Themes, subthemes and illustrative insights
| Themes | Subthemes | Examples illustrative insights from participants |
|---|---|---|
| 1. Educating for sustainability: building knowledge, awareness, and behavioral change | Knowledge gaps as barriers to sustainable behavior | There is a low level of public understanding of sustainable practices and a need for clearer explanations of environmental impacts |
| Gaps in formal education | Schools do not sufficiently address food sustainability, particularly in relation to packaging, waste reduction, and critical consumption | |
| Integrating sensory learning to enhance food sustainability | Teaching students to assess food freshness using sensory cues could significantly reduce household waste | |
| Expanding informal learning pathways for wider stakeholder engagement | Peer-to-peer learning and practical demonstrations are viewed as powerful methods for influencing both consumer and industry practices | |
| 2. Policy and structural supports | Policy frameworks to incentivise sustainability | A coherent national policy, stronger cross-border coordination, and more effective incentives are required to support sustainable production |
| Empowering consumers and businesses to act sustainably | Simpler processes and supportive structures are needed to make sustainable choices more accessible and affordable | |
| Developing infrastructure to enable sustainable choices | Local food hubs, refill stations, and waste-reducing infrastructure are essential for enabling sustainable practice | |
| 3. Stakeholder engagement | Fostering inclusive stakeholder participation | Engagement efforts should better include youth, community groups, and consumers to build shared responsibility, such as though urban farming, community gardens, and initiatives involving children |
| Stakeholder collaboration develops agency | Successful collaborative initiatives, including pilot farm programmes, serve as strong models for fostering agency and innovation | |
| Understanding stakeholder sustainability priorities | Tensions persist between economic and environmental priorities, underscoring the need for mechanisms that support businesses to adopt sustainable practices | |
| 4. Innovation as a driver of transformation in the agri-food sector | Innovating food packaging | Opportunities exist to advance sustainable packaging through biodegradable materials and improved labelling technologies |
| Alternative models of food production | Alternative food production models prioritise reducing waste and strengthening local supply by using imperfect or surplus produce and supporting community-based growing |
| Themes | Subthemes | Examples illustrative insights from participants |
|---|---|---|
| 1. Educating for sustainability: building knowledge, awareness, and behavioral change | Knowledge gaps as barriers to sustainable behavior | There is a low level of public understanding of sustainable practices and a need for clearer explanations of environmental impacts |
| Gaps in formal education | Schools do not sufficiently address food sustainability, particularly in relation to packaging, waste reduction, and critical consumption | |
| Integrating sensory learning to enhance food sustainability | Teaching students to assess food freshness using sensory cues could significantly reduce household waste | |
| Expanding informal learning pathways for wider stakeholder engagement | Peer-to-peer learning and practical demonstrations are viewed as powerful methods for influencing both consumer and industry practices | |
| 2. Policy and structural supports | Policy frameworks to incentivise sustainability | A coherent national policy, stronger cross-border coordination, and more effective incentives are required to support sustainable production |
| Empowering consumers and businesses to act sustainably | Simpler processes and supportive structures are needed to make sustainable choices more accessible and affordable | |
| Developing infrastructure to enable sustainable choices | Local food hubs, refill stations, and waste-reducing infrastructure are essential for enabling sustainable practice | |
| 3. Stakeholder engagement | Fostering inclusive stakeholder participation | Engagement efforts should better include youth, community groups, and consumers to build shared responsibility, such as though urban farming, community gardens, and initiatives involving children |
| Stakeholder collaboration develops agency | Successful collaborative initiatives, including pilot farm programmes, serve as strong models for fostering agency and innovation | |
| Understanding stakeholder sustainability priorities | Tensions persist between economic and environmental priorities, underscoring the need for mechanisms that support businesses to adopt sustainable practices | |
| 4. Innovation as a driver of transformation in the agri-food sector | Innovating food packaging | Opportunities exist to advance sustainable packaging through biodegradable materials and improved labelling technologies |
| Alternative models of food production | Alternative food production models prioritise reducing waste and strengthening local supply by using imperfect or surplus produce and supporting community-based growing |
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