Household food consumption has been identified as a major sustainability issue, particularly to reduce the impacts of human activities on the environment and improve the health of populations.
This raises questions concerning possible incentives (public policies, food marketing, nudge, labelling, etc.) and their effectiveness to move food consumption patterns towards greater sustainability.
What levers and brakes can intervene in accompanying these changes in practice? Given that food consumption is strongly rooted in people’s social and cultural identities and is shaped by our economic system, changes in behaviour are a challenging endeavour. What will consumers accept?