Reducing carbon emissions through sustainable food consumption: Applying an A-S-I framework on Beijing residents

Abstract

The food sector represents one of the largest contributors to global climate change, making it urgent for the public to transform their food consumption behavior. However, food consumption behaviors that can facilitate carbon reduction, and how to classify these behaviors from the perspective of behavioral science, have not been deeply explored. This study pioneers a novel categorization of carbon-mitigating food consumption behaviors based on an A-S-I framework (i.e., “Avoid” food loss and waste, “Shift” to low-carbon alternatives, and “Improve” dietary structure). Such a classification not only encompasses the full spectrum of emission-altering behaviors but also enables identification of common determinants across behavioral categories. Integrating existing behavioral theories and literature on the influencing factors of these behaviors, we systematically construct three models containing both constraints and motivating factors underpinning “A-S-I” behaviors. Our analysis reveals substantial variations in influencing factors across behavioral types. Notably, we found that factors such as face motivation, knowledge, and perceived behavioral control outweigh traditional psychological constructs (such as attitudes and norms) in predicting these behaviors among Chinese consumers. Based on these findings, we propose targeted measures to further enhance the feasibility of behavioral changes. These measures could effectively facilitate low-carbon dietary transformations, potentially generating dual benefits for climate change mitigation and food safety.