For the second consecutive day, FOOD EXPO trade forum starts early in the morning, with 1,200 exhibitors getting in touch with hundreds of professionals in a covid-free environment.
FOOD EXPO opened its doors for its second day and the 1,200 exhibitors and their staff were ready early-on to welcome visitors from all around Greece and international buyers representing more than 80 target-markets for Greek and Mediterranean food and beverages. Following a highly successful first day in terms of professionals’ turnout and the overall organization, our expectations are even higher, as today, Sunday, more meetings are expected to be held between exhibitors and potential clients.
The high quality F&B professionals visiting the exhibition on its 2nd day of operation share their utmost satisfaction with regards to the variety and quality of food and beverages that they can choose to enrich the products offered through their business, while international buyers say that they are both excited and impressed by the specialty and PDO products they discovered. Furthermore, food service professionals can also discover local and traditional products that they can include in their menus and stand out.
In the specially designed B2B Meetings environment in Hall 3, 650 hosted buyers can arrange appointments with the exhibitors throughout the day in order to discover products that meet the needs of their businesses and clientelle. On top of that, Hall 1 of the expo center hosts the booths of the 180 exhibitors of Oenotelia, FOOD EXPO’s parallel exhibition, displaying labels from 140 wineries all around Greece as well as products from 40 wine equipment businesses.
Keynote speeches on the future of the F&B sector
During the expo’s 2nd day, visitors can attend extraordinary speeches, interesting events and successful case studies presented by experts and executives from the business and academic world, as well as representatives of sectoral bodies on the stage of Workshops & Seminars, thus enhancing their knowledge and obtaining a comprehensive update on the latest F&B developments and trends.
In particular, today’s Workshops & Seminars in Hall 2 host speeches and panels focusing on digital development, discussing food accredited certification. This will be followed by a presentation titled “Greek animal races: a hidden gem, their role in gastronomy and foraging” and the Workshop organised by the National Accreditation System on “Food accredited certification adds value to exports”. The session will close with the events of the Greek Cold Storage and Logistics Association and the Greek Graphic Design & Illustration Awards.
The Mediterranean Gastronomy Forum held in Hall 1 will host the Region of Western Greece with the Peloponnese Chef Club presenting local recipes, the Region of Southern Aegean with the Dodecanese and Cyclades Chef Club presenting local recipes, the Acropolis Chef Club preparing unique dishes with products from the Attica Region. Lastly, we will welcome on stage Chef Michalis Angelopoulos who will hold a live cooking show to showcase products from the Peloponnese, as well as the renowned chef Dina Nikolaou who will share with the audience unique gastronomic ways to include Central Greece products in their menus.
At the same time, Mr. George Batsolakis from the Meat School will give a lecture on the “Greek lamb breeds – the hands of butchers”, while the Chef Dina Nikolaou will cook dishes in the framework of the EURICE European program presentation for the promotion of the Greek European Rice.