Utilizing AI in Promoting Sustainable Consumption: The Impact of AI-powered Information Presentation and Feedback Interaction on User Healthy and Sustainable Dietary Behaviours

People have extensively used digital technologies to manage personal health and practice sustainable dietary consumption. The recent emergence of artificial intelligence (AI) provides a more convenient way.

The main objective of this project is to address the critical gaps in our understanding of the interplay of AI-powered information presentation, AI interaction (i.e., feedback mechanism), and healthy and sustainable dietary behaviors.Health management has long been a central focus of academic inquiry.

While digital health interventions have been extensively studied, there is limited research on the long-term effects of information presentation on user sustainable dietary behaviours from the intelligent system design perspective.

To fill these gaps, this project investigates how to use AI-powered applications to guide individuals towards a healthy and sustainable lifestyle in a way that feels natural and unobtrusive, building upon the nudge literature and relevant psychological theories.

The project comprises four work packages (WPs).This project will apply a mixed-method approach (i.e., qualitative and quantitative methods) by using experimental methods primarily (i.e., laboratory, online, and field experiments), and employing surveys and interviews as secondary supplementary methods.

By collecting data from diverse countries (i.e., Denmark and China), this research can introduce new cross-cultural perspectives (i.e., European and Asian cultures).Understanding how AI can effectively promote behavior change in this context is a novel and impactful area with substantial implications for public health and environmental sustainability.

The findings enriches the academic community's understanding of the interaction between digital health management systems and users.

It has significant economic implications by promoting the consumption of organic foods, reducing the choices of unhealthy foods, and cutting down the incidence of diet-related diseases.