How to advance sustainable healthy food consumption in tourism: a systematic literature review
本文系统综述了87篇关于旅游业中可持续健康食品消费的研究，发现现有干预措施不成熟，多关注动机因素而忽视能力和机会，并提出了目的地和国家层面的政策建议。
Sustainable healthy diets are crucial for achieving multiple United Nations’ Sustainable Development Goals. However, tourism research has often examined patterns of (un)sustainable and (un)healthy food consumption separately, lacking a comprehensive, holistic analysis. This highlights the need to identify and explore behavioral interventions that reinforce sustainable healthy food consumption among tourists. This study conducted a systematic review of 87 studies on sustainable healthy food consumption in tourism, following the PRISMA guidelines. The analysis was informed by the Behavior Change Wheel with its COM-B model (Capability, Opportunity, Motivation, and Behavior). The findings indicate that interventions related to sustainable healthy food in tourism are underdeveloped, focusing on behavioral diagnosis without linking it to informed intervention development. Most studies emphasize motivational factors, often overlooking the capability and opportunity components. Future research should more effectively incorporate non-cognitive and sociological theories in designing behavioral interventions. At a destination and national level, key policy interventions include developing indicators of sustainable healthy food for destinations, creating inventories of vegan-friendly cuisines, and implementing regulatory schemes to advance best practices. Locally, efforts should concentrate on designing menus that highlight sustainable healthy options, providing tailored information on their benefits, and enhancing service quality to support sustainable healthy food consumption.