Understanding Sustainable Food Consumption: A Systematic Review Guided by the Theory of Planned Behavior

Abstract

Since the introduction of Sustainable Development Goal (SDG) 12 regarding responsible production and consumption, numerous researchers have tried to uncover the psychological mechanisms that stimulate sustainable and eco-friendly living. One particular area of interest is related to increasing environmentally responsible food choices. In recent years, multiple psychological theories have been used to explain and support sustainable food consumption, with the Theory of Planned Behavior (TPB) being one of them. The theory states that each sustainable behavior is preceded by intention, which, itself, is preceded by attitudes, social norms and perceived behavioral control. With this study framed by TPB, we proposed a systematic review of the literature presenting the psychological factors related to and/or influencing sustainable food consumption. We were interested in both associative studies and experimental interventions that target food choices and habits. Systematic searches were made on Web of Science, Scopus, and PubMed. The results were reported using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). In total, 98 studies covering a variety of sustainable food practices were included in the review. From the components of TPB, attitudes and intentions were almost universally associated with sustainable behaviors. Optimism, autonomy and openness were positively related to intentions and behaviors towards sustainable food, while skepticism or prudence were negatively related to them. Cognitive, moral, normative, emotional, sensory, social and contextual factors were also related to the components of TPB, with more studies taking into account the first two sets of factors. Moreover, some extensions of the theory were also discussed, especially those using the Value–Belief–Norm Theory and the Norm Activation Model. Finally, from a practical standpoint, the review showed that clearer and more consistent labeling standards, support for affordable and accessible sustainable options, and strategies that reduce uncertainty regarding novel food products and their adaptation to the specific food practices of the target population would be useful.