Evaluating the influence of individual traits, emotions and information on consumer acceptance of entomophagy : a choice modelling experiment
type: CreativeWork
description: While entomophagy (the practice of eating insects) has been proposed as a rejoinder to unsustainable meat production and the food crisis, knowledge surrounding consumer acceptance is hampered by sporadic and contradictory findings. Firstly, previous studies have investigated the role of food neophobia and disgust sensitivity in modelling the acceptance of entomophagy, but the models lack explicit focus on individual traits and emotions in explaining variance in choice behaviour. Secondly, the experimental studies used to probe the role of information priming in fostering the acceptance of entomophagy have compared the effect of only one or two categories of information. In order to address these two issues, this doctoral study explores the effect of individual traits, emotions and information on the acceptance of entomophagy, by using a novel inductive choice modelling method combined with a behavioural information priming experiment. 153 residents of the United Kingdom participated in the laboratory-based study which concluded by offering participants whole freeze-dried crickets and/or bars made from cricket flour for consumption. Data modelling revealed that individual traits of disgust sensitivity, food neophobia and the need for familiarity were significant predictors of the acceptance of entomophagy. Disgust as an emotion was more pronounced than fear in predicting acceptance. Demographically, women were found to exhibit more fear and disgust towards eating insects than men, but these emotions did not influence their willingness towards consuming, or their eventual decision to consume insects during the study. Older participants were more familiar with the concept of entomophagy and reported significantly lower levels of fear and disgust and higher levels of willingness towards eating insects. Additionally, participants who had previously eaten insects also showed significantly lower levels of fear and disgust and higher willingness towards eating insects. The …
abstract: While entomophagy (the practice of eating insects) has been proposed as a rejoinder to unsustainable meat production and the food crisis, knowledge surrounding consumer acceptance is hampered by sporadic and contradictory findings. Firstly, previous studies have investigated the role of food neophobia and disgust sensitivity in modelling the acceptance of entomophagy, but the models lack explicit focus on individual traits and emotions in explaining variance in choice behaviour. Secondly, the experimental studies used to probe the role of information priming in fostering the acceptance of entomophagy have compared the effect of only one or two categories of information. In order to address these two issues, this doctoral study explores the effect of individual traits, emotions and information on the acceptance of entomophagy, by using a novel inductive choice modelling method combined with a behavioural information priming experiment. 153 residents of the United Kingdom participated in the laboratory-based study which concluded by offering participants whole freeze-dried crickets and/or bars made from cricket flour for consumption. Data modelling revealed that individual traits of disgust sensitivity, food neophobia and the need for familiarity were significant predictors of the acceptance of entomophagy. Disgust as an emotion was more pronounced than fear in predicting acceptance. Demographically, women were found to exhibit more fear and disgust towards eating insects than men, but these emotions did not influence their willingness towards consuming, or their eventual decision to consume insects during the study. Older participants were more familiar with the concept of entomophagy and reported significantly lower levels of fear and disgust and higher levels of willingness towards eating insects. Additionally, participants who had previously eaten insects also showed significantly lower levels of fear and disgust and higher willingness towards eating insects. The …
author: Chatterjee, Indroneel
language: en
date published: 2020
date modified: 2026-07-24T03:42:15Z
provider: Oxford Brookes University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Oxford Brookes University

PropertyValue
property ID: DOI
value: 10.24384/7a20-5h22