RecGen: No-Coding Shell of Rule-Based Expert System with Digital Twin and Capability-Driven Approach Elements for Building Recommendation Systems
Abstract
1. Introduction
2. Materials and Methods
2.1. Traditional Architecture of Rule-Based Expert System
- A knowledge base—a database of expert knowledge, which is described by facts and rules. The rules are conditional statements to trigger conclusions.
- An inference engine—an artificial intelligence, which mimics an expert decision-making using rules predefined in the knowledge base. The inference engine analyzes a working memory, which describes a problem or a situation explained by a user.
- A user interface—an input–output terminal for the users of an expert system, which includes an interpreter to transform a user input to a format compatible with an inference engine and an explanator to translate an output of an expert system to a readable form for a user.
2.2. Rule-Based Expert System with Digital Twin Elements for Building Recommendation Systems
2.3. Validation Use-Case of RecGen Shell: Reduction in Plate Waste in Latvian Schools
2.4. LLM Support to Filter Measurable Properties and Recommendations
3. Results
3.1. Expert System for Plate Waste Reduction
3.2. LLM Filter to Enhance User Experience
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
| Category | Examples of Questions (ENG) |
|---|---|
| Dining Hall Capacity and Comfort | 1. Dining table space per student, cm; 2. Do students eat less if the dining hall is too noisy or crowded? |
| Lunch Break Timing and Duration | 1. Duration of the lunch break; 2. What is the minimum duration required for a lunch break in schools? |
| Staff Involvement and Communication | 1. Motivate students to eat at lunch; 2. What strategies do schools use to involve staff in reducing food waste? |
| Food Serving and Presentation | 1. Average temperature of the soup served; 2. What’s the ideal plate size for a visually appealing dinner presentation? |
| Menu Design and Participation | 1. Catering system in the form of a buffet; 2. How does student feedback influence the school menu? |
| Education and Healthy Habits | 1. Students’ awareness of healthy nutrition is sufficient; 2. How can schools help students learn the importance of not wasting food? |
| No Answer | 1. Feed stray cats with leftovers from the plate; 2. Reading a book during lunch? |
| Category | Examples of Recommendations (ENG) |
|---|---|
| Dining Hall Capacity and Comfort | 1. Ensure the permissible number of students in the dining hall; 2. Provide enough table space per student in the dining hall. |
| Lunch Break Timing and Duration | 1. Ensure that the lunch break begins no earlier than 10:30; 2. For students to finish their meal without rushing, no sports class must be before/after the lunch break. |
| Staff Involvement and Communication | 1. Involve a school personnel member (teacher or canteen employee) during the lunch break, thereby motivating students to eat or taste the food, explaining matters related to the food served and helping the students to replenish their lunch plates; 2. Improve communication and the information flow between school personnel and canteen personnel by introducing a digital system or tool that provides timely and accurate information on the number of students per meal. |
| Food Serving and Presentation | 1. Ensure that the temperature of the dishes served meets the requirements; 2. Serve the dishes upon the arrival of students at the canteen. |
| Menu Design and Participation | 1. Design a school menu in a creative way (e.g., involve students in coming up with funny or attention-grabbing names for “complex” dishes); 2. Provide an opportunity for student parents/guardians to familiarize themselves with the recipes of the dishes served at schools, thus encouraging the preparation of the same dishes in the families and the acceptance and recognition of the dishes by the students at the school. |
| Education and Healthy Habits | 1. Students need to be educated about a zero-waste lifestyle, thereby increasing their awareness of the ecological role of food waste and the negative environmental impact; 2. Design a training plan for school kitchen personnel to acquire, improve, or expand their skills and knowledge necessary for this profession (position). |
| No Answer | There are no recommendations that match your question. |
| Solution | Min | Mean | Median | Max |
|---|---|---|---|---|
| LLMs without injection (6 categories) | 0.725 | 0.753 | 0.766 | 0.767 |
| Augmented LLMs without injection (6 categories) | 0.629 | 0.647 | 0.642 | 0.670 |
| LLM with injection (6 categories) | 0.720 | 0.766 | 0.760 | 0.820 |
| Augmented LLM with injection (6 categories) | 0.635 | 0.652 | 0.645 | 0.677 |
| LLM with injection (7 categories) | 0.721 | 0.741 | 0.729 | 0.771 |
| Augmented LLM with injection (7 categories) | 0.624 | 0.643 | 0.636 | 0.662 |
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| Architecture Module | Description | Related Sources |
|---|---|---|
| System input terminal and AI support | Guest attendance forecasting for school kitchens in COVID or flu seasons to optimize food production. Prediction data can be derived from dishwashing systems, with plate counting by computer vision. | Refs. [44,45] |
| System input terminal | The expert system can be connected to food waste trackers to collect feedback from students on the reasons of plate waste, enabling it to generate recommendations for reducing waste. | Ref. [46] |
| System input terminal and AI support | The expert system can be integrated with mobile applications or web surveys to gather data on students’ dietary preferences. This data can be used to generate school menus or recommend specific dishes for inclusion/exclusion in the menu. | Ref. [47] |
| System input terminal and AI support | Waste-tracking devices can transfer data to improve school menu based on food waste classification and monitor KPI “Daily per-meal food waste”. | Refs. [47,48] |
| LLM support | Text summarization is a valuable feature when multiple recommendations are provided to users. Depending on their level of details, some recommendations may overlap and can be effectively summarized. | Ref. [49] |
| AI and LLM support | Clustering algorithms and LLMs can filter questions and recommendations according to specific requests of users. Another approach is the application of the technology “Retrieval-Augmented Generation” (RAG). RAG can search appropriate recommendations using distance algorithms and summarize answers using LLM with a possibility to review source texts. | Section 2.4, [50] |
| The Number of Perceptrons (Dim_Feedforward) | Training Parameters | MB Allocated |
|---|---|---|
| 2048 | 30,927,366 (100%) | 118 (100%) |
| 1024 | 28,826,375 (93%) | 110 (93%) |
| 512 | 27,775,751 (90%) | 106 (90%) |
| 256 | 27,250,439 (88%) | 104 (88%) |
| Task | mBERT | LVBERT |
|---|---|---|
| POS (Accuracy) | 96.6 | 98.1 |
| NER (F1-score) | 79.2 | 82.6 |
| UD (LAS) | 85.7 | 89.9 |
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Kodors, S.; Apeinans, I.; Zarembo, I.; Lonska, J. RecGen: No-Coding Shell of Rule-Based Expert System with Digital Twin and Capability-Driven Approach Elements for Building Recommendation Systems. Appl. Sci. 2025, 15, 10482. https://doi.org/10.3390/app151910482
Kodors S, Apeinans I, Zarembo I, Lonska J. RecGen: No-Coding Shell of Rule-Based Expert System with Digital Twin and Capability-Driven Approach Elements for Building Recommendation Systems. Applied Sciences. 2025; 15(19):10482. https://doi.org/10.3390/app151910482
Chicago/Turabian StyleKodors, Sergejs, Ilmars Apeinans, Imants Zarembo, and Jelena Lonska. 2025. "RecGen: No-Coding Shell of Rule-Based Expert System with Digital Twin and Capability-Driven Approach Elements for Building Recommendation Systems" Applied Sciences 15, no. 19: 10482. https://doi.org/10.3390/app151910482
APA StyleKodors, S., Apeinans, I., Zarembo, I., & Lonska, J. (2025). RecGen: No-Coding Shell of Rule-Based Expert System with Digital Twin and Capability-Driven Approach Elements for Building Recommendation Systems. Applied Sciences, 15(19), 10482. https://doi.org/10.3390/app151910482

