Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Simple Summary Population growth and the environmental impacts of food production have led several international agencies to focus on future prospects for more environmentally sound products. Edible insects could be one of those solutions. Entomophagy, the practice of eating insects by humans, is widespread in certain countries, while, historically, it has been avoided in others, such as Western countries. In this paper, we focus on Italian consumers and their acceptance of this novel food. The results highlight a certain phobia in relation to this new practice that could be kept under control by appropriate commercialization strategies. Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure insect phobia. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

Automated summary

This paper focuses on Italian consumers and their acceptance of insect-based food, showing that there is a certain phobia towards this novel practice that can be controlled with appropriate commercialization strategies. The need for a specific scale to measure insect phobia is confirmed, as there is limited knowledge about consumer preferences and barriers to using insects as human food sources. The development of insect-based food offers physical health benefits and improves the sustainability of the food industry.