Fresán, UjuéLópez Moreno, MiguelFàbregues Feijóo, SergiBernard, PaquitoBoronat Rigol, Anna, 1990-Araújo Soares, VeraKönig, Laura M.Buekers, JorenChevance, Guillaume2025-02-262025-02-262025Fresán U, López-Moreno M, Fàbregues S, Bernard P, Boronat A, Araújo-Soares V, et al. Feasibility and potential effect of a pilot blended digital behavior change intervention promoting sustainable diets over a year. Sci Rep. 2025 Jan 15;15(1):2052. DOI: 10.1038/s41598-025-85307-52045-2322http://hdl.handle.net/10230/69747Well-designed effective interventions promoting sustainable diets are urgently needed to benefit both human and planetary health. This study evaluated the feasibility, acceptability, and potential impact of a pilot blended digital intervention aimed at promoting sustainable diets. We conducted a series of ABA n-of-1 trials with baseline, intervention, and follow-up phases over the course of a year, involving twelve participants. The intervention included text messages, and individualized online feedback sessions. Quantitative data on diet composition was collected daily for 15 weeks distributed over the year. Qualitative data was collected through interviews at the end of each phase. Results showed high feasibility and acceptability: 100% retention rate, 75% attendance at all feedback sessions, and an average response rate of 86% to the dietary questionnaires. The intervention had a positive and significant effect on the overall diet composition. Specifically, 92% of the participants significantly increased their daily fruit and vegetable consumption, and 58% significantly reduced their intake of red and processed meat as well as ultra-processed foods. Participants also reported reducing food waste, choosing minimally packaged and in-season foods, and prioritizing fair-sourced food. The study demonstrates the potential of digital interventions to effectively promote sustainable dietary behaviors and offers insights for future large-scale implementations. Upcoming iterations should involve a more diverse population, particularly less motivated individuals and with more diverse socioeconomic status.International Registered Report Identifier (IRRID): PRR1-10.2196/41443.application/pdfeng© The Author(s) 2025. Open Access This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modified the licensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by-nc-nd/4.0/.info:eu-repo/semantics/articlehttp://dx.doi.org/10.1038/s41598-025-85307-5Dietary sustainabilityEating behavior changeN-of-1Nutritional educationeHealthmHealthinfo:eu-repo/semantics/openAccess