Ceuco completed with great success its 19th Conference of Gastronomy and Oenology in Dijon, France on 14, 15 and 16th October 2022.
The Diplomacy of Greek Gastronomy was the point of reference at the 19th conference with a wide variety of products from all over Greece prepared by the Chefs of the Acropolis Chef’s Club of Attica and presented at the stand visited by over 600 delegates, guests and guests of CEUCO.
Recipes tested were based on products such as gyros, kebab, souvlaki, olive oil, trachana, spoon sweets, lentils, chickpeas, beans, olives, various labels of gruyere, feta cheese, wines, noodles, oregano, pies and more.
At the CEUCO conference in Dijon, France, concerns and questions were expressed about the increases in the global scale of the primary and secondary sectors.
At the same time, opinions were expressed on the quality, variety and promotion of Gastronomic and Wine Tourism in Europe.
The president of CEUCO, Mr. Carlos Martin Cosme, spoke about the biological needs of tourists as the right and quality food choices play a very important role for them not only in their daily life but also in their travel choices.
The speech of the Vice President of CEUCO, Mr. Konstantinos Mouzakis, focused on the imperative need to adopt culture and tradition, since historical, cultural and quality elements of each place are highlighted through gastronomy, encouraging economic development.
In addition, it contributes to the awareness of the population of the European Union and is the driving force behind the creation of integrated tourist proposals such as the promotion of agri-food, livestock and fishing.
At the same time, it plays a decisive role in strengthening the reputation and is a source of information for the local population with the aim of returning to the tasty and healthy eating habits of the past.
The local identity is strengthened through the active participation and Europe of EY ZIN.
The Greek diet, concluded the Vice President of CEUCO, Konstantinos Mouzakis, according to the specifications of the Mediterranean Diet, can become the Global Country of healthy life.
In the parallel events of the 19th Gastronomy and Oenology conference of CEUCO, awards were also given to Greek businesses in the food industry as well as professionals:
Restaurant Européen 2022 – Restaurant “T’ Aloni” – Grèce
École Professionnelle Européenne de Boucherie 2022 – MEAT PRO ACADEMY – Grèce
Chef Européen 2022 – Vassilis Mpekas – Grèce
At the end of the conference, the Greek delegation participated in the planned parade in the city of Dijon, with the dynamic presence of the Vice-Mayor of Piraeus Tourism Ms. Zarakeli, eliciting positive comments from thousands of attendees.
The participation of the Greek delegation in the 19th CEUCO Gastronomy and Oenology conference was supported in practice by the Secretary General of Hellenism Abroad and Public Diplomacy of the Ministry of Foreign Affairs, Mr. Ioannis Chrysoulakis, the President of EOT, Mrs. Angela Gerekou, the Secretary General of EOT, Mr. Dimitris Fragakis, the competent departments of organizations but also companies with the availability of their excellent products such as Mega Yeeros, the company Bellisimo, Elaiones Sakellaropoulos and the company AgriFarm Premium Products.
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