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The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects as a food source in many countries, including Europe. The aim of this study was to determine whether health and environmental concerns, attitudes and intentions towards purchasing edible insects and foods containing edible insects are associated with willingness to consume edible insects and foods containing edible insects among young consumers (Generation Z) in Poland. An empirical study was carried out in 2023, using a questionnaire with an indirect interview method via an online platform. On the basis of surveys conducted among Generation Z in Poland, it can be concluded that health and environmental concerns determine the willingness to consume selected products containing edible insects. At the same time, it should be noted that the more positive the respondents’ attitudes towards health and environmental concerns are, the greater their willingness to consume foods containing edible insects is. Attitudes and intentions towards purchasing foods containing edible insects were positively correlated with willingness to purchase and consume this type of food. The results obtained can contribute to efforts to promote the legitimacy of the production of new foods with edible insects in their composition. Full article

The effects of population increase and food production on the environment have prompted various international organizations to focus on the future potential for more environmentally friendly and alternative protein products. One of those alternatives might be edible insects. Entomophagy, the practice of eating insects by humans, is common in some places but has traditionally been shunned in others, such as European countries. The last decade has seen a growing interest from the public and private sectors to the research in the sphere of edible insects, as well as significant steps forward from the legislative perspective. In the EU, edible insects are considered novel foods, therefore a specific request and procedure must be followed to place them in the market; in fact, until now, four requests regarding insects as a novel food have been approved. Insects could also be used as feed for livestock, helping to increase food production without burdening the environment (indirect entomophagy). Market perspectives for the middle of this decade indicate that most of the demand will be from the feed sector (as pet food or livestock feed production). Undoubtedly, this sector is gaining momentum and its potential relies not only in food, but also in feed in the context of a circular economy. Full article

Insects are a promising alternative protein source and their possible integration in the human diet has been extensively studied, also with reference to the degree of consumer acceptability and the main factors determining reluctance among Western consumers. Several studies have also proposed the use of protein meals derived from insects in animal feed as a possible way to promote the development of the insect chain. Consumer attitudes, perceived risks, and intention to eat insect-based foods have been extensively researched, yet the relationships between those factors are still unclear. On a sample of 202 Italian consumers, the present research used the Entomophagy Attitude Questionnaire (EAQ) to analyse the degree of acceptability of insects as food and meat obtained from animals raised on insect-based feeds with a specific focus on the role of attitudes and perceived risk. The research also evaluated the differences in acceptability between different types of animals fed with insects. The results show that the intention to engage in entomophagy is significantly correlated with all three of the EAQ’s subscales, as well as with perceived risk. However, the effect of perceived risk does not significantly improve the predictive validity of EAQ with respect to the intention to eat insect-based food. The results also show that the degree of acceptability for different insect meal-reared animals changes among consumers: beef and pork are characterized by a lower degree of acceptability, while poultry and fish are more accepted by consumers. Full article