From ethical consumers to collective action: advancing healthy and sustainable food systems

A long-standing debate in agrifood sociological work explores how consumer attitudes and behaviours regarding food consumption contribute to healthy food systems. This debate is particularly evident in the study of Alternative Local Food Systems (ALFS), where the potential of 'ethical consumption' to reorient food production-consumption relationships and improve human and ecological health, including food security, remains a subject of ongoing inquiry. Individual consumption from systems of alternative forms of food production (organics, agroecology) and distribution (cooperatives, food hubs) reflect changing consumer values and practices towards sustainable diets. This paper contributes to health sociology by taking a theoretical approach to this debate and drawing on scholarship exploring the relationship between ethical consumption and systems transformation. By examining how different consumption theories (ethical, sustainable, green and political) grapple with the individual-collective dilemma, it offers insights into the determinants of health by demonstrating how ethical consumption, ranging from individual values to collective activism, can influence access to heathy food and ultimately shape health outcomes. It also examines ALFS' contributions to promote collective modes of consumption. This sheds light on how collective agency might prompt deeper food democratic shifts beyond individual consumption, potentially supporting healthy and sustainable diets.