Abstract
Sustainable production and consumption are one of the significant issues in the food industry, as in every field. Food industry which is so important for the survival of humanity, is also under the spotlight in terms of its effects on the environment. In this regard, the aim of this study is to address sustainable food consumption from the perspective of the consumer, one of the most important actors in the food consumption system. For this purpose, data was obtained using the in-depth interview technique. Research results show that barriers to sustainable food consumption are perceived expensiveness, lack of information, perceived greenwashing, low availability, perceived effort and living conditions, whereas drivers for sustainable food consumption are health and environmental consciousness, subjective norm and food involvement.
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