Among Europe’s premier foodservice trade shows, Sirha will welcome delgates and exhibitors to its 20th edition as the industry continues to emerge from the pandemic.
For the 2021 edition show organisers have adapted the programme to reflect the impact of Covid-19 on the wider sector and there will be a strong focus on the post-pandemic relaunch of hospitality as well as the responsibility to be environmentally friendly.
The pandemic has accelerated the transformation of catering and hospitality with the emergence or consolidation of underlying trends: growth of local distribution networks and consumption of organic produce, development of increasingly eco-responsible processes, boom in home deliveries and takeaway sales.
Trends and innovations for the future
Delegates at Sirha 2021 can expect a programme and an exhibition space that covers the trends and innovations operators and consultants need to face the challenges ahead. New initiatives at this year’s show include the Sirha Green Agora presenting seven master classes focused on sourcing local and seasonal produce; and a series of roundtable events dedicated to front of house professions.
“More than ever, innovation in catering is positioning itself as the reflection of our changing lifestyles. Sirha 2021 will therefore highlight the innovations that make us want to go back to eating out in restaurants thanks to the emotions they arouse, the quality of the produce proposed (sustainable, organic, local) or their health benefits,” says François Blouin, founder and president of Food Service Vision consultancy that partners with Sirha to provide industry insights.
“This year is also characterised of course by functional innovations, maximising hygiene, and digitalizing the experience.”
As is customary, in parallel with Sirha, the Bocuse d’Or competition will see teams from 22 countries competing for the coveted professional cooking prize on 26-27 September.
Sirha Lyon will be held at Eurexpo in Lyon 23-27 September. For more information, visit www.sirha.com