A study conducted by Nadezhda Velchovska, an undergraduate at Concordia University in Montreal, surveyed 252 Canadian visitors at the Montreal Insectarium between October 2024 and February 2025. The research, published in the journal Scientific Reports, revealed that 44% of participants are open to consuming insect-based foods, with 18% having already tried them. However, only 27% indicated a willingness to include insects in their daily diet, and 17% would consider preparing them at home. Velchovska identified disgust as a significant barrier, noting that many people associate insects with dirtiness and danger. She emphasized that the form of the product greatly influences acceptance, with insects being more palatable when hidden in familiar foods like baked goods. The study also highlighted that environmental sustainability is a compelling reason for many to consider eating insects, as they require fewer resources than traditional livestock. Interestingly, the willingness to try insect-based foods varies by age and gender, with younger adults and men showing more interest. Education also plays a role, as college-educated individuals are more likely to experiment with insect ingredients.