Ecem represented the Dining Flow Project at the EFOOD International Food Design and Food Studies Conference in Barcelona, hosted by…

In October 2024, Ecem observed kitchen training sessions at TAI to better understand how classroom kitchens integrate sustainability and waste…

Dining Flow project was presenting at the Metos Messut exhibition, where industry experts, innovators, and professionals gathered to explore the…

We had the pleasure of hosting Dr. Elif Küçüksayrac, Assistant Professor in the Department of Industrial Design at Istanbul Technical…

What the kitchen staff says:  “Yes, we are measuring all the food waste categories: kitchen biowaste, service waste and stock…

Every consortium meeting is an opportunity to connect, share, and grow together. Our experience of our meeting on August 16…

Workshops are more than just meetings. They are moments where people come together to share ideas, create solutions, and spark…

Every project has milestones, but some days go beyond progress—they ignite possibility. March 22 was such a moment for Dining…

The Dining Flow project has committed to organizing two Innovation Camps to strengthen collaboration between students, researchers, and industry partners….

Self-service restaurants (SSRs), also known as buffet-style restaurants, face unique challenges in reducing food waste amounts and optimizing customer satisfaction….