Abstract
BackgroundTodays, due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new approach about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption. This study aimed to explore the components of a sustainable diet among the factors that affect people’s food choices.MethodsThis qualitative study was carried out using an in-depth interview with 33 individuals aged 30–64 years old living in different areas of Tehran. Data collection, data analysis and theoretical conceptualization were performed simultaneously. MAXQDA 10 software was used for managing and organizing the data.ResultsIn this paper, the findings are categorized according to the key components of a sustainable diet in five themes: “Health and Nutrition”, “Food and Agriculture Security”, “Environment and Ecosystems”, “Markets, food trade and production chains”, “social, cultural, and policy factors” were categorized. Meanwhile, the components of the “Health and Nutrition” domain had the highest contribution and the components of the two domains “food and agriculture” and “environment and ecosystems” had the lowest role based on the participants’ perception in this study.ConclusionConsidering to the low importance of the components of a sustainable diet in food choices of the community, promoting the individual awareness of sustainable diet components, clarifying the importance of food choices in creating environmental impacts and leading the national macro policies in the field food and nutrition toward sustainable diet goals are essential.
Highlights
Todays, due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new approach about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption
The conceptualization of participants’ statements showed that among the determinants of food choice in adults, there were some concepts which classified for a sustainable diet (Table 2)
The findings of the present study showed the what majority of participants considered important in choosing their food items includes only a small part of the key domains identified in the field of the sustainable diet
Summary
Due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new approach about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption. The worrying speed of climate and environmental change, and its destructive effects on food, nutrition and health systems, new thinking has currently emerged about changing the pattern of food production and consumption that includes sustainable food systems and nutrition. In the field of food production and consumption, sustainability has been dramatically impacted by extensive environmental implications of agriculture and meat production, which include land use, water resources, greenhouse gas emissions and waste production [6, 7]. The term sustainable diet was first introduced in 1986 by Gussow and Clancy (25) A sustainable healthy diet is known as a diet that, preserves biodiversity and ecosystems; promotes individuals’ health; and is culturally accepted, accessible, safe and economically fair [8]
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