Acceptance of entomophagy among Canadians at an insectarium (nature.com)

A study of 252 adult visitors to the Montreal Insectarium found that 44% said they were open to eating insects, with acceptance highest for foods where insect content is less visible (such as baked goods made with insect flour). Motivations included curiosity, perceived health benefits, and environmental concern, while key barriers were disgust and food-safety concerns. Results also suggest gender and education are stronger predictors of entomophagy acceptance than age, indicating that outreach may need to be targeted rather than broadly promoted.