Veranstalter / Organizers:
Messe Berlin Website
Datum der Veranstaltung:
17-26 Jan 2025
International Green Week
17-26 Jan 2025

The taste of the East: travelling regionally at the Grüne Woche

Smoothie biking and dumpling cooking: Things are hotting up in the halls of the eastern German states at this year's Grüne Woche.

The East could not be more different: from hip Berlin to traditional Thuringian dumplings. But it's not just Berlin that can be modern: It is true that you can feast on food in the Berlin-Halle that would otherwise be thrown away. But the phenomenon of vegan and sustainable food is no longer just a big city trend: the Thuringians offer vegan ice cream, while the Saxons tempt visitors with sustainable white fish. Brandenburg and Saxony-Anhalt present fine wines - because wine is not just for the south!

Berlin: smoothie biking and food rescue

In Hall 22a, the "Berlin Nutrition Strategy" will present its various players and entice visitors with numerous hands-on activities. There is something for every age group: organic cooking in the show kitchen or would you prefer to feast on rescued food? Pedalling on the smoothie bike or putting your intellect to the test in the climate quiz? There's never a dull moment in the Berlin-Halle. Children can also experience nutrition in a practical way here - for example at a tomato exhibition or one of the numerous workshops for school classes.

Brandenburg: Wine lounge celebrates its premiere

Traditional brands are a must in the Brandenburg Hall (21a): Spreewald gherkins, Beelitz asparagus and various sausage specialities will be there as always at the Grüne Woche. The wine lounge, where various Brandenburg wines can be tasted, will celebrate its premiere in 2024. Each stand invites visitors to discover and get to know Brandenburg - true to the motto: "Test, network, show yourself!"

This is how Saxon works - enjoyable, sustainable, innovative

Tradition meets innovation in the Sachsenhalle (21b). Fans of spicy flavours will get their money's worth here with salami with whisky, porcini mushrooms or lavender blossoms and quaffable brewing specialities. Those who like it particularly sustainable can try white fish and find out about near-natural fishing. Saxony also presents itself as a travel destination and attracts guests to the Free State with Saxon specialities such as the "Leipziger Lerche".


Modern stand construction and a successful reorganisation offer visitors to the Saxony-Anhalt Hall (23b) an even more impressive trade fair experience. The sharpened regional focus and the intuitive combination of the food industry and tourism create an enjoyable trade fair mix. For example, the Saale-Unstrut wine region invites visitors to linger in a wine lounge. The Böllberger Brauerei brewery of Lebenshilfe Halle e.V. will be presenting an award-winning cellar beer for the first time.

Thuringia: Cooking dumplings and kebabs at home

The new umbrella brand "My Region" is a commitment to Thuringia's own identity. True to the motto "regional can do more", the joint stand in Hall 20 aims to show how important all players are for the future of Thuringia: from companies in the agriculture and food industry and horticulture to the tourism associations of the rural regions. Culinary highlights include black vegan mango ice cream and "Dönerback" - the doner kebab for at home. Hildburghausen will be presenting itself as a focal region, including cookery demonstrations with handmade "Kloß-Zwerwl" (dumplings): here you can gain practical insights into the fine art of baking dumplings.

A man holding a Thüringer sausage.

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