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Despite the benefits for the health (source of protein and low health risks) and the environment (low ecological footprint), despite a diverse and appealing range of products, Westerners, including the French, remain reluctant to consume insects.
Why is it that, despite the barriers and motivations being well documented in the literature, attempts to get consumers to put insects (regularly) on their plates have failed?
One answer could lie in involving consumers in the solutions implemented. A co-creation approach could pave the way towards a more sustainable food system.

Find more information on the MSH-Alpes website.