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.
Squarzon et al. (Wed,) studied this question.