Catering service is an important incentive to convert to a more sustainable food and agriculture. Different aspects and challenges of the environmental economy are connected to this: the establishment of production chains, the link with the territory, the choice of the products (seasonality, proximity…). Many of the participants to the Expo 2015 will highlight their initiatives over the subject. Moreover, the food offer of the pavilions and the organization (Expo 2015) will be under the spotlight: where will the products come from (from far away or from local places, products of the agro-food industry, fresh products)? Will they be biological products? How they will be packed? What will its nutritional value be? The challenge will be to be able to present the entire food variety of the 145 participant countries, ensuring at the same time the sustainability of the food supply given the central question of the Expo: “Is it possible ...