New CUES Publication: “Thought for food”: A systematic review of how psychological state factors affect sustainable food outcomes

A new peer-reviewed publication from our partner KU Leuven titled “Thought for food: A systematic review of how psychological state factors affect sustainable food outcomes”. This comprehensive article in Sustainable Production and Consumption Journal delves into the ways mental and emotional factors shape decisions to consume sustainable foods.

In this comprehensive review, the research team explores how physical, social, economic, and digital environments influence food choices, with a particular focus on sustainability.

The findings highlight the diversity of contextual factors that shape consumer decisions—ranging from pricing and availability to cultural norms and digital nudges.

The study provides valuable insights for researchers, policymakers, and practitioners aiming to design interventions that promote more sustainable food choices. It also lays a strong scientific foundation for the development of consumer-focused strategies within CUES, especially in understanding the external drivers that affect sustainable eating behaviours.

Access the full article here

This publication aligns with the objectives of Work Package 2 of the CUES project, which investigates the key consumer factors influencing sustainable food behaviour.