Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Background Our daily food choices have a huge impact on the environment. Production of meat has a much larger impact compared with the production of vegetable-based proteins. In order to create a food production and supply system that is more sustainable and environmentally friendly, food consumption behaviour needs to change. A reduction of meat intake is necessary. The introduction of alternative protein sources (e.g., insects or cultured meat) might be one possibility to replace meat. Scope and approach The present systematic review identified 38 articles to answer the following three research questions: 1) Are consumers aware that meat consumption has a large environmental impact? 2) Are consumers willing to reduce meat consumption or substitute meat with an alternative? 3) Are consumers willing to accept meat substitutes and alternative proteins, such as insects or cultured meat? Key findings and conclusion Consumer awareness of the environmental impact of meat production is surprisingly low. This is true for consumers in various European countries. Likewise, willingness to change meat consumption behaviour in terms of reducing or substituting meat (e.g., by eating insects or meat substitutes) is low as well. How people can be motivated to decrease their meat consumption behaviour has been underexplored. In particular, experimental studies are lacking and further investigations should focus on strategies (e.g., nudging interventions) that might help to motivate pro-environmentally friendly meat consumption behaviour. Moreover, population-based studies are scarce, and we need more in-depth studies on the factors that increase people's willingness to reduce or to substitute meat consumption.

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

Food futurists accept that sustainability-minded humanity will increasingly incorporate insects as alternative protein. The most studied and easily reared species are not necessarily the most sustainable, acceptable, or delicious. Here, we review the literature on the black soldier fly, Hermetia illucens, which is capable of efficiently converting a wide variety of organic materials, from food waste to manure, into insect biomass. They can be grown and harvested without dedicated facilities and are not pestiferous. Their larvae are 42% crude protein and 29% fat, although they are higher in saturated fats than most insects. They do not concentrate pesticides or mycotoxins. They are already grown and recommended for use as animal feed, but with regional legal restrictions on how this is done. For commercial use in human foods, larvae could potentially be milled and converted into a textured protein with a strong flavor. Their biggest advantage over other insects is their ability to convert waste into food, generating value and closing nutrient loops as they reduce pollution and costs. This general advantage is also their greatest disadvantage, for the social stigmas and legal prohibitions against eating organisms that eat waste are added to extant taboos facing insect consumption.

Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food

The psychology of eating insects: A cross-cultural comparison between Germany and China

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

Entomophagy is not well accepted in Western European populations but it is common in the world. In the future, populations from developed countries should adapt to other sources of animal proteins because traditional breeding of beef, poultry or pork will become unsustainable.

This study was performed to assess the perception of entomophagy in the Belgian population. A slight neophobia was detected but people agreed to evaluate insect preparations. Various insect formulations (mealworms and house crickets) were prepared, and insects associated with known flavors and crispy textures were preferred. After a hedonic test, people seemed to be willing to eat and cook insects in the near future.

The opportunity to introduce entomophagy in food habits of Western European populations was positively concluded. Integration of edible insects in human food is a potential solution to replace other animal protein sources in a much more sustainable development and will deserve more attention in the future.

Practical Applications
This study shows the edible insects' potential to become a usual food ingredient in Western European populations. Our results show that consumers are ready to buy and cook insects at home if they are able to associate them with familiar flavors.

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

Most forensic studies are focused on Diptera pattern colonization while neglecting Coleoptera succession. So far, little information is available on the postmortem colonization by beetles and the decomposition process they initiate under temperate biogeoclimatic countries. These beetles have, however, been referred to as being part of the entomofaunal colonization of a dead body. Forensic entomologists need increased databases detailing the distribution, ecology, and phenology of necrophagous insects, including staphylinids (Coleoptera, Staphylinidae). While pig carcasses are commonly used in forensic entomology studies to surrogate human decomposition and to investigate the entomofaunal succession, very few works have been conducted in Europe on large carcasses. Our work reports the monitoring of the presence of adult rove beetles (Coleoptera, Staphylinidae) on decaying pig carcasses in a forest biotope during four seasons (spring, summer, fall, and winter). A total of 23 genera comprising 60 species of rove beetles were collected from pig carcasses.

Didier Drugmand

Papers

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

Diversity of forensic rove beetles (Coleoptera, Staphylinidae) associated with decaying pig carcass in a forest biotope.