Flavoria food line

Cleverly innovating together:

Reducing food and energy waste in restaurants

Henri Alén, Entrepreneur and Chef, joins us in the conversation with the City of Turku, researchers and industry, discussing how to diminish food and energy waste. The service industry can lead the path of technological innovation while addressing the challenges we are facing in our era and making the industry more competitive and resilient.

To increase the impact of our actions, it is crucial that practitioners, students and researchers interested in exploring solutions to reduce food and energy waste join the conversation. The aim of the first event organized by Dining Flow project is to exchange views and information allowing us to move forward.

During this gathering, our goal is to establish connections with diverse stakeholders dedicated to minimizing waste across various organizations. We are eager to hear about a range of experiences from those actively involved in reducing food and energy waste. Additionally, we aim to present the vision and ongoing initiatives of the Dining Flow project. 

Every individual’s contribution to address this critical issue is invaluable. We believe in the power of collaborative innovation to effectively tackle the challenges associated with reducing food and energy waste in restaurants.


The event is in Finnish, but we provide simultaneous translation in English. Please indicate if you need the translation, in the registration form.

See you there,  

Dining Flow team  

For any questions, please contact: diningflow@utu.fi 

Prior the event

Before the main event, at 10:30-11:30am, we offer an opportunity for 20 volunteer testers to examine the Flavoria food line (Flavoria®, Medisiina D, Kiinamyllynkatu 10, 20520 Turku). Please, enroll as a tester by registering via this link.


12:00 – 12:10pm Opening and welcoming  – Professor Jaakko Järvi, Dean, Faculty of Technology, UTU 

12:10 – 12:40pm Keynote speaker  – Henri Alén, Entrepreneur and Chef

12:40 –  12:55pm Wise Food in the WiseFood Project – Iris Kriikkula, City of Turku    

12:55 – 1:25pm Dining Flow, what is it?   

Better experiences and accountability in self-service restaurants with data ecosystem support – Doctor Niko Myller, UTU

Ecosystem – Greater than the sum of its parts – Timo Lehto, COO, Jamix Oy

1:25 – 1:40pm Coffee break

1:40 – 2:30pm Dining Flow innovation camp outcomes & discussion with a jury. The jury: Henri Alén, Entrepreneur and Chef; Timo Lehto, COO, Jamix Oy; Jere Vuorenala, KONE; Matti Verkasalo, SmartKitchen.

2:30 – 2:50pm :  Food waste in buffets by the eyes of Scandic´s sustainability strategy = what can we do to reduce food waste? – Hanna Kokki, General Manager of Scandic Atrium & Scandic Plaza Turku

2:50 – 3:50pm Panel & Discussion with audience

Fruitful experiences and visions – Professor Anu Hopia, NuFo, Faculty of Medicine, UTU; Lotta Alhonnoro, NextGen; Otto Selenius, Hiililounas; Pirita Pohjanne, Sodexo; Dani Lindberg, Viking Line; Satu Hulkkonen, FoodData Finland.

3:50 – 4:00pm Closing words

Register to the event here. Welcome!