Existing studies have established reliable methods for estimating carbon emissions from food consumption, yet there remains a lack of quantitative analysis on the decarbonization effects of energy transition and resource recycling. This study integrates life cycle analysis and scenario analysis, based on data from 2006 to 2020, to conduct an empirical investigation of four provincial capital cities (Zhengzhou, Xi'an, Jinan, and Taiyuan) in the lower and middle reaches of the Yellow River. The study explores the potential for carbon reduction in food consumption and examines the driving effects of energy transition and resource recycling. The results indicate that: (1) Per capita carbon emissions from food consumption decreased after 2016.; (2) Incineration power generation has a significantly higher carbon reduction effect than landfilling. The proportion of carbon emissions from food waste disposal decreases from 20% to around 6%, with the decarbonization potential of recycling transformation being 8.8%, 8.3%, 11.5%, and 14.4%, respectively. The findings suggest that promoting the widespread adoption of new energy vehicles, increasing the share of renewable energy in power generation, optimizing food recycling technologies, and reducing food waste are crucial for achieving future carbon reductions in urban food consumption.