Lower Saxony and Schleswig-Holstein: classics meet fresh ideas

If you want to explore the Lüneburg Heath Nature Park, all you have to do at the Grüne Woche is put on a pair of VR glasses and take off on a flight over the extraordinary landscape. Especially during the flowering season between early August and late September, it transforms into a sea of purple. But there are also forests, moors, and numerous animals to discover, such as the Heidschnucken sheep.

This undemanding breed of sheep traditionally takes care of landscape maintenance in the heath. To ensure that the animals become part of the economic cycle, Hilke Feddersen, managing director of the Lüneburg Heath Nature Park, also knows of other uses for this highly endangered livestock breed. The rather scratchy wool is suitable for felting, for example. At the counter, visitors can buy Schnucken-Knacker sausages made from the animals' meat. With initiatives like these, the nature park brings together seemingly conflicting interests such as nature conservation and economic development.

But that's not all Lower Saxony has to offer in Hall 20. At the Milchland Niedersachen stand, visitors can also use VR glasses to beam themselves into the cowsheds of dairy farms. The respective farmer explains how he feeds, cares for, and milks his animals. The milk bar offers alcoholic and non-alcoholic drinks such as salted caramel milk.

Award-winning wine

The neighboring state of Schleswig-Holstein is back at Grüne Woche for the first time since the coronavirus pandemic—and has brought many local specialties with it. Kohlwurst sausage and Labskaus are sizzling in the restaurant, accompanied by fried eggs from Schleswig-Holstein hens. It's an all-regional concept that still has a few surprises in store.

The Ingenhof near Malente looks back on a long history dating back to the 19th century. Farmers have repeatedly tried new things. In 2009, a small area for growing wine was added to the strawberry crops, which was expanded in 2015. The trade magazine Falstaff confirms that wine from Schleswig-Holstein actually tastes good. At the PiWi Trophy 25, an award for wines made from fungus-resistant grape varieties, a wine from Ingenhof took fourth place.

The perfect cheese to accompany it can be found next door at the Sarzbüttel cheese dairy. The traditional company, which has been in existence since 1888, has a total of 40 varieties in its range, some of which are available to try in cubes in the refrigerated display case. The rush is great.

Between the sustainably produced market stalls, Sandra von Hoorn from the Schleswig-Holstein Chamber of Agriculture can already assure us that Schleswig-Holstein will be back at Grüne Woche in 2027. Welcome back!