The transition to a sustainable food system (SFS) is crucial for addressing global challenges such as food overconsumption, human malnutrition, and hunger, which align with the UN's Sustainable Development Goals (SDGs). Understanding the complex socioecological interactions within the food system is essential for fostering positive changes, improving global well-being, and ensuring sustainable food production and consumption practices in an increasingly dynamic world. This study focuses on the food consumption stage, a critical factor in transforming food systems towards sustainability. The aim is to identify the key barriers and drivers within this stage and assess its role in achieving an SFS through a comprehensive literature review. The results reveal several major obstacles, including food wastage, irresponsible consumer behavior, and socio-economic inequality. Concurrently, the study highlights significant driving forces for change, such as innovations in food education, responsible consumption practices, and policies aimed at reducing food waste while promoting healthier and more sustainable diets. The findings emphasize the importance of consumer-centered strategies that integrate environmental, social, and economic dimensions, contributing to the creation of a more sustainable, resilient, and equitable global food system. This underscores the pivotal role of informed consumers in advancing sustainability.