OVERCOMING THE
‘ICK FACTOR’
The aversion towards edible insects in Western cultures stems from historical and cultural biases, alongside the industrialization of food production. Conversely, in many other parts of the world, insects are embraced as a traditional and sustainable food source due to cultural norms and nutritional benefits.
Through my research conducted via a survey and workshop, I found that my target audience is generally hesitant to try edible insects, with less than 10% of participants willing to try whole insects. These patricipants where also identified as adventurous eaters. Many individuals expressed strong reluctance, particularly towards consuming whole insects, with most refusing them entirely.
However, emphasizing the high protein content of edible insects often helped to sway their opinions, leading some to overcome their initial fears.