Agricultural and food consumption practices are the most important contributors to ecosystem degradation and climate change. Consumers are called on to take responsibility for sustainable development. The research explores the question ‘how sustainable food consumption can be encouraged’ using social practices theory which focuses on everyday food practices (like shopping for food, eating lunch at work, etc.) and their context. It discusses how consumers engage in sustainable food consumption on an everyday basis, and how consumers with different grocery shopping practices differ in this engagement. It also considers the sustainable development of food provisioning within business catering (food procurement and provisioning). Here we discover the importance of food professionals and the opportunities that canteens and kitchens offer to explore more sustainable ways of eating. Both studies illustrate how a context-oriented approach leads to insights on where we find leverage points for changing consumption patterns.