The potential of insect-based feed (IBF) as a sustainable alternative to conventional animal feed is widely reported, yet there is extremely limited information on its acceptance in Ireland, a country with a strong farming background. Therefore, this study aims to provide baseline data on factors affecting acceptance of IBF amongst a segment of consumers and farmers in Ireland. Quantitative and qualitative data were collected amongst 233 consumers, 73 of which were farmers. Non-parametric statistical tests revealed that the willingness to consume foods from animals fed with IBF depends on the type of food and is affected by a combination of consumer- and product-related factors. Consumers’ age, gender, diet, and education level, the foods’ packaging information, safety, and price, and whether insects are part of an animal’s natural diet or environmentally friendly had a significant effect. Safety concern regarding use of IBF was the main factor affecting farmers’ willingness to use it. Qualitative findings revealed concerns emanating from the bovine spongiform encephalopathy outbreak and a general need for more information. Accordingly, information on the benefits of using IBF increased its acceptance. Thus, IBF acceptance might depend on dedicated educational interventions which include addressing the safety aspect of the feed even among those with higher level of education.

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann–Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann–Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants’ willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products.

Encouraging sustainable dietary practices is a positive step towards alleviating the negative impact of increasing food waste. This study explores consumers’ perceptions of sustainable diets and factors influencing their adoption of sustainable practices, such as circular eating. Fifteen consumers in Ireland aged 18–65+ years were recruited for a qualitative study exploring their views on sustainable diets and their opinions on the use of peels, trimmings, and other by-products from fruit and vegetables as potential new ingredients or new circular food products. Age, gender, dietary preferences and educational background were important considerations during recruitment. Online interviews were conducted, and the data were analyzed using thematic analysis managed by NVivo 12. The results highlighted two overarching themes impacting circular eating, namely, food choice motives and awareness of food waste. These were linked to the participants’ knowledge of and potential adoption of sustainable diets. Daily trade-offs were evident, linked to the product and the person who was also strongly influenced by their micro-environment. Consumer education from credible sources would be required to create awareness of circular eating. Most respondents were positively disposed to the concept of circular eating, as long as food safety concerns and affordability considerations were addressed through industry transparency.

While insect-based foods could contribute towards sustainable protein consumption and production, their successful adoption relies largely on consumer acceptance. This case study aims to explore factors affecting acceptance and to identify the insect-based foods that participants would like to be developed and introduced to the market. Three focus groups incorporating optional tasting sessions of insect-based foods were conducted in Ireland, a country where these foods were unavailable at the time of the study. Findings showed that before the tasting sessions, public opinion, portion size comparisons (insects vs. meat), and witnessing entomophagy-related disturbing experiences through television were some of the factors that negatively influenced acceptance. Lack of availability in Ireland was the main factor that hindered consumption among participants willing to consume these foods. Participants’ usual food choice motives, sensory attributes, and inclusion percentages of insects in food were some factors which affected acceptance following the tasting sessions. A variety of insect-based foods was suggested for product development, which were mostly components of a main meal. The findings of this study could give an initial indication of product ideas that could be explored further for product development in regions where insect-based foods are not readily available on the market. These findings could contribute to future studies that would aim to build quantitative tools.

Typically, in Ireland, male/female marine fish gonads are discarded at sea or processed onshore for low-value fishmeal. This study aimed at a) developing two new ready-to-eat fish spread products from underutilized herring milt with either cod roe or plaice roe and b) testing the products acceptance with consumers. Chi-square tests on contingency tables were used to analyze open-ended questions relating to consumer likes and dislikes of the products. The main characteristics showed sensory drivers for liking was flavor, color, and texture with similar characteristics also used for disliking. Colorimetry and texture analysis showed significant differences (P < .05) between the products which were also detected by panelists during sensory evaluation (color, texture, appearance, P < .05). Penalty analysis of JAR showed overall liking was most impacted by level of fishiness. Positive acceptance of products suggests that underutilized fish by-products could be used successfully in Irish ready-to-eat foods thereby adding value while reducing waste.

Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing. An explanatory sequential mixed methods approach was employed to collect data in the form of online surveys (n = 55) and one-to-one interviews (n = 7). The findings outlined several barriers to revalorization. Most respondents were measuring food waste and actively trying to minimize it, although this was for economic rather than environmental sustainability reasons. Environmental sustainability measures were an important factor for larger companies, although all respondents agreed it was important to manage this material from an environmental perspective. This material was mostly classified as “food waste” and usually composted or used for animal feed. Many stakeholders had identified opportunities for revalorization; however, for smaller businesses, this cannot become a reality without considerable investment. Joined-up thinking is required among all stakeholders, including consumers and policy makers, to create positive sustainable changes. Education and greater awareness about the extent of the food waste crisis may assist in achieving reduction targets and encourage revalorization in the industry.