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Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

Author

Listed:
  • Raquel P. F. Guiné

    (CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Sofia G. Florença

    (CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Ofélia Anjos

    (School of Agriculture, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal)

  • Nada M. Boustani

    (Faculty of Business and Administration, Saint Joseph University, Beirut 1104 2020, Lebanon)

  • Cristina Chuck-Hernández

    (Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey 64849, Mexico)

  • Marijana Matek Sarić

    (Department of Health Studies, University of Zadar, 23000 Zadar, Croatia)

  • Manuela Ferreira

    (Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Cristina A. Costa

    (CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Elena Bartkiene

    (Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181 Kaunas, Lithuania)

  • Ana P. Cardoso

    (CIDEI-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Monica Tarcea

    (Department of Community Nutrition and Food Safety, George Emil Palade University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540139 Targu Mures, Romania)

  • Paula M. R. Correia

    (CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Sofia Campos

    (CIDEI-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

  • Maria Papageorgiou

    (Department of Food Science and Technology, Alexandrian Campus, International Hellenic University, 57001 Thessaloniki, Greece)

  • Daniel Abarquero Camino

    (BALAT Research Group, Faculty of Veterinary Medicine, University of León, 24071 León, Spain)

  • Malgorzata Korzeniowska

    (Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland)

  • Maša Černelič-Bizjak

    (Department of Nutritional Counseling—Dietetics, Faculty of Health Science, University of Primorska, 6320 Izola, Slovenia)

  • Zanda Kruma

    (Faculty of Food Technology, Latvia University of Life Sciences and Technologies, LV 3001 Jelgava, Latvia)

  • Emel Damarli

    (Research and Development Center, Altıparmak Food Coop., Çekmeköy, 34782 İstanbul, Turkey)

  • Vanessa Ferreira

    (Department of Nutrition, School of Nursing, UFMG—Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil)

  • Ilija Djekic

    (Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia)

Abstract

In recent years, edible insects have been suggested as an alternative food that is more sustainable compared with other sources of animal protein. However, knowledge about the sustainability aspects associated with this source of food may play a role in convincing consumers to adopt insects as part of their diet. In this context, the present study investigated the level of knowledge about the sustainability of edible insects in a group of people originating from 14 countries, with some naturally entomophagous and others not. To measure the knowledge, 11 items were selected and the scores obtained were tested with statistical tools ( t -test for independent samples, analysis of variance—ANOVA) to search for differences according to sociodemographic and socioeconomic characteristics, geographical origin, and consumption habits of edible insects. The obtained results showed that, in general, knowledge is moderate, with the values of the average scores for the 11 items investigated ranging from 0.23 ± 0.99 to 0.66 ± 1.02, on a scale ranging from −2 (=very low knowledge) to 2 (=very high knowledge). The highest scores were found for items relating to the lower use of animal feed and lower emission of greenhouse gases required for the production of insects compared with beef. When investigating the differences between groups of participants, significant differences were generally found, revealing a trend for higher knowledge among males and young adults, for participants residing in urban areas and in countries such as Spain, Mexico, and Poland, and for participants with higher education levels and higher incomes. When testing the influence of consumption variables on the level of knowledge, the results showed a higher knowledge for participants who had already consumed insects or are willing to consume them. Finally, it was observed that higher knowledge was found for participants whose motivation to consume insects related to curiosity, a wish to preserve the planet, the gastronomic characteristics of insects, and their nutritional value. In conclusion, these results clearly indicate a very marked influence of a number of variables on the knowledge about the sustainability of edible insects, and this may be helpful to delineate strategies to effectively raise knowledge and eventually increase the willingness to consider insects as a more sustainable alternative to partially replace other protein foods, even in countries where this is a not a traditional practice.

Suggested Citation

  • Raquel P. F. Guiné & Sofia G. Florença & Ofélia Anjos & Nada M. Boustani & Cristina Chuck-Hernández & Marijana Matek Sarić & Manuela Ferreira & Cristina A. Costa & Elena Bartkiene & Ana P. Cardoso & M, 2022. "Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries," Sustainability, MDPI, vol. 14(21), pages 1-18, October.
  • Handle: RePEc:gam:jsusta:v:14:y:2022:i:21:p:14125-:d:957163
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    References listed on IDEAS

    as
    1. Raquel P. F. Guiné & Elena Bartkiene & Sofia G. Florença & Ilija Djekić & Maša Černelič Bizjak & Monica Tarcea & Marcela Leal & Vanessa Ferreira & Ivana Rumbak & Panagiotis Orfanos & Viktória Szűcs & , 2021. "Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework," Sustainability, MDPI, vol. 13(5), pages 1-18, March.
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    Cited by:

    1. Raquel P. F. Guiné & João Duarte & Cristina Chuck-Hernández & Nada M. Boustani & Ilija Djekic & Elena Bartkiene & Marijana Matec Sarić & Maria Papageorgiou & Malgorzata Korzeniowska & Patricia Combarr, 2023. "Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling," Sustainability, MDPI, vol. 15(4), pages 1-25, February.
    2. Irina Zamfirache, 2023. "Entomophagy—Acceptance or Hesitancy in Romania," Sustainability, MDPI, vol. 15(12), pages 1-16, June.
    3. Juliet Akola & James Chakwizira & Emaculate Ingwani & Peter Bikam, 2023. "Awareness Level of Spatial Planning Tools for Disaster Risk Reduction in Informal Settlements in Mopani District, South Africa," Sustainability, MDPI, vol. 15(6), pages 1-13, March.

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