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Advisor(s)
Abstract(s)
Entomophagy has recently gained popularity since insects have been recognized as a more
sustainable alternative to other more conventional sources of animal protein. The present study
is based on a questionnaire developed in the context of the EISuFood project, aiming at studying
the eating habits and knowledge of consumers about edible insects. A questionnaire survey of
self-response was carried out in January – February 2022 on a sample of 660 participants via
the Google forms platform. The purpose of the present work was to study the perception and
acceptance of Greek consumers towards edible insects or products derived from them through
the collection of data. To analyze the data, basic descriptive statistical tools were used,
combined with crosstabs and chi-square tests. Most participants (87.6%) answered that they
have not eaten insects as culinary preparations, snacks or other derived products. Only 7.9% of
the respondents answered that have eaten insects and the rest 4.5% reported that do not know
or remember eating insects as culinary preparations, snacks or other derived products. Of those
that have consumed insects, 78.3% reported consuming them rarely (once per year). About
53.2% of the respondents reported that do notwant to consume edible insects, while 30.6% will
consider eating themin the future. Those who answered that will not consume insects and their
derived foods were mostly women, and those without a university degree. On the other hand, it
seems that the income level, as well as the living place, was not significantly affecting the
preference of respondents to consume insects. These results revealed that factors such as sex
and education level influence the Greek consumer attitudes and perceptions about edible insects
suggesting the need for appropriate training and information of the consumers in the future.
Description
Keywords
questionnaire survey edible insects
Citation
Skendi A, Fotopoulou R, Guiné RPF, Papageorgiou M (2022) Consumer perception and acceptance towards edible insects in Greece, in Papageourgiou M, Skendi A (Eds) Book of Abstracts of the 5th ISEKI E-conferences: Current food innovation trends; the texture and consumer perception perspective, Thessaloniki, Greece, p. 112.