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This paper examines the impact of the COVID-19 pandemic on low-carbon consumption of dairy products through informational interventions. The empirical findings seek to enlighten developing countries' efforts in coping with climate change and potential dietary transitions.

A randomized controlled trial was designed to examine the effects of purpose-differentiated information interventions on individual dairy consumption. The experiment recruited and randomly assigned 1,002 college students into four groups to receive (or not) environmental or/and health information interventions.

The empirical analysis finds that health and combined information interventions have a positive impact on dairy consumption, while environmental information interventions' effect on dairy consumption is insignificant. In the context of the pandemic, health information interventions positively affected participants' perceptions and preferences for dairy products by delivering knowledge about their role in boosting immunity. However, environmental information interventions failed to do the same things as their insignificant effects on both perception and preference.

Macro-external shocks, such as public health events, may offset the impact of universal information interventions promoting pro-environmental behaviors. For a smooth dietary transition to achieve long-term environmental sustainability, diverse stakeholders must be included in more individualized interventions to guide daily consumption, especially in developing countries with large populations.

Customer expectations and preferences may evolve as they experience more. This study aims to analyze the dynamics of customer requirements (CRs) as customer experience familiarity increases, offering insights for enhancing product-service quality.

This study categorizes dynamic requirements into two conversion stages: from new to repeat customers and from repeat to frequent customers. First, crawl online reviews (ORs) and determine each review’s conversion stage. Second, identify product-service attributes from reviews and conduct aspect-level sentiment analysis. Then, examine each attribute’s trend direction and magnitudes in the two stages. Finally, a dynamic-trend importance-performance analysis (DTIPA) model is developed to analyze the dynamic requirements and provide strategies for optimizing product services.

This study identifies eight attributes of buffet restaurants with varying requirement change trends. In particular, customer attention to “waiting time,” “variety of dishes,” “cost performance” and “taste” decreases in the first stage. In the second stage, “environment” and “freshness” increase differently from the first. Satisfaction with “cost performance” increases in the first stage but decreases in the perception of frequent customers. Improvement strategies are also provided based on these trends.

Research on dynamic requirement trends based on ORs and customer experience familiarity is scarce, particularly in the context of buffet restaurants. Moreover, existing methods have their limitations. This study proposes a novel approach for the progressive exploration and extraction of evolving CRs from ORs. By incorporating the trend direction and magnitude of attributes’ importance and satisfaction, DTIPA is developed to form strategies for optimizing buffet restaurant product services.