Food Events in Marseille
SAVIM
SAVIM: Southern France’s Premier Fine Food and Wine Fair
SAVIM, or the Salon des Vins et de la Gastronomie Méditerranéenne, has been a cornerstone of southern France’s gourmet scene since its founding in 1989. Held twice a year at the Parc Chanot exhibition center in Marseille, the fair has established itself as a must-visit destination for food enthusiasts, hospitality professionals, and producers alike. Organized by SAVIM EXPO SARL, the event is a showcase of quality, authenticity, and regional diversity, offering attendees both discovery and professional exchange.
From the moment visitors enter the exhibition halls, they are immersed in a world that celebrates French terroir, craftsmanship, and culinary tradition. The fair’s mission goes beyond simple product display it provides an opportunity to explore the rich gastronomic landscape of France while connecting with producers dedicated to sustainable and artisanal production.
A Focus on Wine and Artisanal Beverages
SAVIM is particularly renowned for its selection of wines and beverages. Only carefully chosen winegrowers from prestigious regions such as Bordeaux, Bourgogne, Champagne, and Provence are featured. The event also includes:
Premium spirits, including artisanal brandies, liqueurs, and regional specialties
Craft beers from local and international microbreweries
Refined non-alcoholic beverages, including juices, infusions, and specialty teas
This curated selection emphasizes terroir and small-scale production, allowing attendees to appreciate the distinctive flavors and craftsmanship that define each product. Guided tastings, expert consultations, and live demonstrations further enhance the visitor experience.
Fine Foods: From Tradition to Innovation
The fair’s culinary offerings are equally impressive, reflecting both tradition and innovation. Visitors can explore:
Cheeses and charcuterie – aged, air-dried, and carefully curated from local and regional producers
Truffles and spices – aromatic, rare, and highly sought-after ingredients
Oils and condiments – cold-pressed olive oils, infused oils, and artisanal sauces
Chocolates and confections – handcrafted delicacies from traditional and modern chocolatiers
Organic and biodynamic products – over 100 certified exhibitors, highlighting sustainability and quality
Many producers also hold the HVE (Haute Valeur Environnementale) certification, underscoring a commitment to environmental responsibility and sustainable practices in agriculture and production.
An Immersive Culinary Experience
SAVIM is more than an exhibition; it is an immersive journey through the culinary landscapes of France. Attendees can enjoy interactive experiences such as:
Live cooking demonstrations by professional chefs
Workshops on wine pairing, artisan production techniques, and tasting methods
Regional showcases where local producers highlight the specialties of Provence, Languedoc, and the Rhône Valley
The combination of visual, aromatic, and gustatory experiences makes the fair not only educational but also emotionally engaging. Visitors leave with new knowledge, inspiration, and often, with artisanal products to take home.
Sustainability and Regional Commitment
A defining aspect of SAVIM is its dedication to sustainable gastronomy. Organic and biodynamic products are prominently featured, reflecting the fair’s role as the largest organic-focused event in southern France. Exhibitors with HVE certification demonstrate a commitment to environmentally responsible practices, from vineyard management to production processes. This focus on sustainability resonates with both trade professionals and conscientious consumers, aligning modern gastronomic innovation with ecological responsibility.
In essence, SAVIM stands as a celebration of French culinary excellence. By uniting winegrowers, artisanal food producers, and hospitality professionals, the fair offers a rich and multifaceted experience that appeals to both trade visitors and general audiences. It successfully combines professional networking, cultural exchange, and sensory discovery, making it one of the most significant fine food and gourmet fairs in southern France. For anyone seeking quality, authenticity, and innovation in gastronomy, SAVIM provides an unforgettable journey into the heart of Mediterranean culinary traditions.
CONSOLFOOD International Conference
Advances in Solar Thermal Food Processing: CONSOLFOOD Webinar: 'Solar Baking: NeoLoco Solar Bakery (France)'
The CONSOLFOOD Webinar brings together experts and innovators in solar thermal food processing to discuss the advancements that have been made in utilizing solar energy for cooking and food production. One of the key presentations is focused on Solar Baking and introduces the NeoLoco Solar Bakery in France, a pioneering example of solar-powered food production. This bakery, founded by French engineer and artisan Arnaud Crétot, uses solar energy to bake bread and other products, highlighting the potential of renewable energy in food processing.
The Role of Arnaud Crétot in the NeoLoco Solar Bakery
Arnaud Crétot's journey in the solar energy space started with his desire to combine his passion for baking with sustainability. Crétot, who has a background in engineering, developed the first European solar bakery, NeoLoco, to showcase how solar energy could be used in the food industry. His vision was not only to reduce energy consumption in food production but also to serve as a model for future sustainable food practices.
The bakery operates entirely on solar thermal energy, harnessing the power of the sun to bake bread and other bakery items. This innovative use of solar energy significantly reduces the carbon footprint of the bakery, as it eliminates the need for traditional fossil fuels like gas or electricity.
How Solar Baking Works
Solar baking is a groundbreaking concept that involves using solar thermal systems to generate the heat required for baking food. These systems utilize solar thermal collectors or concentrators to focus the sun’s rays onto a surface to generate high temperatures necessary for cooking. The NeoLoco Solar Bakery uses this technology to bake food, proving that solar energy can be efficiently used in industrial food production.
Solar energy, being renewable, ensures that the process remains environmentally friendly, reducing reliance on non-renewable energy sources. This is particularly important as the food industry is responsible for a significant portion of global energy consumption, and solar thermal technology offers an effective way to reduce this impact.
Benefits of Solar Thermal Food Processing
The use of solar thermal energy for food processing offers multiple benefits:
Environmental Impact: The primary advantage of using solar energy is its positive environmental impact. Solar thermal systems drastically reduce carbon emissions compared to traditional fossil fuel-powered baking.
Cost Efficiency: Although the initial investment in solar thermal equipment may be high, the long-term savings from reduced energy costs make it a financially viable option for food producers.
Energy Independence: By relying on solar energy, bakeries and other food processing operations can become less dependent on external energy sources, which is particularly beneficial in regions with unreliable or expensive electricity grids.
Sustainability: Solar-powered food production is a significant step toward creating a sustainable food system that reduces the environmental footprint of traditional food processing methods.
Advancements in Solar Thermal Food Processing Technology
Recent technological advancements have made it easier to implement solar thermal systems in food processing. Some key developments include:
Improved Solar Collectors: New, more efficient solar collectors are now able to convert sunlight into heat at higher efficiencies, making solar thermal systems more reliable and cost-effective.
Energy Storage Solutions: One of the challenges with solar energy is its intermittent nature. However, recent innovations in energy storage, such as thermal storage solutions, allow excess heat to be stored and used during periods of low sunlight.
Integration with Conventional Systems: Solar thermal systems can now be integrated with conventional food processing systems, allowing food producers to gradually transition to solar energy while maintaining production levels.
The Impact of Solar Baking on the Food Industry
The NeoLoco Solar Bakery is not just an innovative example of solar technology in food production but also serves as a powerful tool for promoting sustainable practices within the food industry. By reducing energy costs and carbon emissions, solar-powered food processing technologies have the potential to transform the industry on a global scale.
This approach not only supports environmental goals but also promotes economic development in regions where solar energy is abundant, yet traditional energy sources may be limited or expensive.
Key Impacts:
Sustainability: Reducing reliance on fossil fuels, solar thermal systems offer a cleaner alternative for food processing, especially in countries where renewable energy adoption is increasing.
Economic Viability: As the cost of solar technology decreases, solar-powered food processing becomes more accessible to a wider range of food producers, from small-scale artisans to large-scale manufacturers.
Replication Potential: The NeoLoco Solar Bakery serves as a model that can be replicated in other parts of the world, helping to spread sustainable food production practices globally.
Why the CONSOLFOOD Webinar Matters
The CONSOLFOOD Webinar provides a unique platform for sharing knowledge, discussing challenges, and discovering solutions related to solar food processing. By bringing together industry experts, engineers, and food producers, the event fosters collaboration and helps drive the development of solar food processing technologies.
The focus on solar cooking and processing innovations during the webinar is timely, as the global food industry faces increasing pressure to reduce its environmental footprint. The webinar’s exploration of these advanced technologies is crucial for inspiring further innovation in sustainable food production methods.
Future Prospects for Solar Thermal Food Processing
As more food producers and consumers recognize the benefits of sustainable food systems, solar thermal food processing is likely to grow. The NeoLoco Solar Bakery exemplifies how solar energy can be used creatively and effectively in the food industry. With further advancements in solar technology and increasing demand for eco-friendly food production, solar thermal systems could soon become a mainstream solution for bakeries and food processors around the world.
Solar-powered food processing technologies represent a crucial part of the transition to sustainable energy systems. With the help of initiatives like CONSOLFOOD, which provide critical insights into the latest innovations, the future of food production could be bright, powered by the sun.
