Norwegian consumers’ willingness to try food made from insects: The role of trust, food choice motives and OCEAN personality traits
Entomophagy, the consumption of insects, may reduce the negative health and environmental impacts of meat. As one of the novel protein alternatives expected to replace conventional meat consumption, its success will depend on consumer acceptance. To investigate the consumer acceptance of entomophagy...
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-12-01
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| Col·lecció: | Journal of Agriculture and Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2666154324004186 |
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