Abstract
: Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived behavioral control (PC), and food neophobia (FN) toward the consumption of foods of insect origin, as well as the conditions for eating insect-based foods among vegans, vegetarians, and omnivores. Methods: The data was obtained by using an online survey and convenience sampling (n = 567, of whom omnivores represented 74%, vegans 5%, and non-vegan vegetarians 22%). Results: The three dietary groups exhibited significantly different intention (I) to eat foods of insect origin. Vegans held the most rigid negative attitude (A), and their subjective norm (SN) to eat insects was weaker compared to that of omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Vegans’ perceived behavioral control (PC) over their eating of insects was stronger compared to that of omnivores (p < 0.001) and non-vegan vegetarians p < 0.001), and they were more neophobic than omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Non-vegan vegetarians held the most positive attitude toward eating insects, and both non-vegan vegetarians and omnivores thought that insect consumption is wise and offers a solution to the world’s nutrition problems. In contrast, vegans regarded insect consumption as immoral and irresponsible. Conclusions: Vegans’ weak intention, negative attitude, and low willingness to eat insects in the future exhibit their different dietarian identity compared to that of omnivores and non-vegan vegetarians.
Highlights
Foods made from insects have a low ecological footprint, and due to their high nutrition content, they serve as a potential sustainable supplement to the existing protein sources for human nutrition [1].Consumers’ willingness to eat foods of insect origin is, weak [2], and varies between different insects [1]
Based on their sociodemographic characteristics, the respondents were differently distributed in terms of the three dietary groups of omnivores, non-vegan vegetarians, and vegans (Table 2)
The results show that omnivores, non-vegan vegetarians, and vegans differed significantly in Food neophobia (FN) 1 in omnivores, non-vegan vegetarians and vegans (n = 567)
Summary
Foods made from insects have a low ecological footprint, and due to their high nutrition content, they serve as a potential sustainable supplement to the existing protein sources for human nutrition [1].Consumers’ willingness to eat foods of insect origin is, weak [2], and varies between different insects [1]. Foods made from insects have a low ecological footprint, and due to their high nutrition content, they serve as a potential sustainable supplement to the existing protein sources for human nutrition [1]. Vegetarians form an interesting and less studied population group with regard to insect consumption. Vegetarians’ attitude toward insect consumption varies depending on what role animal-derived foods have in their diet and how they see insects as sentient beings in the world of edible animals [3,4]. In this respect, vegans are more restrictive than non-vegan vegetarians [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
