Co-Designing Consumer Acceptance: Innovative Packaging Solutions for Edible Insect

Agnès Helme-Guizon (), Laure-Alia Zarrouk, Caldara Cindy () and Jessica Gérard ()
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Agnès Helme-Guizon: CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes, UGA INP IAE - Grenoble Institut d'Administration des Entreprises - UGA - Université Grenoble Alpes - Grenoble INP - Institut polytechnique de Grenoble - Grenoble Institute of Technology - UGA - Université Grenoble Alpes, UGA - Université Grenoble Alpes
Laure-Alia Zarrouk: CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes
Caldara Cindy: CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes
Jessica Gérard: UGA - Université Grenoble Alpes, CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes

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Abstract: Insect consumption faces significant cultural barriers in Western countries, including France, stemming from unfamiliarity and perceived disgust. However, insects represent a sustainable food source due to their protein content and low environmental impact. This study explores co-design methodologies to address consumer acceptance of edible insects, aiming to develop packaging solutions with students. Through a structured co-design process using the Kent and Rosanoff table and projective methods, participants engaged in idea generation and then prototype design. The process produced effective packaging designs communicating insect-based food benefits and increased awareness of entomophagy's advantages. The methodology included focus groups to assess participants' experiences and ended with a tasting session. Results indicate that involvement in co-design significantly impacted consumer attitudes, with participants showing increased intentions to consume insects. This research demonstrates co-design's potential in addressing food consumption challenges and serves as a foundation for developing strategies to enhance insect consumption in France. The combination of co-design with consumer acceptance studies provides insights into changing perceptions around novel food sources, with implications for sustainable nutrition.

Keywords: innovation; Co-creation Processes; Packaging; Consumer acceptance; Edible insects (search for similar items in EconPapers)
Date: 2025-11-05
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Published in The 9th World Social Marketing Conference, Nov 2025, Alicante, Spain

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05552950

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