**Will organic food become an everyday reality in Latvia?** On September 10 at 12:00, during the discussion “BIO on every plate in Latvia – when will it become everyday life?” food market specialists will seek answers to why organic food has not yet become a daily choice. Ruta Murniece, head of Ķelmēni, chef Eriks Dreibants, head of Aloja Starkelsen Janis Garanchs, and other experts will discuss prices, availability, production, and consumer habits – what needs to change so that “bio” on the plate is not just a choice for conscious gourmets. **Will what is in the lab today be on store shelves tomorrow?** On September 10 at 13:00, as part of the discussion “How is an innovative product created?” professor of the Latvian University of Life Sciences and Technologies Sandra Muizniece-Brassava, co-founder of the startup Tara Energy Drink Julia Pehtereva, developer of eco-friendly drink tablets Ralfs Arayums, and other experts will explain how scientists' ideas and startups' concepts turn into real food products – from new drinks to long-term solutions. **Can food waste become an opportunity for business?** On September 10 at 15:20, during the discussion “What is waste for one is resources for another: food surplus in circular production,” entrepreneurs, circular economy experts, and food supply chain specialists will seek answers to what else can be done with products that currently end up as waste. The discussion will focus not only on reducing food waste but also on opportunities to transform surpluses into new products and business solutions. **Could Latvia feed itself during a crisis?** On September 11 at 10:30, at the forum “Own product – own strength,” experts will assess Latvia's food self-sufficiency and its ability to ensure food availability in crisis situations. How resilient is our food chain currently – from field to plate? What would happen if supplies were disrupted? And what can Latvia learn from Estonia's experience? **High-protein on every package – a real necessity or a marketing gimmick?** On September 10 at 14:10, during the discussion “The Era of High-protein. Consumer needs or a marketing wave?” product creator Olga Stepnova, dietitian Sandija Shplita, and trainer Karlis Matisans will discuss why high-protein products have become one of the loudest trends in nutrition. Do we really need extra protein, or has the food industry simply found a new way to sell? **Will our morning coffee be more expensive in the future?** On September 11 at 15:40, during the discussion “Is our morning coffee under threat?” experts will discuss the potential impact of the EU deforestation regulation on coffee supply chains. What will the new requirements mean for coffee producers, sellers, and importers – and could they ultimately affect the price and availability of coffee for Latvian consumers? **Fermentation – a revolution in health or just another food trend?** On September 11 at 14:10, during the discussion “Fermentation. A return to the roots or a trendy scream?” microbiome researcher Ansis Zauers, nutrition scientist and researcher Asnate Kirse-Ozolinya, head of the Ķelmēni bakery Ruta Murniece, cookbook author Iveta Galeja, and content creator Ruta Beirote will seek the line between scientifically grounded information, ancient food traditions, and health trends generated by social media. **What do we really know about our morning drink?** On September 12 at 13:30, during the discussion “The Truth About Coffee: Myths, Trends, and Reality,” nutrition scientist and coffee researcher Ilze Laukaleja-Broka, specialty coffee expert Martins Drungilas, Löfbergs Latvia representative Laura Zemlicka, and KUUP COFFEE founder Oskars Maculevics will explain what is a myth in the world of coffee, what is a trendy phenomenon, and what truly affects the quality of the drink and our choice. Does more expensive always mean better coffee? And do we even know how to brew it correctly? Over three days, the Riga Food 2026 exhibition will showcase both modern trends in the food sector and a glimpse into the future to understand what could change the food industry and our daily eating habits tomorrow – from organic and high-protein products to fermentation, circular economy, innovations in the food industry, and eco-friendly packaging. Riga Food 2026 offers a diverse program of events for both food industry professionals and gourmets: https://ej.uz/RF26_pasakumi. ## From gastronomic adventures to business contacts! From September 10 to 12, the largest food industry exhibition in the Baltics, Riga Food 2026, will take place at the International Exhibition Centre in Kipsala, where 420 companies from 30 countries will present innovations, technologies, and current trends in food and beverage production and processing. At the Riga Food 2026 exhibition, national joint stands of Latvia, Azerbaijan, Cyprus, Slovakia, Italy, Ukraine, and Uzbekistan will be organized. Participant catalog: www.bt1.lv/rigafood/catalogue.php At the exhibition, a wide range of products from local producers will be presented in one place – both experienced Latvian companies and medium producers, as well as small enterprises and home producers will showcase their goods. The diversity of Latvian flavors can be discovered at the national joint stand of Latvia, at the joint stand of fish processing enterprises and the joint stand of aquaculture, at the “Flavors of the Regions” stands, and at the Central Union of Dairy Farmers of Latvia stands, as well as at the exhibitions of Latvian regions. More details: www.rigafood.lv **Follow:** www.facebook.com/rigafood www.instagram.com/fair_riga_food [tiktok.com/@riga.food](http://www.tiktok.com/@riga.food) **Opening hours:** September 10-11 10:00–18:00 September 12 10:00–17:00
