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In a world where sustainable food choices are becoming increasingly important, this study explores the connection between food neophilia — the desire to experiment with new foods — and people's willingness to include insects in their diets. Using the Theory of Planned Behavior (TPB), our research delves into how neophilia (NP) moderates respondents’ attitude (ATT), social norms (SN), and perceived behavioral control (PBC) concerning the adoption of insects as a food source. The analysis draws from 160 self-administered surveys and employs structural equation modeling. Conducted in the context of Macau SAR (China), our study reveals the pivotal role that neophilia plays in shaping consumer attitudes and intentions. Notably, respondents generally expressed a willingness to explore novel culinary experiences. A positive moderating effect of neophilia on attitudes toward insect consumption is observed, suggesting that individuals with higher neophilia scores are more inclined to hold favorable intentions regarding insects as food. However, neophilia's influence on moderating SN and PBC exhibits contrasting effects, implying that a strong inclination for food neophilia may not necessarily leadto increased social pressure or perceived control in adopting insect-based diets. In light of these findings, this study recommends that practitioners and policymakers promote insect consumptionas an innovative and adventurous means of achieving sustainable nutrition. While the primary focus is on the impact of food neophilia on people's intention to consume insects as food, the study underscores the urgent need for diversified and sustainable dietary choices to address escalating environmental concerns and secure a resilient food supply for future generations.
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Substitute foods are increasingly popular to reduce our environmental footprint and promote food security. As the world population is expected to grow and food resources become scarce, insects as food have recently gained attention as a viable alternative. In the present study, a model grounded on the Theory of Planned Behavior (TPB) is proposed and analyzed through structural equation modeling software (SmartPLS) to assess consumers intentions toward insects as food. Except for subjective norm, both attitude and perceived behavioral control were key determinants of intention and, in turn, of actual use behaviour. Despite insects being consumed in nearly 1/4 of the sample (for instance in Chinese medicine), the study found that respondents were on average relatively unwilling to use them as a dietary habit. Also, it appeared that men were more likely to consume insects as food than women. The insights of our study have important implications for practitioners and policymakers seeking to promote sustainable nutritional practices among consumers. This study is particularly relevant for Macau, as the city positions itself as a "UNESCO Creative City of Gastronomy" with the aim to develop internationally a unique and sustainable food image.
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