CHAPTER 1 INTRODUCTION 1.1 Global Food Sustainability and Environmental Challenges 1.2 Insect-Based Food as Sustainable Food 1.3 Insect-Based Food Consumption in China 1.4 Purpose and Scope of the Book CHAPTER 2 THEORETICAL FOUNDATIONS AND CONSUMER PERCEPTIONS 2.1 Understanding Food Consumption Behavior 2.2 Perceptions of Unusual Food Consumption 2.3 Food Benefits and Value CHAPTER 3 CONSUMER ATTITUDES, SATISFACTION, AND CONSUMPTION VALUE 3.1 Formation of Attitudes Toward Insect-Based Food 3.2 Consumer Satisfaction with Insect-Based Food 3.3 Perceived Consumption Value and Market Potential CHAPTER 4 EMOTIONAL AND SOCIAL DIMENSIONS OF INSECT-BASED FOOD 4.1 Subjective Well-Being and Food Consumption 4.2 Food Loyalty and Community Attachment 4.3 Attachment to the Community CHAPTER 5 CONCEPTUAL MODEL OF INSECT-BASED FOOD CONSUMPTION 5.1 Development of the Insect-Based Food Benefit Measurement Scale 5.2 Hypotheses Development 5.3 Proposed Conceptual Model CHAPTER 6 METHODOLOGY AND EMPIRICAL EVIDENCE 6.1 Study Design and Approach 6.2 Measurement Development and Validation 6.3 Data Collection and Analytical Techniques CHAPTER 7 FINDINGS AND ANALYSIS 7.1 Descriptive and Exploratory Findings 7.2 Measurement Model and Confirmatory Analyses 7.3 Hypothesis Testing and Structural Relationships 7.4 Moderating Effects and Additional Insights CHAPTER 8 DISCUSSION AND IMPLICATIONS 8.1 Contributions to Sustainable Food and Consumer Research 8.2 Policy and Consumer Education Recommendations 8.3 Marketing Strategies for Insect-Based Food CHAPTER 9 FUTURE PROSPECTS AND CONCLUSION 9.1 Key Findings and Synthesis 9.2 Limitations 9.3 Future Research Directions APPENDICES REFERENCES
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