Beyond the buzz: insect-based foods are unlikely to significantly reduce meat consumption

Corentin Biteau, Tom Bry-Chevalier, Dustin Crummett, Ren Ryba and Michael St. Jules
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Corentin Biteau: The Insect Institut, Unit 204, Philadelphia
Tom Bry-Chevalier: BETA - Bureau d'Économie Théorique et Appliquée - AgroParisTech - UNISTRA - Université de Strasbourg - Université de Haute-Alsace (UHA) - Université de Haute-Alsace (UHA) Mulhouse - Colmar - UL - Université de Lorraine - CNRS - Centre National de la Recherche Scientifique - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, CEC - Chaire Economie du Climat - Université Paris Dauphine-PSL - PSL - Université Paris Sciences et Lettres
Dustin Crummett: The Insect Institut, Unit 204, Philadelphia, University of Washington [Tacoma]
Ren Ryba: Anim Ask, Unit 10,Linen House,London
Michael St. Jules: The Insect Institut, Unit 204, Philadelphia

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Abstract: The substantial environmental footprint of meat production means that dietary shifts are needed to reduce greenhouse gas emissions. Insects may offer one alternative, but must first be widely accepted and consumed by the general public. This review evaluates the prospects of insect-based foods to compete with meat. We find that insect-based foods face major challenges, including low consumer acceptance and limited investment. They have a low likelihood of significantly reducing meat consumption, particularly when compared to more accepted plant-based alternatives.

Date: 2025-06-23
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Published in npj Sustainable Agriculture, 2025, 3 (1), pp.35. ⟨10.1038/s44264-025-00075-z⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05772268

DOI: 10.1038/s44264-025-00075-z

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