News
Starting Our Validation: Study at Flavoria and Aino (29.9-10.10)
Along our journey, we have developed three frameworks and identified three Proofs of Concept (PoCs). PoC 1: Forecasting number of...
Connecting with Europe: Zero Waste and CHORIZO Final Event
On September 16, Dining Flow had the opportunity to take part in the final event of two major European projects...
Can the Beat of the Music Curb Food Waste?
Can the Beat of the Music Curb Food Waste? A New Study by the University of Turku and the University...
Bonjour Paris! NuFo Researchers at IUNS Congress 2025
The International Union of Nutritional Sciences (IUNS) Congress, brought together leading experts in nutrition science from around the world. This...
Welcoming Prof. Hauser: Strengthening Our Expertise in Data Visualization
We had the great honor of hosting Prof. Hauser from the Visualization Research Group at the University of Bergen here...
First journal: Forecasting daily customer flow in restaurants
Forecasting daily customer flow in restaurants: a multifactor machine learning approach First journal article produced by the project was written...
Engaging Diners: Exploring Active, Passive, and Two-Way Communication on Interactive Screen
To understand how interactive screens can effectively drive user engagement and validate our Affordance-Based Design Model, we conducted three distinct...
An Affordance-Based Design Model for Interactive Screens in Self-Service Restaurants
Interactive screens are increasingly prevalent in self-service environments, yet designing them to effectively guide user actions remains a complex challenge....
Installation of a New Camera for Empty Container Detection
In the initial exploration, our journey for detecting empty food containers began with traditional sensor-based approaches. We first experimented with...
Visit at University of Queensland’s Business School’s Sustainable Tourism research Group
Dining Flow project’s Senior Researcher Niko Myller visited University of Queensland’s Business School’s Sustainable Tourism research Group On June 2025,...
From Independent Restaurants to Complex Operations: Insights from End-Users
As part of the project, we organized a workshop with end-users to discuss and evaluate the decision-making, diner, and kitchen...
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...
Dining Flow Showcased at Metos Messut
Dining Flow project was presenting at the Metos Messut exhibition, where industry experts, innovators, and professionals gathered to explore the...
Design Meets Engineering: Dr. Elif Küçüksayrac at UTU
We had the pleasure of hosting Dr. Elif Küçüksayrac, Assistant Professor in the Department of Industrial Design at Istanbul Technical...
Data comes in many forms in a self-serving restaurant
What the kitchen staff says: “Yes, we are measuring all the food waste categories: kitchen biowaste, service waste and stock...
Strengthening Collaboration: Consortium Meeting at KONE HQ
Every consortium meeting is an opportunity to connect, share, and grow together. Our experience of our meeting on August 16...
Workshop at Sysmä: Moment of Growth and Inspiration
Workshops are more than just meetings. They are moments where people come together to share ideas, create solutions, and spark...
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...
First Innovation Camp on Building Data Ecosystems
The Dining Flow project has committed to organizing two Innovation Camps to strengthen collaboration between students, researchers, and industry partners....
Food, Feelings, and Waste: Insights from Flavoria
Self-service restaurants (SSRs), also known as buffet-style restaurants, face unique challenges in reducing food waste amounts and optimizing customer satisfaction....
First Collaboration Meeting Between Dining Flow and NexGen Projects
Researchers from the Dining Flow project at the University of Turku and the NextGen project at the University of Vaasa...
Press release
Today, University of Turku published the press release of this ground breaking Dining Flow project aimed at reducing food and...
Starting Strong: Kickoff Meeting (industry & academia)
Today marked an important milestone for the Dining Flow project with our official Kick-Off Meeting, bringing together the companies in...
Presentation at the SEDE-FAN workshop
On March 31st, we received Business Finland’s decision regarding the Dining Flow project. Just a few weeks later, on May...