Comprendre l’entomophagie : diversité culturelle et caractéristiques comportementales des consommateurs, du Gabon à la Belgique
Year: 2026
Type: dissertation
Study design: Observational Study
Abstract: Faced with global population growth and the expected rise in food demand, the search for alternative protein sources represents a major challenge for food security and the sustainability of food systems. In this context, edible insects appear as a promising option due to their nutritional, environmental and socio-economic benefits. However, their acceptance and integration into diets vary considerably across cultural contexts. This thesis aims to improve understanding of entomophagy in both traditional and non-traditional cultural settings through the study of two contrasting countries: Gabon and Belgium. This thesis is structured around five scientific articles based on empirical surveys involving a total of 2,808 respondents from Belgian and Gabonese populations. Firstly, the research provides an inventory of the diversity of edible insects available in Gabon and analyses current consumption patterns. The results highlight a high level of species richness, with 75 species recorded, but relatively limited consumption that is less widespread than in some neighbouring African countries. This situation can be explained by a combination of structural factors, including high levels of urbanisation, the continued availability of other animal protein sources, the limited integration of insects into formal distribution channels, as well as cultural and ethnic factors influencing dietary practices. Secondly, the thesis analyses the behaviours, attitudes and levels of acceptance of Belgian consumers, including young people under 18 years of age, who are often underrepresented in the literature on this topic. The results indicate strong awareness of entomophagy in Belgium, alongside a moderate but highly variable level of acceptance across individuals. However, actual consumption remains limited and occasional, revealing a persistent gap between attitudes and dietary behaviour. The comparative analysis highlights the central role of culture as a key determinant of knowledge, attitudes and practices related to insect consumption. Acceptance of entomophagy does not depend solely on individual or nutritional factors but is embedded within cultural systems that define what is considered edible. The differences observed between Gabon and Belgium, as well as within each country, illustrate the complexity of these dynamics. The thesis also identifies several sociodemographic determinants of acceptance, particularly gender and field of study or occupation, although their effects vary across contexts. Individuals who are most open are generally men and those exposed to scientific environments or food innovation-related fields. With regard to the promotion of entomophagy in Western contexts, two innovative strategies were examined among Belgian respondents: the preferred timing of consumption and the impact of preparing an insect-based food. The results show no clearly preferred consumption moment, but a marked avoidance of breakfast among Belgian respondents. Moreover, preparing an insect-based food significantly improves sensory evaluation, suggesting the existence of a “I cooked it myself” effect, observed for the first time in the Western literature on edible insects, and representing a promising avenue for enhancing acceptance. More broadly, the effectiveness of promotion strategies depends strongly on context, consumer profiles and associated emotions, particularly disgust. No single approach appears universally effective, highlighting the need for combined strategies adapted to cultural contexts. Finally, this thesis highlights the structural, regulatory and industrial challenges that hinder the development of the edible insect sector, particularly in Europe. Despite growing interest and certain regulatory advances, the sector continues to face economic uncertainty, production constraints and still limited demand. The integration of insects into Western food systems thus appears to be a long and complex process, driven more by cultural transformations than by technological or nutritional innovations. In conclusion, this research shows that entomophagy cannot be regarded solely as a technical solution to global food challenges. It is deeply shaped by cultural representations, social norms and established dietary practices. While edible insects may contribute to diversifying protein sources and supporting the transition towards more sustainable food systems, their large-scale adoption will require long-term structural, cultural and behavioural changes.
Source: ORBi (University of Liège)
Author: Detilleux, Loïc
Language: English
Subfield: Insect Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7202066257