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Knowledge: A Factor for Acceptance of Insects as Food

Author

Listed:
  • 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
    These authors contributed equally to this work.)

  • Monica Tarcea

    (Department of Community Nutrition and Food Safety, University of Medicine, Pharmacy, Science and Technology “George Emil Palade”, 540139 Targu Mures, Romania
    These authors contributed equally to this work.)

  • 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)

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.

Suggested Citation

  • Corina Zugravu & Monica Tarcea & Mirela Nedelescu & Daniela Nuţă & Raquel P. F. Guiné & Ciprian Constantin, 2023. "Knowledge: A Factor for Acceptance of Insects as Food," Sustainability, MDPI, vol. 15(6), pages 1-11, March.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:6:p:4820-:d:1091553
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    References listed on IDEAS

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    1. Sogari, Giovanni & Menozzi, Davide & Mora, Cristina, 2018. "Sensory-liking Expectations and Perceptions of Processed and Unprocessed Insect Products," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 9(4), August.
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    Cited by:

    1. Mihaela Hăbeanu & Anca Gheorghe & Teodor Mihalcea, 2023. "Silkworm Bombyx mori —Sustainability and Economic Opportunity, Particularly for Romania," Agriculture, MDPI, vol. 13(6), pages 1-13, June.
    2. Irina Zamfirache, 2023. "Entomophagy—Acceptance or Hesitancy in Romania," Sustainability, MDPI, vol. 15(12), pages 1-16, June.
    3. Karolina Szulc, 2023. "Edible Insects: A Study of the Availability of Insect-Based Food in Poland," Sustainability, MDPI, vol. 15(20), pages 1-15, October.

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