International Sustainable Food Barometer (2nd edition)  

Sodexo unveils the results of the second edition of the International Sustainable Food Barometer¹, in partnership with Toluna Harris Interactive. The purpose of this Barometer is to identify the barriers and concrete levers to change eating habits and accelerate the shift toward more sustainable food.

First key takeaway: sustainable food generates widespread enthusiasm, although it is more measured in Western countries due to the inflationary economic context

• Citizens have a very positive view of sustainable food in all countries: 74% of them perceive it positively or very positively. However, this enthusiasm tends to wane in Western countries due to the inflationary economic context. The Barometer highlights a gap between the very positive perception of sustainable food in "New World" countries (with nearly two-thirds of Brazilians and Indians holding this view) and a more moderate enthusiasm in "Western countries," where only 20 to 30% of citizens have a "very positive" perception of sustainable food.
• For two-thirds of consumers, sustainable food contributes to improving quality of life: It is seen as healthier and more balanced, with 47% perceiving it as beneficial to health. Its positive impact on the environment (51%) and the protection of biodiversity (43%) is also widely recognized.

Second key takeaway: price, taste, and health are the three key factors most likely to encourage all consumers to adopt sustainable eating habits, regardless of their interest in the topic

• The Barometer identifies three main consumer profiles when it comes to sustainable food:
  • 42% are "Committed", who consume sustainable products whenever possible.
  • 44% are "Undecided", who are hesitant to choose sustainable products even when available.
  • 14% are "Distant", who have no intention of consuming more sustainable products.
• For all consumers, price remains the number one factor in choosing food products (73% place it among their top five criteria), far ahead of environmental concerns (27%).
• For all three groups, taste ranks just behind price as a key factor in making food choices. Health also emerges as a crucial element: nutritional value and product composition are the third and fourth most important factors in the decision-making process.
• The risk of losing taste and flavor is the main barrier of transitioning to sustainable food.
  • 47% of the Committed, 68% of the Undecided, and 70% of the Distant consumers are not willing to consume a sustainable product if it is less tasty than a regular product.
  • The price barrier is also significant: 37% of the Committed, 62% of the Undecided, and 69% of the Distant consumers are not willing to consume a sustainable product if it is more expensive.

Focus on meat consumption

Contrary to popular belief, the most “Committed” citizens consume meat almost as often as the "Undecided" and "Distant" groups. However, the "Committed" are more likely to consider reducing their consumption or have already started doing so, particularly when it comes to red meat (86%).

Third key takeaway: for consumers, Food Service providers are key drivers of the transition toward more sustainable eating habits

• A strong need for inspiration and information expressed by consumers.
  • Behind farmers (43%) and the food industry (38%), Food Service providers are expected by citizens to play a leading role in the transition to more sustainable eating habits (an increase of 8 percentage points compared to 2023);
  • A strong need for inspiration emerges from the study: 47% of the Committed and 40% of the Undecided believe that sharing recipe ideas with sustainable products or offering cooking tips would help them change their individual practices.
  • Furthermore, 46% of the Committed and 37% of the Undecided consider it necessary to highlight nutritional information more prominently on products and dishes.