Exploring the Socio-Economic Dimensions of the Insect Sector in Switzerland

The Bentomo Circular project aims to develop a systemic and innovative approach to explore the social and economic dimensions of the insect sector in Switzerland for human and animal consumption.

Factsheet

Schools involved School of Agricultural, Forest and Food Sciences
Institute(s) Agriculture
Research unit(s) Livestock and Horses
Funding organisation Others
Duration (planned) 15.09.2023 - 15.09.2024
Head of project Jean-Baptiste Luce
Project staff Jean-Baptiste Luce
Prof. Dr. Evelyn Markoni
Prof. Dr. Thomas Brunner
Dr. Silvia Zingg
Dr. Barbara Franco Lucas
Lukas Alexander Aeschlimann
Pauline Rouchon
Jeremiah Omara
Partner Lowimpact Food SA
Essento Food AG
Entomos AG
Innovation Booster Swiss Food Ecosystem
Innovation Booster Program of Innosuisse
Reploid Group AG
Hexafed SA
Keywords Insect, Innovation, Social Study, Circular Economy, Alternative Protein, Sustainability, Market, Animal Nutrition, Human Nutrition, consumption

Situation

Insect production in Switzerland is gaining increased attention due to its significant economic, ecological, and nutritional benefits. However, this emerging market is still in its development phase, with industry stakeholders facing various socio-economic challenges, particularly related to consumer perceptions and consumption habits. To assess the potential for transitioning to this alternative protein source, it is essential to understand market dynamics and perceptions of edible insects. This study aims to create an innovative and replicable model based on a systemic and collaborative approach within the ecosystem of the Bern University of Applied Sciences (BFH). The project seeks to establish synergies between BFH stakeholders and Swiss start-ups specializing in insect production, fostering interdisciplinary collaboration. This initiative also aims to raise awareness among professionals and students about circular economy issues, particularly waste valorization and the sustainable development of the insect market in Switzerland.

Course of action

The project is organized into four work groups: • Social Innovation Workshop: Conducting a qualitative study to develop "systems maps" and define a collaborative development strategy with industry experts to identify factors influencing the insect market as a source of food for both animals and humans. • Insect Menu in Canteens: Conducting a quantitative study to analyze the factors determining consumer acceptance or rejection of a burger with a plant-based patty made from insects, to identify consumption trends and behaviors. • Go-to-Market: Organizing a tasting of insect-based products to evaluate the sensory attributes influencing consumer acceptability of insect-based foods. • Integration into Educational Programs: Raising student awareness and incorporating the topic of insects into educational programs, such as the Master's in Circular Economy and Sustainability.