Bugs on the Menu? Investigating the Determinants of Edible Insect Acceptance in Turkish Consumers

This study examines the level of acceptance of edible insects among consumers living in Turkey and the factors influencing this level. The study examined the variables of food neophobia, environmental awareness, healthy eating awareness, disgust, risk perception, experience, and familiarity, and analyzed them using structural equation modeling. The findings indicate that food neophobia, disgust, risk perception, experience, and familiarity have a negative effect on acceptance, while environmental awareness and healthy eating awareness have a positive effect. The study reveals that consumer perceptions are strongly influenced by psychological and cultural factors. Negative experiences and familiarity may reduce rather than increase acceptance. This study contributes to the understanding of consumer attitudes toward sustainable food alternatives.