An Inspiring First Event on March 22

Every project has milestones, but some days go beyond progress—they ignite possibility. March 22 was such a moment for Dining Flow, when ideas, people, and energy came together in perfect sync. On March 22, we had the pleasure of hosting a first  event where we learned from insightful speakers and connected with a truly special audience.

The was a sum of special meaningful moments. We held the event in Finnish. At the same time, thanks to simultaneous translation, non-Finnish speakers were also able to follow the conversation seamlessly. This arrangment allowed the audience to fully engage, even sharing jokes—something not always easy to do when it is only one languge.

We opened the event with inspiring words from Professor Jaakko Järvi, Dean of the Faculty of Technology, who set the tone for the day. He was followed by Henri Alén, a well-known Finnish entrepreneur and chef, who shared his vision and experiences in reducing food waste in restaurants. His talk was both practical and eye-opening, offering valuable lessons directly from a practitioner’s perspective.

Next, Iris Kriikkula introduced us to the WiseFood project, where the City of Turku is actively involved alongside other key partners. This highlighted how collaboration can drive meaningful change in the food sector.

Our own team then presented the Dining Flow project: first through an academic lens with Niko Myller, and then through the perspective of industry with Timo Lehto.

After a short break, it was time to hear from the student teams who had participated in our Innovation Camp. They presented their creative work from the week, sharing to  the audience  their energy and fresh ideas. A panel of judges provided valuable feedback, which sparked new insights and learning for everyone.’

From the energy of youth, we then moved to the wisdom of practitioners. Hanna Kokki brought Scandic’s enthusiasm while sharing perspectives from the service industry. We closed with an inspiring panel discussion led by Professor Hopia. The panel featured Lotta Alhonnoro from NextGen—with whom we had collaborate—alongside Pirita Phojanne from Sodexo,  Dani Lindberg from Viking Line and Satu Hulkkonen from FoodData, who were joining us for the first time.

Each session reminded us that tackling sustainability in the restaurant sector is both complex and deeply urgent. Food and energy waste represent challenges that no single solution can fully resolve, yet by coming together we contribute with one piece the puzzle in meaningful ways. Every action,  from reducing waste in kitchens to rethinking how energy is consumed,  adds up. Today we took a step that not only moves us forward, but also inspires a vision where restaurants can thrive while nourishing communities and protecting the planet.

The event was a wonderful mix of learning, collaboration, and inspiration. We extend our warm thanks to all speakers and participants, for their time, their contributions, their energy, and the valuable insights. Each one of you will help us move forward.