Sirha Lyon is once again preparing to take the culinary world by storm next January, with a 2023 edition covering products, equipment and services for commercial and independent catering.

The global hospitality and food service event will take place from 19-23 January at Eurexpo Lyon, France, and the new edition will be based around five key topics, dubbed ‘Sirha Dynamics’. These are titled: Technonature (for a finer balance between mankind and nature), Consume less but better, Human wellness, Human creativity tenfold (the preservation of skills and expertise), and Dreams of a modern world and getting away from it all.

The topics also set the pace for the new Sirha Lyon stage: the Sirha Food Forum. Meanwhile, the event will showcase emerging entrepreneurs across the food service industry, offering a dedicated Start Up Village featuring 30 different organisations. Future Food Initiative will spotlight five French food entrepreneurs while Sirha Innovation will see 12 accolades handed to innovative exhibitors. Overall, 4,000 exhibitors and brands are due to attend next year’s event, which will be set across 140,000 m2 of space and attended by around 200,000 visitors.

“Sirha Lyon is a very effective international economic tool,” says Olivier Ginon, Chairman and CEO of the event’s partner company, GL events group. “Every year, we welcome hundreds of decision makers from all over the world, whether they are exhibitors, on the event stages or in the exhibition aisles.”

A highlight of the five-day event for many attendees will no doubt be the globally prestigious Bocuse d’Or cooking contest. The event also includes the 16th edition of the French Bakery Cup – in which 12 teams of three bakers, all from the same region, will compete over three days for the title – and the The World Pastry Cup – an international event that sees three pastry chefs (an ice cream specialist, a sugar expert and a chocolate maker), join forces to take on challenges in their respective fields to gain the title of World Pastry Champion.

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