Insekten als Lebensmittel: Wahrnehmung und Akzeptanz – Erkenntnisse aus der aktuellen Studienlage {Insects as food: Perception and acceptance. Findings from current research}

@article{Hartmann2017InsektenAL,
  title={Insekten als Lebensmittel: Wahrnehmung und Akzeptanz – Erkenntnisse aus der aktuellen Studienlage \{Insects as food: Perception and acceptance. Findings from current research\}},
  author={Christina Hartmann and Michael Siegrist},
  journal={Ernahrungs-Umschau},
  year={2017},
  volume={3},
  pages={44-50}
}
The production of animal protein is linked to high resource consumption, requiring a lot of agricultural land, water and energy. Traditional livestock farming and meat production are also morally questionable. Interest in alternative protein sources which can be produced using fewer resources has rapidly increased in recent years. Due to a report by the FAO [1] and the commitment of individual scientists, public interest in insects as an alternative protein source has increased. Insects can be… 

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