Resilient
food system
Why this becomes big
Day of Week is building the infrastructure and food system for scalable local food, connecting market demand, experiences and local supply across hospitality, tourism and destinations.
Scaleable architecture
Crafted by nature, people and data – powered with AI.
A modular, AI-native food system where insight, design, activation and operations reinforce each other, creating a flywheel that compounds value over time.
Hybrid business model
Subscriptions x SDaaS x transactions.
Day of Week combines recurring monthly subscriptions, Software Development as a Service and transaction-based revenue, balancing predictability with investing upside.
Global market opportunity
Category creation, in fast-growing global market for food tourism.
Food experiences are becoming a primary driver of travel choices worldwide. Day of Week enables the next generation of food tourism, creating a new category at the intersection of food, hospitality and tourism.
Built by a team combining deep experience in marketing, food, brand, business, innovation, technology, data and AI - with the ability to execute across strategy, product and operations.
News
Latest from Day of Week
News, research highlights, and platform milestones from our teams and partners.
Local Food. Global Engine.
Our vision for building the operating system for local food systems — by Siv Kristiansen, CEO.
CAIO Portrait: Øyvind Brekkhus Sandåker on building AI for food systems
Meet our Chief AI Officer — the architect behind Day of Week's AI strategy and the systems that power everything from ChefAI profiles to platform intelligence.
Norway as Female Tech Founder Frontrunner: Siv Kristiansen
Day of Week is selected for the first 2026 cohort of a national growth program supported by Innovation Norway, representing 15 Norwegian tech companies with female founders.
NORCE Research: building location-aware AI for local food systems
Together with NORCE we proved that a location-based AI model can suggest practical, season-aware menus matched to local producer supply, a milestone toward unlocking local sourcing.
Scaling Authenticity: Why We Built Day of Week to Transform the Global Food System
Øystein Løken, Co-Founder & CSO, on why Day of Week was built to harness technology for systemic change. Scaling local, high-quality food globally.
From grain and stone milling to baking, insight and well-being
What happens when grain is treated not just as a raw material, but as flavour, culture and long-term value? Together with Øvre Åbål Gård, local bakers and a stone mill on the farm, we explored how grain can shape food experiences.