THE EXHIBITION

As global event, Sirha Lyon features over 5 days innovations, visions, exchange of knowledge, as well as major contests, enabling professionals to take in the new configurations of a constantly renewed ecosystem.

SIRHA LYON ENTERS A NEW ERA

For five days, restaurant professionals, industry leaders, decision-makers, buyers from around the world, and innovative startups showcased their ability to reinvent themselves in a constantly evolving sector. Technological innovation and entrepreneurial spirit combined with a strong awareness of sustainability challenges, shaping the future of a more responsible and high-performing Food Service industry.

This edition marks a turning point in the ability of players in the restaurant, hospitality, and food industries to regenerate and combine performance, innovation, and eco-responsibility on a global scale.

ARENA CONTESTS: A dedicated competition area where the finals of two Sirha Food competitions will take place: the Pastry World Cup (24th-25th January) and the Bocuse d'Or (26th-27th January). The Contest Arena also hosts the International Catering Cup (21st-23rd January), organized by the National Confederation of Charcutiers Traiteurs.

SIRHA BAKE: A lively place where baking and the art of fermentation and dough take center stage, hosting the Coupe de France de la Boulangerie (French Bakery Cup) and the European Sugar Art Championship.

SIRHA FOOD FORUM: Located at the main entrance of Sirha Lyon, the Sirha Food Forum is a venue for dialogue that highlights current issues and prepares the future of professionals.

SIRHA MÉTIERS DE BOUCHE (FOOD TRADES): A meeting point for food service professionals that highlights the techniques and products of sommeliers, butchers, fishmongers, cheesemakers, and other professionals in the culinary and hospitality trades. This area hosts 8 competitions: the Coupe de France des Fromagers (French Cheesemonger Cup), Cheese & Chef, the Flexitarian Contest, the Écaille d'Or, Golden Fish, Le Gargantua, the Trophée du Maître d'Hôtel, and the World Burger Contest.

SIRHA COFFEE SHOW: A stage dedicated to coffee, inviting visitors to discover and share the craft of France's best baristas, hosting the French Coffee in Good Spirit Championship, the French Barista Championship, and the French Latte Art Championship.

SIRHA INNOVATIONS: A showcase of the newest products and the winners of Sirha Innovation Awards and "Pépites de la Boulangerie" (in partnership with Honoré le Mag, CEBP, and FEB). Innovation enthusiasts can draw inspiration from the Place des Lumières.

POP UP FOOD CONCEPT: An experimental and immersive dining concept surrounding an art gallery, where visitors can find inspiration and dine.

With Loeb Innovation, Sirha Lyon deciphers Sirha Dynamics, a reflection of the entire food service industry.

Who? To satisfy the expectations of all customer segments, at all prices.
When? To offer solutions adapted to all consumption moments and catering formats.
What? To create unique taste signatures reflecting the positioning of each brand.
Why? To harmoniously integrate the catering business into the human ecosystem, taking into account environmental and health issues.
How? To optimize the management and distribution of available human and technological resources, with a view to greater efficiency and productivity.

257,363 qualified professionals from around the world gather for five days with the goal of driving business.

Among them:

15% international participants
56% decision-makers and buyers
21,000 chefs

4 700 exhibitors and brands from 12 sectors proposed their products and services to the professionals in 2023.
In 2025, Sirha Lyon brings together the world of wines and spirits for the first time in a dedicated sector. Don't miss the rendezvous of viticulture professionals from the world of gastronomy. Sirha Lyon becomes a place where the perfect pairing of food and beverages comes to life.

In line with the GL Events Group's CSR approach, Sirha Food is continuing its drive to improve eco-responsibility by reaffirming the policy already implemented in previous years (reduction of paper and plastic, reduction of carpeting, etc.).
Thanks to the partnership with BE WTR, all visitors will be able to fill their water bottles, which they are invited to bring along, from 26 fountains located throughout the show. Water bottles will be on sale at several points around the show. Visitors will also be able to calculate their carbon footprint using a tool provided by Adème: https://impactco2.fr/outils/transport/itineraire
Sirha Food is also continuing its commitment to exhibitors at Sirha Lyon by renewing the Sirha Collect scheme at the show.

What is Sirha Collect?

Sirha Collect brings together associations and social enterprises working at Sirha Food events, with a view to improving practices. Thanks to partners committed to combating food waste and recycling waste, Sirha Collect enables each exhibitor to :

Recover bio-waste as energy or fertiliser
Donate surplus food to charities
Reuse the materials used to build their stand

Contact:

[email protected]
[email protected]

An association that contributes to the social and professional integration of people who are unemployed and experiencing personal or reintegration difficulties. Aiden offers a range of services, including upkeep and landscaping of green spaces and bio-waste collection, as well as market gardening, gardening and cooking. For more information: https://www.aiden-solidaire.com

A company that collects and composts bio-waste from collective catering, health establishments, supermarkets, events and the agri-food industry. The company also promotes the employment of people who have been excluded from the labour market. For more information: https://alchimistes.co

Muto, an expert in reuse for events, is offering a rental service for furniture made from upcycled wood. Modular, design-led, zero-waste furniture for original, eco-responsible scenography. Choose from our range of must-have models, or let your imagination run wild by customising them.
To find out more, visit our website: https://www.muto-event.com/menuiserie

An event to sell crockery, kitchen utensils and table decorations that chefs no longer use. This sale is an opportunity to give a second life to the equipment used by top chefs. For more information: https://lavaisselledeschefs.com

A brewery based in Lille that collects unsold, dry bread from bakeries and recycles it to make craft beer by replacing the cereals with the unsold bread collected. For more information: https://pain-de-minuit.com

An association that distributes free meals to people in difficulty. It offers social and professional integration services to combat poverty and exclusion. For more information: https://www.restosducoeur.org/associations-departementales/les-restos-du-coeur-du-rhone/

Collects and distributes food to help people in need in France, via a network of associations and social centres. For information: https://ba69.banquealimentaire.org

SIRHA LYON 2025 IN NUMBERS:

257,363 professionals (including 15% international / 56% decision-makers)
2,300 exhibitors, with 25% international representation, 40 countries, and 14 international pavilions
4,700 brands
800 innovations & new products
465 candidates for the Sirha Innovations Awards
122,619 digital connections (networking) made through the Sirha Food app
80 masterclasses, round tables, and competitions
380 chefs, speakers, professionals, and contestants on stage

THE EXHIBITION

As global event, Sirha Lyon features over 5 days innovations, visions, exchange of knowledge, as well as major contests, enabling professionals to take in the new configurations of a constantly renewed ecosystem.

SIRHA LYON ENTERS A NEW ERA

SIRHA LYON 2025 IN NUMBERS:

CUSTOMER AREA

PRESS AREA

Exhibitors contact

Visitors contact