Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy

Abstract

A protein shift in our diet is required due to the growing human population and the planet's limited resources. Edible insects may contribute to this shift and the achievement of Sustainable Development Goals (SDGs). The EU is addressing the issue of edible insects for the European market through a series of regulations aiming to introduce them in a safe and secure way. However, many potential consumers find it difficult to regard insects as food. This study aims to explore the factors that would promote the perception of insects as food delicacies and to understand the main obstacles to, and positive aspects of, the consumption of edible insects, using the concept of culinary identity in relation to Italian food culture. Italian food culture is often conveyed by the Made-in-Italy concept, which is appreciated worldwide. This is a qualitative study in which insects were explored as a food delicacy using Italian food culture as a tool. Stakeholders of interest were involved: Italian producers of insect-based foods and potential Italian young adult consumers. The results show that three interconnected themes coexist when placing insects as food in the market: sustainability, commerce and acceptance. At the center of these three themes, which describe the forces impacting the inclusion of edible insects in our food system, is the need to choose a target group of active consumers. Italian food culture could, therefore, be used to create insect food delicacies to motivate potential consumers to actively choose insects as food.