Sustainable Food: Reasons for the Attitude Behavioral Intention Gap among Consumers in Sustainable Consumption

Zhaoyan Guo

doi:10.62051/ijgem.v4n1.03

Authors

Zhaoyan Guo

DOI:

https://doi.org/10.62051/ijgem.v4n1.03

Keywords:

Sustainable consumption, Sustainable food, Green food, Attitude-behavioral intention gap

Abstract

Sustainable consumption is a popular trend today. The formal introduction of the term "sustainable consumption" began at the 1994 Oslo Symposium. Sustainable consumption basically refers to the use of natural, environmentally friendly, and recyclable green resources to serve society, protect the environment, improve quality of life, without affecting the lives and needs of future generations, while meeting the basic needs of humanity. The Chinese government is also actively promoting and deploying research and deployment on sustainable consumption. However, the research and practice process of sustainable consumption in China is not synchronized with developed countries. Compared to developed countries that started deploying and implementing the concept of sustainable consumption earlier, China's economic development stage is slightly behind developed countries, so the policy deployment and implementation of sustainable consumption in China was relatively late. The efforts towards sustainable development will benefit all of us. In the context of the development of sustainable consumption, the sustainability of food is a new industrial model of particular concern today. Sustainable food is cultivated and developed in ecological organic agriculture, and its continuous innovation and development help provide market opportunities for traditional agricultural farmers. The sustainability of food is committed to creating a resilient food system, achieving ecological species diversity and harmonious coexistence between humans and nature.

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