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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Corentin Biteau & Tom Bry-Chevalier & Dustin Crummett & Ren Ryba & Michael St. Jules, 2025. "Beyond the buzz: insect-based foods are unlikely to significantly reduce meat consumption," Post-Print hal-05772268, HAL.
    • Handle: RePEc:hal:journl:hal-05772268
    DOI: 10.1038/s44264-025-00075-z
    as

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