Sustainable Consumption of Food: Framing the Concept through Turkish Expert Opinions

The scarcity of natural resources together with the exponentially increasing world population has made sustainable consumption food (SCF) a crucial issue, as it impacts on variety environmental, health, economic, and social dimensions. Considering rarity holistic view in previous studies, this study aims to assess current situation develop suggestions from all aspects, depending opinions experts. In direction, semi-structured interviews are conducted 25 experts Turkey frame concept SCF, reveal level consumers’ awareness, provide support SCF implications. Experts have considered ecologic, social, health perspectives; ecologic aspects being most important, followed by economic perspectives. Deficits consumer side lack unplanned shopping, mistakes post-consumption behavior. Lack awareness about consequences meat production, difficulties changing lifestyles motivation adults were identified barriers SCF. Finally, for achieving sustainability mostly relevant raising balanced nutrition waste, help training programs efficient use communication channels, such media.