Monthly Archives: March 2013

HAPIfork Takes On Austin Texas During SXSW

Posted by Renée Blodgett

HAPIfork, which has taken on a mind of his own, decided to embark upon Austin during South by Southwest (SXSW) with Andrew Carton and I. He made a few interesting stops along the way and had quite a few encounters, starting with a little saloon action in the lobby of the Driskill Hotel. We were in Texas after all.


Then he headed to the Rackspace party where he met Travis.


A little more Western cowboy and rope action along Fourth Street.


When the bartender at Eddie V’s Steakhouse remarked on his color, shape and design, he asked the chef to write Congratulations across the top of our dessert plate in delicious chocolate. It isn’t quite HAPIfork’s birthday yet, but he wasn’t displeased to see the surprise. Nor btw, were we.


It’s hard for HAPIfork to stay away from a dinner table, after all, it’s one of his favorite places to hang out.


Even the guys at the Connected Health booth on the SXSW Convention Center floor said hello to HAPIfork.

Light connected fork

There were even a few musicians who got into HAPIfork, after all, we don’t need to tell you how fabulous great music is with fabulous food…and the slower you eat, the more present you can be with those tunes.

Musician with hapifork (1)

What’s not to like about him?

Austin outside music scene sxsw (1)

He kept returning to the Hotel Driskill night after night since he loved nestling himself up against that incredibly historical statue in their lounge area as he listened to live music play till late.


HAPIfork even went to support Jen Limm, CEO of Delivering Hapiness and others at a HAPPINESS panel, because after all, he believes like the rest of us do, that eating slower and taking time with your meal equates to a more fulfilled, healthier and happier life after all. He was thrilled to hang out for a stint with Jen albeit short.

Happiness panel (3)

Alas, HAPIfork was sorry to say goodbye to Austin but excited to be visiting more cities, towns and great restaurants in the near future.

Mindful Eating Means Eating Less

Posted by Jessica Margolin

It turns out that you don’t even have to concentrate hard to reap the portion control benefits of mindfulness!

At HAPILABS, we’ve recently been talking about some work done at Cornell’s Food and Brand Lab by Dr. Andrew Geier, Dr. Brian Wansink and Dr. Paul Rozin. It’s a paradox: you can be both mindful and mindless at the same time.

The idea of this research was to figure out how to stop mindless snacking by introducing mindfulness without having to fundamentally overhaul someone’s eating behavior. The researchers did a simple experiment: they brought students in to watch a movie, and served them tubes of Lays Stackables, some of which contained chips dyed red at regular intervals.

Cornell food and brand lab Brian Wansink

Cornell Food and Brand Lab Director Brian Wansink. Photo Credit: Robin Wishna

Some people had tubes with no red chips at all, and others had a red chip at every serving size, and another at every two-servings. So there were three types of potato chip tubes: one with no red chips, one with a red chip every 7 chips, and another with a red chip every 14 chips. (There was a second experiment to verify and expand on the first with the no-red-chip tubes, and then tubes with red chips every 5 chips and every 10 chips.)

As it turns out, college students can go through a lot of chips! But when they ran across the red chips, they stopped. In fact, the students who encountered red chips ate about 50% less than their peers without red chips. And more than that, the ones who had red chips were very good at estimating how many total chips they ate. Their estimates were off by less than one chip, compared to the group without red chips – they underestimated by over a dozen, nearly a third of the total chips eaten!

Think about it: Being “off” when you guess how much you eat by nearly ⅓ is like thinking you are taking in a daily dose of 2000 calories, but it’s really 3000.

In one class, the divider chips were simply dyed red and students were told the chips were left over from a past experiment. In the other class, it was a tomato basil chip and students believed they were participating in a study to test food companies’ new flavor-mixing strategy.

There was a plausible reason given for finding the red chips, but the students didn’t know that they were being tested on consumption. Yet, the wider the spacing of the red chips, the more people ate.

Original Publication: Red potato chips: Segmentation cues can substantially decrease food intake.

Fabrice Boutain Speaks at London’s WebSummit on “Connected Things”

Last week at WebSummit in London, Techcrunch’s Mike Butcher interviews Alex Hawkinson of Smart Things and HAPILABS CEO Fabrice Boutain in an interactive chat on the central stage. The discussion revolves around the ability for us to be able to connect to smart apps and devices in a way that is meaningful and has an impact on everyday lives.

Below is a link to the video of their conversation, which includes demos