Farming and Eating Insects at the University of Vermont
Shafer, Patrick
Shafer, Patrick
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Abstract
University students in New England match the profile for early adopters of edible insects and increasingly demand diverse options for sustainable protein. This research used focus group sessions to investigate students’ protein consumption motivations, opinions on novel alternative proteins, and sensory perceptions of insect-based foods. Undergraduate students (43) participated in 9 paid focus groups, during which they sampled 5 mealworm-based foods – falafel, granola, hard pretzels, and two types of cookies. The findings suggest that this audience is amenable to entomophagy, and acceptance can be further encouraged by contextualizing insects to align with diet motivations.
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Graduate
Date
2024-01-01