Innovation, safety, consistency, adherence to European specifications, and sustainability are key to the constant development of aquaculture in Greece.
30 microbreweries and 46 active breweries; 3,933,000 hectolitres annual production; over 120,000 jobs generated in the hospitality sector. The Greek brewing industry is estimated to lose 30% to 60% of its annual turnover this year, due to the effects of the COVID-19 pandemim. What will the aftermath of this unprecedented outbreak mean for the sector?
Greek Tourism Minister Harry Theoharis discusses the effects of Covid-19 in the tourism industry and its impact on the country's reputation, politics, and economy.
We discuss about the greek food industry and the initiative ΕΛΛΑ-ΔΙΚΑ ΜΑΣ (HELLA-DIKA MAS) with Mr. Agis Pistiolas, member of the Board of Directors and Head of Marketing and Exports of Agrino - EV. GE. PISTIOLAS S.A.
For every traditional kitchen there is a dish (or more) that is intrinsically linked to the core of the people, their deepest mentality and mindset, a dish that resonates with their culture, not the intellectual one, but the everyday.
When we discuss exports, especially in the food and beverages (f&b) sector, the willingness to export is not enough. Producers should take into consideration parameters, among which the demand for certain products...
The new President of the Federation of European Aquaculture Producers examines the present and future of aquaculture while setting a course towards further sustainability and growth.
Highly sustainable, rich in numerous health-beneficial compounds and a great protein source. As we become more mindful of our planet’s and our own health, microalgae seems to be an ingredient full of promise...
Traditional pie recipes from all over Greece bring a mouthful of the Greek countryside right in your plate.
Almost every region in Greece takes great pride in the fact that it produces its very own, local Graviera cheese, while three of them are registered as products of protected designation of origin.
