Thousands of F&B professionals who visited the Expo on its 2nd day had the chance to see the wide range of products offered by the 1,200 exhibitors.
An equally impressive number of F&B professionals from all around Greece attended today FOOD EXPO 2022, at Metropolitan Expo. The Expo’s second day was marked by even more traffic, lively conversations and many business agreements. A large crowd of professionals from the sectors of organized retail, wholesale trade, F&B industry, hotel and catering crossed the gates of Metropolitan Expo in order to discover firsthand products from 1,200 Greek and foreign exhibitors.
Yet another day, quite a lot key buyers from Greece and abroad pointed out the variety and quality of products they came across at the exhibition and they were more than happy to draw a parallel with similar global exhibitions abroad.
What is more, OENOTELIA expo which runs parallel to FOOD EXPO at Hall 1, made an impression, as Greek visitors and foreign wine importers had the opportunity to meet with producers from the domestic viticulture zones and see with their own eyes the wealth and quality of Greek vineyards.
Special events: A source of know-how and enthusiasm
Participation in parallel events was equally high; visitors and exhibitors were able to attend interesting speeches, workshops and live cooking shows.
In the Workshops & Seminars stage, visitors were informed on digital development, accredited certification of food, Greek animal breeds and their role in gastronomy. Moreover, other events included a workshop entitled “Accredited certification of food adds value to exports” organized by the National Accreditation System (ESYD), an event hosted by the Greek Cold Storage & Logistics Association and the Greek Graphic Design and Illustration Awards. >>
Hall 1 was very busy as well, hosting the Mediterranean Gastronomy Forum. Visitors had the chance to watch live cooking shows from experienced and renowned chefs using local products from the Regions of Western Greece, South Aegean, Attica, Peloponnese and Central Greece. Also, George Batsolakis from the Meat School gave a lecture on the “Greek lamb breeds – the hands of butchers” and Chef Dina Nikolaou presented the EURICE program. >>