Correlates of the willingness to consume insects: a meta-analysis

Although insects are a sustainable meat alternative, the willingness to consume (WTC) them remains generally low. We synthesised effects of WTC correlates reported in 37 studies and also investigated moderating certain study characteristics. Across large number studies, affect-based factors, such as ‘food neophobia’, ‘disgust’ ‘the expected unpleasant taste insects’, were consistently strongly correlated with (r̄=-0.33-0.55). Information-based perceived sustainability food’ nutritiousness food’, impacted (r̄=0.32-0.55). However, contributing this regard was Curiosity appears be relevant because sensation innovation seeking’ (r̄=0.29) positively WTC. ‘Age, education gender’ relatively unrelated (r̄=-0.14-0.00) across studies. Combatting affective barriers through gradual and/or early exposure – i.e. increasing ‘familiarity concept eating insects’ (r̄=0.10) allowing consumers’ experiences ‘insect consumption’ (r̄=0.35) develop over time will help foster entomophagy acceptance long run. In comparison, information-based interventions may have limited effectivity, but they can implemented short term. As meta-regressions shown, future researchers must consider whether presentation edible has effects, e.g. presenting specific compared non-specific products (β=-0.47) or actual (β=-0.56) pictures (β=-0.55) mere verbal descriptions. Classical psychological factors been explored comprehensively, research should adopt more market-oriented focus.