A shared student experience: the inevitable empty fridge by mid-second semester, with only the remnants of few wilted lettuce leaves, questionable condiments and a single, sad-looking carrot. More often than not we see these leftovers thrown in the bin, begging the question of how we can make use of ingredients more effectively. Many students have been exposed to artificial intelligence systems (AI) over the last few years, but could these systems provide a realistic solution to the common issue of unwanted leftovers and food waste?
Food waste has long been a significant issue for students, both financially and environmentally. Research suggests that a lack of planning and practical constraints can make it difficult for students to store food effectively, often resulting in increased waste. This is reflected in findings that 23% of student food waste comes from either preparing excessive portions or being unable to use up food sold in overly large quantities.
However, beyond statistics, there is a daily frustration of trying to piece together a meal from a scattered assortment; finding recipes with everyday cupboard items can prove very difficult. Trying to avoid the frustration of buying a particular item, for one dish, that will eventually be banished to the back of the fridge/cupboard, never to be seen again is tough for us all.
In order to look into this, over the course of one weekend, before my Monday food shop, I attempted to prepare meals using only my remaining ingredients, using Google Gemini to generate recipes from the products I specified. The prompt was simple, listing the available ingredients and asked Gemini provide me with meal suggestions that could use as many of these ingredients as possible. From this list of options…
One meal suggestion was a vegetable soup, using leftover leek, carrots, half an onion, garlic cloves, vegetable stock, and cream cheese. The result was a smooth and creamy soup, where the sweetness of the carrots was nicely balanced by the onion and leek, and the cream cheese provided a rich, velvety texture.
I chose to add ginger, cayenne pepper, thyme, salt, pepper, and lemon juice to enhance and add more depth to the overall taste. I served this soup with some bread and grated some cheese over it to finish. While the recipe offered a solid foundation, it certainly needed refinement beyond the basic instructions. Some modifications were necessary to achieve the desired outcome.
Gemini also suggested a shakshuka-inspired dish, incorporating chorizo, tinned tomatoes, eggs, onion, spinach, parsley, honey, feta, and half a pepper. Overall, the result was a robust, straightforward and flavourful dish. The eggs cooked effortlessly, within the simmering mixture of chorizo, tomatoes, and spinach, proving a practical and satisfying meal.
I did find, however, that the dish tasted rather bland initially, so I added some ground coriander and cumin to enhance the flavour profile. Sprinkling feta and drizzling honey over the finished meal truly helped to elevate and enrich it further. Once again, though successful, the dish required significant personal modifications to make it thoroughly enjoyable.
Looking through many of the suggestions that the AI tool made for easy meals demonstrated its potential to transform leftover ingredients into satisfying and enjoyable meals. By minimising the need for extra purchases and encouraging the utilisation of existing resources, AI-powered meal planning can contribute to financial savings and reduce food waste.
However, while it provided great suggestions, it lacked the ability to give detailed instructions, and many of the recommendations still required alterations to add depth and taste to truly create a tasty meal. It acted more as a springboard for ideas, requiring a degree of culinary intuition and personal adjustment to bring the dishes to life.
Nevertheless, as AI technology continues to evolve, its application in everyday tasks, such as meal preparation, holds significant promise for students seeking to navigate the challenges of budget-friendly and sustainable living. With further development, these tools could become invaluable in empowering students to make the most of their limited resources, fostering a more resourceful and efficient approach to managing their food.
