Sirha Lyon, a leading global foodservice event, will highlight the rising stars of the restaurant, food and hospitality industry on Jan. 19-23 at Eurexpo in Lyon, France.
Key events and participants include the following:
Lucile Espeillac has been an avid baker and pastry chef since she was a child and has worked in renowned establishments such as the Bristol and the Pavillon Ledoyen. At 25, she joined the bakery of La Tour d'Argent (Paris 5th district) as the head baker, where she manages the daily production of bread for the boutique and for the Michelin starred restaurant under the same name. With her team, Lucile Espeillac will try to win the French Bakery Cup from Jan. 19 to 21 on the Sirha Bake & Pastry stage at Sirha Lyon.
A graduate of the Ecole Hôtelière de Lausanne, Kevin Mauffrey has 15 years of experience in France and abroad (Asia-Pacific and Spain) in the hotel/restaurant sector and online travel platforms. Sales Director of Deliveroo France - one of the leading platforms for connecting people to home delivery - since 2019, Mauffrey shares his experience and knowhow with players in the restaurant, distribution and food industries. He will be speaking at the Sirha Food Forum on the topic of "Customer choice in the age of algorithms", scheduled on January 19, 2023, during Sirha Lyon and will discuss practices, behaviors and habits of consumers.
Five category winners in agriculture, reconversion, experience, innovation, and solidarity will be awarded in January 2023 during Sirha Lyon. Founded by the culinary journalist Camille Labro in 2019, L'école comestible is currently working in several schools throughout France and on a training course for teachers and project leaders. The organization is nominated in the solidarity category of Futur(e)s Food, the first initiative in France that rewards food entrepreneurs who are shaking up the codes and moving the lines of the food industry.
L’école comestible helps the younger generation to eat healthier to reduce the impact of an eventual unhealthy diet on their health and on the planet. The organization highlights ecological practices by offering to schoolchildren practical workshops from the earth to the plate, sensory and cultural discoveries.
Wholesaler of downgraded fruits and vegetables, Atypique's main ambitions are to better remunerate French producers and to fight against food waste. This young start-up rethinks the way professionals consume and offers them a wide and qualitative range of quality products at competitive prices purchased from French producers and cooperatives. These fruits and vegetables are considered “downgraded” because of inadequate size, aesthetically defective or because they have been from excess production, but do not show any lack of quality.
Since the beginning of the adventure in March 2021, more than 500 tons of fruit and vegetables have been saved. Atypique presents its solution in the Village Start Up, in partnership with Crédit Agricole, a space dedicated to companies that are making a big difference in the foodservice industry.
Sirha Lyon, the world’s most renowned food service, hospitality and food exhibition, celebrates its 40th anniversary in 2023. This unmissable occasion foretells and follows the most significant evolutions in the entire sector. Five intense days of opportunities for the market’s economic players to meet up, along with international competitions lie in store for trade visitors who are keen to discover what exhibitors have to offer, draw inspiration from their innovations, and redefine the practices of an entire sector.
