Perceived benefits of insects as food

Gilles Séré de Lanauze
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Gilles Séré de Lanauze: MRM - Montpellier Research in Management - UPVD - Université de Perpignan Via Domitia - UM - Université de Montpellier, UM - Université de Montpellier

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Abstract: Insects are presented as an interesting food source in the face of current nutritional and environmental challenges, but pioneering offers are met with much reluctance. This paper investigates the influence of the perceived benefits of entomophagy on attitudes toward insect consumption and, through a comparison between two French and Thai samples, highlights the role of culture and psychological distance to the product in the mechanisms conducing to willingness to try.

Keywords: Différences culturelles; Préoccupations pour l’environnement; Bénéfices biosphériques; Novel food; Entomophagie; Construal level theory; Insectes; Disposition à goûter; Cultural differences; Environmental concern; Biospheric benefits; Entomophagy; Construal Level Theory; CLT; Insects; Willingness-to-try (search for similar items in EconPapers)
Date: 2023
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Published in Systèmes alimentaires / Food Systems, 2023, ⟨10.48611/isbn.978-2-406-15804-2.p.0087⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04546498

DOI: 10.48611/isbn.978-2-406-15804-2.p.0087

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