If we can customize sneakers, we can customize food — DISH helps realize the EU Food 2030 strategy’s goals and pathways.

The idea of the DISH project was created out of frustration with existing recipe apps and their restrictions. The DISH mission is to revolutionize home cooking by providing individualized cooking recipes for a healthier, and more sustainable diet. For this purpose, the project has developped a technology that allows for modification and optimization of cooking recipies with resepect to individual nutritional requirements.

HOT: We we are now officially contributing to the DRG4FOOD Toolbox. Check out the page to learn how DISH technology helps in implementing the Digital Responsibility Goals.

DISH: Individualized recipes for everyone

DISH adresses three challenges

Reduced capacity to cook is explained by the  lack of time or interest in sophisticated cooking, physical or mental limitations of the person concerned or unavailability of ingredients. Simplification of recipe is important to ensure an all-inclusive approach.

Food waste. According to EUROSTAT, in 2021, households generated 54 % of food waste. The other 46 % was waste generated upwards in the food supply chain. Household food waste is nearly twice the amount of food waste arising from other food related sectors.

Unavailability of ingredients, and adaptation of volumes and portions. DISH lays the foundation for a universal ingredient replacement logic. It allows to identify replacement candiates for ingredients that are unavailble in local markets, or that are not in line with lifestyle choice or medical requirements of the end user.

Meet the DISH Consortium

  • The Bulduru Tehnikums team, specializing in food production technologies and communication, will focus on testing and quality checking AI-generated recipes, guaranteeing their adherence to rigorous culinary standards. Bulduris expertise in culinary technology ensures the recipes are not only innovative but also practical and appealing to a broad audience. Their experience is essential for the successful implementation and promotion of the AI-developed culinary project. The team is proficient in food service administration; partnerships with prominent food corporations enhance the project with valuable culinary perspectives. Bulduris experience also includes Hazard Analysis and Critical Control Points (HACCP). The Bulduri team will also contain an experienced culinary teacher.

  • The “Deutsches Institut für Sporternährung” (DISE, German Institute for Sports Nutrition) has been known nationally for over 30 years in the care and advice of high-performance athletes as well as recreational and recreational athletes as well as the care of those undergoing rehabilitation through certified nutritionists. It carries out independent studies in cooperation with colleges and universities. These are practice-oriented and close to the real lives of the target groups. This results in recommendations for proper nutrition. Members of the institute come from the fields of medicine, nutritional science/ecotrophology and sports science. In numerous projects at the state and federal level, the institute was able to set decisive accents in the support of sports associations but also in the further training of the professional groups of dietitians and ecotrophologists. There is a lively exchange with the field of medicine and special therapeutic issues in which diet plays a role, e.g. lipid metabolism disorders, obesity, inflammation, physical and mental performance , vitamin and mineral supply.

  • Synamic Technologies are established experts in the domain of symbolic AI, knowledge graphs and complex data processing solutions. Synamic Technologies is leading the DISH consortium.

Curious? You want to try it out?

The DISH app is in final development, but not yet ready for public use. If you are interested by what we offer, you can reach out to us via the contact form.

The people behind the DISH project

Alicia Faust (left) has an M.Sc. in Nutritional Science and is a staff member of the German Institute of Sports Nutrition (DiSE) e.V. where she specializes in Nutrition Counseling and Therapy. As a lecturer, she teaches at various institutions and as an author, her work is published in popular scientific journals.

Uwe Schröder (middle-left) is a Graduate Nutrition Scientist and serves as both a Board Member and Spokesperson for the German Institute of Sports Nutrition (DiSE) e.v.. As an educator, he teaches as a Lecturer and leads seminars. Additionally, he is an accomplished author and holds the position of Nutrition Coordinator for the German Rowing Federation.

Vita Morica (middle-right) is a food technologist; she has managed several catering companies, overseeing kitchen planning, team building, and training, as well as preparing delicious portions for guests. Currently, she is a teacher at Bulduri Technical School, where she instructs students in six different subjects, equipping young chefs with the skills they need to succeed in their careers.

Sven Niedner (right) is a technology entrepreneur and expert in artificial intelligence and digital innovation. He leads projects at the intersection of AI, data science, and real-world applications, including personalized nutrition. With a background in cybersecurity and a Ph.D. in physics, he brings scientific rigor and practical experience to AI-driven recipe development.

Funding

The DISH project has indirectly received funding from the European Union’s Horizon Europe research and innovation action programme, via the DRG4FOOD – Open Call #1 issued and executed under the DRG4FOOD project (Grant Agreement no. 101086523).