Sustainable Food: What the 2024 Sodexo Barometer Reveals
How can we transition to a more sustainable diet? What are the barriers, key drivers, and the role of the food industry in shaping our eating habits? The 2024 International Sustainable Food Barometer, published by Sodexo in partnership with Toluna Harris Interactive, explores these questions through a global survey of over 7,000 consumers across France, India, Brazil, the U.S., and the U.K.v
Global Appetite for Sustainable Food is Growing
A strong 74% of global consumers have a positive view of sustainable food. However, the enthusiasm varies : in India and Brazil, support is particularly high, but in Western countries, such as France and the U.K., adoption is more cautious — largely due to economic concerns and inflation.
For two-thirds of respondents, sustainable food is seen as a way to improve quality of life, thanks to its health benefits, positive environmental impact, and protection of biodiversity.
What Drives Sustainable Eating? Price, Taste, and Health
The Barometer outlines three consumer segments:
- Engaged consumers (42%) actively choose sustainable food options.
- Undecided consumers (44%) are open but not fully committed.
- Distant consumers (14%) show little interest in sustainability.
The three top decision-making criteria for food purchases:
- Price – remains the number one concern.
- Taste – often perceived as compromised in sustainable options.
- Nutrition – health remains a key driver.
Taste is the top barrier to change: more than 65% of undecided or distant consumers fear losing flavor when choosing sustainable meals.
Less Red Meat, But No Big Shifts
Engaged consumers are not necessarily vegetarian, but they are more likely to reduce red meat consumption, driven by environmental and health motivations. The shift is measured, not radical.
Food Service Providers as Catalysts for Change
Consumers expect strong leadership from chefs, caterers, and food producers. Their expectations include:
- Creative recipes and meal inspiration using sustainable ingredients.
- Clear nutritional labeling and transparency about sourcing.
- Reduced food waste and support for responsible farming practices.
Chefs are seen as key ambassadors of sustainable eating, offering meals that are both delicious and responsible.
What Makes French Consumers Unique?
In France, specific preferences shape food choices:
- A strong sensitivity to food prices.
- A high demand for locally sourced ingredients.
- A cultural emphasis on the connection between food, pleasure, and sustainability.
To engage French consumers, food brands must combine affordability, local sourcing, and culinary enjoyment.
Sustainable food is increasingly popular, but not yet a default choice. The transition requires overcoming barriers such as cost, taste perception, and entrenched habits. For the food service and agri-food industries, the challenge is clear: make sustainable choices easy, appealing, and accessible.
