Sustainable food choices, which involve selecting food products that minimize harm to the environment and support equitable food systems, play a crucial role in achieving the United Nations' Sustainable Development Goals (SDGs). These choices directly align with SDG 2 (Zero Hunger) by promoting diversified diets and food systems that can enhance food security. They also connect with SDG 12 (Responsible Consumption and Production) by advocating for consumption patterns that reduce waste and environmental impact. In terms of SDG 13 (Climate Action), sustainable food choices, like choosing plant-based options and reducing food waste, can help mitigate greenhouse gas emissions. Additionally, these choices support SDG 3 (Good Health and Well-being) by encouraging diets rich in fruits, vegetables, and whole grains, which can prevent chronic diseases. Furthermore, they align with SDG 14 (Life Below Water) and SDG 15 (Life on Land) by reducing the demand for overexploited species and deforestation-linked commodities.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies, 2019, Pages 249-260
Reference Module in Food Science, Encyclopedia of Food Security and Sustainability, Volume 1, 2019, Pages 128-134
Sustainable Food Systems from Agriculture to Industry, Improving Production and Processing, 2018, Pages 3-46
Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission levels. Although several studies have examined the potential impact of dietary changes on greenhouse gas emissions and land use, those on health, the agricultural system and other environmental aspects (such as nitrogen emissions) have only been studied to a limited extent.
