Despite the health benefits (a source of protein and low health risks) and environmental benefits (low ecological footprint), and despite a diverse and appetizing range of products, Westerners—including the French—remain reluctant to eat insects.
Why is it that, even though the barriers and motivations are well documented in the literature, attempts to encourage consumers to include insects (on a regular basis) in their diets have failed?
One answer may lie in involving consumers in the solutions being implemented. A co-creation approach could pave the way toward a more sustainable diet.

Find more information on the MSH-Alpes website.