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Buying the ‘Right’ Thing: Designing Food Recommender Systems with Critical Consumers

  • Critical consumerism is complex as ethical values are difficult to negotiate, appropriate products are hard to find, and product information is overwhelming. Although recommender systems offer solutions to reduce such complexity, current designs are not appropriate for niche practices and use non-personalized intransparent ethics. To support critical consumption, we conducted a design case study on a personalized food recommender system. Therefore, we first conducted an empirical pre-study with 24 consumers to understand value negotiations and current practices, co-designed the recommender system, and finally evaluated it in a real-world trial with ten consumers. Our findings show how recommender systems can support the negotiation of ethical values within the context of consumption practices, reduce the complexity of finding products and stores, and strengthen consumers. In addition to providing implications for the design to support critical consumption practices, we critically reflect on the scope of such recommender systems and its appropriation.

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Document Type:Conference Object
Author:Dennis Lawo, Thomas Neifer, Margarita Esau, Gunnar Stevens
Parent Title (English):Kitamura, Quigley et al. (Eds.): CHI '21: CHI Conference on Human Factors in Computing Systems, Yokohama, Japan, May, 2021
Article Number:85
Number of pages:13
First Page:1
Last Page:13
Date of first publication:2021/05/06
Copyright:Abstracting with credit is permitted. © 2021 Copyright held by the owner/author(s). Publication rights licensed to ACM.
Keyword:Food; co-design; consumer informatics; critical consumerism; ethics; recommender systems
Departments, institutes and facilities:Fachbereich Wirtschaftswissenschaften
Institut für Verbraucherinformatik (IVI)
Dewey Decimal Classification (DDC):0 Informatik, Informationswissenschaft, allgemeine Werke / 00 Informatik, Wissen, Systeme / 005 Computerprogrammierung, Programme, Daten
Entry in this database:2021/05/19