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Survey on Food Preferences of University Students: from Tradition to New Food Customs?

Author

Listed:
  • Cecilia Conti

    (Department of Environmental Science and Policy (ESP), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy)

  • Annamaria Costa

    (Department of Health, Animal Science and Food Safety (VESPA), Università degli Studi di Milano, Via Celoria 10, 20133 Milano, Italy)

  • Claudia Maria Balzaretti

    (Department of Health, Animal Science and Food Safety (VESPA), Università degli Studi di Milano, Via Celoria 10, 20133 Milano, Italy)

  • Vincenzo Russo

    (International University of Languages and Media (IULM), Via Carlo Bo, 1, 20143 Milano, Italy)

  • Doriana Eurosia Angela Tedesco

    (Department of Environmental Science and Policy (ESP), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy)

Abstract

Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as the possible future consumers and trendsetters of new food. A total of 3556 university students (18–29 years old) completed it. The aims of this study were to evaluate participants’ food preferences and their willingness to taste foods containing terrestrial invertebrates. Data were processed using Cronbach’s alfa to assess the reliability of each constructs. The food preferences showed pizza-focaccia and pasta at the highest rankings, followed by fruit and vegetables. Males have a higher preference for any kind of animal protein source. Gender influenced food preference and willingness to eat food with insect or earthworm ingredients. The results indicated that students were prone to consider novel food into the Italian diet and to familiarize with them in the future. Insects/earthworms were more accepted in salty snacks. Highlighting the essential amino-acids daily requirements of a snack with earthworm meal did not improve the willingness to taste it. Information and awareness of future global food demand can play a fundamental role in accepting new food.

Suggested Citation

  • Cecilia Conti & Annamaria Costa & Claudia Maria Balzaretti & Vincenzo Russo & Doriana Eurosia Angela Tedesco, 2018. "Survey on Food Preferences of University Students: from Tradition to New Food Customs?," Agriculture, MDPI, vol. 8(10), pages 1-12, October.
    • Handle: RePEc:gam:jagris:v:8:y:2018:i:10:p:155-:d:173695
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    References listed on IDEAS

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    1. Heather Looy & Florence Dunkel & John Wood, 2014. "How then shall we eat? Insect-eating attitudes and sustainable foodways," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 31(1), pages 131-141, March.
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    1. Alessandro Bonadonna & Simona Alfiero & Massimo Cane & Edyta Gheribi, 2019. "Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy," Agriculture, MDPI, vol. 9(4), pages 1-14, April.
    2. Giovanni Sogari & Diana Bogueva & Dora Marinova, 2019. "Australian Consumers’ Response to Insects as Food," Agriculture, MDPI, vol. 9(5), pages 1-15, May.
    3. Irene C. Kamenidou & Spyridon A. Mamalis & Stavros Pavlidis & Evangelia-Zoi G. Bara, 2019. "Segmenting the Generation Z Cohort University Students Based on Sustainable Food Consumption Behavior: A Preliminary Study," Sustainability, MDPI, vol. 11(3), pages 1-22, February.
    4. Mariola Garczyńska & Joanna Kostecka & Grzegorz Pączka & Anna Mazur-Pączka & Tomasz Cebulak & Kevin R. Butt, 2023. "Chemical Composition of Earthworm ( Dendrobaena veneta Rosa) Biomass Is Suitable as an Alternative Protein Source," IJERPH, MDPI, vol. 20(4), pages 1-11, February.

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