By: Victor Ogunyemi

Initially, we indulge in the act of nourishing ourselves, a sentiment beautifully encapsulated by M.F.K. Fisher’s timeless wisdom: “First we eat, then we do everything else.” In the academic realm of the University of Ibadan (UI), where students navigate demanding schedules and rigorous coursework, food transcends mere sustenance; it becomes vital fuel for their ambitions. From quick breakfasts before early lectures to swift lunches between classes, each bite plays a crucial role, sustaining the energy required for academic pursuits.

However, for many UI students, the landscape of food choices is intricately shaped not just by taste but by two key factors: Finances and Time. As food prices rise, students must carefully consider their budgets before selecting a meal. Armstrong, a 200-level student, aptly captures this dynamic: “My interest in a particular food is tied to my wallet. The more I can afford, the more interested I am. The less I have, the less interested I am, especially considering the cost relative to my account balance.” This sentiment echoes throughout the campus, where students like David, who switched from cafeteria rice to more affordable biscuits, demonstrate the direct link between financial constraints and dietary choices.

Time, intertwined with finances, plays another crucial role. In the hustle and bustle of academic life, where minutes are precious, convenience reigns supreme. Oladapo, a Human Nutrition student, shares, “If I don’t have much time, I opt for quick-cooking options like cereals or noodles, rather than longer ones that might be healthier but take more time.” This pragmatic approach showcases the delicate balance students strike between convenience and nutrition within their busy schedules.

Campus cooking itself presents unique challenges. Limited ingredient availability restricts meal options. Craving pepper soup? Sourcing the necessary ingredients might be difficult. This can lead to repetitive diets compared to the wider variety students might enjoy at home.

But fear not, Uites. Affordable and nutritious options abound. Embracing a variety of fruits like oranges, bananas, and seasonal mangoes provides essential vitamins and fiber often missing from student plates. These are readily available across campus, thanks to both nature’s bounty and the university’s commitment to accessibility.

Vegetables, too, can be budget-friendly and health-boosting. Leafy greens, carrots, peppers, and tomatoes offer a wealth of vitamins and antioxidants. Whether through quick stir-fries, colorful salads, or hearty soups, integrating these nutrient-packed options is crucial for overall well-being. Plus, exploring local and seasonal vegetables at campus markets adds freshness and supports sustainable practices.

Remember, Uites, you hold the power to fuel your academic journey with healthy and affordable choices. By embracing fruits, vegetables, and mindful purchasing habits, you can nourish your bodies and minds without breaking the bank. Let’s celebrate the richness of nature’s offerings and make informed choices for a vibrant and sustainable campus food culture.