Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

House, Jonas

doi:10.1080/14649365.2018.1440320

Cited by 48 publications

(45 citation statements)

References 34 publications

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“…Thereby, a quest for more alternative animal protein sources is expected to become a considerable issue in the food supply chain [9,10], with more sustainable novel options to help mitigate climate change [11]. One such new food source, which has already drawn attention in the scientific community, private sector, and among the general public, is edible insects [2,12]. After the 2013 publication "Edible insects, future prospects for food and feed security" by the Food and Agriculture Organization (FAO) of the United Nations [13], a growing interest and an increased number of studies appeared on the potential acceptability of insects as a "food of the future" [12,14,15].…”

Section: Introductionmentioning

confidence: 99%

“…One such new food source, which has already drawn attention in the scientific community, private sector, and among the general public, is edible insects [2,12]. After the 2013 publication "Edible insects, future prospects for food and feed security" by the Food and Agriculture Organization (FAO) of the United Nations [13], a growing interest and an increased number of studies appeared on the potential acceptability of insects as a "food of the future" [12,14,15]. In general, insects are considered to have several nutritional benefits such as high content of proteins, unsaturated fatty acids, and micronutrients [16], with a considerable nutrient variation depending on the feed composition used during the rearing process [17].…”

Section: Introductionmentioning

confidence: 99%

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Australian Consumers’ Response to Insects as Food

2019

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Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection carried out in Sydney, Australia. Two representative surveys were conducted in 2018 and 2019 using open-ended questions. The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity. Environmental and nutritional benefits, even when recognised, do not seem to influence consumers to consider insects as a food alternative. In the near future, as young people become more aware of sustainability and climate change issues related to food production, the impact of the potential benefits of insects might grow. Furthermore, a positive sensory experience might improve the acceptability of insects as food. Introducing new processed, insect-based products may help establish familiarity with such novel food options and open up new business opportunities.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Australian Consumers’ Response to Insects as Food

2019

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“…Although environmental and health considerations were prominent reported motivations for trying Insecta, conventional criteria (e.g. price) were operative in repeat consumption, for which Insecta was judged in relation to potential alternatives (House, 2016(House, , 2018a.…”

Section: Modes Of Eating and Insect-based Foodsmentioning

confidence: 99%

Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands

House

2018

Sociology

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Sociological research on sustainable consumption has seen widespread application of theories of practice ('practice theories') as a means of transcending the limitations of epistemologically individualistic 'behaviour change' approaches. While in many ways the central insights of practice theories visa -vis consumption are now well established, this article argues that the approach holds further insights for sociological analysis of food consumption in general, and of novel foods in particular. Based on empirical research with consumers of a range of insect-based convenience foods in the Netherlands, this article introduces two practice-theoretic concepts-'modes of eating' and 'phased routinisation'-which contribute to sociological theorisations of how food practices are established, maintained, interdepend and change. Beyond its theoretical contribution, the article substantively extends research literatures on the introduction, uptake and normalisation of insect-based and other novel foods.

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“…‘In general, most [human] insect-eaters live in tropical or subtropical parts of the world, such as Southeast Asia and sub-Saharan Africa, and most [human] non-insect-eaters are from temperate zones, such as Europe, Russia, and northern parts of North America’ (Waltner-Toews, 2017: 4). Although Jongema (2017) has recorded 2111 edible insect species worldwide and the practices of entomophagy are implemented in different ways, and to varying extents, in approximately 113 countries (Dobermann et al, 2017: 293; House, 2018: 10), this food practice is not culturally pervasive or readily embraced in Western countries (van Huis et al, 2013: xiii). In ‘non-insect-eating countries’, the very idea of consuming insects is typically viewed with disdain and tends to be associated with ‘primitive behaviour’ (Payne et al, 2016: 271; Rozin and Fallon, 1987: 35).…”

Section: Entomophagy and The Rise Of Edible Insect Farmingmentioning

confidence: 99%

“…Although researchers are attending to the challenges of encouraging consumers to eat insects (e.g. Deroy et al, 2015; House, 2016, 2018; Looy et al, 2014; Shelomi, 2015; Verbeke, 2015; Wood and Looy, 2000; Yates-Doerr, 2015), less attention has been given to the practitioners who work with insects (an exception is Halloran et al, 2017). This omission is noteworthy, because the non-vertebrate status of these atypical farm animals raises a fundamental question: who has the husbandry skills and knowledge to rear and kill insects in Europe and North America?…”

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confidence: 99%

‘Minilivestock’ farming: Who is farming edible insects in Europe and North America?

Wilkie

2018

Journal of Sociology

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An innovative food sector is emerging in North America and Europe: edible insects. Eating insects is not new; farming insects for human consumption is novel. This paper provides an overview of entomophagy to contextualise this upsurge in 'minilivestock' farming. It also charts the rise of 'feeder' insect farms because their ability to mass rear invertebrates, for exotic pets, reptiles and other insectivores, is of much interest to those starting and intensifying edible insect farms. A descriptive characterisation of frontier farmers will be provided by preliminary profile findings from 17 semi-structured pilot interviews with people with varying experience of rearing feeder and/or food insects. Since conventional livestock workers were the 'forgotten pillar' in agricultural research, this paper affords timely insights into the socio-demographic characteristics, lifestyle interests, and farming experiences of 'entopreneurs' shaping this new 'insect industry'.

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Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

Cited by 48 publications

References 34 publications

Australian Consumers’ Response to Insects as Food

Australian Consumers’ Response to Insects as Food

Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands

‘Minilivestock’ farming: Who is farming edible insects in Europe and North America?

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