“Do you eat insects?” Acceptance of insects as food by children

Valérie Hémar-Nicolas (), Gaëlle Pantin-Sohier () and Céline Gallen ()
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Valérie Hémar-Nicolas: RITM - Réseaux Innovation Territoires et Mondialisation - Université Paris-Saclay
Gaëlle 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

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Abstract: Purpose: While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer acceptance of insect-based foods. Design/methodology/approach: Two qualitative studies were conducted with a total of 43 French children aged 8–13 years. Study 1 ( n = 22), based on semi-directive interviews, and Study 2 ( n = 21), based on focus groups, included projective techniques and exposure to different types of insect-based products to help children express their feelings and thoughts. Findings: The evidence shows that in Western children's minds, insects are considered as culturally non-edible. Children predominantly reject insects as food because of their sensory properties and the disgust they arouse. However, their interest in eating insect-based food is embedded within experiential contexts specific to childhood, in particular the peer group, which makes insect-eating fun and challenging, and the family, which offers a protective and reassuring setting. Practical implications: The authors advocate changing children's sensory perception of insect-eating food through sensory and participatory activities. Manufacturers and policymakers should also draw on children's peer culture to associate insect-eating with positive social experiences and foster peer influence. Originality/value: Drawing on cognitive psychology theories and the literature in food science on food rejection, the authors contribute to emerging consumer research on alternative food consumption (AFC) focusing on cognitive, emotional and social factors of acceptance or rejection of insect-based foods by children.

Keywords: Children; Discontinuous innovation; Entomophagy; Food learning; Food sustainability (search for similar items in EconPapers)
Date: 2022-07-15
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Published in Journal of Consumer Marketing, 2022, 39 (5), pp.505-522. ⟨10.1108/JCM-12-2020-4289⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04154434

DOI: 10.1108/JCM-12-2020-4289

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