CFP Workshop: rethinking restaurant operations through a data-driven lens Service providers of a SSR We are pleased to invite you to our upcoming workshop focused on rethinking restaurant operations…
Third Workshop: Reflecting, Developing, and Moving Forward On May 9 to 10th took place our third workshop in Kasnås, following an intense spring filled with running the…
CHI 2025 Conference: Dining Flow’s (Re)presentation in Yokohama, Japan After writing and publishing our paper Designing a Toolkit for Evaluating HCI Guidance Systems in Physical Spaces: Case of Flavoria…
Share Your Thoughts to Improve your Lunch Line Experience! Dear UTU community and Flavoria diners, Would you like to enhance your dining experience in self-service restaurants? We are conducting…
Connecting Across Projects: Tackling Food Waste Together We were recently invited to participate in a roundtable discussion focused on initiatives addressing food waste. This event, conducted in…
Enhancing Dining Efficiency and Sustainability Enhancing Dining Efficiency and Sustainability: Findings from Flavoria As part of the Dining Flow project, the Nutrition and Food Research…
Recalibrating Our Research: Insights from the Muurla Workshop After our first workshop, it was time to recalibrate and reflect. This year has been busy and full of discoveries,…
Discussing Traceability data & data ecosystems Dining Flow second event entitle “Traceability data & data ecosystems for sustainable choices” focused on advancing data-driven strategies for sustainability…
Connecting Food, Design, and Technology: Dining Flow at EFOOD24 Ecem represented the Dining Flow Project at the EFOOD International Food Design and Food Studies Conference in Barcelona, hosted by…
Balancing Learning and Sustainability in TAI Kitchens In October 2024, Ecem observed kitchen training sessions at TAI to better understand how classroom kitchens integrate sustainability and waste…
