FOOD EXPO 2024 welcomes for a second day thousands of professionals from the food and beverage industry who are looking for specialty foods & drinks and search all the F&B trends.
The trade show opened its gates for the second day and the 1,300 exhibitors and their staffs were ready early on to welcome visitors from all over Greece, as well as international buyers from over 80 countries. After a highly successful first day, in terms of attendance of professionals and overall organization, expectations are even higher as today, Sunday, even more meetings are expected to take place between exhibitors and potential customers.
The industry professionals who visit the exhibition and on its 2nd day of operation, express their absolute satisfaction with the variety and quality of food and beverages, with which they can expand the range of products they sell in their business, while the international buyers declare themselves excited and impressed by the specialty and PDO products they find. Also, restaurant entrepreneurs have the opportunity to discover local and traditional products that can be included in their menu and make a difference.
In the specially designed B2B Meeting Area in Hall 3, throughout the day the 1,000 hosted buyers meet with exhibitors with the aim of discovering products that serve the needs of their business and their customers.
At the same time, those who visit Hall 1 of the exhibition center discover up close labels of wineries from all geographical regions of Greece, as well as products of wine-growing equipment companies, which are presented in the booths of the 190 exhibitors of Oenotelia.
Keynote speeches on the future of the industry
The 2nd day of FOOD EXPO, in addition to the dynamic attendance of professionals, is characterized by even more action on the stages of the parallel events. For the 2nd day today, visitors have the opportunity to attend excellent speeches and interesting presentations by experts and executives of the business sector, as well as executives of the Greek meat and olive oil market, enriching their knowledge and receiving full information on developments and new trends in the F&B industry. More specifically, the presentations of today’s Workshops & Seminars held in Hall 2, have as a common denominator meat product as a nutritional option and the extroversion of olive oil. There will also be a speech on financial tools to enhance the competitiveness of agricultural products. You can see the entire program in detail here.
Today, the Regions take their place on the Mediterranean Food Stage, in Hall 1, with distinguished Chefs preparing with meze proposals for appetizers based on high-quality and nutritionally valuable Greek food and drinks. Specifically: the Region of Crete with Chef Georgia Koutsoukou, the Region of Central Macedonia with Chef Kostas Georgatzas from the Association of Culinary Professionals of Greece and Bane Prelevits, Vice-Regional Governor for Outreach, the Region of Eastern Macedonia – Thrace with Chef from the Greek Chefs Club Tassos Ragousis and the Vice-Regional Governor Anargyros Patakakis, the Agri-Food of Crete with Chef Nektaria Kokkinaki, the Region of Epirus with Chefs Tasso Toli and Hector Ioannou, the Region of Central Greece with Chef Panagiota Tzulieta Doubris and the Region of the North Aegean with Chef Tzeni – Ioanna Palaiologou, Nikos Nyktas – Vice President of Promotion – Product Promotion and Pitsios Panos Marketing Executive P.B.A. See the detailed program here.