Menüde Böcekler mi Var? Türkiyede'ki Tüketicilerde Yenilebilir Böcek Kabulünün Belirleyicilerinin Araştırılması

Abstract

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.

Keywords

• Yenilebilir böcekler
• Sürdürülebilirlik
• Gastronomi
• Kabul düzeyi

Bugs on the Menu? Investigating the Determinants of Edible Insect Acceptance in Turkish Consumers

Abstract

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.

Keywords

• Edible Insects
• Sustainability
• Gastronomy
• Acceptance

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