There is increasing recognition that sustainable diets need to be ‘culturally appropriate’. In relation to food consumption, however, it is often unclear what cultural appropriateness–or related terms, such as cultural or social acceptability–actually means. Often these terms go undefined, and where definitions are present, they vary widely. Based on a systematic literature review this paper explores how cultural appropriateness of food consumption is conceptualised across different research literatures, identifying six main themes in how cultural appropriateness is understood and applied. The paper then critically analyses these themes in relation to sustainable food system transformation. We explore how the themes conceptualise change, finding that cultural appropriateness is viewed in two main ways: either as a relatively static obstacle to be overcome, or as a dynamic and negotiated process. Both perspectives, we argue, entail different scientific, practical and political effects. Each perspective offers particular affordances for understanding and governing sustainable food system transition, although between perspectives there is likely to be a trade-off between theoretical sophistication and practical operationalizability. Based on this analysis we argue that researchers, policymakers and practitioners should be explicit about their commitment to a particular understanding of cultural appropriateness, as this will have implications for scientific and societal applications of their work. This is particularly the case, we suggest, in relation to the transdisciplinary collaborations necessary to effectively address the ‘wicked problem’ of food system sustainability. We conclude by offering a tentative general definition of cultural appropriateness as it relates to food consumption.

In light of global climate change the relevance of sustainable food consumption is growing, yet access to it has not correspondingly developed. This paper addresses the issue of accessing sustainable food from a practice theories perspective. The case of students in Paris is examined by means of interviews and participant observation. Four indicators serve to structure the results, i.e., mode of recruitment, mode of engagement, degree of commitment, and bundles of practices. Based on this analysis, three types are constructed, each with distinct access issues. We conclude that access to sustainable food is not necessarily determined by financial means only, nor by individual attitudes, but should be analysed as embedded in the complex dynamics of multiple social practices. Building on these insights means that more attention for the actual practice of accessing sustainable food, the different elements, and bundles involved is needed when looking for ways to increase access to sustainable food.

Cities are becoming involved in food governance, with a shift to multi-actor urban food governance taking place. Yet, not all food system actors are equally represented in these governance processes. Facing challenges on participation and social justice, questions arise on how inclusive urban food governance is in practice. This article aims to provide a contribution to this debate by looking at the city of Almere, the Netherlands, in the development of its first urban food strategy (UFS). By assessing the governance network involved in the creation of the UFS this article studies mechanisms of in- and exclusion within this process. Conceptually, the article builds on Manuel Castells’ network theory of power. Methodologically, the article presents a network analysis integrated with qualitative methods. The article finds that the municipality is at the network's centre, trying to balance inclusive versus efficient governance. This highlights the tensions around inclusion in network governance, as a network is only responsible for those included in the network, whereas governments are ultimately responsible for all of their citizens, even if they are not directly included in the governance network. This calls for further reflection on the roles of citizens in urban food governance in a network society.

The need for a shift toward healthier and more sustainable diets is evident and is supported by universalized standards for a “planetary health diet” as recommended in the recent EAT-Lancet report. At the same time, differences exist in tastes, preferences and food practices among diverse ethnic groups, which becomes progressively relevant in light of Europe’s increasingly multi-ethnic cities. There is a growing tension between current sustainable diets standards and how diverse ethnic resident groups relate to it within their ‘culturally appropriate’ foodways, raising questions around inclusion. What are dynamics of inclusiveness in migrant food practices? And what does this mean towards the transition to healthy and sustainable food? We study this question among Syrian migrants with different lengths of stay in the Netherlands. Our theoretical framework is based on practice theories, which emphasize the importance of socio-material context and of bodily routines and competences. We use qualitative methods, combining in-depth semi-structured life-history interviews with participant observation. Our findings indicate that inclusiveness takes different forms as migrants’ food practices and the food environment change. Regarding health and sustainability in food practices, understandings and competences around particularly fresh food change over time among both short- and long-term migrants, replacing making things from scratch with seasonal products with buying more processed products and out-of-season vegetables and fruits. We conclude that the performances of food practices and their configurations in food environments and lifestyles are dynamic and cannot unequivocally be interpreted as in- or exclusive, but that a more nuanced understanding is required.

In the face of growing environmental pressures, understanding how governance can promote more sustainable dietary behaviours is increasingly critical. However, a synthesis of available intervention strategies for behavioural change is currently missing. This umbrella review synthesizes findings from 29 reviews published between 2018–2024, assessing effectiveness of governance interventions aimed at reducing consumer-level food waste and shifting diets toward more environmentally sustainable patterns, particularly reducing meat consumption and increasing the uptake of more sustainably produced foods. Using a dual-method approach, combining narrative synthesis and effect direction analysis, we evaluated interventions through the lens of behavioural change theory. A majority of interventions demonstrated positive effects, especially those targeting food waste, which tend to face fewer cultural and motivational barriers than dietary changes such as meat reduction. Information-based interventions were most commonly studied. While they effectively raise awareness and influence attitudes, there is broad consensus that they are insufficient in isolation to drive substantial behaviour change. Interventions that restructure the decision-making context, such as setting vegetarian meals as default, removing trays in canteens, or reducing portion sizes, consistently showed positive effects. Written and verbal cues were effective in reducing food waste, while results were more mixed for meat reduction. Feedback and goal-setting strategies appear promising, but have been evaluated mostly through stated, rather than observed, behaviours. Fewer studies examined incentivising, coercive, or training-based interventions, though these approaches may offer higher impact if implemented appropriately. Overall, the findings highlight the need to combine intervention types to target the full range of behavioural determinants: capability, opportunity, and motivation. We also highlight the need for more rigorous, long-term, and context-sensitive research. Finally, we offer recommendations for policy makers and researchers, emphasizing that consumer-focused efforts must be integrated into a broader, cross-sectoral policy strategy, spanning health, agriculture, environment, and education, to enable substantial change in food consumption behaviours.

Efforts to involve consumers in the transition towards sustainable diets often presume a degree of reflexivity on the concepts of health and sustainability in the minds of consumers ‘doing healthy and sustainable food’. Departing from the hypothesis that people with type 2 diabetes have been confronted with a physical health issue which has spurred some reflexivity around food consumption, we study how this reflexivity subsequently relates to sustainability in food practices, through the process of de- and reroutinization of mundane food practices. We take a practice-theoretical approach to compare and contrast reflexivity and performance in food practices, combining in-depth interviews with observations during food shopping and cooking. Our findings illustrate a diversity in the extent to which food practices are disrupted after being diagnosed with diabetes. We conclude that reflexivity is not necessarily inspired only by being diagnosed with a major health issue, but that there are more factors determining whether or not lifestyle changes actually take place, such as experiencing bodily discomforts and broader societal attention to lifestyle change. In terms of sustainability, positive environmental effects could be identified ‘piggybacking’ onto changes in practices that were performed towards a healthier diet, such as diversifying protein intake and eating less processed foods.