Organised by the Haute-Garonne Butchers’ Union, the counter butchery competition showcases the excellence of craftsmanship and the technical skill of the profession. Four teams, each made up of a pair of butchers, are given three hours to demonstrate their expertise. The task consists in creating a display platter highlighting different cuts of meat, designed around the theme of ‘Ovalie in Occitanie’.

The Trophée C9 returns for an exceptional second edition, bringing together Meilleurs Ouvriers de France, world champions, and emerging talents in pastry and chocolate. Two events — Sugar Art & Pastry and Chocolate — will showcase creativity, technical mastery, and innovation. As a highlight, the prestigious Louis Berger Prize will honor the most outstanding piece among the winners. An unmissable event to witness exceptional craftsmanship and discover the pastry of tomorrow!

How can unsold goods become real drivers of positive impact? This discussion explores innovative solutions to optimize the recovery, transformation, and redistribution of still-consumable products. From new logistical approaches and tools that facilitate connections between stakeholders to grassroots, solidarity-based organization, the conversation highlights concrete initiatives that strengthen the efficiency of food supply chains. An exchange that shows how giving products a second life can support a more responsible model and create social value.

France’s leading organic region, Occitanie embodies a sustainable and committed model of agriculture. As the EGAlim law sets the objective of 50% sustainable products — including 20% organic — in collective catering, the region now asks itself: how can it turn its agricultural leadership into a driver of local procurement? Between promoting local supply chains, supporting producers, and managing budget constraints, Occitanie is exploring solutions to bring organic products to every plate.

Occitanie is full of emblematic products that tell the story and identity of the Southwest. From traditional production methods to their value in the foodservice sector, each product carries its own narrative. Institutions, chefs, and entrepreneurs are working to create levers that protect, promote, and elevate these products while supporting producers and the region’s gastronomy. But how do they continue to appeal in a constantly evolving market? What are the keys to ensuring the recognition of Occitanie’s products through labels, certifications, and institutional support?