Sustainable Gastronomy Practices and Consumption Habits: A Multidimensional Analysis Across Population Groups

Sustainable gastronomy has emerged as a comprehensive approach linking food practices with environmental responsibility, social equity, economic viability, and cultural preservation. Understanding everyday food-related behaviors is essential for determining how sustainability principles are translated into practice. This study identified and compared sustainable gastronomy habits among university students and community members in Colombia while evaluating the psychometric properties of an instrument designed to measure sustainable gastronomy behaviors. A mixed-methods, descriptive–comparative, cross-sectional study was conducted with 334 participants selected through convenience sampling from urban, rural, community, and university contexts. Data were collected using a structured survey comprising 71 statements organized into four theoretical dimensions of sustainability and six open-ended questions. Reliability was assessed using Cronbach’s alpha, construct validity was evaluated through Exploratory Factor Analysis (EFA), and group differences were examined using Mann–Whitney U tests and multiple linear regression adjusted for sociodemographic variables. The instrument demonstrated excellent internal consistency (Cronbach’s α = 0.978). The EFA identified a four-factor structure explaining 47.47% of the total variance, reorganizing the original theoretical dimensions into the following factors: Socioeconomic, Cultural, and Territorial Commitment; Eco-efficiency and Local Consumption; Organized Social Participation; and Healthy, Conscious, and Environmentally Responsible Eating. Community members obtained significantly higher sustainability scores than university students across all dimensions, although effect sizes were small. After adjustment, community membership and age remained significant predictors of higher sustainability scores, whereas sex and territorial context showed no independent associations. Overall, the findings indicate that sustainable gastronomy habits are multidimensional and interrelated rather than organized into completely independent social, cultural, environmental, and economic dimensions. The study provides a psychometrically supported instrument and empirical evidence to inform educational, community-based, and public policy strategies aimed at strengthening sustainable gastronomy practices.