## 3 Results and Discussion
### Associations Between Organic and Sustainable Food-Related Behaviors in Warsaw  
#### 3.2.1 Dietary Behavior  
In Poland, as well as in other countries, according to the current dietary recommendations [3; 43], it is advisable to reduce red meat consumption and use more plant-based protein sources, including legumes and nuts, as well as incorporating fish and eggs as an alternative [44; 45]. This approach is consistent with the recommendations outlined in the Planetary Health Diet (PHD) [46] to increase the consumption of healthy foods, such as nuts, fruits, vegetables, and legumes, by more than 100%, while halving meat, processed meat, and sugar consumption for both health and environmental reasons [2]. According to the findings of the present study, Warsaw HHS respondents who consume organic food tend to demonstrate a trend for healthier dietary patterns and more sustainable eating practices (Figures 3 and 4). The self-reported organic food consumption was positively correlated with the frequency of consumption of legumes and whole grains. Conversely, a more limited organic food share in diets was associated with a higher frequency of meat (white, red, processed), white bread, and dessert/sweet consumption. Similarly, a negative association was noted between the consumption of organic food vs. sugary drinks and fast food--the food groups linked to a higher risk of adverse health outcomes, particularly cardiometabolic issues, and mortality [47]. The healthier dietary behavior of organic compared to non-organic consumers was also confirmed by a Polish study on diet quality indicators and organic food consumption in a group of mothers of young children [48]. Respondents from the group that consumed a higher proportion of organic food (26-100%) reported more frequently that they follow a Mediterranean diet (Figure 4). This dietary pattern is recognized as beneficial for both health and environmental sustainability, especially when organic products are utilized, as they are known for being less frequently contaminated with detectable pesticide residues [49; 50]. Furthermore, this diet aligns with the definition of sustainable diets proposed by the Food and Agriculture Organization of the United Nations (FAO) [51] and the double food pyramid [52]. These findings are partially corroborated by recent research conducted in Spain, associating organic consumption with Mediterranean dietary patterns [53; 54]. Figure 2: Answers to the household survey question: “How often are the [product group] you eat certified organic?” by respondents in Warsaw. N = 449. Notably, a greater number of individuals within the group reporting higher organic food share in their diet also practice vegan and vegetarian diets, which are acknowledged for their lower environmental impacts [53]. Furthermore, to identify dietary patterns (DPs), a factor analysis with a principal component extraction method was performed. The seven eating behavior patterns were identified (designated as DP1-DP7), characterized by the following factor loadings: \"DP1\"--characterized by the consumption of meat and eggs; \"DP2\"--fruits, vegetables, legumes, and unprocessed food; \"DP3\"--processed food and fast food; \"DP4\"--dairy, including cheese and butter; \"DP5\"--white bread and non-whole grain cereal products (e.g., pasta,  
Figure 4: Percentage of organic food consumed vs. following a special diet by household survey respondents in Warsaw. * Pearson’s chi-squared test results for the overall relationship between variables (Chi\({}^{2}\) = 23.27; \(p<0.001\)). N = 449. Figure 3: The organic food consumed vs. frequency of consumption of selected food product groups by household survey respondents in Warsaw. * Including peanuts (e.g., unsalted, non-roasted, not sugar-coated); ** e.g., pasta, rice; *** e.g., rabbit, chicken, turkey, other poultry; *** e.g., cured ham and turkey, salami; # e.g., canned tuna, smoked salmon. R-Spearman correlation analysis (\(p<0.05\)).