Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice

The purpose of this paper is to analyze the concept of taste in relation to sustainable food consumption, highlight disciplinary ambiguities in its meaning, and propose a refined definition that supports interdisciplinary dialogue and practical application. We ask: what do we mean by “taste,” and how can it be conceptualized across disciplines to support a shared language for the sustainable food transition? To address this question, we conduct a conceptual analysis spanning sociology, anthropology, nutrition, consumer research, and sensory science. Based on this synthesis, we propose a definition of sustainable taste as a multidimensional construct encompassing sensory, emotional, and relational (SER) dimensions. The Sensory–Emotional–Relational (SER) framework conceptualizes taste not only as a physiological and hedonic experience, but also as a socially and contextually embedded phenomenon shaped through everyday food practices and sociocultural environments. To demonstrate its analytical utility, we integrate the SER framework with the COM-B model of behavior change (Michie et al. 2011). By embedding taste within Capability, Opportunity, and Motivation, we show how taste operates simultaneously as an individual-level sensory experience and as a product of social, material, and economic contexts that structure food choice. Reframing taste as a nexus of sensation, emotion, relation, and context provides a conceptual bridge between behavioral science and practice-oriented approaches to food consumption. This integration offers a foundation for designing interventions and policies that make sustainable diets both appealing and accessible across diverse sociocultural groups.