In the last decade, who would have thought that insects would one day be on our tables? Yet, more than 2 billion people around the world eat insects every day, and they are a staple food in Europe, China, Thailand, Africa and South America. In France and Europe, where the insect market is relatively scarce, insects are taking hold. Crickets, yellow mealworms and ants are making their way onto the menus of sustainable restaurants and into the recipes of young chefs. However, for most French people, insects are still culturally considered inedible, disgusting or feared. To overcome this, insect-producing companies are stepping up their efforts to educate the public about the nutritional and ecological benefits of consuming insects. This poses significant challenges, but collaboration in this area is ongoing and Ÿnsect plays a key role in promoting insect knowledge.

Establishment of a network of experts and revision of legislation are imperative

In Europe, the integration of insects into the diet has been relatively slow. This is not surprising considering that insects disappeared from the European diet centuries ago. Although consumed by the ancient Romans and Greeks, insects gradually disappeared from people's diets during the Middle Ages. Currently, due to cultural differences and regulatory constraints in Europe, consumption of insects remains a challenge despite scientific research emphasizing their nutritional qualities and their low environmental impact.

Ÿnsect was founded 12 years ago and has been working to change regulations regarding insect products since its inception. in 2011, when the company's four founders were cultivating insects to turn them into nutrients for animals, plants and humans, relevan regulations struggled to keep pace. At the time, they were only allowed to produce feed for pets. However, Ÿnsect worked fearlessly with other industry players and in 2012 helped establish the International Platform for Insect Food and Feed (IPIFF), which allows the insect industry's voice to be heard by European policymakers. With IPIFF's support, regulations on insects as a source of protein for food and feed have gradually begun to be adapted, leading to the successful inclusion of insect ingredients in the diets of farmed fish (2017), pigs and poultry (2021), and humans (at an early stage since 2021).

This progress is the result of a concerted effort by the entire industry, and the approval of the marketing of insects in human food now offers hope for the future of the insect industry, paving the way for new markets.

Consumer awareness and education is the second challenge to be overcome

In 2022, a OnePoll survey of celebrities from the UK, the US, the Netherlands and France revealed that the majority of consumers have a positive attitude towards insects. 96% said they would be willing to or would like to repeat the experience, and on average, 75% would like to see insects in more types of food. However, there is still a segment of the population, especially women, who are opposed to consuming insect ingredients.

To overcome this reluctance, Ÿnsect has developed a strong communication and awareness-raising strategy aimed at improving the company's image and consumers' knowledge of insects. Participation in public events such as Heritage Days, flower shows and international agricultural exhibitions was encouraged. During these events, the company set up corporate and children's booths, giving visitors the opportunity to discover, touch and taste insect food for the first time, which was crucial in dispelling the lingering fears of many consumers. Especially for children, who have little to no fear, are open-minded, curious and increasingly aware of environmental issues, the company believes that through children, insects will gradually make their way onto people's tables. The company also focuses on a policy of transparency, welcoming politicians, partners and journalists to visit their vertical farms to demystify the mystery behind their work and demonstrate the benefits to women, men, animals and the health of the planet.

Raising awareness and educating employees within the company is another key aspect

Ÿnsect regularly publishes expert articles to keep employees informed about various industry and specialty information and production methods within the company. The company is fostering a shared culture around insects. New employees can undergo a training program and choose from 30 roles. This internal training not only contributes to the company's transparency through active and transparent communication, extensive promotional campaigns, training courses, lectures organized by schools and companies, and dialogues with the public, the media and public institutions - Ÿnsect is gradually achieving its goal.

Over the past few years, perceptions of insects have changed and insects are gradually becoming more accepted. Although most consumers have not yet reached this point, barriers are gradually being overcome as the availability of insect products increases. Changing diets takes generations, but in a globalized world, the pace of dietary change is accelerating.

 Twenty years ago, no one in the Western world would have considered eating raw fish, but today, sushi is one of the most consumed cuisines in the world. The key is to work to promote the product within local food cultures. Ÿnsect's patience and collective efforts are bearing fruit, providing comfort not only for the future of the insect, but also for the comfort of the wider environment.