Sustainable Food Barometer: Driving Change in Global Eating Habits

As the world grapples with the environmental impact of its food systems, the call for sustainable practices is more urgent than ever. The International Sustainable Food Barometer (ISFB) 2nd edition, developed by Sodexo in partnership with Toluna Harris Interactive, provides valuable insights into consumer perceptions and behaviors regarding sustainable food. This article explores the key findings of the ISFB and discusses how these insights can drive change in global eating habits.

The ISFB 2024 highlights the widespread enthusiasm for sustainable food, with 74% of respondents perceiving it positively or very positively. However, this enthusiasm varies across regions, with "New World" countries like Brazil and India showing more enthusiasm than Western countries. For instance, nearly two-thirds of Brazilians and Indians hold a very positive view of sustainable food, compared to only 20 to 30% of citizens in Western countries.

Price, taste, and health are the three key factors most likely to encourage all consumers to adopt sustainable eating habits. Price remains the number one factor for 73% of consumers, ahead of environmental concerns (27%). Taste ranks second, and health is the third most important factor. However, the risk of losing taste and flavor is the main barrier to transitioning to sustainable food, with 47% of committed consumers, 68% of undecided, and 70% of distant consumers unwilling to consume sustainable products if they are less tasty. Price is also a significant barrier, with 37% of committed, 62% of undecided, and 69% of distant consumers unwilling to consume sustainable products if they are more expensive.

Food service providers play a crucial role in inspiring and informing consumers about sustainable food choices. The ISFB reveals that 47% of committed and 40% of undecided consumers seek recipe ideas and cooking tips, while 46% of committed and 37% of undecided consumers desire more prominent nutritional information on products and dishes. By offering affordable, tasty, and healthy sustainable options, companies can incentivize consumers to adopt more sustainable diets.



To address the gap between aspirations and actual behaviors, governments and organizations should impose stricter regulations to ensure honest environmental claims, promote regenerative agriculture, and support initiatives that encourage sustainable food practices. Food service providers should collaborate with local suppliers, innovate and promote sustainable menu options, and leverage technology to optimize inventory and track food waste.

In conclusion, the International Sustainable Food Barometer 2nd edition offers valuable insights into consumer perceptions and behaviors regarding sustainable food. By understanding the regional disparities, key factors influencing consumer choices, and the role of food service providers, we can drive change in global eating habits and accelerate the transition towards more sustainable diets. As the world becomes increasingly aware of the environmental impact of its food systems, the ISFB serves as a crucial tool for policymakers, businesses, and consumers alike to make informed decisions and promote sustainable food practices.