as food will be discussed. Furthermore, the role of concepts taken from risk research, such as risk and benefit perception and trust, will be explored. Relevant characteristics of the insect product itself in terms of processing degree for consumers’ willingness to eat will be highlighted. To further increase the sustainability of the insect production, food waste could be used as insect feed instead of more resource intensive feeds. The impact of different insect feeding styles on consumer acceptance and risk perception will be explained based on recent study results. Lastly, research gaps will be emphasized and strategies to overcome rejection of insects as food will be suggested. Show more
Publication status
publishedBook title
Edible Insects in the Food SectorPages / Article No.
Publisher
SpringerSubject
Entomophagy; Consumer behavior; Novel food; Sustainable protein; Risk perception; Feed; EmotionOrganisational unit
03780 - Siegrist, Michael / Siegrist, Michael
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ETH Bibliography
yes
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