Sustainable food literacy as a predictor of healthy eating behavior: evidence from a university student sample in Taiwan

Purpose Sustainable food literacy (SFL) is increasingly being recognized as a critical competency for promoting healthier and more environmentally responsible dietary choices. However, only a few studies have examined how its distinct components influence healthy eating behaviors among young adult consumers. This study aimed to explore the associations between various dimensions of SFL and healthy eating behavior among university students, as well as identify an unexpected empirical pattern in sustainable food attitudes. Design/methodology/approach A cross-sectional survey was conducted using a geographically diverse sample of college students in Taiwan (N = 1,260). SFL was measured across the following five components: knowledge, food skills, attitudes, action-based intentions and action-based strategies. Predictive relationships and potential mediation pathways were analyzed using hierarchical regression and structural equation modeling. Findings Healthy eating behavior was positively correlated with knowledge, food skills, action-based intentions and action-based strategies but contrary to expectations was negatively correlated with sustainable food attitudes. This relationship was subsequently explained by a full mediation effect through action strategies. Sociodemographic factors, including sex, body mass index and cooking frequency, were significantly associated with healthy eating behavior. These findings underscore the importance of behavioral competencies in translating sustainability values into dietary practice. Research limitations/implications The findings refine the Theory of Planned Behavior by identifying behavioral competencies as the mechanisms through which sustainable food attitudes translate into eating behaviors. Practical implications This study underscores the need for experiential and skill-based strategies, such as cooking programs, meal planning support and waste-reduction activities, to strengthen students’ food autonomy and promote sustainable, health-enhancing diets. Originality/value This study contributes to the understanding of how different dimensions of SFL relate to health-oriented consumption among university students. It highlights the need for consumer education programs that extend beyond attitudinal change to strengthen practical skills and action-based strategies for sustainable and healthy eating.