During the initial meeting of the Sustainable Food Transitions Group, we examined the world’s obstacles to altering eating habits to become more sustainable, nutritious, and tasty. To facilitate this transformation, it is crucial to clarify a broad range of phenomena that impact our food preferences and investigate their intricate interconnections.

Firstly, we need to cultivate an understanding of what drives individuals to purchase specific types of food. This encompasses factors such as economic conditions, emergencies, the availability of certain foods, and the influence of individuals and companies involved in food production and sales. We should also consider how the public sector incorporates food and eating aspects as preventive measures related to health, aiding individuals in making informed, sustainable consumption choices.

Secondly, we must reflect on how food choices have evolved over time and across various cultures. This involves examining how food has been used as a means of control, how different societies have utilized plants, and how the global climate has shifted. We must also contemplate how people from diverse cultures perceive food and how their beliefs and values influence their dietary choices.

Lastly, we must recognize the importance of taste in food choices and explore how collaboration creates enjoyable dishes and helps people adjust their eating habits. Factors like nutritional guidance, social circles, and eating contexts influence taste. To drive change, we should consider the roles of food producers, trendsetters, and influencers in shaping our preferences.