Predicting sustainable eating: a comparison of TPB and TBC (Theory of Planned Behavior/Theory of Behavioral Choice)

This research examines the transition from intentions to actual sustainable eating behaviors, with a focus on the comparative effectiveness of the Theory of Planned Behavior (TPB) and the Theory of Behavioral Choice (TBC). A sample of 223 participants (mean age 29.49 ± 9.30 years; 68.6% females) completed an online survey evaluating predictors of sustainable dietary intentions using various psychological scales. The findings indicate that the TBC model accounted for a significantly greater variance in predicting intentions compared to the TPB, with TBC-affect and felt obligation identified as the strongest predictors. Moderation analyses revealed that the intention-behavior relationship was more robust among participants exhibiting lower levels of external eating and higher autonomy. In conclusion, both internal and external psychological factors significantly influence intentions towards sustainable eating. The intention-behavior connection is particularly pronounced in individuals who display lower reactivity to external food cues and greater susceptibility to social influences. Therefore, fostering psychological well-being and promoting functional eating habits could enhance the adoption of sustainable diets. [NPID: Theory of planned behavior, behavioral choice, intention-behavior, intentions, sustainable eating]

Year: 2025

Reference: Lo Dato, E., Gostoli, S., & Tomba, E. (2025). Psychological Well-Being and Dysfunctional Eating Styles as Key Moderators of Sustainable Eating Behaviors: Mind the Gap Between Intention and Action. Nutrients, 17(15), 2391. https://doi.org/10.3390/nu17152391

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