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Climate change and global population growth are threatening the sustainability of hospitality food systems. Foodservice organizations are seeking an optimal solution for this problem. The United Nations Food and Agriculture Organization proposed edible insects as a solution, yet the “yuck” factor discourages consumers from actively endorsing this option. Thus, this study aims to find ways to increase consumer acceptance of edible insects.

A 2 (message framing: hedonic vs utilitarian) × 2 (celebrity endorsement: absence vs presence) × 2 (social support: low vs high) between-subjects factorial design experiment was conducted.

The significant three-way interaction effects show that when celebrity endorsement is absent, there is no difference in restaurant advocacy (RA) and experience satisfaction between utilitarian and hedonic message framing, regardless of low (vs high) social support. However, when celebrity endorsement is present and social support is not lacking, a hedonic (vs a utilitarian) message had more significant effects on dependent variables. Conversely, when celebrity-endorsed messages receive high social support, utilitarian (vs hedonic) messages had a more substantial effect on the outcome variables.

This study contributes to alternative protein and associated consumer psychology and hospitality marketing literature by introducing marketing strategies for edible insects. By demonstrating the three-way interaction effects of message framing, celebrity, endorsement and social support on RA and experience satisfaction, this study could demonstrate some boundary conditions to consider when applying celebrity endorsement strategies (e.g. message framing and social support). Also, by addressing the effects of social support, this study builds upon the lack of hospitality literature on online social support.

This study aims to examine diners’ behavioral intention to visit an edible insect restaurant, which is known to play an important role in sustainability, by integrating the theory of planned behavior and the norm activation theory.

A total of 439 samples were collected in South Korea. Structural equation modeling was used to test hypotheses.

The attitudes were influenced by subjective norms. Intentions were affected by the attitudes, the subjective norms and the perceived behavioral control. In addition, the five dimensions of cognitive triggers, which include environmental awareness, ascribed responsibility, biospheric value, environmental concern and perceived effectiveness, positively affected personal norms, and the personal norms positively influenced behavioral intentions.

It is an important practical implication of this study that tourism practitioners were delivered with the knowledge of establishing marketing strategies based on the destination’s green image of insect restaurants.

This study is expected to contribute to the extant knowledge, which will enable an understanding of the sustainability values of edible insect restaurants, and it will guide tourism practitioners to establish effective sustainable practices for the tourism industry.

This study aims to explore the barriers to upscaling the production capacity of the edible insect sector in the UK and to identify the impact of current regulation on the sector's development.

A significant proportion of edible insect-producing companies within the UK were identified through an online market research database and contacted via email to invite them to participate in this study. Phone interviews were conducted with ten companies. Thematic analysis was adopted for data analysis.

There were five themes identified as barriers to the upscaling of the production for the edible insect sector in the UK: insect feeding materials, production capacity, expertise and knowledge, new product development and regulatory uncertainty.

This research was based on a qualitative study. Further quantitative research is needed to test the extent of the impact of these five themes on upscaling production capacity. In addition to production capacity, marketing and consumers' acceptance, culture and behaviour can also be considered in future studies.

This study makes a significant contribution to the literature by providing insight on the barriers to upscaling production capacity in the edible insect sector.

Edible insects have emerged as a promising inexpensive option to address malnutrition among vulnerable groups in the world. However, it is not clear whether including insects in diets can improve health outcomes. This paper aimed to investigate the impact of edible insect consumption on human health.

A search was conducted in PubMed Central, BioMed Central, Plosone, Cochrane, Google Scholar, Google Search and bibliographies for all human studies on the impact of edible insect consumption on human health published from January 1990 to April 2018.

Twelve studies met the inclusion criteria. Consumption of cereals fortified with edible insects improved iron status and growth in infants and led to the development of life threatening anaphylactic reactions in sensitive people.

Edible insects are nutritious. More rigorous studies are needed to confirm nutrient bioavailability, acceptability and nutritional benefits in humans.

This review shows that the utilization of edible insects as food promotes desirable health outcomes, but caution must be taken to prevent allergic reactions in some cases.

The purpose of this paper introduces entomophagy as an alternative food consumption (AFC) capable of contributing to food well-being (FWB) among Western consumers. Specifically, it provides a conceptual framework where key factors related to the acceptance and adoption of insects and insects based foods are identified. This paper takes a sociocultural, symbolic and contextual perspective to offer marketers and public policymakers a set of recommendations to promote entomophagy as a sustainable and healthy food practice to help consumers achieve their FWB.

In this paper, first, the authors review the literature on entomophagy from its rise to establishment in different food cultures by considering two main perspectives as follows: historical and sociocultural. Second, the authors review the salience of entomophagy as an important AFC capable of addressing sustainability and food health issues. Finally, the authors propose a framework in which the authors define key factors related to the acceptance and adoption of an insects-based diet in Western food cultures. The identification of these factors will help marketing and public policymakers to set up educational programs and strategies to promote entomophagy as a sustainable and healthy food practice within different Western food cultures, and thus, help consumers to achieve their FWB.

To identify the key factors influencing the acceptance of entomophagy as AFC, this paper provides a summary of the core motivators characterizing the acceptance and adoption of insects and insect-based foods in Western food cultures. Specifically, the authors identify the key factors influencing the acceptance of entomophagy as food consumption in Western food cultures and based on the extant literature by Batat et al. (2017) the authors provide an entomophagy framework that includes both idiocentric and allocentric factors considering the adoption of insects and insect-based foods in Western food cultures. Table I provides a summary.

The authors believe entomophagy has the potential to generate societal benefits, as its appeal at the social (hunger in the world), environmental (reducing meat consumption and its impact on ecology) and health (less calories and nutritive food) level.

The research contributes to creating new knowledge that simulates debate among public policy and marketing scholars about entomophagy as a novel food in Western food cultures. The focus on key factors related to its acceptance and adoption of Western food cultures calls for empirical evidence to be tested in the marketplace using possibly different insect categories and other novel foods. Further, the framework should stimulate thinking about ways the authors can change consumers’ negative perceptions of disgusting food. Marketers and policymakers can achieve it by making their practices more efficient in terms of promoting sustainable AFC, as well as with efficient policy initiatives focused on supporting AFC, including the regulation of insect introduction.

While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer acceptance of insect-based foods.

Two qualitative studies were conducted with a total of 43 French children aged 8–13 years. Study 1 (n = 22), based on semi-directive interviews, and Study 2 (n = 21), based on focus groups, included projective techniques and exposure to different types of insect-based products to help children express their feelings and thoughts.

The evidence shows that in Western children’s minds, insects are considered as culturally non-edible. Children predominantly reject insects as food because of their sensory properties and the disgust they arouse. However, their interest in eating insect-based food is embedded within experiential contexts specific to childhood, in particular the peer group, which makes insect-eating fun and challenging, and the family, which offers a protective and reassuring setting.

The authors advocate changing children’s sensory perception of insect-eating food through sensory and participatory activities. Manufacturers and policymakers should also draw on children’s peer culture to associate insect-eating with positive social experiences and foster peer influence.

Drawing on cognitive psychology theories and the literature in food science on food rejection, the authors contribute to emerging consumer research on alternative food consumption (AFC) focusing on cognitive, emotional and social factors of acceptance or rejection of insect-based foods by children.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.

A survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).

Many respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.

Few studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.

The purpose of this paper is to explore the readiness of young Italian people to consume insects and the psychosocial determinants associated with edible insect consumption, in order to evaluate whether insect-based food could be an alternative food source.

An explorative study was conducted, using focus group interviews as the technique for data collection. In total, 32 consumers, aged 20-35 years took part in five focus group interviews.

Significant determinants comprised appearance, farming and sustainability. Participants’ willingness to eat insect-based food is dependent on the form in which the products are presented to them. Crustaceans were frequently mentioned as a comparison in terms of distaste. Lack of practice in preparation was a major barrier to consumption. To expand consumption participants suggested an active role for public health institutions. Even though with some uncertainty, there are some people prepared to consume insects.

Due to the restricted size of the sample survey, the findings are considered as exploratory research. Further investigation is required among other young adults in order to delineate promotional strategies.

There is a lack of information regarding the willingness to consume edible insects in Italy. Due to the restricted size of the sample survey, the findings are considered as exploratory research. Further investigation is required among other young adults in order to delineate promotional strategies.

Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product.

During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product.

Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed.

This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences.

Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.