| Row ID | Full name in Chinese/中文全名 | Full name in English/英文全名 | Gender/性別 | Current Year of Study/目前就讀的年級 |
|---|---|---|---|---|
| 1 | 譚雅婷 | TAN Nga Ting Sabrina | Female/女性 | Grade 9 (Secondary 3)/中學九年級（中三） |
The document identifies a significant problem faced in schools, canteen food dissatisfaction among students. Many students find the meals unappetizing, leading to dissatisfaction, wasted food and a lack of proper nutrition. This issue cannot be solved by traditional feedback methods, such as surveys, which are slow and ineffective in providing actionable insights. Students often feel disconnected from the decision-making process in menu planning, as their preferences are rarely considered. This dissatisfaction not only impacts their overall experience at school but also results in financial losses for the canteen due to wasted ingredients and uneaten meals. Additionally, the lack of a systematic approach to identify disliked ingredients or cooking methods prevents chefs from addressing the root cause of the problem. In summary, the problem revolves around the inefficiency of current systems in understanding and catering to students’ dietary preferences, which negatively affects both students and school canteens.
The document proposes an AI-powered system to address the issue of canteen food dissatisfaction. The solution involves using an app where students can rate meals, providing real-time feedback on taste, texture and preferences. AI processes this data instantly, identifying disliked ingredients and suggesting immediate adjustments to recipes. A key feature is the Personalized Menu Suggestions, which recommends dishes based on students’ preferences, ensuring meals align with their tastes. The system also generates a Chef’s Daily AI Report, highlighting popular dishes and areas needing improvement. Over time, AI detects long-term trends, such as recurring dislikes (e.g., overcooked vegetables), helping chefs refine recipes. Additionally, the solution balances nutrition and taste by analyzing nutritional data alongside feedback, ensuring meals are healthy and enjoyable. By optimizing portions and ingredients based on real demand, this system reduces food waste and boosts cost efficiency. The solution also fosters student engagement, as their feedback directly influences menu decisions, creating a sense of ownership and satisfaction.
This AI-driven solution is the best option due to its ability to deliver real-time, data-driven insights, enabling chefs to make immediate improvements to meals. It reduces the need for trial-and-error cooking, saving costs and minimizing waste. By involving students in the feedback process, it fosters a sense of ownership, leading to higher satisfaction and engagement. The solution also enhances nutritional quality while catering to diverse preferences. However, potential harms include over-reliance on AI, which may limit creativity in meal preparation, and privacy concerns related to data collection. Despite these concerns, the benefits far outweigh the risks, making this solution an effective method for improving school canteen operations while ensuring student satisfaction.
Personal Information Collection Statement (PICS)/收集個人資料聲明:
1. The personal data collected in this form will be used for activity-organizing, record keeping and reporting only. The collected personal data will be purged within 6 years after the event.
2. Please note that it is obligatory to provide the personal data required.
3. Your personal data collected will be kept by the LTTC and will not be transferred to outside parties.
4. You have the right to request access to and correction of information held by us about you. If you wish to access or correct your personal data, please contact our staff at lttc@eduhk.hk.
5. The University’s Privacy Policy Statement can be access at https://www.eduhk.hk/en/privacy-policy.
- I have read and agree to the competition rules and privacy policy/我已閱讀並同意比賽規則和隱私權政策。