Acceptances, drivers and barriers to environmentally sustainable dietary transitions in eight provinces of China

Dietary transition is essential for reducing food related environmental burdens. However, the degree to which people are willing to embrace these changes, and the factors that facilitate or obstruct dietary shifts, remain unclear. To fill this gap, this study conducted an online survey in 8 provinces/cities in China to explore people’s acceptances, drivers and barriers to different dietary alternatives, with 3999 valid samples collected. Our findings indicate that individuals with higher incomes and those who consume beef more frequently were less willing to reduce beef intake. The most frequently selected environmentally sustainable dietary choices were seasonal foods, local foods, unpackaged foods, and food waste prevention behaviors. The key drivers and barriers for choosing organic foods and soymilk were distinct from other dietary choices. “Health” and “safety" were the primary drivers for choosing organic food, while "cost" was the main barrier. Additionally, the preference for soymilk was largely influenced by taste.