HOW WOULD YOU DEFINE THIS SIRHA LYON?
One might have the impression of something massive, with these 140,000 square meters and the 7 halls of Eurexpo Lyon, but there are so many fine connections between exhibitors, visitors, the market, so many personal stories of entrepreneurs, of their businesses, all this intersected with the major macroeconomic issues of the moment... It is this complex network that you will find during the five days of Sirha Lyon. This world fair is unique in its kind, both based on a Lyon gastronomic heritage inherited from Paul Bocuse - we are celebrating 40 years of history this year - and at the same time more than ever in tune with the reality of an entire sector, dynamic and resilient, and which keeps on growing while undergoing serious difficulties. The food industry finds at the Sirha Lyon its ideal platform, businesswise or reflexivewise - we exchange views and experiences at Sirha Lyon -, to create so many good reasons to continue and develop business.
HOW COMPLEX WAS IT TO ORGANIZE THIS FAIR IN THE CHAOS?
The chaos was in 2021, when we were at a standstill, had to postpone the show twice and managed to attract nearly 150,000 visitors anyway. We were confronted with something that was beyond our control. Which has gone beyond control of the whole food and event sphere. We've been able to draw strength from that. We learned a lot. We had only 18 months to set up this edition. And we managed to live through all of serenely. 2022 was a year of recovery, tourism picked up again, restaurants reopened, alongside a loss of labor and energy and commodity prices crises. We got out of a washing machine. But in recent weeks, the desire to come over, to meet again, and to be able to share experience serenely again have become obvious.
hence THE come back OF FOREIGN EXHIBITORS, BETWEEN BRAND STANDS AND PAVILIONS...
Indeed, we are pleased that 22% of exhibitors are foreigners. They will still occupy 14,000 square meters, or 300 stands representing some forty countries. With a large presence of Italy, Spain, Germany, and newcomers, notably Saudi Arabia. We will all discover the richness of the Saudi territory and terroir.
WHAT IS YOUR DEEP AMBITION FOR THIS EDITION?
Help build a positive network to find solutions. Sirha Lyon is a positive event. We want to spread good energy to face the coming years with the major issues concerning resources, material and human. I expect human reconnection around food service. That is the real ambition: to have a strong humane moment. Emulation, human interaction and order books being filled at Sirha Lyon, because we are a great economic platform. I also expect moments of lucidity, of awareness, of our ability to overcome a crisis. I want this global, unique event to confront many worlds, sectors, ideas because that is what fuels food service and catering.
24 COUNTRIES IN THE FINAL OF THE BOCUSE D’OR, 18 IN COMPETITION AT THE WORLD CUP OF PASTRY, AND FIFTEEN OTHER NATIONAL AND INTERNATIONAL COMPETITIONS AND CHALLENGES DEDICATED TO THE Food PROFESSIONS: SIRHA LYON IS ALSO a FIVE DAY long COMPETITION FOR CHEFS AND FOOD PROFESSIONALS...
I'm interested in the promotion of crafts in competitions. These are great jobs, and it’s a great way to entice someone to consider embracing a career in the food industry. Sirha Lyon is the ideal platform for expressing these professions and their excellence. Hosting 35 countries through the Bocuse d’Or and the Pastry World Cup gives a pretty good idea of the incredible richness of these events.
© White Mirror