The overall concept of the event was built around the Finnish seasons. The theme was approached in a versatile way through different senses: visual elements, sound, scents, taste, and bodily experiences were all integrated into the dining situation. The menu—featuring a sea buckthorn starter shot, rye canapés filled with smoked salmon mousse, chanterelle soup served with bacon, herb oil, and archipelago bread, as well as lemon posset infused with orange—supported the theme and complemented the holistic experience. The dishes were prepared at TAMK’s Resto Lab and transported to the WellTech Lab for serving.
The WellTech Lab learning environment enabled a natural and multidisciplinary implementation of the event. The facilities and equipment supported the creation of experiential elements and the highlighting of wellbeing-related themes. Multidisciplinarity and a broad understanding of wellbeing and health are at the core of the WellTech Lab’s activities, which was also clearly reflected in this event.
Students made versatile use of the space and equipment. The programme included, for example, a relaxation session, an art exhibition, and elements that brought nature into the dining experience. Interactivity played a central role: participants were able to create winter-themed artworks from salt dough, draw memories inspired by the experience, and identify familiar scents from Finnish nature. Shared activities and the exchange of experiences strengthened the communal nature of the event.
The event illustrated how themes related to wellbeing and health can cut across different fields of expertise. Although the event was rooted in hospitality education, it combined experiential learning, a holistic view of wellbeing, and a learning environment that incorporates wellbeing technology. This highlights the role of the WellTech Lab as a platform for multidisciplinary learning and collaboration.
The spring implementation serves as a strong example of applied, student-driven learning. Based on the positive experiences, there are plans to continue similar events in the future.
Pictures: Kerttu Aaltonen