One of the key issues in sustainable tourism research is the gap between tourists' expressed friendly attitudes towards sustainable behaviors and their actual behaviors. Although many "low-carbon" themed restaurants have emerged during the low-carbon transformation of the Chinese tourism industry, low-carbon food services have not been significantly improved. This study takes food as the entry point to explore tourists' behavior and attitudes towards low-carbon tourism in relation to food. We conducted two interviews. The first interview was a semi-structured contextual interview with 120 tourists who had experiences in food streets, aim-ing to identify the core user group: low-carbon attitude-friendly tourists with high-carbon food behaviors. The second interviews was an in-depth interview based on grounded theory with 29 core users, analyzing the four main reasons for their high-carbon food behaviors and their re-quirements for low-carbon food services in tourism. Based on this, we extracted four design ele-ments for low-carbon tourism food services: low-carbon information show service, low-carbon service product attractiveness improvement, low-carbon food environment atmosphere creation, and service providers' low-carbon behaviors. Through these four service elements, we constructed a low-carbon tourism food service design framework based on the core users' needs, discussed the mechanism of service elements, and provided service design suggestions accordingly. The re-search results serve tourism providers, low-carbon tourism researchers, and designers.