Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi 1306-6730 1306-6293 Eskişehir Osmangazi University 10.17153/oguiibf.1777555 Business Systems in Context (Other) İş Sistemleri (Diğer) Menüde Böcekler mi Var? Türkiyede'ki Tüketicilerde Yenilebilir Böcek Kabulünün Belirleyicilerinin Araştırılması Bugs on the Menu? Investigating the Determinants of Edible Insect Acceptance in Turkish Consumers https://orcid.org/0000-0001-5067-6904 Cankül Duran ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ https://orcid.org/0000-0001-7451-4790 Oğuz Okan AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ https://orcid.org/0000-0001-5229-4571 Cankül Işıl ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ 04 01 2026 21 1 131 153 09 03 2025 03 09 2026 Copyright © 2006, Eskişehir Osmangazi University Journal of Economics and Administrative Sciences 2006 Eskişehir Osmangazi University Journal of Economics and Administrative Sciences

Bu çalışma, Türkiye'de yaşayan tüketicilerin yenilebilir böcek kabul düzeyini ve bu düzeyi etkileyen faktörleri incelemektedir. Araştırmada gıda neofobisi, çevre bilinci, sağlıklı beslenme farkındalığı, iğrenme, risk algısı, deneyim ve aşinalık değişkenleri ele alınmış ve yapısal eşitlik modellemesi ile analiz edilmiştir. Bulgular; gıda neofobisi, iğrenme, risk algısı, deneyim ve aşinalığın kabul üzerinde olumsuz bir etkiye sahip olduğunu, çevre bilinci ve sağlıklı beslenme farkındalığının ise olumlu bir etki yarattığını göstermektedir. Çalışma, tüketici algılarının psikolojik ve kültürel faktörlerden güçlü bir şekilde etkilendiğini ortaya koymaktadır. Olumsuz deneyimler ve aşinalık, kabulü artırmak yerine azaltabilmektedir. Bu çalışma, sürdürülebilir gıda alternatiflerine yönelik tüketici tutumlarının anlaşılmasına katkı sağlamaktadır.

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.

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