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How having previously experienced insects as food promotes the acceptance of entomophagy
[Comment l’expérience antérieure avec les insectes favorise l’acceptation de l’entomophagie]

Author

Listed:
  • Agathe Marie

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Gaelle Pantin-Sohier

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Céline Gallen

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - Nantes Univ - IAE Nantes - Nantes Université - Institut d'Administration des Entreprises - Nantes - Nantes Université - pôle Sociétés - Nantes Univ - Nantes Université)

Abstract

In May 2021, the European Union authorizes the sale of dried mealworms while the insects are considered as inedible in France. This article explores the cognitive, affective and conative acceptance of insects in France and to what extent it could be influenced by a previous consumption experience. A study based on 110 respondents shows that having already consumed insects does indeed have an influence on the three dimensions of acceptance.

Suggested Citation

  • Agathe Marie & Gaelle Pantin-Sohier & Céline Gallen, 2022. "How having previously experienced insects as food promotes the acceptance of entomophagy [Comment l’expérience antérieure avec les insectes favorise l’acceptation de l’entomophagie]," Post-Print hal-03856225, HAL.
    • Handle: RePEc:hal:journl:hal-03856225
    DOI: 10.48611/isbn.978-2-406-14229-4.p.0111
    Note: View the original document on HAL open archive server: https://hal.science/hal-03856225
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