Shaping Sustainability Through Food Consumption: A Conceptual Perspective

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.

1. Introduction

Human existence is based on interaction with nature, as humanity depends on the planet’s resources. In addition to air and water, food is one of the most essential resources, serving as a foundation of human life by providing the energy and nutrients necessary for survival. In this context, food is a vital link between humanity and the planet. Therefore, the global food system plays a central role in ensuring the sustainability of both people and the planet.

Over time, the global food system has evolved and become increasingly complex. As a result of market globalization, the diversity of food products has expanded, and the distances between producers and consumers have increased [1]. The advancement of agricultural mechanization has boosted productivity, which in turn has driven the development of related sectors such as logistics, trade, and waste management [2,3]. This progress has positively influenced the costs of various crops, production value, income levels, and overall returns [4]. However, there are also negative consequences, including excessive fossil fuel consumption and soil degradation [5]. Additionally, mechanization has contributed to a decline in food prices, which, coupled with the gradual rise in living standards in developed countries, has fuelled global FW at all stages of production and distribution [2,3].

Over the past decades, the global food system has demonstrated resilience and the ability to adapt to various challenges [6]. However, it continues to struggle with several pressing issues, including population growth and the corresponding increase in food demand, hunger, food loss and waste (FLW), unsustainable consumption patterns, climate change, food crises, unsustainable agricultural practices, global conflicts, food insecurity, and resource depletion, such as water scarcity, among others. These challenges pose significant threats to environmental, economic, and social sustainability [7,8,9,10,11]. Current resource consumption practices have pushed the planet to a critical threshold, jeopardizing human health and environmental sustainability [12,13]. According to the Planetary Health Check Report 2024 [12], six of nine planetary boundaries have already been exceeded. The global food system is a major driver of these transgressions and a fundamental pillar of both human health and environmental sustainability [12,13]. Therefore, transforming the global food system into a sustainable food system is an urgent necessity to ensure the well-being of humanity and the planet in the future.

In the context of sustainable development, driven by major global organizations such as the United Nations (UN), including its General Assembly (UNGA), the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the European Commission, and others, food systems have been identified as a key domain of sustainable development and policy interventions due to their crucial role in addressing multiple interconnected global challenges [14,15,16,17]. A sustainable food system ensures that everyone has access to sufficient and nutritious food while preserving the economic, social, and environmental foundations necessary to maintain these benefits for future generations [7]. Achieving sustainable development is a complex task, but it is based on a simple principle: fostering economic growth that delivers equitable outcomes for all people while ensuring responsible resource use that does not exceed the planet’s limits. Ensuring food system (FS) sustainability requires improving existing economic practices and addressing imbalances within the FS—primarily by adopting more sustainable production and consumption models [18]. However, this remains a challenging task due to the complex nature of the FS, which involves numerous and diverse stakeholders and their interrelationships within the FSC, including production, distribution, and consumption (Figure 1). Moreover, the timeframe for implementing change is constrained, and the human tendency to preserve established practices further complicates the transition [19].

One of the most pressing inefficiencies within the global food system is FLW. It poses a significant threat to environmental sustainability, food security, and economic efficiency, making it a key focus area in the transition toward more sustainable food systems. FLW occurs at all stages of the FSC, from production to consumption, and addressing it is essential for advancing sustainability goals [7,20].

Figure 1 provides a schematic representation of the FSC and illustrates the distribution of FLW across its various stages.

This study focuses on the final stage of the FSC—food consumption—as it is the largest source of FW in developed countries [20,22,23,24,25,26]. This stage contributes approximately 35% to global FLW [26,27], whereas households account for around 60% of global FW [28]. In 2022, FW in the European Union (EU) was estimated at 132 kg per capita, with households (72 kg per capita) and food service providers (15 kg per capita) together making up 65% of total FW within the FSC [29]. Such inefficiencies impose a substantial environmental burden and lead to considerable economic losses, as by the time food reaches the consumption stage, it has already passed through all FSC stages, utilizing substantial resources [20,26,30]. Nevertheless, despite the initially grim outlook, it is important to emphasize that, since the adoption of the 2030 Agenda for Sustainable Development in 2015 [31], FW has received increasing global attention, resulting in notable progress in addressing the issue. Key advances include the EU’s Farm to Fork Strategy [15], the promotion of circular economy (CE) practices [32,33], and the implementation of targeted national policies have all contributed to reducing FW across various sectors. For example, several countries have introduced mandatory food donation laws, awareness-raising campaigns, and improved measurement frameworks [34,35,36]. Moreover, research shows that multi-level interventions combining education, behavioural nudges, and systemic adjustments have resulted in measurable reductions in consumer FW, both in households and public institutions [36,37,38,39]. Thus, understanding the impact of the food consumption stage within the global food system is essential for facilitating the transition to a sustainable food system. In this regard, the study seeks to answer the following research question: What are the key aspects at the food consumption stage that shape the transition toward a sustainable food system? Therefore, this study aims to identify these aspects through a bibliometric analysis and an ILR, and to develop a conceptual framework to guide this transition.

2. Conceptual Background and Literature Review

2.1. Definition and Framework of Food System

The term “food system” is relatively new in the English language. Brock [40], using Google’s N-gram search tool, which scans digitized English texts, found that FS has been used since the 1930s. Initially, it referred to restricted diets and specific supply chains. However, since the 1970s, and especially from the 1990s onward, it has come to describe large, dynamic systems encompassing interconnected social and ecological dimensions [40].

The FS comprises numerous elements, including the environment, individuals, resources, procedures, institutions, and activities related to food production, processing, distribution, preparation, consumption, disposal, and the resulting socio-economic and environmental impacts [7]. Based on definitions provided by several authors, the FS is a comprehensive and dynamic system, and a complex network of interactions that encompasses the full spectrum of food-related elements and activities—from production to consumption and waste management—ultimately influencing social, economic, and environmental outcomes [41,42,43,44,45,46,47,48,49,50,51,52,53]. A simplified FS model can be framed around three key components: the FSC, the food environment, and consumer behaviour (Figure 2) [54,55,56].

The food supply chain refers to the complex system of actors, activities, and resources involved in food production, processing, transportation, distribution, and consumption [58,59,60]. It is characterized by a multi-layered structure that forms an interconnected network by interacting across hierarchical levels and throughout the entire FS [61].

The food environment (FE) refers to the physical, economic, political, and socio-cultural conditions that shape consumers’ food-related decisions [62,63,64]. It includes access to food (both physical proximity and affordability), availability, marketing, labelling, food quality, safety, and the broader sociocultural context in which consumers interact with food [55]. These factors directly affect food acceptability and dietary patterns [65], and are considered key intervention points for improving the sustainability and equity of the FS [66].

Meanwhile, consumer behaviour encompasses individuals’ and households’ food-related actions and decisions from food selection, purchase, and preparation to consumption and waste disposal. It is shaped by personal choices, motivations, cultural habits, and the surrounding FE [55,65,67]. To sum up, consumer behaviour is not only a consequence of system dynamics but also a powerful driver of change, influencing demand and, consequently, the structure and sustainability of FS [55].

These three components are deeply interlinked. While the FSC and FE provide the structural and contextual foundations, it is ultimately consumer behaviour that influences and shapes food-related practices throughout the entire FSC. Its central position in the visual model (Figure 2) underscores its strategic importance as a leverage point for fostering a more sustainable and resilient FS.

2.2. Evolution and Transformation of the Food System

Throughout human history, food systems have undergone profound transformations, reflecting fundamental changes in the ways societies produce, distribute, and consume food.

The post-World War II era marked the most rapid and intensive phase in the evolution of the FS, characterized by the onset of industrialization, globalization, urbanization, and a general increase in societal well-being [44,68,69]. While these transformations led to a significant rise in food production, they also gave rise to new challenges, including environmental degradation, biodiversity loss, and growing social inequality [44,45,46,47,48]. One of the most notable changes has been the dramatic rise in the consumption of resource-intensive foods, especially meat and dairy products [70,71]. Between 1961 and 2011, average global meat consumption increased by 75% per capita [72,73], and this trend is projected to continue, with livestock product demand expected to grow by 70% by 2050 [45]. While such diets have become common in many regions, they are also linked to higher greenhouse gas emissions and greater pressure on land and water resources [53,74].

At the same time, technological advancements have transformed food production and supply chains, enabling higher yields and greater efficiency [44,45,46]. However, these developments have contributed to an increasingly complex and often unsustainable FS [44,45]. Industrial agricultural practices, including the intensive use of fertilizers, land expansion, and deforestation, have led to increased emissions and ecosystem degradation [47].

The interaction between food systems and climate change is cyclical [45]—food production contributes significantly to global emissions, while climate change threatens food security by disrupting production and supply chains [45,48]. However, recent shifts in consumer preferences, such as the rise in plant-based diets, reflect a broader movement toward dietary patterns that are better aligned with environmental sustainability goals [49,53].

There is a scientific consensus on the negative impacts of the current FS, including its contributions to climate change, biodiversity loss, environmental degradation, and social inequality [19,50,51]. Transformative change has become imperative to combat hunger, which remains a persistent and pressing problem [52,54], to reduce the hidden social, economic, and environmental costs, estimated at USD 12 trillion, and to safeguard sustainable development and the progress achieved through decades of global efforts to transform the FS [55,56].

Growing awareness of the negative externalities and the unsustainable trajectory of the FS has highlighted the need for fundamental, systemic paradigm change. In this context, the concept of a sustainable food system has emerged as a key framework for transforming food production and consumption practices. A sustainable food system is defined as one that ensures food security and nutrition for the present generation while preserving the environmental, social, and economic foundations necessary to sustain these benefits for future generations [7,50,58]. This definition emphasizes the importance of intergenerational equity and highlights the ability of the FS to maintain or improve its functions over time for the long-term well-being of society [59,60,61,62].

The performance of food systems is closely linked to the achievement of all 17 SDGs [63,64,65]. Adopting a food systems approach requires addressing not only SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production), but also the full range of SDG targets. This underscores the need for integrated food policies and system-level thinking [66], making food policy a crucial component in the implementation of the SDGs [13,67,75,76]. Pioneering work by Rockström and Sukhdev [77], as well as Peters [78], has illustrated how food systems lie at the intersection of the biosphere, society, and economy, emphasizing the systemic and cross-cutting role of food systems in achieving sustainable development.

Within this context, the European Union’s “Farm to Fork” Strategy [15], developed as part of the European Green Deal, provides a comprehensive roadmap for creating a sustainable food system by addressing environmental, health, and equity concerns. It promotes CE principles, supports the transition to sustainable and healthy diets, and aims to significantly reduce FLW at all stages of the FSC [15,16,17].

As part of this systemic transition, the CE has emerged as a key pathway for achieving FS sustainability. By promoting regenerative practices and resource loops, the CE aims to prevent or reduce FW generation, particularly at the consumption stage, which is often the most waste-intensive [32,79,80,81,82]. The application of the 10R strategies, namely, Refuse, Rethink, Reduce, Reuse, Repair, Refurbish, Remanufacture, Repurpose, Recycle, and Recover, can help reduce resource use and environmental impact [83,84,85]. Although some strategies, such as “repair” and “refurbish,” may initially appear inapplicable to food, a literature review by Deksne et al. [86] demonstrates their relevance in this context. For example, “food repair” refers to practice of saving and reusing food that would otherwise be wasted, such as cooking with expired but safe products or using leftovers, emphasizing care rather than discarding [87]. “Refurbish” can be interpreted as the recovery and redistribution of food products nearing expiry or left unsold, thereby minimizing food losses and generating economic benefits [88]. However, reducing and valorising FW, along with shifting diets toward more plant-based products, remain key practical and impactful strategies for both consumers and policymakers [19,32].

While the CE provides important tools, it is not a complete solution [80,89,90,91,92]. Recent scholarship emphasizes the need for a more holistic sustainable circular economy approach that integrates environmental, economic, and social dimensions [90,91,92]. This broader framework encompasses not only resource efficiency and closed-loop systems, but also key aspects of social responsibility and environmental sustainability [90].

In summary, the evolution of the FS has reached a critical point where systemic transformation based on sustainability and circularity is essential to ensure long-term social equity, economic resilience, environmental protection, and overall planetary well-being.

2.3. Existing Perspectives on Food System Transformation

The transformation of the food system has increasingly gained scholarly attention over the past decade. Numerous studies have addressed pathways to achieving sustainable FS [22,39,51,58,61,67,75,89,93]. However, most of them adopt a broad systems perspective, focusing on areas such as health [93], technological solutions [51], or the implementation of the CE [89,94].

Relatively few studies have positioned the consumption stage—where food-related choices are translated into everyday action—as a strategic entry point for system transformation. Nichifor et al. [95], for example, provide a valuable overview of drivers, barriers, and technological innovations in sustainable food consumption, and yet, their analysis focuses primarily on personal motivation and behaviour, rather than on the broader structural and transformative role of the consumption stage within the FS. Other studies have examined FW as a key sustainability issue. For instance, Vittuari et al. [96] explore behavioural drivers and levers to reduce FW, though they limit their scope to household-level actions. Similarly, Phan [97] proposes a behavioural framework that dissects micro-level mechanisms of food acquisition, usage, and disposal. In addition, Tsai et al. [98] apply the TPB theory to model FW behaviour among emerging adults, emphasizing the role of environmental concern and personal attitudes. Likewise, da Rocha Ramos et al. [99] explored sustainable food consumption barriers through a campus-based case study and proposed an exploratory framework focusing on the gap between intention and action, but their analysis remains focused on individual-level patterns. Consequently, these studies provide important insights into individual-level behaviour but fall short in defining consumption as a systemic driver of the sustainability transition.

Some studies have made efforts to bridge the gap between behavioural and systemic dimensions. For example, Buczacki et al. [100] propose a systemic view of FW reduction in the HoReCa sector, indicating the need for alignment between micro- and macro-level actors in achieving SDGs. Similarly, Kechagias et al. [101] introduce a holistic framework to address FLW across the FSC, incorporating the environmental, economic, and social pillars of sustainability. Macura et al. [36], in turn, assess the effectiveness of public policy tools for sustainable food consumption through an evidence gap map. While their work highlights important policy tools, it treats consumption primarily as a target of intervention rather than as a strategic platform for integrated action.

A number of conceptual frameworks have attempted to explain sustainable food systems from a systems perspective. For instance, the HLPE [57] “Conceptual framework of food systems for diets and nutrition” and “The guiding principles for sustainable healthy diets” by the FAO and WHO [102] focus on improving diets and nutritional outcomes and cover the entire FSC. Likewise, the EU policy frameworks focus on specific areas, such as FW reduction [31], the transition to a CE [33], or the improvement of FW measurement and its impacts [35]. These models and strategies do not highlight the consumption stage. Moreover, in many of these models, consumers are seen as passive actors with limited influence on FS outcomes, rather than as active agents who shape, disrupt, or enable sustainability transitions through their everyday decisions and choices.

This fragmentation in the literature points to a notable gap: while the importance of sustainable food consumption is widely acknowledged, few studies have conceptualized the consumption stage as a driving force in system-level transformation. This research is grounded in the recognition that food consumption should not be seen as the final step in the FSC, but rather as a pivotal leverage point where structural conditions and individual behaviours intersect. In this context, the following section explores the role of consumer behaviour.

2.4. Consumer Behaviour in the Context of Sustainable Food System

Any transition requires human involvement, but the complexity of consumer behaviour poses a barrier to the transition towards a sustainable FS.

In the scientific literature, consumer behaviour is studied through behavioural theories. For example, Wang et al. [103] used the Norm Activation Model (NAM) to explain consumers’ behavioural intentions to reduce FW when dining out, incorporating self-efficacy as an explanatory variable. Their findings revealed that self-efficacy, through personal norms related to FW, directly or indirectly impacts behaviour. Therefore, it is possible to influence consumer behaviour by enhancing their belief that responsible food consumption is more beneficial to the environment [103]. The Theory of Planned Behaviour (TPB) assumes that behavioural intentions are shaped by attitudes, subjective norms, and perceived behavioural control [104,105]. However, TPB primarily focuses on conscious and deliberate actions, which limits its ability to account for unintentional or habitual behaviours. It also tends to underestimate the role of external conditions, such as infrastructure or access, which can significantly influence behavioural outcomes [105,106,107]. The Motivation–Opportunity–Ability (MOA) framework is also widely used, demonstrating how to combine motivation with abilities and contextual factors—opportunities—to explain consumer behaviour [39,108]. For example, Vittuari et al. [96] used an adapted MOA framework, supplemented with micro, meso, and macro situational factors, to analyze consumer FW behaviour [96]. Schulze et al. [109] have argued that existing sustainability transition models primarily address problems at the macro level and are not sufficiently grounded in evidence or theories that reflect the complexity of individual consumer behaviour. Similarly, Buczacki et al. [100] highlight that current approaches to SDGs implementation often lack integration between micro-level behavioural change and macro-level policy frameworks, thereby undermining the coherence of sustainability strategies across scales. However, it is the personal decisions and actions of each consumer that form the basis of change. In this sense, consumers themselves face a difficult task: they are encouraged to change their diets by reducing consumption of processed meat, animal-based protein, and dairy products in favour of more plant-based options, purchasing organic and sustainable food, preferably from local producers, and changing habits to reduce FW [109,110]. Yet, food consumption is based on deeply rooted habits that are difficult to change [109]. Therefore, it is crucial to understand consumers, their motivations, and the factors influencing their decisions, choices, and actions [111] to guide them toward more sustainable food choices and consumption.

Given the diversity and complexity of factors influencing food-related choices, this study adopts the MOA framework as its analytical foundation, because it brings together individual capabilities, personal motivations, and structural opportunities within a single explanatory model. According to MOA theory, consumer behaviour is influenced by the interaction of motivation, opportunity, and ability. Motivation refers to personal attitudes and social norms regarding sustainable food choices, opportunity involves the availability of resources and materials that facilitate or constrain action, and ability encompasses knowledge and skills. These factors depend on various internal (individual) and external (social and societal) conditions [108,112,113]. In addition, at the consumption level, consumer behaviour should be analyzed from a three-level perspective. At the micro level, the consumer acts as an individual and is the primary decision-maker. At the meso level, the consumer is part of a social unit (e.g., a household), where decisions and activities are made collectively. At the macro level, the consumer is part of a wider society beyond the home, where regulations, cultural norms, and market conditions shape food consumption patterns [96].

As this study aims to develop a conceptual framework to guide the transition of FS through the consumption stage, the MOA framework is particularly well-suited for structuring the analysis. It offers a comprehensive lens that captures both individual-level and structural aspects, thereby bridging the gap between micro-level consumer behaviour and macro-level systemic change. It has also been widely used to analyze both in-home and out-of-home consumer food management [112,114,115,116,117]. The MOA theory allows for a holistic understanding of the need to align all three elements to achieve behaviour change. This makes it particularly suitable for conceptualizing the consumption stage as a dynamic platform for the systemic transformation of the FS.

3. Materials and Methods

3.1. Methodological Approach

This study adopts an ILR as the primary research method, supplemented by narrative and bibliometric elements to ensure conceptual depth and thematic clarity. According to Torraco [118], the integrative review is a form of scholarly inquiry that “reviews, critiques, and synthesizes representative literature on a topic in an integrated way such that new frameworks and perspectives on the topic are generated” [118]. Similarly, Grant and Booth [119] position the integrative review within a typology of 14 review types, noting its capacity to combine empirical, theoretical, and policy-based literature to advance conceptual understanding [119]. The narrative approach offers an overview of a research field, synthesizes existing knowledge, and formulates recommendations for future inquiry [120]. Meanwhile, bibliometric analysis has gained considerable popularity in recent years, especially with the rise in digital databases and analytical tools, enabling researchers to visualize patterns and thematic structures within the literature [121,122].

Although bibliometric analysis typically relies on author keywords derived from metadata in indexed databases, this study employed a hybrid approach by additionally analyzing keywords extracted directly from the content of selected literature. These keywords were thematically coded and later used to construct visual bibliometric maps in VOSviewer (version 1.6.20). This design enabled a meaning-based exploration of conceptual relationships, often obscured in traditional integrative and narrative reviews. While not widely adopted, the approach is replicable through the application of the same coding logic and visualization procedures to any thematically cohesive set of texts.

By combining qualitative content analysis with quantitative bibliometric mapping, this study reveals the potential and practical application of bibliometric tools within conceptual review research. It facilitates the identification and visualization of key thematic connections that may remain implicit in textual synthesis alone. This methodology is especially suited for developing conceptual frameworks that synthesize new knowledge and integrative perspectives to advance both theoretical inquiry and practical applications [118,121,122].

3.2. Study Design and Process

The research process was developed in three stages:

Narrative synthesis was used to establish the conceptual background of the study and to identify key aspects influencing the transition toward a sustainable food system. These aspects were categorized as problems and solutions and defined as analytical keywords to support the interpretation of their influence. The data were processed in Microsoft Excel for downstream analytical procedures.

Bibliometric analysis was performed using VOSviewer software (version 1.6.20) to generate visual representations of thematic trends. Co-occurrence maps were produced based on both author-generated and content-derived keywords, highlighting dominant themes and interconnections, and enabling the identification of conceptual linkages that may not be seen through textual analysis alone.

The integrative literature review served as the basis for analyzing the results of the bibliometric analysis and for further developing the conceptual framework. It involved a structured qualitative content analysis of the selected set of 69 documents to explore in depth the main aspects that emerged during both the narrative and bibliometric phases.

This hybrid analytical approach enabled a holistic, structured, and interpretative synthesis of theoretical, empirical, and policy-relevant insights, and directly supported the development of a conceptual framework grounded in the findings.

3.3. Literature Search Strategy

To ensure transparency of identification of relevant literature, the authors employed a two-step search strategy, adapting the PRISMA 2020 flow diagram for visual clarity [123]. While this study does not constitute a systematic literature review, the diagram was used to illustrate the identification, screening, and inclusion process of the literature (Figure 3). Other PRISMA principles were not applied.

3.3.1. Step 1: Structured Database Search

A systematic search was conducted in the Scopus database to identify peer-reviewed journal articles addressing the food consumption stage within the context of sustainable food system transformation. The search strategy combined three core thematic keywords: “sustainable food system”, “food consumption”, and “food waste”, which were required to appear in the title, abstract, or author keywords. The initial search yielded 1351 records, which were refined by applying the following filters:

• Publication years: 2015–2025;
• Subject area: Social Sciences;
• Document type: Peer-reviewed journal articles;
• Language: English;
• Access type: Open Access.

Additional screening based on secondary keywords related to the thematic scope of this study (i.e., food waste, consumption behaviour, food consumption, and sustainable food system) further narrowed the selection to 52 records. Abstracts were screened, and 9 records were excluded due to misalignment with the focus on the food consumption stage. The remaining 43 full texts were reviewed for eligibility, resulting in the exclusion of 8 additional documents, obtaining 35 articles for in-depth analysis.

3.3.2. Step 2: Complementary Manual Search

Following the principles of the ILR methodology [118], a flexible and inclusive approach was adopted, without applying strict inclusion or exclusion criteria. The selection included both peer-reviewed academic articles and institutional reports.

The selection process covered the period from 2016 to 2025, aiming to summarize key trends and insights related to the food consumption stage in the context of sustainable food system transition over the past decade.

Academic publications were primarily retrieved from the Scopus database, using keyword combinations such as “food consumption stage”, “sustainable food consumption”, “barriers and drivers of food consumption”, “barriers and drivers of sustainable food consumption”, “enablers of sustainable food consumption”, “levers of sustainable food consumption”, “drivers of sustainable food consumption”, and “barriers of sustainable food consumption”. To manage the high volume of results and ensure the feasibility of the selection process, searches were conducted year by year, and additional filters were applied, including language (English), access type (open access), and adjustments in the subject area to focus on relevant disciplines. This approach allowed for a more focused review of article titles and abstracts, typically reducing the number of results from several thousand to a more manageable number (approximately 50–100 per year). Articles that appeared relevant at this stage were then assessed in detail for their thematic relevance, conceptual contribution, and methodological quality. As a result, 20 articles were selected through this process.

Additional peer-reviewed articles published in journals not indexed in Scopus (e.g., national or regional journals and interdisciplinary open-access publications) were also included based on their relevance to the research focus. These sources were identified through targeted searches using Google Search and the websites of relevant journals and institutions. In addition, high-quality grey literature, such as reports from the European Commission, the World Wide Fund for Nature (WWF), and international foundations such as the Ellen MacArthur Foundation, among others, was incorporated to reflect current policy developments and practice-based perspectives. In total, this manual search process resulted in the inclusion of 14 additional documents: six journal articles, five policy and research reports, one conference paper, one book section, and one web-based conceptual analysis.

Relevant literature was chosen based on document titles, abstracts, and their thematic alignment with the study’s objectives. After full-text review, 34 documents were included in the analysis, comprising a mix of academic studies and institutional reports. This ensured a well-rounded view of the topic by combining theoretical perspectives, empirical findings, and policy insights, thereby providing a comprehensive and up-to-date overview of the existing literature in this field.

The review focuses on the food consumption stage as a strategic entry point for systemic transformation toward sustainability. Therefore, instead of achieving comprehensive coverage, the review prioritized thematic saturation, seeking to uncover relevant problems and solutions through focused synthesis and interpretation.

The complete list of reviewed documents (69), as well as the categorized table of identified key aspects, is presented in Appendix A (

Table A1. The list of reviewed documents, including author keywords and thematically grouped content-derived keywords identified as problems and solutions (compiled by the authors).

No.	Reference	Title	Document Type	Type of Study	Country/ Region	Author Keywords	Identified Problems (Content-Derived Keywords)	Identified Solutions (Content-Derived Keywords)	Selection Method
1.	Jurgilevich et al. [94]	Transition towards Circular Economy in the Food System	Journal article	Conceptual analysis based on experts roundtable discussion (HENVI Science Day)	Finland	circular economy; sustainability; food system; socio-technical transition	meat overconsumption; consumer awareness; food literacy; food culture; food environment; routine-based food choices; unclear labelling; consumer competences; food waste	circular economy; plant-based diet; vegetarian days in schools; food labelling reform; competence development; food waste prevention; redistribution of surplus food; revise food standards; composting waste; biogas production from food waste	Scopus database
2.	Canali et al. [34]	Food Waste Drivers in Europe, from Identification to Possible Interventions	Journal article	Literature review and policy analysis	EU	food waste; food waste drivers; food sustainability; food policy	food waste; low awareness, unclear date labels; poor planning; poor storage; oversized portions; fragmented policies; weak policy enforcement; social norms; systemic gaps;	education; clearer labellings; communication strategies; improved redistribution systems;	Manual
3.	Röös et al. [155]	Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures	Journal article	Scenario modelling study	Global	Land use; Climate; Food; Dietary change; Mitigation; Protein	resource-intensive consumption; meat overconsumption; unsustainable dietary patterns; stakeholder value conflict; insufficient demand-side focus;	plant-based diet; artificial meat and dairy; reduced demand; food waste reduction; stakeholder collaboration; awareness raising;	Scopus database
4.	Foden et al. [161]	The water–energy–food nexus at home: New opportunities for policy interventions in household sustainability	Journal article	Conceptual analysis (policy-focused with expert interviews and literature review)	United Kingdom	domestic practices; everyday practice; fats–oils–grease; household sustainability; policy interventions; water–energy–food nexus	food waste; unsustainable kitchen practices; fragmented policy; low awareness; limited knowledge;	behaviour change; policy interventions; awareness raising; education;	Scopus database
5.	Lindgren et al. [93]	Sustainable food systems—a health perspective	Journal article	Empirical (case study)	Sweden	food policy; food sustainability; food waste; food waste drivers	food waste; poor planning; inadequate storage; low awareness; long-term behaviour change;	nudging techniques; feedback and reminders; municipal-level interventions; increased awareness; plant-based diet;	Manual
6.	Liu et al. [140]	Placing ‘sustainability’ in context: narratives of sustainable consumption in Nanjing, China.	Journal article	Empirical (case study and interviews)	China	sustainable consumption; consumer culture; green lifestyle; emotion; Nanjing; China	cultural norms; policy individualism; trust issues; emotional factors	context-sensitive policy; local context strategies; awareness raising; cultural adaptation; emotional engagement	Scopus database
7.	Ellen Macarthur Foundation, [32]	Food and the circular economy—deep dive	Web page	Conceptual analysis	Global	N/A	food waste; nutrient loss; wasteful consumption patterns; lack of nutrient recovery;	transition to a circular economy; food waste reduction; collaborative efforts; sustainable diets;	Manual
8.	Falasconi et al. [160]	Such a Shame! A Study on Self-Perception of Household Food Waste	Journal article	Empirical (survey-based)	Italy	household food waste; awareness; consumer behaviour; environmental education; food waste prevention; logistic regression	food waste; low awareness; limited knowledge; unsustainable shopping habits; overbuying; lack of perceived responsibility; socioeconomic context	awareness raising; education; behaviour change; policy interventions; purchase planning; social norms	Scopus database
9.	Goryńska-Goldmann, [141]	Barriers to the Development of Consumption Sustainability: the Consumers’ Perspective on the Food Markets	Conference paper	Desk research and empirical survey	Poland	Barriers; Consumers; Consumption-Sustainability; Development	food prices; lack of time for product search; lack of time for meal preparation; perceived inconvenience; need for self-discipline; household resistance; loss of consumption pleasure; limited access to sustainable food; narrow product range; poor product information; unclear labelling; low awareness; weak motivation;	institutional cooperation; education; awareness-raising campaigns; improved product communication; clear labelling; market innovation; access to sustainable food; supportive policy	Manual
10.	Janssens et al. [139]	How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in The Netherlands	Journal article	Empirical (survey-based)	Netherlands	food waste; food waste behaviour; consumer behavior; household food waste prevention; sustainable grocery management; grocery retail	food waste; in-store purchase behaviour; poor food planning; low awareness; low concern about food waste among young consumers; unsustainable food management	behaviour change; purchase planning; awareness raising; targeted interventions; food management education	Scopus database
11.	Sijtsema et al. [151]	Let’s Talk about Circular Economy: A Qualitative Exploration of Consumer Perceptions	Journal article	Empirical (focus groups)	Netherlands	bio-economy; focus group; waste valorisation; attitudes; consumption; food packaging; circular initiatives	low consumer awareness; passive consumer engagement; lack of systems thinking; unsustainable food choices	circular economy principles; consumer involvement; communication strategies; awareness raising	Scopus database
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48.	Dekšne et al. [86]	Circular economy strategies for reducing food waste in schools: A systematic literature review	Journal article	Systematic literature review	Global	circular economy, R strategies, food waste, sustainability	food waste; menu inflexibility; disliked meals; weak food literacy; low reuse practices; no leftover recovery; poor waste tracking; limited composting; low technology use; weak circular economy integration; knowledge gap;	circular economy; menu adaptation; reuse in recipes; food donation; composting; food-to-feed use; circular education; by-product valorization; bioenergy from waste; behaviour change;	Manual
49.	European Commission, [35]	Towards sustainable food consumption: promoting healthy, affordable and sustainable food consumption choices	Report	Evidence-based policy review	EU	N/A	meat overconsumption; food waste; low awareness; availability and affordability to sustainable options; unclear labelling; trust issues; cultural habits; fragmented policies; short-term effects; taxes;	food education; awareness raising; clear labelling; green procurement; social marketing; trusted info sources; digital nudges; stakeholder collaboration; circular economy; long-term vision; EU Farm to Fork strategy; policy support; plant-based diet; subsidies;	Manual
50.	Mansor et al. [127]	Antecedents and barriers to sustainable food waste practices among lower-middle income households in Malaysia	Journal article	Empirical (case study)	Malaysia	Antecedents; barriers; food waste; households; lower-middle income	food waste; over-preparing; over-buying; dietary transition; improper storage; price barriers; low availability; cultural norms; low awareness; lack of motivation; information gaps; lack of time; perceived inconvenience; trust issues; lack of education; low awareness; policy gaps; lack of facilities;	environmental concern; health motivation; ethical values; social norms; perceived behavioural control; knowledge and education; food labels; reliable information; affordability; availability; policy incentives; policy support; community engagement; accessible infrastructure; time-saving solutions; accessible tools;	Manual
51.	Pais et al. [111]	How to Promote Healthier and More Sustainable Food Choices: The Case of Portugal	Journal article	Empirical (survey-based)	Portugal	food economics; food choices; sustainable development; food education; primary data; logistic regressions	meat overconsumption; animal-based products; low awareness; price barriers; unclear labelling; routine behaviour; lack of motivation; limited sustainability knowledge; weak info channels;	food waste reduction; education and awareness; policy support; plant-based diet; food accessibility and affordability; dietary guidelines; behavioural interventions; cultural adaptation; environmental concern; informed choices; local and organic preference; food waste reduction;	Manual
52.	Paparella et al. [135]	Measuring consumer effort in circular economy initiatives in the food domain: An exploratory analysis	Journal article	Qualitative, Multiple-Case Study	Global	Circular economy; Consumer effort dimensions; Consumer parameters of effort; Consumer effort index	consumer resistance; perceived effort; time demands; financial cost; uncertainty; limited product choice; inconvenient access; lack of complete product info; psychological discomfort; unfamiliar routines;	local food networks; food sharing; food waste reduction; reuse of by-products; circular behaviour; community-based models; technological tools; policy incentives; transparency; consumer involvement; sustainability values;	Manual
53.	Principato et al. [138]	Introducing digital tools for sustainable food supply management. Tackling food loss and waste in industrial canteens	Journal article	Mixed-methods empirical (case study)	Italy	artificial intelligence; canteen waste; effective food service management; industrial ecology; LCA; Random Forest	food waste in workplace canteens; plate waste; low awareness	digital tools; education initiatives; sustainable food service management	Scopus database
54.	Trollman et al. [167]	Crowdsourcing food security: introducing food choice derivatives for sustainability	Journal article	Conceptual and case study	Ukraine/Global	Crowdsource; Derivatives market; Food security; Food waste; Sustainability	food waste; overconsumption; food choices; consumer behaviour; unpreparedness for shocks	food waste reduction; consumption reduction; place-based solutions; behaviour change; food choice derivatives; data-driven consumer tools	Scopus database
55.	Vittuari et al. [96]	How to reduce consumer food waste at household level: A literature review on drivers and levers for behavioural change	Journal article	Systematic literature review	Global	Food waste prevention; Consumer behaviour; Food systems sustainability; Consumption patterns; Food waste reduction	food waste; behavioural complexity; low motivation; poor food literacy; limited access to tools; lack of infrastructure; unclear labelling; fragmented responsibility; insufficient policy integration;	behavioural change; policy support; food donation incentives; labelling clarity; multi-level interventions; awareness campaigns; infrastructure access; collaborative governance; food literacy;	Manual
56.	von Braun et al. [134]	Reduction of Food Loss and Waste: The Challenges and Conclusions for Actions	Book section	Policy- and Strategy-Oriented Review	Global	N/A	food waste; hunger; affordability and access to healthy food; inequity; nutrition gaps; weak food environments	subsidies; education; behavioural incentives; circular economy; multi-actor cooperation; investments;	Manual
57.	Yamabe-Ledoux et al. [153]	Exploring the Opportunities and Challenges of ICT-Mediated Food Sharing in Japan	Journal article	Empirical (case study and survey-based)	Japan	food loss and waste; surplus food redistribution; food sharing; food supply chain	food loss and waste; overconsumption; food choices; consumer behaviour; unpreparedness for shocks; consumer distrust; safety concerns; financial viability	food sharing platforms; education; government support; community-based models; food redistribution policies	Scopus database
58.	Genova & Allegretti, [145]	Sustainable Food Consumption: Social Representations of Definitions, Drivers, and Obstacles	Journal article	Qualitative, Exploratory Study	Italy	sustainable food; definitions; representations; drivers; obstacles	availability and affordability of sustainable options; costs; limited skills; culinary traditions; unclear definitions; trust issues; knowledge gap;	health and environment concern; ethical values; taste and culture; food literacy; clear labelling; local market support; subsidies; social norms; community engagement;	Manual
59.	Kechagias et al. [101]	A Holistic Framework for Evaluating Food Loss and Waste Due to Marketing Standards across the Entire Food Supply Chain	Journal article	Conceptual (framework development)	Global	food waste; food loss; marketing standards; supply chain management; food systems; sustainable food chain	food loss and waste; marketing standards; consumer preferences; aesthetic considerations; consumer behaviour; knowledge gaps	targeted interventions; education; sector-specific actions; regional adaptation	Scopus database
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), supporting transparency and potential replication of the review process. ChatGPT (developed by OpenAI, GPT-4o, version from 13 May 2024) was used to assist with the translation of the manuscript from Latvian to English. Its use was limited strictly to language translation.

4. Results and Discussion

4.1. Bibliometric Analysis

The study results were analyzed using 69 documents related to food consumption issues published between 2016 and 2025 (see Table A1). The most relevant articles were selected from those published in 2022 and 2023 (Figure 4).

Based on this set of documents, a co-occurrence analysis of both author-generated and content-derived keywords was further performed.

In bibliometric maps, the size of the nodes (circles) and the font reflect the frequency of keyword occurrence, while the colours distinguish different clusters, each representing a group of closely related research topics. The thickness of the lines (link strength) between keywords indicates the strength of their co-occurrence, providing insight into how frequently certain themes are studied together [124].

4.1.1. Metadata-Derived Author Keyword Co-Occurrence Analysis

Initially, a co-occurrence analysis of the authors’ keywords was performed on the selected set of documents to identify the most prominent thematic clusters within the literature. From a total of 255 keywords, 9—Portugal, South Africa, Balkans, Bosnia and Herzegovina, China, Nanjing, Poland, Slovakia, Mexico—were excluded from the analysis, as references to specific countries were not directly relevant to the thematic focus of this study. Among the remaining 246 keywords, the largest set of connected items consisted of 222 keywords, which were included in the mapping (Figure 5).

Based on the analysis results, twenty-five thematic clusters were identified, each consisting of groups of interrelated keywords, highlighting the thematic structure of the analyzed literature. Additionally, six main focal points emerged in the bibliometric map within the research topic. The most frequently occurring keywords, which serve as central points in the bibliometric map, are food waste (29), followed by sustainability (12), consumer behaviour, which, combining the terms consumer behaviour (5) and consumer behaviour (5), appears ten times in total, sustainable consumption (6), and circular economy (6). These keywords reflect the core research areas within the study’s theme.

Among them, five central clusters dominate the map and were analyzed in greater detail:

The pink cluster focuses on food waste in close connection with dietary habits, food behaviour, and food shopping, enabling the analysis of consumption behaviour patterns related to FW generation.

The navy blue cluster focuses on sustainability and food consumption as central concepts. It incorporates themes such as behaviour change, education, socioeconomic conditions, and knowledge management, highlighting the role of food-related decisions in supporting sustainability transition.

The red cluster brings together sustainable consumption and consumer behaviour as its central focal points. It reflects research on the attitude–behaviour gap, highlighting the influence of awareness campaigns, gamification, emotion, marketing, and interventions aimed at waste prevention, the promotion of sustainable choices, and the achievement of broader sustainability goals. Additionally, the light blue cluster represents a continuation of the same thematic area, reflecting similar content to the red cluster but framed through slightly different terminology. It focuses on consumer behaviour in the context of food sustainability and grocery retail. It includes keywords such as food waste behaviour, food waste drivers, purchase decision, and household food waste prevention, indicating an emphasis on individual decision-making processes and market-level factors influencing sustainable consumption at the household level.

The light green cluster focuses on the circular economy as its central concept. It incorporates aspects such as consumer education issues, intention, choice parameters, and gender issues, alongside themes such as nutritional value, R-strategies, and waste-to-value food. This combination reflects a multidimensional perspective on circular food systems, emphasizing both behavioural and systemic components of waste reduction and resource optimization.

The analysis highlights a number of recurring topics, especially food waste, sustainable consumption, consumer behaviour, and the circular economy, indicating that researchers often explore their interconnections. This overview provides a foundational perspective on the structure of the research topic.

4.1.2. Content-Derived Analytical Keyword Co-Occurrence Analysis

In the next step, bibliometric analysis was conducted using keywords extracted directly from the content of the reviewed literature. These keywords were thematically grouped into problems and solutions with the aim of identifying the key aspects in the food consumption stage (see Table A1). Separate co-occurrence maps were generated for each group to reveal dominant themes and conceptual linkages across the literature.

Among the remaining 315 problem keywords, the largest set of connected items consisted of 304 keywords, which were included in the mapping (Figure 6).

Figure 6 represents problems within the food consumption stage, revealing five main focal points: food waste (43), low awareness (23), meat overconsumption (10), consumer behaviour (8), and unclear labelling (7). These concepts are the most frequently repeated and centrally positioned in the map, indicating their conceptual importance across the reviewed literature.

In total, 29 thematic clusters were generated, reflecting a broad and complex set of barriers. However, to better understand the core problems shaping the transition toward sustainable food consumption, three thematic clusters were selected based on their direct conceptual connection to the main focal points. Rather than focusing on cluster size, this targeted selection reflects the thematic centrality and relevance of specific issues across the reviewed literature. Among them are the following:

The navy blue cluster includes three main focal points—food waste, meat overconsumption, and unclear labelling, which indicates that these concepts are interconnected and often addressed together in the literature. This cluster comprises 17 keywords that reflect how consumer choices are influenced by individual capacities (consumer awareness, consumer competences, food literacy), socio-cultural norms (food culture, social norms and habits), and the structural environment (food environment, affordability and availability of plant-based options, limited availability of sustainable options). Importantly, the inclusion of the knowledge–action gap and unclear labelling points to a recurring issue: consumers may be aware of sustainability concerns but lack knowledge, the practical tools or clear information to act responsibly. Overall, this cluster illustrates how individual behaviour, access to information, and external conditions interact to drive unsustainable consumption and generate FW.

The grey cluster focuses on insufficient consumer awareness, as indicated by keywords such as low awareness, unsustainable consumption practices, plate waste, and food waste in workplace canteens. These terms suggest that limited understanding affects not only household-level behaviour but also actions in broader social and institutional contexts. Together with low community engagement, this issue reflects a broader lack of knowledge and motivation, which limits active participation in sustainable food practices.

The red cluster centres on consumer behaviour and its interaction with broad structural, informational, and socio-economic barriers, as it is the most extensive cluster, comprising 28 keywords. It includes closely related concepts such as consumer preferences, habits, and distrust, as well as cooking skills and food choices, all of which shape everyday decision-making processes. The cluster also contains several broader contextual keywords, such as affordability challenges, food insecurity, health inequalities, safety concerns, and rising living costs, which constrain the ability to make sustainable food choices. In addition, the presence of terms like knowledge gaps, limited information, lack of consensus, and inadequate data and methods highlights persistent gaps in both consumer understanding and the systems that support them. Structural issues such as weak food governance, low policy integration, and weak policy support suggest that existing policy frameworks are not fully aligned with the behavioural changes needed to promote sustainable food consumption. This cluster thus illustrates the multifaceted nature of consumer behaviour, showing that meaningful change requires addressing not only individual habits but also the underlying social, economic, and institutional conditions that reinforce unsustainable consumption patterns.

Overall, the analysis reveals an interplay of multiple problems that hinder the transition toward sustainable food consumption. Although each cluster highlights distinct problem areas, they also demonstrate significant overlap, particularly in relation to behavioural issues, structural constraints, and informational gaps. By identifying core problem themes across the literature, the selected clusters underscore the urgent need for coordinated actions within the food consumption stage to address these interconnected issues effectively.

Among the remaining 314 solution keywords, the largest set of connected items consisted of 304 keywords, which were included in the mapping (Figure 7).

Figure 7 represents solutions within the food consumption stage and reveals four main focal points: education (26), awareness raising (24), food waste reduction (19), and behaviour change (18). Additionally, terms such as plant-based diet (13), policy support (10), stakeholder collaboration (10), and circular economy (7) also appear prominently and are strongly interconnected with the core themes.

The co-occurrence analysis of solution-oriented keywords resulted in the identification of 25 thematic clusters, indicating that the reviewed literature proposes a wide and diverse range of solutions as well. And similar to the previous analysis, seven selected clusters were interpreted in detail based on their direct conceptual relevance to the main focal points:

The brown cluster, with education at its centre, includes keywords such as behavioural incentives, information campaigns, nudging, clearer labelling, marketing regulation, and policy tools. It reflects solution pathways focused on improving information delivery, consumer understanding, and strategic redistribution. The cluster highlights the role of structured communication, capacity building, targeted educational measures, and multi-actor cooperation in supporting informed food choices and promoting responsible food consumption.

The grey cluster, centred on awareness raising and stakeholder collaboration, focuses on sensory appeal, sustainable dietary patterns, accessibility of plant-based food, and innovative packaging innovations. The inclusion of elements such as artificial meat and dairy and reduced demand suggests a forward-looking approach to shifting consumption behaviours towards more sustainable food consumption. It reflects how awareness raising initiatives, combined with product innovation and collaborative efforts, can support transitions away from resource-intensive diets and promote informed, more sustainable choices.

The navy blue cluster, centred on food waste reduction, reflects an emphasis on individual-level psychological drivers of behaviour intentions, highlighting how ascription of responsibility, personal norms, and self-efficacy shape efforts to reduce FW. In addition to individual factors, the presence of terms such as collaborative efforts, sustainable diets, and transition to a circular economy suggests that personal motivation is embedded within broader systemic and collective action contexts. This cluster underscores the need to align internal motivators with structural enablers to effectively support FW reduction.

The red cluster focuses on behaviour change trough practical approaches such as data-driven consumer tools, food recommendation system, and place-based solutions. Alongside concepts like sustainable food choices, consumption reduction, and healthy diet promotion, the cluster highlights actionable strategies for supporting dietary transitions. The inclusion of local food consumption and the Mediterranean diet further emphasizes the importance of culturally adapted and geographically grounded dietary shifts.

The pink cluster with plant-based diet as its core combines terms such as increased awareness, nudging techniques, municipal-level interventions, and feedback and reminders. The presence of related dietary patterns—vegan, vegetarian, and pescatarian diets—alongside the water–climate–food nexus, underscores the environmental impact of food choices and their relevance within broader sustainability transitions. This cluster points to dietary shifts supported by structural measures, highlighting the need for aligned policy frameworks, behavioural nudges, and system-wide dietary transitions.

This analysis should also highlight the light lilac cluster, which centres on policy support. Combining keywords such as awareness initiatives, clearer labelling, cross-sector collaboration, food banks, and social campaigns, this cluster reinforces several recurring themes and points to the essential role of supportive policies in enabling and scaling sustainable food consumption practices. The inclusion of terms like healthy eating, home cooking, avoiding overconsumption, and resource preserving further emphasizes the importance of linking individual action with policy-driven efforts.

In addition, the orange cluster, with circular economy at its centre, integrates a wide range of CE strategies and principles. These include food waste prevention, food waste valorisation, biogas production from food waste, and redistribution of surplus food, alongside policy mechanisms like public policy improvement, food labelling reform, revised food standards, and targeted interventions. It highlights the importance of affordability and availability of organic products, multi-disciplinary approaches, regional adaptation, and competence development, emphasizing that coordinated, cross-sectoral actions are essential for food system transformation.

The analysis reveals a diverse set of solutions, with several cross-cutting themes emerging across multiple clusters, such as education, behaviour change, food waste reduction, various policy mechanisms, and the need for dietary shift. These interconnected themes align with the previously identified key problems and indicate broad opportunities for promoting sustainable food consumption.

By analyzing all three bibliometric maps, the authors discovered that food waste stands out as the most frequently mentioned and conceptually central theme across the datasets. This highlights the importance of food waste prevention as a key component in shaping sustainable food consumption. Another prominent theme is consumer education, awareness raising, and behavioural change, which appear both as a central problem and as an essential solution for action. In addition, issues related to meat overconsumption and a plant-based diet underscore the need for a dietary shift. Furthermore, concepts such as the circular economy, policy support, stakeholder collaboration, and sustainability reflect the systemic approaches and tools necessary to facilitate meaningful change.

To identify the key thematic directions, the authors conducted a synthesis of keywords across all three bibliometric maps and then grouped them thematically to assess recurring concepts across different levels of analysis. Several keywords appeared in two or more categories, indicating overlapping areas of concern and action.

Summarizing the results of the bibliometric analysis (see

Table 1. Synthesis of keywords across bibliometric maps (compiled by the authors).

		Overarching Theme
		Food Waste and Its Reduction	Dietary Shifts	Consumer Behaviour Change	Policy Reform
	Most Frequent Keywords/Focal Points	The Corresponding Keywords from Each Map
The author keyword co-occurrence map	food waste, sustainability, consumer behaviour, sustainable consumption, circular economy	food waste, food waste behaviour, food waste drivers, interventions aimed at waste prevention, waste-to-value food, household food waste prevention, R-strategies	dietary habits, food behaviour, sustainable choices, nutritional value, food consumption, grocery retail	consumer behaviour, consumer behaviour, attitude–behaviour gap, awareness campaigns, gamification, emotion, marketing, behaviour change, education, consumer education issues, intention, food shopping, purchase decision, choice parameters, gender issues	sustainability, sustainability transition, sustainable consumption, circular economy, socioeconomic conditions, knowledge management
The identified problems’ co-occurrence map	food waste, low awareness, meat overconsumption, consumer behaviour, unclear labelling	food waste, plate waste, food waste in workplace canteens, unsustainable consumption practices, low awareness, limited information, unclear labelling	food choices, affordability and availability of plant-based options, affordability challenges, food insecurity, food literacy, food culture, social norms and habits, safety concerns, rising living costs, meat overconsumption, limited availability of sustainable options	consumer behaviour, consumer preferences, consumer awareness, low awareness, knowledge–action gap, distrust, habits, cooking skills, consumer competences, knowledge gaps, limited information, food environment, food literacy, unclear labelling, low community engagement	weak food governance, weak policy support, low policy integration, lack of consensus, inadequate data and method, low community engagement
The identified solutions’ co-occurrence map	education, awareness raising, food waste reduction, behaviour change, plant-based diet, policy support, stakeholder collaboration, circular economy	education, behavioural incentives, information campaigns, nudging, clearer labelling, awareness raising, stakeholder collaboration, innovative packaging innovations, food waste reduction, transition to a circular economy, food recommendation system, consumption reduction, resource preserving, circular economy, food waste prevention, food waste valorisation, biogas production from food waste, redistribution of surplus food	education, behavioural incentives, information campaigns, nudging, clearer labelling, awareness raising, sensory appeal, sustainable dietary patterns, accessibility of plant-based food, artificial meat and dairy, reduced demand, sustainable diets, sustainable food choices, healthy diet promotion, local food consumption, the Mediterranean diet, plant-based diet, vegan, vegetarian, and pescatarian diets, water–climate–food nexus, resource preserving	education, behavioural incentives, information campaigns, nudging, clearer labelling, awareness raising, reduced demand, behaviour intentions, ascription of responsibility, personal norms, and self-efficacy, collaborative efforts, behaviour change, data-driven consumer tools, increased awareness, nudging techniques, awareness initiatives, clearer labelling, cross-sector collaboration, food banks, social campaigns, healthy eating, home cooking, avoiding overconsumption, competence development	marketing regulation, policy tools, multi-actor cooperation, transition to a circular economy, place-based solutions, municipal-level interventions, feedback and reminders, public policy improvement, food labelling reform, revised food standards, targeted interventions, affordability and availability of organic products, multi-disciplinary approaches, regional adaptation

), four overarching thematic directions were identified as central to the food consumption stage: food waste and its reduction, sustainable dietary shifts, consumer awareness and behaviour, and policy and systemic transformations.

These themes represent the key aspects addressed by this study’s research question and reflect both the dominant problem areas and potential solutions for facilitating sustainable change in the food consumption stage, and they will serve as the analytical basis for the following literature review and for the development of the conceptual framework.

4.2. Integrative Literature Review

4.2.1. Food Waste and Its Reduction

One of the central issues in the food consumption stage, as highlighted by the bibliometric analysis, is FW, which primarily occurs at this stage [35,94]. The largest source of FW is households [39,96,125,126,127], followed by out-of-home dining, including hospitality, catering services, and school catering [22,39,86,128,129].

FW is a significant issue because it negatively affects all aspects of sustainability. First, FW is a social problem, as it undermines overall food security [93], affects nutrition security [34], and hinders social progress [93]. Second, FW has a severe environmental impact [130,131,132], because wasted resources [133] contribute to environmental degradation, biodiversity loss [35,93,134], and climate change [39]. Finally, FW is also an economic problem, as wasted food represents financial losses and the misallocation of resources throughout the FSC, from production to consumption [97,135].

FW reduction initiatives are incorporated into various regulatory frameworks. At the global level, FW reduction is embedded in key policy agendas such as Target 12.3 of the UN SDGs, which aims to halve per capita FW by 2030 [31]. To promote progress towards this goal, several international initiatives have been launched, such as the FAO’s Save Food Initiative [26] and the UNEP Food Waste Index [30,136]. These initiatives bring together governments, businesses, and civil society actors to support coordinated action. In the EU, the Circular Economy Action Plan [33] and the EU Circular Economy Strategy [137] are considered among the most significant, as the CE is the tool to shift away from the traditional linear “take–produce–consume–discard” model toward a more complex and regenerative system, where the primary goal is to prevent waste or reuse, repair, refurbish, and recycle it, ensuring that waste serves as a raw material or resource [32,86,94,126]. However, despite policy efforts, FW at the consumer level remains a persistent and pressing issue [37].

In the hospitality and catering sector, FW primarily arises during food preparation, due to spoilage and uneaten food left on consumers’ plates [39,128,129,138], but in a business setting, assessing institutional factors related to business management and the economy that contribute to FW is challenging due to the lack of comprehensive data and a limited understanding of the interaction between policy, the economy, and business behaviour [34]. Overall, as revealed by the analysis of the literature review, the primary cause of FW in the consumption stage is the consumer and their food consumption behaviour, which is influenced by a wide range of factors, including culinary and purchasing habits, misinterpretation of “use by” or “best before” dates, and inadequate meal planning [34,39,139], cultural and social norms [93,140], resistance to adapting to new regulations, self-control over food-related decisions and waste prevention [141], and limited skills in food management [39,126]. It has been shown that unprocessed foods make up the majority of household FW, with a significant proportion classified as avoidable, particularly in larger households and those with higher education levels [142]. Marketing strategies also play a crucial role in positioning products to consumers, as consumption is often driven by symbolic benefits and grounded in personal values and a sense of social belonging [101,143,144,145]. Additionally, limited access to technology, infrastructure, and effective food storage and management systems, as well as inadequate facilities, further exacerbate the problem [37,96,127]. Consumer behaviour is influenced by both rational and emotional factors [146]. Therefore, well-thought-out interventions, along with monitoring and evaluation systems, are necessary to ensure progress in waste reduction [37,138,147].

The key actions required are its prevention and reduction in order to address the issue of FW [9,32,39,148]. In addition to consumer education initiatives [34,116,127,144,149] and behavioural interventions [38,39,146] that empower individuals to consume food responsibly and manage FW, CE initiatives, through the 10R strategies, play a crucial role in FW reduction [86,90,150,151]. In parallel, food donation and sharing initiatives represent an important strategy within the FW management hierarchy. For example, in Spain, food banks recover large quantities of surplus food each year and redistribute it to people in need, thereby combining environmental benefits with improved food security and enhanced social inclusion [152]. In turn, food sharing platforms in Japan have emerged as ICT-enabled solutions to redistribute surplus food, reduce FW, and promote sustainability, although they still face challenges such as consumer distrust, limited financial viability, and safety concerns [153]. Urban gardening initiatives also offer effective means to reduce household FW and strengthen local food systems [154]. In addition, technological innovations in food storage and management also can help minimize FW [37,96,116,127,129,138]. These efforts can be supported by regulatory policies, such as standardizing “use by” and “best before” labelling [34,39], applying economic incentives like tax breaks for food donations, and imposing penalties for FW [34,111,131]. Collaboration with consumers and other stakeholders involved in food consumption is also essential to achieving these goals [100,109,134].

4.2.2. Dietary Shift

Consumers’ dietary patterns, including the overconsumption of meat and other animal protein-based products and the affordability and availability of sustainable food options, significantly impact the sustainability of the FS. Several studies emphasize the need to reduce meat consumption and other animal protein products, primarily to mitigate environmental impact [9,35,74,130,131,132,155], as an animal-based diet has a significantly greater environmental impact than a plant-based diet. This is due to the extensive use of land, forests, and freshwater resources required for the production of animal products, contributing to biodiversity loss and greenhouse gas emissions [35]. Excessive consumption of red meat, especially processed meat products with high levels of unhealthy fats, salt, and sugar, is also associated with health risks [35,111,131,156].

Research indicates that red meat consumption is primarily higher among high-income groups [9,125], urban residents, consumers with higher education levels [133], men, younger generations [131], and consumers who eat out more frequently [111]. Additionally, studies on megacities have shown that the high consumption of animal-based products in urban areas significantly amplifies the environmental footprint of food consumption [157].

Shifting to more plant-based diets is essential for human health and well-being, and for enhancing the overall sustainability of the FS. However, these changes are driven by broader social, political, and dietary factors, which interact across the entire FSC, influencing both consumer nutritional patterns and the FS [156]. Food choices are closely linked to culture. For example, in most Western societies, diets are primarily based on animal-derived foods and high-fat, high-sugar products [14,100]. Additionally, many consumers enjoy meat, making it difficult to give up [158]. However, transitioning to more sustainable diets requires consumers to change their consumption and dietary patterns [35], a shift that is necessary and rational, but difficult to achieve [156].

Another important aspect of dietary shifts is the affordability and accessibility of plant-based and sustainable food options [35,93,141]. Sustainable food options refer not only to plant-based choices but also to their sustainable production and consumption [131]. Similarly, a plant-based diet that is not entirely vegetarian can still be considered a sustainable and healthy diet [156]. Stanley et al. [158] define sustainable diets as reducing negative environmental impacts while ensuring food and nutrition security, supporting human health, and preserving biodiversity and ecosystems. They are culturally acceptable, accessible, affordable, economically fair, nutritionally sufficient, healthy, and safe, while also efficiently utilizing natural and human resources to meet the needs of both present and future generations [158]. Still, this type of diet remains inaccessible to many. Braun et al. [134] have found that more than one-third of people worldwide cannot afford a healthy diet [134], primarily due to its high cost [141,145]. In contrast, considering red and processed meat’s actual environmental costs and health impacts, these products should be significantly more expensive [35]. The European Commission [35] has emphasized that sustainable diets must be available, affordable, and accessible to all, particularly to vulnerable population groups [35]. Yet, high prices and limited market access hinder dietary shifts [141].

A significant barrier is also people’s perception, knowledge, and attitude toward sustainable food options [35]. Consumers often understand the importance of sustainability and express a willingness to act, yet they do not change their behaviour [135,146] for various reasons, such as a lack of time to search for the right products and cook [141], a dislike of eating the same meal twice or using leftovers [39], and unclear or confusing product labelling [97,133,159].

The transition towards more sustainable consumption and dietary patterns is a complex challenge that requires a holistic approach, ensuring sustainable food production [131] while simultaneously addressing economic and social issues [130]. The shift towards “less and better” consumption patterns also presents a challenge for the agricultural sector [130]. To encourage dietary changes, policy incentives play a crucial role in ensuring that sustainable food options are available, affordable, and accessible to all [35]. Additionally, clear sustainability labelling can help consumers make more responsible food choices [133], while informative and awareness-raising campaigns promote plant-based and sustainable diets. Stricter regulations on school catering are also essential, primarily to reform menus toward healthier and more sustainable diets and to encourage responsible food consumption patterns. Therefore, systemic changes are needed across the entire FSC, incorporating broader social, political, and dietary factors [156].

4.2.3. Consumer Behaviour Change

As mentioned earlier, people’s decisions and actions are influenced by a wide range of factors. To achieve change, it is first necessary to inform and educate consumers about FW issues [9,35]. However, research has shown that most consumers do not act upon their knowledge or understanding of the problem [38,99,126]. Some have only a superficial understanding of the issue. Moreover, consumers often underestimate their household FW and fail to recognize their personal responsibility for it, partly due to discomfort in acknowledging wasteful behaviour [139,160]. Macijewski [143] found that consumers may avoid overconsumption, focus on healthy eating, and engage in FW reduction and recycling, yet at the same time fail to consider the amount of water, electricity, and natural gas used in meal preparation [143]. Similarly, Foden et al. [161] highlight that domestic kitchen practices frequently overlook the interdependencies between water, energy, and food resources, thereby missing critical sustainability trade-offs at the household level [161]. Studies also indicate that being informed about sustainable options does not necessarily lead consumers to choose them [111]. As noted by Ali et al. [162], despite increasing sustainability awareness, acceptance of Waste-to-Value foods made from by-products remains limited due to concerns about quality and a lack of awareness [162].

Consumer behaviour can be significantly influenced, directly or indirectly, by the regulatory framework of a given country, as various policy tools, such as taxation, subsidies, labelling, and public procurement [34,36,111,130,131], can empower consumers with information, knowledge, tools, and incentives to promote responsible and sustainable food consumption in line with policy goals and strategies. However, although some policies promote sustainable food choices, most consumers are not aware of their actual significance and instead associate them with “greening” [141]. Even among those who are aware, they do not always follow these policies due to financial constraints and the strong influence of consumerist culture [141].

Therefore, it is essential to raise awareness and introduce changes from an early age in kindergartens, continuing them through higher education institutions [130], where individual autonomy increases and long-term habits are formed. According to Tsai et al. [98], environmental concerns significantly influence attitudes and behavioural intentions towards FW reduction among university students, suggesting that tailored educational and promotional activities in higher education settings can serve as effective tools for reducing FW and fostering responsible and sustainability-oriented behaviour [98]. Educational institutions also offer an opportunity to guide food choices by providing sustainable meals [131]. Moreover, school catering involves the interaction of multiple stakeholders across the entire FSC, making it an ideal setting to promote sustainable and responsible food consumption [134].

While most behavioural interventions aim to promote structural change and long-term habit formation, studies also indicate that sudden external disruptions, such as global crises, can rapidly reshape consumer behaviour. For example, during the COVID-19 pandemic, people had to adjust their food purchasing habits, cook more frequently at home, and dedicate more time to meal planning and preparation. These changes led to increased interest in local food products, raised awareness of food safety, and encouraged the adoption of more sustainable consumption practices, resulting in reduced FW [163,164,165]. Similarly, geopolitical conflicts such as the war in Ukraine have influenced food choice motivations, food security, and waste management practices by exposing vulnerabilities in supply chains and shifting consumer priorities [166,167].

Based on the results of the co-occurrence analysis of solution-oriented keywords, which revealed dominant terms such as education, food waste reduction, plant-based diet, and awareness raising, it is clear that the focus should be placed on the consumer as a key element of transformative change in the food consumption stage. The results highlight consumer behaviour change through the prism of the MOA framework [108]. As emphasized in the literature, effectively changing consumer behaviour requires the implementation of consumer awareness-raising and educational campaigns [37,95,116,148,149,168,169]. These initiatives equip consumers with the necessary abilities (skills and knowledge) to make informed and responsible decisions regarding food consumption. Additionally, targeted interventions, behavioural nudges [37,39,93,125,130], and a monitoring and evaluation system [38,133] are essential for influencing motivation by changing attitudes and personal stances toward food consumption and encouraging consumers to adopt more sustainable consumption patterns. Furthermore, creating opportunities—such as access to technologies, infrastructure, appropriate food storage and management facilities [86,96,127,170] and the availability of sustainable products [95,125,158] is crucial to supporting this transformation. It is therefore essential to integrate all three components comprehensively in order to promote sustainable food consumption at the individual, household, and societal levels. Without a balanced approach, or if motivation, opportunity, or ability is lacking, consumers are likely to continue their usual behaviour [114,171]. In this context, the regulatory framework plays a significant role as the foundation for legal and institutional conditions that support activities and strategies aimed at promoting sustainable food consumption and creating opportunities that enable consumers to change their behaviour.

4.2.4. Policy Reform

Structural changes—such as pricing strategies, sustainability-focused dietary guidelines, and school programmes [111]—the development of targeted interventions [38], and various policy interventions, including administrative, market-based, informational, and behavioural measures [9,36], are essential to enable a shift toward sustainable food consumption. It is also crucial that this is not perceived as an individual responsibility but as a collective and structural transformation [9,126], which must become an integral part of everyday life [38,126].

However, implementation is challenging in reality, as national policy frameworks and strategies must be based on global goals and EU directives [131]. Moreover, within countries, responsibility for various tasks is often divided between multiple levels of government and ministries [130], or policies predominantly focus on isolated aspects such as recycling, prevention, or reuse [170], thereby contributing to implementation difficulties. The complex involvement of consumers in policy implementation also hinders progress.

Overly strict food regulations, safety standards, and low FW disposal fees contribute to increased FW [34]. In addition to taxes on red meat and subsidies for plant-based alternatives [111,131], tax breaks and fiscal incentives for food donations could help recover and redistribute food that would otherwise be discarded [34]. FW-related regulations are primarily focused on FW management rather than prevention. To transition to a more holistic policy approach, sustainable production and consumption must be integrated throughout the FSC [94]. In this sense, the CE framework, which is based on closing material loops, reducing resource extraction, and minimizing waste, provides a strategic foundation for designing policies that promote sustainable food consumption [32,94]. However, Sadhukhan et al. [150] underscore the need for clear policy frameworks and inclusive governance to support circular transitions. In addition, stakeholder acceptance, political support, and consumer involvement are seen as crucial elements for successful CE implementation [151,172]. At the same time, limited consumer understanding and low public engagement in CE initiatives remain significant barriers to progress, highlighting the need for improved communication and awareness-raising efforts [151].

Research has shown that food policy should be based on education, which is key to shaping long-term dietary habits [111,131]. Additionally, sustainable and responsible food consumption and FW issues should be integrated into curricula [111]. Coordinated multi-stakeholder engagement and efforts are also needed [36,109,116,169].

A cross-sectoral, multi-level governance approach should be adopted to strengthen the regulatory framework, incorporating CE principles, educational initiatives, and economic incentives. This approach should ensure sustainability across the economic, environmental, and social dimensions while actively engaging consumers in the transition to a sustainable food system.

4.3. Conceptual Framework Development

Based on the results of a bibliometric analysis and an ILR, the authors identified key problems and potential solutions within the food consumption stage. It was found that the identified key issues are part of the broader challenges facing the global food system [173], significantly affecting the social, economic, and environmental dimensions of sustainability and pushing beyond planetary boundaries. This highlights the urgent need for systemic changes in the food consumption stage. Drawing on these findings, the authors propose a framework for transforming the FS into a sustainable food system through the prism of the food consumption stage, in which identified problems are systematically linked to targeted solutions. These solutions can be implemented using various tools that act as drivers to promote a paradigm shift (see Figure 8).

The framework illustrates the study’s core findings, revealing that the central key aspects of the food consumption stage are FW and its reduction, the need for dietary shifts, consumer behaviour change, and policy reforms. These thematic areas encompass both major problem domains and potential solutions, providing the foundation for a structured approach to FS transformation.

While this framework provides a conceptual foundation for future interventions, it is not intended to serve as a fully prescriptive model. Rather, it should be viewed as a guiding structure, capable of adaptation to diverse FS contexts and complementary to other targeted tools. Moreover, the practical implementation of the framework may require context-specific adjustments. Its flexibility allows it to be applied across various settings, from local educational programmes to national food policy strategies, but its effectiveness depends on a range of contextual conditions.

As highlighted earlier, the consumer is the core element of change, with their behaviour serving as both a potential obstacle and a key driving force for transformation. Since consumer choices, including dietary habits, food preferences, and FW behaviours, have a direct influence on the entire FSC, affecting food demand, production practices, resource utilization, FW generation, and overall environmental impact [111,125,130,146], tools aimed at promoting change should primarily target the consumer. And building on insights from the literature review, it becomes evident that both the reviewed studies and existing conceptual models or policy strategies on food system transformation tend to be limited in scope, focusing predominantly on either micro-level behavioural factors or macro-level systemic structures. In contrast, the proposed framework addresses this identified gap by combining behavioural aspects with a three-level systemic approach through the MOA framework [108], positioning consumer behaviour as a central element and a starting point for sustainable transformation. Thereby, its novelty lies in bridging the gap between individual actions and structural change within the food system.

The proposed tools can influence one or more MOA components at different levels of action (micro, meso, or macro) [96], thus supporting a structured approach to promoting sustainable food consumption. However, they must be applied in a coordinated and sustained manner. For example, behaviour change strategies such as educational or awareness-raising campaigns or nudging techniques may have limited long-term impact without reinforcement, continuity, or structural support [114]. This underscores the need to simultaneously address all MOA components, ensuring that consumers not only want to change, but also understand how to do so and have opportunities to act accordingly. Therefore, the framework does not promote isolated actions, but rather encourages a complementary and context-sensitive set of tools within each thematic area, enabling the removal of behavioural barriers while creating supportive environments for responsible and informed choices.

In this context, the framework emphasizes the importance of shifting from consumer resistance to acceptance. Once consumer acceptance is achieved, sustainable consumption—encompassing the adoption of sustainable diets, increased demand for plant-based, healthy, and sustainable products, responsible food purchasing and consumption, and FW reduction—can become the default choice. Only then can a paradigm shift occur.

Sustainable food consumption further drives systemic transformation by ensuring the efficient use of resources in food production and consumption, promoting equitable access to healthy and sustainable food, and integrating sustainability principles throughout the FSC. This, in turn, creates a balance between environmental, social, and economic sustainability, supports the development of a sustainable food system, and ultimately contributes to achieving the global SDGs.

4.4. Limitations and Future Research Directions

While this study provides valuable insights into the role of the consumption stage in FS transformation, several limitations should be acknowledged, which also present opportunities for future research.

The reviewed literature was based on a defined set of 69 documents, obtained through a structured Scopus search and a complementary manual search. Although the inclusion of both peer-reviewed and grey literature ensures a well-rounded perspective, it is possible that different findings might emerge with a broader or alternative selection of sources.

In future research, expanding the dataset, incorporating multilingual and non-traditional sources, and applying mixed-method approaches could further enrich the understanding of the consumption stage and its role in FS transitions.

The content-derived analytical keyword co-occurrence bibliometric analysis was based on author-assigned keywords, which may reflect a certain degree of subjectivity.

It should also be noted that, while the proposed conceptual framework offers a theoretically grounded perspective, it has not yet been empirically validated. Future studies could test its applicability through case studies, experimental designs, or policy evaluations in real-world contexts.

5. Conclusions

This study explores how the food consumption stage contributes to a systemic transformation toward more sustainable food systems. By conducting a bibliometric and integrative literature review, it was revealed that its transformation must be grounded in four key aspects: FW reduction, dietary shifts, consumer behaviour change, and policy reform.

The proposed conceptual framework offers a novel contribution by linking these thematic areas with targeted tools structured through the MOA framework and operating across micro, meso, and macro levels. Unlike existing frameworks that often focus solely on either individual behaviour or broader systemic structures, this approach integrates both, placing consumer behaviour at the core of sustainable transformation.

The framework provides a flexible and adaptable structure across different contexts—from educational programmes and community interventions to national strategies—and can assist stakeholders in identifying leverage points and the right tools to support policy planning and design interventions aimed at fostering sustainable food consumption.

The study results and the developed framework can serve as a foundation for policymakers, researchers, and other stakeholders, both for discussions on food consumption and for the development and implementation of targeted interventions and strategies to address challenges at the food consumption stage and facilitate the transition to a sustainable food system.

Future research should focus on empirically validating the proposed framework and assessing its applicability and impact across diverse real-world contexts, thereby testing its capacity and practical value in guiding the transition to sustainability.