A Qualitative Study on the Consumption of Edible Insects in the Context of Sustainability
Chapter from the book:
Solunoğlu,
A.
(ed.)
2026.
TOURGASTREC II.
Synopsis
Rapid and disproportionate population growth, climate change, and the accelerated depletion of natural resources have rendered the sustainability of existing food systems increasingly questionable, thereby intensifying interest in alternative protein sources. This study aims to examine the perceptions, attitudes, and evaluations of individuals with awareness of the topic regarding the consumption of edible insects within the context of sustainability, using a qualitative research approach. Edible insects stand out among these alternatives due to their relatively low environmental impact and high nutritional value. However, despite their technical and environmental advantages, the literature indicates that the social acceptance of insect consumption remains limited. Designed within a qualitative research framework, this study seeks to provide an in-depth understanding of how perceptions toward edible insect consumption are formed. Data were collected through semi-structured interviews conducted with 10 participants, including general consumers, academics, individuals working in the field of gastronomy, and students. The data obtained were analyzed using thematic analysis. The findings reveal that participants theoretically accept edible insects as a sustainable and edible alternative; however, this acceptance remains limited in practice due to factors such as disgust, cultural habits, ethical concerns, and socio-demographic characteristics. While processed / modified insect-based products are perceived as more acceptable compared to direct consumption, the use of insects in restaurant and tourism contexts is found to have a niche and conditional potential. The study demonstrates that the consumption of edible insects is not merely a technical solution for sustainability, but rather a multi-layered issue encompassing cultural, ethical, and social dimensions.
