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<p>Introducing insects as food is promoted due to various environmental benefits, but their public acceptance remains challenging. This study assessed attitudes toward insect-based products among adult Polish consumers (n = 1553). Most respondents (98%) were familiar with entomophagy, but only 28% declared willingness to buy insects as food, with disgust (60%) and sensory properties (34%) identified as the main barriers. A subgroup of respondents willing to buy edible insects was mainly motivated by curiosity (76%) and lowering environmental impacts (61%). Multiple logistic regression revealed that odds (odds ratio; 95% confidence interval) for rejection of edible insects were significantly increased for females (2.42; 1.61–3.65) and individuals with low openness to novel experience (1.57; 1.13–2.18) while being decreased for consumers acknowledging adverse environmental effects of animal farming, i.e., air quality (0.42; 0.19–0.95) and water surface (0.3; 0.13–0.70). In summary, the readiness to implement insects as food is low in Poland. To enhance acceptance, strategies should focus on educating the public about sustainability benefits and promoting insect-based ingredients like insect flour, which mitigates the disgust factor related to whole insects and integrates seamlessly into familiar food products.</p>

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Disgust or curiosity? Acceptance of edible insects as food alternative in Poland

  • 期刊论文

  • 发表日期：

    2025年2月15日

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  • Dominika Sikora,
  • Piotr Rzymski

摘要

Introducing insects as food is promoted due to various environmental benefits, but their public acceptance remains challenging. This study assessed attitudes toward insect-based products among adult Polish consumers (n = 1553). Most respondents (98%) were familiar with entomophagy, but only 28% declared willingness to buy insects as food, with disgust (60%) and sensory properties (34%) identified as the main barriers. A subgroup of respondents willing to buy edible insects was mainly motivated by curiosity (76%) and lowering environmental impacts (61%). Multiple logistic regression revealed that odds (odds ratio; 95% confidence interval) for rejection of edible insects were significantly increased for females (2.42; 1.61–3.65) and individuals with low openness to novel experience (1.57; 1.13–2.18) while being decreased for consumers acknowledging adverse environmental effects of animal farming, i.e., air quality (0.42; 0.19–0.95) and water surface (0.3; 0.13–0.70). In summary, the readiness to implement insects as food is low in Poland. To enhance acceptance, strategies should focus on educating the public about sustainability benefits and promoting insect-based ingredients like insect flour, which mitigates the disgust factor related to whole insects and integrates seamlessly into familiar food products.