Designing Food Recommender Systems: Integrating Digital Nudging and Theory of Planned Behaviour for Green and Healthy Dietary Choices Among University Students

The global escalation in animal-source food consumption presents significant challenges to human health and environmental sustainability. This study addresses the pressing need for healthier and more sustainable dietary practices among university students who face unique challenges in maintaining a balanced diet. Leveraging insights from the Theory of Planned Behaviour and Nudging Theory, our research aims to study a food recommender interface tailored to the needs of university students and accompany them to a healthier and greener diet habit. Specifically, we investigate strategies to influence attitudes, subjective norms, and perceived behavioural control using nudging mechanisms, as well as the impact of different nudges embedded within the app interface on students’ choices between meat-based and plant-based meals. Through literature review, conceptual mapping, and an empirical study using a structured interview, we aim to bridge the gap between technology and human behaviour, ultimately promoting healthier and more sustainable eating habits among university students.