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 ELISAVA’s Food Design Lab. With its theme Food Design in the Phygital World, the conference gathered researchers, designers, and industry experts to discuss how physical and digital innovations are reshaping food systems. Ecem presented a paper on recipe analysis with a focus on food waste and engaged with international scholars and practitioners working on food and food waste. The event offered valuable opportunities to exchange ideas, explore the latest technologies, and strengthen collaborations in the field of sustainable food design.