Generic filters
Filter by Custom Post Type

The F&B industry attends FOOD EXPO on the 2nd day

After a highly successful first day, FOOD EXPO welcomes thousands of professionals for the second day.

The arrival of professional visitors to the Metropolitan Expo continues since early in the morning. FOOD EXPO opened its doors for its second day and the 1,300 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, 900 hosted buyers can arrange appointments with the exhibitors throughout the day in order to discover products that meet the needs of their businesses.

On top of that, Hall 1 of the expo center hosts the booths of the 190 exhibitors of Oenotelia, FOOD EXPO’s parallel exhibition, displaying labels from 170 wineries all around Greece as well as products from 20 wine equipment businesses.


Keynote speeches on the future of the F&B sector

The 2nd day of FOOD EXPO, apart from the dynamic attendance of professionals, is characterized by even more action in the stages of special events. Visitors can attend great speeches and interesting presentations by experts from the business sector, as well as executives from the Greek meat market on the stage of Workshops & Seminars, enriching their knowledge and receiving full information on developments and new trends in F&B industry.

More specifically, the presentations of today’s Workshops & Seminars held in Hall 2, focus on the new trends in the butcher shop and the most modern cutting techniques. On the specially designed stage, leading industry professionals and executives of the Greek meat market will share their know-how, through key presentations and demonstrations such as French cutting of beef and preparations of French know-how, cutting and preparations of pork and lamb, as well as preparations with minced meat.

The detailed schedule may be seen here.

The second day of the Mediterranean Food Stage in Hall 1, begins with the Region of Epirus and the presentation of local recipes by Chef Hector Ioannou, followed by the Region of Western Macedonia and the presentation of recipes by Chef Tassos Protopsaltis and the Region of the South Aegean and the presentation of recipes by the Chefs Club of Dodecanese & Cyclades. The live cooking shows continue with the Central Greece Region with a presentation by Chef Alexandros Dramaliotis, the Crete Region with Chef Manolis Rainakis and the North Aegean Region with Chef Vangelis Bilimbas. Furthermore, a Workshop will be held by the National Accreditation System with a theme that includes Greek Food and Beverages as a means of attracting tourist interest and development and the role of Local Government in the development, strengthening and extroversion of the Food Industry.

The detailed schedule may be seen here.

Subscribe to our Newsletter