This work is the result of a collaboration between Ylva Ran, Martin Persson, Therese Lindahl, Malin Jonell, Anke Brons, Biljana Macura, Assem Abu Hatab, Elin Röös, and Jeroen Candel. Together, they reviewed 29 systematic reviews to examine a central question: which governance interventions actually contribute to steering food consumption toward more sustainable practices, particularly by reducing food waste and meat consumption?

Why is this important?
If we are serious about reducing the environmental pressures of the global food system, changing the way we consume food is essential. From emissions to land use, dietary habits, particularly high meat consumption and food waste, play a significant role in sustainability challenges. Yet influencing dietary behavior is difficult. Cultural norms, daily habits, and structural constraints determine what ends up on our plates. That’s why we sought to understand what types of interventions work and why.

Key points
The review synthesises data from a wide range of interventions. Here’s what we found:

• Information alone is not enough. Labels, awareness campaigns, and educational efforts can improve knowledge, but they rarely lead to long-term behavior change when used in isolation.
• It is more effective to change the environment in which choices are made. Incentives such as changing portion sizes, default options, or removing trays in cafeterias have a greater impact and are often less controversial.
• Interventions aimed at reducing food waste face fewer social barriers. Compared to encouraging changes in eating habits (such as eating less meat), strategies to reduce waste tend to meet with less resistance from consumers and stakeholders.
• Multi-pronged interventions are the most promising. Combining education with changes in the physical or social environment, and using persuasive communication alongside structural changes, yields the best results.