Feyza Tekinbaş ÖzkayaMustafa Gürol DurakOnur DoǧanZeki Atıl BulutRainer Haas2025-10-062021207110502071-105010.3390/su13073946https://www.scopus.com/inward/record.uri?eid=2-s2.0-85104014475&doi=10.3390%2Fsu13073946&partnerID=40&md5=3852ce4d913f8305b2577fb294125e1chttps://gcris.yasar.edu.tr/handle/123456789/8990The scarcity of natural resources together with the exponentially increasing world population has made the sustainable consumption of food (SCF) a crucial issue as it has impacts on a variety of environmental health economic and social dimensions. Considering the rarity of a holistic view in previous studies this study aims to assess the current situation in sustainable food consumption and develop suggestions from all aspects depending on the opinions of experts. In this direction semi-structured interviews are conducted with 25 experts from Turkey to frame the concept of SCF reveal the level of consumers’ awareness and provide suggestions to support SCF implications. Experts have considered SCF from ecologic social economic and health perspectives, ecologic aspects being the most important followed by economic and social perspectives. Deficits on the consumer side are lack of awareness unplanned shopping and mistakes in post-consumption behavior. Lack of awareness about the consequences of meat production difficulties in changing lifestyles and lack of motivation of adults were identified barriers to SCF. Finally suggestions of the experts for achieving sustainability are mostly relevant to raising awareness on balanced nutrition and food waste with the help of training programs and the efficient use of communication channels such as social media. © 2021 Elsevier B.V. All rights reserved.EnglishConsumer Behavior, Food Waste, Sustainability, Sustainable Food Consumption, Theoretical Framework, Food Consumption, Food Waste, Holistic Approach, Perception, Questionnaire Survey, Sustainability, Training, Turkey, Meleagris Gallopavofood consumption, food waste, holistic approach, perception, questionnaire survey, sustainability, training, Turkey, Meleagris gallopavoArticle