Wednesday
Global Session: Country of Origin Labeling
What: How to apply new standards and communicate them to your customers
When: 2 p.m. to 3:30 p.m.
Where: Room 254A

Urban Farm Tour
What: Garden Girl Farm, a sustainable and organic farm in the heart of Boston
When: 10:30 a.m. to 3:30 p.m. ($65, lunch included)
Where: Southeast Lobby, pickup outside

Thursday
Trends in the Nontraditional Organic Marketplace
What: Opportunities and challenges for organics in schools, hospitals and offices
When: 3:15 p.m. to 4:45 p.m.
Where: Room 252B

Featured speaker: Jeremy Gutsche
What: Host of Trend Hunter TV talks about trend spotting and innovation
When: 3:15 p.m. to 4:45 p.m.
Where: Room 253BC

Women in Naturals Event and Networking
What: Good wine and conversation
When: 5:30 p.m. to 7 p.m.
Where: Room 104AB

Friday
Breakfast by the Bay
What: Sunrise views and cuisine from Cascadian Farm Organic and Muir Glen Organic
When: 7:30 a.m. to 9 a.m.
Where: Level 3, Grand Ballroom lobby
Gluten and Other Allergies 101

What: The gluten-free consumer—needs and programs
When: 10:45 a.m. to 12:15 p.m.
Where: Room 252A

Delicious Living Consumer Insight Report
What: What influences naturals consumers?
When: 1 p.m. to 2:30 p.m.
Where: Room 252A

Retail Math: Understanding Costs, Discounts, Retails and Margins
What: Practical tips to help you prosper
When: 3:30 p.m. to 4:30 p.m.
Where: Room 257AB

Advice from 2 Expo experts

Donnie Caffrey, owner of Good Foods Grocery in Richmond, Va., and Denise de la Montaigne, owner of Better Thymes Natural Foods in Front Royal, Va., have been Expo devotees since the 1980s. Here are their top tips for how to organize your time at the show.

Preplan. Comb expoeast.com before you arrive in Boston and home in on educational sessions and exhibitors you definitely want to hit. Give your floor time some structure by making a list of exhibitors offering show specials (expoeast.com/expoeast09/public/showspecials.aspx?ID=1002976).

Categorize. Think about what categories you're most interested in expanding in you store, and look through the exhibitor list to find potential suppliers.

Divvy it up. On the first day, visit manufacturers you know you want to see. On the second day, search for particular products inside desired categories. On the third day, enjoy the show floor.

Spread out. If you have a staff, divide and conquer, but plan to meet every three hours—10 a.m., 1 p.m. and 4 p.m.—to touch base and exchange notes. Choose easy-to-find booths, such as that of your primary distributor. On your own? Start at one corner of the floor and walk methodically toward the opposite corner.

Meet at night. After dinner, gather your staff in your hotel room to go through the piles of cards and information. This is a good time to deal with orders so that you don't get overwhelmed when you get home. Or plan to stay in one night; order room service, and shift through orders.

Mingle. Cultivate relationships and connect with colleagues at the many networking events. Don't underestimate the power of swinging by a colleague's booth to say hello and thank him or her in person.

Take a break. When tiredness sets in, head to the Retailer Resource Center in Hall A to rest, grab a drink and see friends. It's a convenient way to relax without going all the way back to your hotel.

Eat well at East

Nosh on the show floor, but save some room for these tasty Boston eateries.

Close and classy

Sauciety
425 Summer St., 617.532.4670
Dishes at this American bistro, located in the Westin Boston Waterfront, are served with a variety of zesty sauces.

Persephone
283 Summer St., 617.695.2257,
achilles-project.com
Seasonal, local fare complements the restaurant's sustainable concept—the paper products are recycled, and food waste is composted.

Vegetarian
Grezzo Restaurant
69 Prince St., 857.362.7288,
grezzorestaurant.com
Located in the historic North End, Grezzo features raw, vegan, organic dishes and a selection of biodynamic wines.

Grasshopper All Vegan Restaurant
1 North Beacon St., 617.254.8883,
grasshoppervegan.com
An all-vegan take on egg rolls, noodles and stir-fries.

Natural
Oleana
134 Hampshire St., 617.661.0505,
oleanarestaurant.com
Consistently ranked one of Boston's top restaurants, this Arabic-inspired eatery gets its fresh organic produce from local Siena Farms, owned by the chef's husband.

Mare
135 Richmond St., 617.723.6273,
marenatural.com
Serving mostly deep-water fish and sustainably harvested seafood, Frank De Pasquale's coastal Italian restaurant is fresh and eclectic.

Local favorites
Durgin Park
340 Faneuil Hall Market Pl., 617.227.2038, durgin-park.com
Typical New England food—think corned beef and cabbage, littleneck clams and lobster—eaten at communal tables.

No Name
15 Fish Pier St. W, 617.338.7539
Chowder, lobster and a no-nonsense atmosphere; this hole-in-the-wall is the real deal.