Slow food, fast intentions? Linking values with sustainable food choices
ORCID
- Rong Huang: 0000-0002-6061-9329
- Jinhua Zhang: 0000-0002-0182-4306
Abstract
The acceleration of modern life has driven consumers to pursue efficiency at the expense of well-being, leading to a loss of mindful eating and reduced attention to sustainability. Although awareness of sustainable food practices is increasing, little is known about how culturally rooted value systems such as Slow Food influence consumers' sustainable choices. This study aims to examine how perceptions of Slow Food values affect sustainable food-consumption intentions. Study 1 employed qualitative interviews (N = 26) to identify three key value dimensions: mindful pacing, cultural rootedness, and ecological responsibility, which together underpin consumer engagement with Slow Food. Building on these findings, Study 2 integrated the Value–Belief–Norm theory and the Theory of Planned Behaviour through a questionnaire survey (N = 434) and applied PLS-SEM to test the structural pathways from perceived Slow Food values to pro-environmental food intentions. The results show that perceived Slow Food values, attitude, subjective norms, and perceived behavioural control significantly predict sustainable food choices, with perceived behavioural control emerging as the strongest predictor, while personal norms have no direct effect. This study contributes by developing a validated framework of Slow Food value perceptions and by integrating moral and self-interest motivations within sustainable food behaviour. Practically, the findings offer guidance for policymakers and hospitality operators to promote environmentally responsible and culturally grounded eating practices.
DOI Link
Publication Date
2025-11-04
Publication Title
Food Quality and Preference
Volume
137
ISSN
0950-3293
Acceptance Date
2025-10-31
Deposit Date
2025-11-17
Embargo Period
2026-11-04
Funding
This work was supported by Social Science Foundation of Jiangsu Province ( 23XWC001 ), the Philosophy and Social Science Foundation of Jiangsu Higher Education Institutions ( 2022SJYB2097 ).
Keywords
Behavioural intentions, Consumer perceptions, Slow Food, Sustainable Food choice
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Recommended Citation
Chen, Q., Zhang, Q., Huang, R., & Zhang, J. (2025) 'Slow food, fast intentions? Linking values with sustainable food choices', Food Quality and Preference, 137. Available at: 10.1016/j.foodqual.2025.105779
This item is under embargo until 04 November 2026
