Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Reine Khalil, Zein Kallas, Amira Haddarah, Fawaz El Omar, Montserrat Pujolà

Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was applied using the Qualtrics© consumer panel. Data was collected from 799 and 481 consumers before and during the COVID-19 lockdown in Catalonia (Spain), respectively. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC insect-based products and the impact of COVID-19 on such heterogeneity. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Findings also revealed that consumers who contracted the COVID-19, strictly followed the regulations during the confinement, and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who give importance to the environmental attribute in food are prone to consume insect-based food products. The COVID-19 outbreak had a homogenizing impact on consumers’ WTC with respect to the gender variable. Consumers’ affirmation towards strict food safety standards of the insect-based products should be remarked.

2021

covid-19, sustainability, food, edible insects, consumer acceptance

10.3390/foods10040805

Epidemiology and Health

Korean Society of Epidemiology

Chemical technology