New sustainable protein sources: consumers’ willingness to adopt insects as feed and food

By M. Laureati, C. Proserpio, C. Jucker, S. Savoldelli. 2016

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A Systematic Review on Consumer Acceptance of Alternative Proteins: Pulses, Algae, Insects, Plant-based Meat Alternatives, and Cultured Meat. (2020, background): “…et al., 2020; Gere et al., 2017; Hartmann et al., 2015; Kornher et al., 2019; La Barbera et al., 2018; La Barbera, 2019; Lammers et al., 2019; Laureati et al., 2016; Lombardi et al., 2019; Orkusz et al., 2020; Orsi et al., 2019; Palmieri et al.,2019; Piha et al., 2018; Schäufele et al.,…”
Willingness to pay for insect-based food: The role of information and carrier (2019, background): “In the specific case of insects, information about the positive effects of edible insects, from sustainability and environmental perspectives, positively influences consumers’ willingness to consume insect-based products (Lensvelt & Steenbekkers, 2014; Verbeke, 2015; Laureati et al., 2016), but litt”