The turnout of Greek and foreign F&B professionals continues unabated amidst a climate of optimism.
The largest Food and Beverage trade show in Southeastern Europe enters its final stage after two extremely successful days, considering the 1,200 exhibitors who had the opportunity to hold a lot of business meetings as well as the visitors who were able to address their businesses’ F&B needs.
An overview of the exhibition area halls early in the morning reveals business owners closing new deals and renewing already successful partnerships in a covid-free environment. Decision-makers from Greece and abroad have one more day to get to meet hundreds of production and trade businesses offering products of unparalleled gastronomic excellence and high nutritional value and directly conclude profitable commercial deals.
At the same time, they visit the booths of the 200 international exhibitors looking for inspiration and new products. It is worth mentioning that FOOD EXPO 2022 features foreign exhibitors from 30 countries such as Italy, Spain, Belgium, Egypt, Bulgaria, Tunisia, Thailand, Sri Lanka, Vietnam, Lebanon, Slovakia, Germany, Bolivia, Cyprus, United Arab Emirates, Austria, Republic of North Macedonia etc., participating either in the context of the impressive national pavilions of the exhibition or independently with stand-alone booths.
Many visitors also visit Oenotelia, the parallel wine trade show, held in Hall 1 that offers Greek visitors and foreign wine importers the opportunity to get to meet producers from wine regions all around Greece and discover the wealth and quality of Greek vineyards.
The special events stages are full and busy for yet another day
Today, Monday, the exhibition features the last speeches and panel discussions on critical issues regarding the broader F&B sector. Actions to strengthen and support the openness of Greek food and beverage companies, the pandemic and the geopolitical developments in the exports of the Food sector, the risks and perspectives of the Greek economy in the post-covid era are but a few of the topics to be analyzed and discussed during today’s workshop organized by organized by SEVT (the Federation of Hellenic Food Industries) at the stage of Workshops & Seminars. The seminars at the stage closes today with the presentation of the book of George Pittas with the title “Gastronomic Communities” and the homonymous project, featuring 11 gastronomic communities from all around Greece.>>
The Gastronomy Forum at Hall 1 will host the Municipality of Saronikos as well as the students of the School of Tourism Professions presenting local recipes. The Municipality of Kropia will then take the stage featuring the oenologist Vassilis Nikolos giving a lecture on “The Evolution of Saturday Wine in Attica”, the Chef Melina Milioni presenting the “Apple Baklava Trifle” recipe and the Chamber of Serres and the Municipality of Spata – Artemida hosting live cooking shows.>>