The need for sustainable food practices is more urgent than ever. As a key player in the food services industry, always committed to a responsible growth strategy, we are a privileged observer of the changes in consumer behaviors, expectations and aspirations.
Last year, Sodexo launched the International Sustainable Food Barometer in collaboration with Toluna Harris Interactive.
This second edition of our barometer is based on over 7,000 interviews with people in Brazil, France, India, the United Kingdom and the United States during the summer of 2024.
Let’s explore the key global learnings from this research:
“This second edition of the Sustainable Food Barometer strengthens our convictions and reinforces our commitments. It confirms that a majority of consumers are ready to eat more sustainably. It also reveals how much they rely on the food services industry and chefs to help them do so! Last, but not least, it highlights the urgency of reconciling the notions of pleasure and health, which are too often unfairly seen as opposites.”
As we work towards a world where sustainable diets are the norm, our International Sustainable Food Barometer shows how sustainable eating is perceived around the globe.
These two considerations significantly outweigh environmental impact, certifications, and local sourcing in consumer decision-making. However, there were some differences between the different consumer groups. The “Committed” (38%) were much more likely to consider environmental impact compared to the “Distant” (18%) group.
Despite different attitudes to sustainable food, there are some big similarities between these 3 groups:
All 3 groups of consumers feel that the same two things would help them eat more sustainably:
In fact, 47% of the “Committed” and 40% of the “Undecided” stated that they would consume more sustainable products if provided with recipe ideas featuring these products.
All three consumer groups also still eat meat. Consuming sustainably does not mean giving up meat entirely. Even the most “Committed” citizens consume meat almost as often as the “Undecided” and “Distant” citizens. 51% of people “Committed” to sustainable food consume red meat several times a week. The result is almost identical for the “Distant” group (57%).
However, the “Committed” are more inclined to consider reducing their consumption or have already started doing so.
Alongside farmers and the agri-food sector, the food services industry is highly expected by citizens to act and lead changes towards more sustainable diets.
have a positive perception of sustainable food
74%
CONSIDER PRICE AS THE #1 CRITERION WHEN CHOOsing food
73%
RANK TASTE AS THE 2nd most important criterion when Choosing food
61%
of people 'committed' to sustainable food WILL consume more sustainable food if provided with recipe ideas
47%
BELIEVE THAT FARMERS PLAY A KEY ROLE IN SUSTAINABLE FOOD
43%
OF PEOPLE 'COMMITTED' TO SUSTAINABLE FOOD CONSUME RED MEAT SEVERAL TIMES A WEEK.
51%
