Sirha, the professional trade show for the hotel and restaurant industries, held in Lyon next January 26-30, will help professionals in the industry to face the challenges of modern mass catering, according to organizers.
Thanks to a series of roundtables, but also the solutions proposed by the exhibitors, practical visitor routes and experts resource hubs, the trade show brings a palette of answers and concrete ideas. Roundtables staged at Sirha TV: A series of exchanges staged by Sirha TV involving experts and professionals in the mass catering sector will address some of the main issues in the industry:
Design theme: Setting up a kitchen
Green plate theme: mass catering Free From (gluten, vegan, flexitarian, vegetarian)
Green theme: Reducing food waste
Green theme: Addressing the French Ambition Bio 2022 project
HR theme: Recruitment and loyalty in mass catering
Visitor routes: A themed Visitor Route dedicated to mass catering will be available at the exhibition to guide visitors and help them to easily identify the exhibitors’ new products and solutions for the industry.
“In France, the recent law Alimentation (Food) entails that the mass catering industry needs to address several issues simultaneously: procure quality products to prepare healthy and well-balanced meals, combat food waste and promote the people who work in the trade to satisfy the human needs in the industry. Sirha proposes a review of these issues and brings the keys to understand them as well as concrete solutions,” the organizers said.
An in-depth preview of Sirha will be available in the Nov-Dec print issue of Frozen Food Europe.
