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Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified quality attributes, food responsibility, dietary choices and food organisation and management within the home as key influences. Each represents an opportunity for consumers to employ more sustainable food behaviours. A priori work identified several indicators for each of these influences. This study explored the suitability of these indicators for measuring the identified key influences.

The authors used an online survey of 324 Irish food consumers in January 2021 to address online food interests, purchasing preferences and purchase behaviour linked to food sustainability.

The authors identify four consumer segments – food dabblers, food appreciators, pro-sus and pressured – which present a holistic view of the sustainable behaviours practiced by food consumers. The findings provide insight into the range of sustainability-related food behaviours actioned by consumers – from interest in meat-free products, organics and local produce to having an organised stock at home and minimising waste. The findings shed light on how consumers integrate elements of sustainability into their food lifestyles.

This study captures sustainability-related food behaviours from the point of purchase through to consumption and disposal and identifies four new consumer segments based on interests, preferences and behaviours.

This paper aims to develop a deeper understanding of what (un)sustainable food behaviours and values are transmitted across generations, to what extent this transference happens and the sustainability challenges resulting from this for individuals and households.

A total of 25 semi-structured in-depth interviews are analysed regarding the value of inherited food, family food rituals, habits and traditions, aspects of food production and understanding of sustainability.

Intergenerational transferences are significant in shaping (un)sustainable consumption throughout life, and those passed-on behaviours and values offer opportunities for lifelong sustainable change and food consumption reappraisal in daily life, beyond early years parenting and across diverse households.

Participants were limited to British families, although the sample drew on multiple ethnic heritages. Future research could study collectivist versus more individualistic cultural influence; explore intergenerational transference of other diverse households, such as multigeneration or in rural and urban locations, or whether sustainable crossover derived from familial socialisation continues into behaviours and values beyond food.

The findings show the importance of families and intergenerational transference to the embedding of sustainable consumption behaviours. Mundane family life is a critical source of sustainable learning, and marketers should prioritise understanding of the context and relationships that drive sustainable consumer choices. Opportunities for intentional and unintentional sustainable learning exist throughout life, and marketers and policymakers can both disrupt unsustainable and encourage sustainable behaviours with appropriate interventions, such as nostalgic or well-being communications. The paper sheds light on flexible sustainable identities and how ambivalence or accelerated lives can deflect how policy messages are received, preventing sustainable choices.

The findings provide greater understanding about the mechanisms responsible for the sustainable transformation of consumption habits, suggesting intergenerational transferences are significant in shaping (un)sustainable food consumption throughout life. The study shows secondary socialisation can play a critical role in the modification of early behaviour patterns of food socialisation. The authors found individuals replicate food behaviours and values from childhood, but through a process of lifelong learning, can break formative habits, particularly with reverse socialisation influences that prioritise sustainable behaviours.

The purpose of this paper is to investigate consumers' reactions to a new kind of green food product that is the so-called lab-grown meat (LGM). This kind of meat does not derive from animal or vegetal cultures but is produced on the basis of “tissue-engineering” technologies, by injecting muscle tissue from an animal into a cell culture, allowing cells to “grow” outside the animal's body. By considering the similar nutritional characteristics of traditional types of meat, and the potential in terms of sustainability, the authors investigate the effect of the advertising, communication focus promoting LGM-based meat, on consumers' willingness to buy (WTB) and word-of-mouth (WOM), by shedding light on the moderator role of consumers' environmentalism and status consumption orientation tendency in influencing such relationship.

Through an exploratory research design, the authors conducted a study based on a two-cell experiment that manipulated the advertising communication focus by using a hamburger made of synthetic meat related to a fictitious brand called “Gnam”, to manipulate the advertising communication focus (sustainability vs. taste), then evaluating consumers' WTB, WOM, environmentalism and status consumption orientation.

Results show that the communication focus (sustainability vs. taste) exerts a positive effect on consumers' WTB and WOM, and how such effect is magnified both by consumers' environmentalism and status consumption orientation, in the attempt to show other a green status and their green consumption tendency.

Despite the promising results, the study does not consider other consumers' individual differences, i.e. as for the role of age, or cultural differences.

Practically, this study suggests marketers and managers how to design effective marketing campaigns to incentivise LGM-based food products purchase, and promote positive WOM, on the basis of certain consumers' individual differences useful to segment their clientele in terms of environmentalism, and status consumption orientation tendency.

Socially, this study may contribute to incentivising the use of alternative forms of meat as a food product not deriving from animal or vegetal culture, coherently with recent sustainability worldwide claimed goals.

This is the first paper to investigate consumers' reactions to LGM-based food products, by shedding light on the fundamental role of consumers' individual differences.

The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies.

This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions.

The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food.

This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home.

This research will guide future product development for frozen foods with regard to dietary planning and portion control.

The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices.

This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

Retailers are facing pressure to promote sustainable consumption. Building on literature about the role of retailers as “translators” of the sustainability discourse, this paper studies how retailers cope with this pressure. The paper aims to discuss these issues.

This study focuses on the Swedish retail sector. In 22 interviews with retail representatives and 13 store observations it explores the way food retailers approach sustainable consumption, particularly focusing on the role retail stores receive in operationalising sustainable consumption.

The retail store is identified as important organisational layer within retailers to operationalise sustainable consumption. However, retailers do not acknowledge this potential sufficiently. An idealised model of multi-layered sensemaking to successfully promote sustainable consumption is presented.

The study results only cover a small part of the entire retail organisation and only provide a snapshot in time of their working. Future research should study how the internal process of translating sustainability to the market develops over time and how it is connected to different parts of the retail organisation (e.g. marketing, HR). More research is also necessary to specify the division of responsibilities between headquarters (HQs) and stores.

This paper proposes a divide of responsibilities between HQs and the individual store to better deal with societal pressures and market demand.

The results of this study add depth to the theoretical notions of “translation” and “sensemaking” in retailers’ efforts to promote sustainable consumption. A model for how this process works is provided.

This study aims to explore the motivation as well as barriers for ethical food consumption behaviour by focussing on the food consumption pattern of young adults in the North East of Scotland. Considering the recent involvement of young adults in environmental activism, consumption behaviour of young adults in the North East of Scotland, an oil-based community, presents essential research interest to understand whether young adults often contemplate the consequences of their lifestyle.

The authors explored the perceptions of ten purposive recruited young adults using semi-structured interviews to understand factors underpinning consumer's decision-making towards ethical food products.

The study reveals three key factors influencing ethical food consumption behaviour among young adults. The findings show that personal health and well-being are the main reasons why consumers engage in ethical food consumption. Also, it is observed that information facilitates decision-making by raising awareness regarding the social, environmental and health consequences of food production and consumption. Further, the findings show that situational attributes, such as product price and product availability, are creating dissonance when engaging in ethical food consumption.

This study contributes to sustainability research and the ongoing debate on consumerism by exploring ethical food consumption behaviour and highlights the need to address situational challenges, such as product price and availability. The study suggests that interventions to address current consumption patterns should also emphasise the social and personal benefits of food consumption rather than the environmental benefits that have been the focus of prior research.

Controversies about meat consumption mainly stem from health and environmental concerns, and as a result a substantial number of consumers avoid consuming meat. Meat anti-consumption is a central topic in nutrition, and a relevant issue for consumer studies. The purpose of this paper is to understand why and how consumers avoid meat consumption.

A content analysis of web forums was conducted.

Meat avoiders think that meat is unhealthy and expensive. Other reasons for meat anti-consumption include concerns associated with lifestyle and sustainability, but the prevalence of these factors is considerably lower than health and economic concerns.

Attitudes toward all kinds of meat were evaluated in the forum data. Further studies can be conducted on separate preferences for red or white meat. Since these data were collected from web forums in Turkey, research can also be extended to other countries.

Regarding health and sustainability concerns, consumer trust in producers and consumer consciousness about the environment may be improved by social marketing. To address lifestyle concerns, marketers can provide meatless offerings in convenient servings.

This study provides a coherent four-dimensional conceptual framework about the motives for meat anti-consumption, focusing on sustainability, personal health, economic concerns and lifestyle.

This paper aims to investigate the impacts of a science-based environmental communication campaign at a university dining hall. The impacts are assessed in terms of student attitudes toward sustainability, food consumption choices and perceptions and understanding of the campaign and the information it communicated.

A communication campaign was designed to convey the water footprint of food entrées available at a university dining hall. This campaign was tested during a three-week field experiment in which students at the dining hall were exposed to information about the sustainability of their food. To measure behavior and attitude change, sales and production data were collected before, during and after the campaign, and pre- and post-test surveys were administered. To better understand perceptions, the authors conducted in-depth interviews with undergraduate students who frequented the dining hall.

Consumption patterns did not change significantly as a result of the campaign, and students’ attitude scores actually became slightly less positive toward choosing low water footprint foods. Interview data helped explain these results by showing that the ability and desire of students to choose sustainable food were overwhelmed by convenience and time pressures; other food attributes often outweighed sustainability; limited food source information could not verify the benefits of sustainable food; and the science of water footprints was disconnected from students’ subjective concepts of sustainability.

This paper empirically examines how students understand and interpret an environmental change campaign focused on sustainable food. It addresses an important gap in the literature by augmenting experimental and survey results with in-depth interview data, which help explain the often ineffective outcomes of behavior change campaigns. The research was conducted in the novel setting of a university dining hall.

This paper aims to contribute to the discussion about how retailers can more effectively promote sustainable food consumption in the retail store.

Thirteen self-proclaimed sustainable consumers were observed and interviewed during their grocery shopping. Separate observations were conducted of the stores. Finally, consumers were asked to provide three weeks worth of grocery shopping receipts.

Results show that the meaning of sustainable consumption varies among consumers. Observed consumer behaviour was mostly routinized, with little willingness to engage consciously with the choice situation. Mixed messages in the store cause confusion, uncertainty and frustration. Only for a minority of decisions, consumers showed a high level of decision-making involvement. Then, consumers were willing to engage with the retailer and accept trade-offs. The retail store should better account for consumption routines in sustainable consumption behaviour and open up to interaction with sustainably minded consumers where necessary.

The results are specific for urban areas with high concern for sustainability. Further research should focus on areas of low concern for sustainability and the impact of the store environment on such consumers.

Retailers do not sufficiently take into account the contextual nature of sustainable consumption. Retailers would be well-advised to account for the habitual nature of grocery shopping and for contextually defined understanding of sustainable consumption in their efforts to promote sustainable consumption.

This study gives new insights into the much debated “attitude-behaviour gap” in sustainable consumption and how retailers can more effectively encourage sustainable consumption behaviour in the retail store.

This study aimed to identify research trends and topics in sustainability assessment in the food sector within the scope of economics, business and management research.

The authors conducted a bibliometric analysis by applying a rigid and systematic research protocol, employing bibliometric techniques and a keyword co-occurrence network. Further, the Visualization of Similarities viewer software was used to analyse publications between 1994 and 2021.

The knowledge trends regarding “sustainability assessment” in the research area of business economics demonstrated a notable evolution of the topics analysed, ranging from indicators and policy analyses in agriculture and fishery sectors, to the topic of sustainability life cycle assessment (LCA) and management systems. In business and management research areas, the main theoretical frameworks used for sustainability assessment in the food sector included the triple-bottom line (TBL) and the LCA, and the main research topics were food chain logistics, bio-based products, retailers, consumption patterns and crop-based biodiesel options.

This study employed only the WoS database and future studies could incorporate other scientific databases. Regarding future research, more emphasis could be laid on food retailers given their prevalence as demonstrated by the study and past research.

The findings can help all participants in the food global value chain to make better decisions to guide their sustainability efforts and assessment. Moreover, this research reveals that companies need to be actively engaged with their stakeholders and pay special attention to consumer patterns and perceptions.

The bibliometric research focus on business and management research areas using the Web of Sciences categories, starting from the research area of business economics to the analysis of the food sector's sustainability assessment.