scholarly journals ‘Just don’t tell them what’s in it’: Ethics, edible insects and sustainable food choice in schools

2020 ◽  
Vol 46 (4) ◽  
pp. 894-908
Author(s):  
Verity Jones
Keyword(s):  
Food Choice ◽  
Edible Insects ◽  
Sustainable Food ◽  
It Ethics

scholarly journals No Way, That’s Gross! How Public Exposure Therapy Can Overcome Disgust Preventing Consumer Adoption of Sustainable Food Alternatives

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1380
Author(s):  
Jan Andre Koch ◽  
Jan Willem Bolderdijk ◽  
Koert van Ittersum
Keyword(s):  
Environmental Benefits ◽  
Alternative Strategy ◽  
Consumer Acceptance ◽  
Edible Insects ◽  
Consumer Adoption ◽  
Sustainable Food ◽  
The Social ◽  
Public Exposure ◽  
Main Barrier ◽  
Promising Avenue

Two prominently discussed sustainable food alternatives—lab-meat and edible insects—elicit disgust among consumers, thereby preventing acceptance. While providing prospective consumers with more information on, for instance, the environmental benefits of lab-meat has shown some success in increasing consumer acceptance, we argue that the disgust response—the main barrier to the societal acceptance of these foods—is not addressed. This is, we argue, because disgust is not the result of misperceptions (e.g., edible insects carry diseases) and thus unlikely to be overcome by information alone. Building on the latest insights into the social origins of disgust, this manuscript reviews an alternative strategy to foster the broader acceptance of sustainable food alternatives that currently elicit disgust. Specifically, we explain why and how public exposure could be a promising avenue for marketers to reduce consumers’ disgust response and thus increase the acceptance of sustainable food alternatives.

scholarly journals Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)

2021 ◽  
pp. 104267
Author(s):  
Muriel C.D. Verain ◽  
Harriette M. Snoek ◽  
Marleen C. Onwezen ◽  
Machiel J. Reinders ◽  
Emily P. Bouwman
Keyword(s):  
Food Choice ◽  
Sustainable Food ◽  
Cross Country ◽  
Food Choice Motives

scholarly journals Indigenous Knowledge of the Edible Weaver Ant Oecophylla smaragdina Fabricius Hymenoptera: Formicidae from the Vientiane Plain, Lao PDR

2014 ◽  
Vol 5 ◽  
pp. 4-12 ◽  
Author(s):  
Joost Van Itterbeeck ◽  
Niane Sivongxay ◽  
Bounthob Praxaysombath ◽  
Arnold Van Huis
Keyword(s):  
Indigenous Knowledge ◽  
Biological Control Agent ◽  
Lao Pdr ◽  
Control Agent ◽  
Edible Insects ◽  
Oecophylla Smaragdina ◽  
Group Discussions ◽  
Core Element ◽  
Sustainable Food ◽  
Collection Practices

Of major importance in realizing the potential of edible insects as a core element in improving food security, sustainable food production, and biodiversity conservation, are developments in sustainable exploitation of wild edible insect populations and in (semi-)cultivating and farming edible insects. Such developments can draw on both western science and indigenous knowledge. Oecophylla smaragdina Fabricius Hymenoptera: Formicidae, of which particularly the queen brood is commonly consumed in Thailand and the Lao PDR, is believed to have the potential to act as flagship/umbrella species in forest conservation and management, to be incorporated simultaneously as biological control agent and direct source of human food in agroforestry practices, and to be (semi-)cultivated. We provide a detailed account of indigenous knowledge of O. smaragdina and ant brood collection practices from the Vientiane Plain, Lao PDR, through focus group discussions and participant observations, and then reflect on sustainability and conservation issues, and on semi-cultivating constraints and possibilities embedded in indigenous knowledge and ant brood collection practices. 

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

scholarly journals Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2786
Author(s):  
Zabentungwa T. Hlongwane ◽  
Rob Slotow ◽  
Thinandavha C. Munyai
Keyword(s):  
Food Security ◽  
Economic Benefits ◽  
Nutritional Composition ◽  
Edible Insects ◽  
Sustainable Food ◽  
Food Shortages ◽  
Rich Natural Resource ◽  
Protein Rich ◽  
Year 2000 ◽  
Excellent Source

Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000–2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20–80%). Coleoptera had the highest carbohydrate content (7–54%), while Lepidoptera had the highest fat content (10–50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

scholarly journals P3 Community Opportunity in New Jersey: The Role of Food Choice, Farm Viability, and Local Economy in a Sustainable Food Future

2020 ◽  
Vol 52 (7) ◽  
pp. S16-S17
Author(s):  
Lauren B. Errickson ◽  
Ethan D. Schoolman ◽  
Virginia Quick ◽  
Anthony Capece ◽  
Graham E. Bastian ◽  
...  
Keyword(s):  
New Jersey ◽  
Food Choice ◽  
Local Economy ◽  
Sustainable Food

scholarly journals Association between sustainable food choice motives during purchasing and dietary patterns in French adults

2015 ◽  
Vol 74 (OCE5) ◽  
Author(s):  
B. Allès ◽  
S. Péneau ◽  
E. Kesse-Guyot ◽  
J. Baudry ◽  
S. Hercberg ◽  
...  
Keyword(s):  
Dietary Patterns ◽  
Food Choice ◽  
Sustainable Food ◽  
Food Choice Motives
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