Knowledge: A Factor for Acceptance of Insects as Food

Corina Zugravu, Monica Tarcea, Mirela Nedelescu (), Daniela Nuţă (), Raquel P. F. Guiné and Ciprian Constantin
Additional contact information
Corina Zugravu: Department of Hygiene and Nutrition, Faculty of Midwifery and Nursing, “Carol Davila” University of Medicine and Pharmacy, 8 Eroii Sanitari Blvd, 020956 Bucharest, Romania
Monica Tarcea: Department of Community Nutrition and Food Safety, University of Medicine, Pharmacy, Science and Technology “George Emil Palade”, 540139 Targu Mures, Romania
Mirela Nedelescu: Department of Hygiene and Environmental Health, Faculty of Medicine, “Carol Davila” University of Medicine and Pharmacy, 8 Eroii Sanitari Blvd, 020956 Bucharest, Romania
Daniela Nuţă: Department of Hygiene and Nutrition, Faculty of Midwifery and Nursing, “Carol Davila” University of Medicine and Pharmacy, 8 Eroii Sanitari Blvd, 020956 Bucharest, Romania
Raquel P. F. Guiné: CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
Ciprian Constantin: Carol Davila Central Military Emergency University Hospital, Research Metabolism Center, 134 Calea Plevnei, 010825 Bucharest, Romania

Sustainability, 2023, vol. 15, issue 6, 1-11

Abstract: The role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting such a food as part of their diet. The present observational study highlights some factors that are influencing the acceptance of insects as food in Romania, in 2022. A number of 496 Romanian adults, 433 women and 63 men, with the mean age 39.3 ± 11 years, completed a validated questionnaire analyzing food behaviors, as well as attitudes and knowledge in relation to insects, including sustainability, nutrition and food safety aspects. Only 6.3% of participants had already eaten insects, while 43.8% claimed their openness to do it in future. Insect-based products were accepted more than insects that can be perceived as such. The most frequent words associated with insects were rather deleterious: disgust, odd, nausea, not to eat, or curiosity. Investigating the factors involved in insect acceptability in Romanians’ diets, we found a statistically significant correlation between openness to eat them and the knowledge about insects as being a valuable, sustainable and safe source of nutrients. Targeted education seems to be an important tool in accepting them as part of future diets.

Keywords: insects; entomophagy; proteins; food safety; consumer attitudes; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:6:p:4820-:d:1091553

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