Sustainable eating behavior: An examination in the context of restaurant customers

This study aims to develop a deeper understanding of the impact of demographic characteristics on sustainable eating habits within restaurants. Based on data collected from 401 participants and grounded in the Sustainable and Healthy Eating Behavior scale, this study presents findings using a quantitative methodology. The results reveal significant variability in healthy eating practices across different social groups, with overall participation in these habits being moderate. Specifically, practices related to the consumption of seasonal foods and the avoidance of food waste—both indicative of strong awareness of food preservation—received the highest levels of participation. In contrast, dimensions such as animal welfare, local food consumption, and meat reduction exhibited the lowest levels of participation, suggesting areas where awareness remains comparatively lower. . Demographic analyses revealed that older and married participants were more inclined towards sustainable eating behaviors than younger and single participants. The study also found a positive correlation between higher income levels and greater awareness and practice of sustainable eating behaviors. As participants' income levels increased, their awareness and engagement with sustainable eating practices also increased. These findings highlight the need for educational initiatives to promote sustainable eating habits, particularly among younger and more highly educated participants, to increase awareness and adoption of such behaviors.