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Review

Shaping Sustainability Through Food Consumption: A Conceptual Perspective

1
Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
2
Faculty of Engineering Economics and Management, Governance and Security Institute, Riga Technical University, LV-1048 Riga, Latvia
*
Author to whom correspondence should be addressed.
Sustainability 2025, 17(15), 7138; https://doi.org/10.3390/su17157138
Submission received: 25 June 2025 / Revised: 24 July 2025 / Accepted: 5 August 2025 / Published: 6 August 2025

Abstract

The food consumption stage, the final step in the food supply chain (FSC), where food has already undergone resource-intensive processes, plays a central role in the transition to a sustainable food system. Consumers’ food choices and consumption practices directly influence food demand, production methods, and resource use across the FSC. These factors affect global challenges such as overconsumption, malnutrition, hunger, and food waste (FW)—issues integral to the UN Sustainable Development Goals (SDGs). Therefore, this study aims to identify key aspects of the food consumption stage that influence the shift toward sustainability and to develop a conceptual framework to guide this transition. To achieve this, an integrative literature review (ILR), supported by bibliometric analysis and narrative review elements, was conducted to strengthen the conceptual foundation. The results reveal four central aspects: FW and its reduction, the need for dietary shifts, changes in consumer behaviour, and policy reform, highlighting the consumer and their behaviour as the central connecting element. Based on the findings, a framework was developed linking the identified problems with targeted solutions, which can be implemented through various tools that also act as drivers of change, enhancing sustainable food consumption, food system sustainability, and the achievement of global SDGs.
Keywords: sustainable food system; responsible food consumption; food supply chain; consumer behaviour; food waste; sustainability sustainable food system; responsible food consumption; food supply chain; consumer behaviour; food waste; sustainability

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MDPI and ACS Style

Deksne, J.; Lonska, J.; Litavniece, L.; Tambovceva, T. Shaping Sustainability Through Food Consumption: A Conceptual Perspective. Sustainability 2025, 17, 7138. https://doi.org/10.3390/su17157138

AMA Style

Deksne J, Lonska J, Litavniece L, Tambovceva T. Shaping Sustainability Through Food Consumption: A Conceptual Perspective. Sustainability. 2025; 17(15):7138. https://doi.org/10.3390/su17157138

Chicago/Turabian Style

Deksne, Juta, Jelena Lonska, Lienite Litavniece, and Tatjana Tambovceva. 2025. "Shaping Sustainability Through Food Consumption: A Conceptual Perspective" Sustainability 17, no. 15: 7138. https://doi.org/10.3390/su17157138

APA Style

Deksne, J., Lonska, J., Litavniece, L., & Tambovceva, T. (2025). Shaping Sustainability Through Food Consumption: A Conceptual Perspective. Sustainability, 17(15), 7138. https://doi.org/10.3390/su17157138

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