Acceptance of entomophagy among Canadians at an insectarium
a day ago
- #entomophagy
- #consumer attitudes
- #alternative protein
- Insects are gaining attention as an alternative protein source due to sustainability pressures.
- A study of 252 visitors to the Montreal Insectarium found 44% were open to eating insects, but acceptance dropped for regular consumption or home preparation.
- Acceptance was highest for insect-based products where insects were less visible, such as baked goods with insect flour.
- Key motivators included curiosity, health benefits, and environmental concerns, while major barriers were disgust, safety concerns, and insect-related fears.
- Men were significantly more willing than women to consume insect-based foods, with gender being a consistent predictor.
- Age alone was not a consistent predictor, but interactions with gender revealed complex effects on acceptance.
- Participants with graduate degrees showed greater openness to cooking with insect-based ingredients, and prior insect consumption increased with education among women.
- The study suggests demographic differences, especially gender and education, shape openness more than age, indicating targeted outreach may be effective.