President of the Institute of Ecological Farming, agronomist, and pioneer of the Greek organic movement, specializing in sustainable, organic, and biodynamic agriculture.
CV:
Dimitrios Dimitriadis is an agronomist (MSc), a visionary pioneer of the Greek organic movement, and the President of the Institute of Ecological Farming. In his leadership role at the Institute, he drives strategic initiatives in agricultural research, education, and the promotion of sustainable farming models.
In 1993, he co-founded DIO, Greece’s first inspection and certification body for organic products. He possesses extensive experience as a consultant and researcher, specializing in the development of innovative organic pest control models. In 1996, he spearheaded the creation of the Union of Organic Farmers of Lakonia, strengthening the sector’s collective voice.
A dedicated practitioner, he manages a 17-hectare estate in Mani, applying advanced biodynamic principles. Throughout his career, he has acted as a vital link between international scientific expertise and the sustainable evolution of Mediterranean agriculture.
Presentation title
Sustainable Restaurant Standard
Presentation abstract:
Certified Sustainable Restaurant Standard
The “Certified Sustainable Restaurant” is an innovative standard developed by DIO Organisation, aiming to ensure that restaurants implement sustainable and regenerative practices in their operations. The scheme promotes responsible sourcing, reduction of environmental impact, and efficient resource management across the entire food supply chain.
The certification is granted on an annual basis and includes a grading system, ensuring transparency and credibility. In this way, customers can be confident in the quality, sustainability, and integrity of the food and services offered by certified restaurants.