Monday, September 15, 2025
CIHEAM – MAICh Conference Center
BioValue together with CIHEAM-MAICh, is proud to host a high-level event dedicated to the future of sustainable food systems, culinary innovation, and the protection of agrobiodiversity.
This gathering brings together researchers, policymakers, farmers, chefs, and industry leaders to exchange knowledge and shape policies that place biodiversity and local food traditions at the heart of Europe’s agri-food future.
Highlights of the Program:
- Saving biodiversity and our health through biodiverse diets – Prof. Konstantinos Mattas, BioValue Project Coordinator
- Local examples and best practices in food and biodiversity – Theodoros Markopoulos, Deputy Regional Governor of Kavala
- The role of Young Farmers as catalysts in sustainable agri-food systems – Nikolaos Pavlonasios, Panhellenic Association of Young Farmers
- Crete – European Region of Gastronomy 2026 – Eirini Makedona-Pagkopoulou
- Undervalued plants and their place in the food industry and gastronomy, including the carob and other species – Nikos Birourakis & Chef Iosif Apostolakis
- Chefs’ Gastronomic Experience – a live tasting journey with creative dishes inspired by underutilized plant species and local varieties.
Chefs in Action:
Iosif Apostolakis, Efstratios Zymvragoudakis, Kostas Koutsospyros, Apostolis Koukadakis, Eleni Kyriakaki, Olympia Markoulaki, Ioanna Pantelaki.
This event will combine policy dialogue, innovation, and gastronomy to showcase how local biodiversity can enrich our diets, support rural communities, and inspire a greener, healthier Europe.
Stay tuned for insights, photos, and highlights from the event.