Group cooking sessions with crickets: Effects on high school students’ acceptance of entomophagy

Although some debate and criticism persist, many studies highlight the high production efficiency and lower environmental impact of edible insects. They have gained international attention as a promising alternative protein source. However, in many modern cultures, food insects are still viewed with scepticism. This study investigated whether hands-on educational activities, including cooking and tasting cricket-based dishes, could improve Japanese high school students’ acceptance of edible insects. Conducted at a high school, the research involved two main groups: (1) students in the food science department who developed and prepared cricket-based recipes, and (2) general students who tasted these dishes during a quasi-school lunch program. Surveys and interviews were administered before and after a series of lectures and cooking sessions to assess changes in attitudes toward entomophagy. Results showed that while many students recognized the environmental and nutritional merits of insects, a significant proportion remained reluctant to eat them in recognizable forms. Masking crickets’ appearance and flavour temporarily reduced aversion, yet did not consistently extend to broader acceptance of other insects. By contrast, students who actively engaged in cooking were more open-minded, indicating that direct involvement may help promote acceptance of entomophagy. These findings inform future educational strategies, suggesting that integrating both practical cooking experience and broader cultural-historical lessons may be crucial for re-incorporating entomophagy in areas where entomophagy once existed.