FOOD EXPO 2025 made a dynamic start on Saturday, March 8, attracting thousands of professionals from the food and beverage sector at the Metropolitan Expo. From the very first day, the exhibition confirmed its pivotal role as a reference point for the F&B industry in Southeastern Europe, combining commercial partnerships, innovations, and impressive events.
Thousands of decision-makers from Retail, Catering, Hospitality, and Wholesale businesses from Greece and 1,000 Hosted Buyers from over 80 countries worldwide met with 1,300 Greek and international exhibitors showcasing over 50,000 high-quality and nutritionally valuable Food and Beverage products.
They chose from classic codes with a strong shelf presence, products that have changed market dynamics, foods that improve mood and health, low or non-alcoholic beverages, global flavors inspired by the cultural diversity of modern times, and proposals that advocate sustainable production practices.
The first day of FOOD EXPO served as a springboard for significant commercial agreements, with visitors focusing on the real needs of their businesses. The parallel exhibition OENOTELIA presented 200 producers and distributors of fine wines and traditional spirits, enhancing the visitor experience.
Exciting Parallel Events Offering Knowledge and Inspiration
The first day of FOOD EXPO 2025 started dynamically, combining impressive attendance, unique events, and top gastronomic presentations.
The Greek Food Tour at the Mediterranean Food Stage showcased the culinary heritage of various Greek regions through the creations of distinguished chefs. Highlights included Chef Evripidis Gkogkos with “The Tasty Ionian” for the Ionian Islands, Chef Panagiotis Bourtzouklis presenting “Treasures of the Peloponnese,” and Chef Kokkinaki Nektaria from Crete with local delicacies like skioufihta with P.D.O. graviera cream, apaki, and P.G.I. Cretan rusks. The event also featured the Dodecanese & Cyclades Chefs Club, the Attica Chefs Club – Acropolis, and the Hellenic-Italian Chamber, each showcasing their unique regional cuisines.
In Hall 2, the Workshops & Seminars of the first day focused on key issues such as sustainability, extroversion, and innovation, with the seminar of the Panhellenic Association of Food Technologists standing out once again this year. Important analyses were also presented on dairy products, olive oil, and seafood, with an emphasis on the role of dietitians in the food industry. Additionally, themes on the export performance of Greek foods and pre-financing export tools provided valuable information to industry professionals.
Meanwhile, in Hall 3, the Room for Growth Stage became the center of discussion for the future of the food and beverage sector, hosting over 50 distinguished speakers from Greece and abroad. The 1st International Beverage Summit was a highlight, analyzing global trends in the beverage sector and providing insights that will shape the market in the coming months. The rich thematic content and diversity of actions made the first day of FOOD EXPO 2025 a true experience for attendees.
Key industry professionals participated in discussions covering various topics. Haris Lalatsis presented “From Inspiration to Production. How long is the path?”, with insights from Fabio Carlucci, Alexandros Panagoulias, and Paddy Cavanagh. Nektarios Notis moderated a discussion on developing start-ups with Anastasia Sarhosoglou, Michalis Eleftheriou, and Panagiotis Tsagaris. He also led a panel on production challenges with Dimitris Korkontzelos and Charalambos Angeloudis facilitated a dialogue on the market position of non-alcoholic beverages. The presentations provided valuable insights and encouraged the exchange of ideas on market trends.
Inauguration with Dynamic Messages
The exhibition’s inauguration took place optimistically at 12:00 by the Minister of Rural Development & Food, Mr. Konstantinos Tsiaras, sending a message of growth and extroversion in the agri-food sector.
