Co-Designing Consumer Acceptance: Innovative Packaging Solutions for Edible Insect

Insect consumption faces significant cultural barriers in Western countries, including France, stemming from unfamiliarity and perceived disgust. However, insects represent a sustainable food source due to their protein content and low environmental impact. This study explores co-design methodologies to address consumer acceptance of edible insects, aiming to develop packaging solutions with students. Through a structured co-design process using the Kent and Rosanoff table and projective methods, participants engaged in idea generation and then prototype design. The process produced effective packaging designs communicating insect-based food benefits and increased awareness of entomophagy's advantages. The methodology included focus groups to assess participants' experiences and ended with a tasting session. Results indicate that involvement in co-design significantly impacted consumer attitudes, with participants showing increased intentions to consume insects. This research demonstrates co-design's potential in addressing food consumption challenges and serves as a foundation for developing strategies to enhance insect consumption in France. The combination of co-design with consumer acceptance studies provides insights into changing perceptions around novel food sources, with implications for sustainable nutrition.