In the trend of green consumption, enterprises in Vietnam, including Hanoi, need to actively participate and ensure sustainability criteria in production and business.

Green consumption can be defined as the purchase, use and distribution of environmentally friendly products that do not pose a risk to human health and do not threaten the diversity of natural ecosystems.

It is driven by the desire to preserve resources for future generations and to improve the quality of life for people.

The demand of green consumption in Hanoi is increasing day by day. Photo: Thuy Linh

After the Covid-19 pandemic, many consumers in Hanoi said they preferred to buy organic, bi-organic and non-GMO (genetically modified) foods as they do not have a negative impact on the environment. Despite costing more, these products are still popular with consumers because they are aware of health and environmental issues.  

Nguyen Ha Thu, 31, a resident of Hanoi, said she used to buy organic food only occasionally, although she understood that organic products were better for her health. However, after learning more about the organic production process of organic products, it has become a priority for her when shopping, even though it is more expensive. "In addition to the health benefits, it's also a way to help protect the natural ecosystem," said Ha.

Vu Kim Hanh, chairwoman of the Vietnam High Quality Products Association, noted that various studies on the global consumer market have shown that the trend in food consumption is to focus on healthy foods.

"After the pandemic, more and more consumers are paying attention to green and clean, environmentally friendly products. They said they are willing to sacrifice other necessities to buy products that help improve health," Hanh added.

In 2021-2025, Hanoi has set a target for all supermarkets and shopping malls to use eco-friendly packaging to gradually replace hard-to-biodegrade single-use plastic containers.

At the same time, Hanoi has encouraged the promotion of sustainable supply chains and the integration of sustainable production and consumption content into education and training programs at all levels.