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Press Release

January 22, 2020

Green Week Update – 22 January 2020

The number of the day

400 school magazine editors
attended the main press conference of the Green Week, which was organised by i.m.a. and took place on 22 January 2020,. It featured a discussion about the future of agriculture with representatives of the Farmers’ Union, Fridays for Future and other experts.

Topics of the day at the Green Week

For Petra Pau a visit to the Green Week is essential
The annual tour of the Green Week is a very special occasion for the Vice President of the Bundestag (lower house of parliament), Petra Pau. This is a “major exhibition with numerous disseminators, including those actively involved in the socio-political field.” Here she can meet with exhibitors from her constituency of Marzahn-Hellersdorf and her home city of Berlin, as well as with those from Allgäu, where she regularly spends her holidays and where she is also politically active. Pau held discussions in the Floral Hall with representatives of the Central Horticultural Association and the Berlin Regional Association of Gardening Enthusiasts about sustainability issues, and visited two firms from her parliamentary constituency, Schneider-Wintergartenbau and Schilkin. She also called on other exhibitors from the capital and in the Bavaria hall, before going on to obtain information from the German Forestry Industry Council, the National Network of Civic Involvement and the Federation of German Food and Drink Industries. The tour concluded with a visit to the Farm Experience. Contact: Wolfgang Rogall, telephone: +49 3038 2218, email:

“Fancy berries” for minister of State Dorothee Bär
The Minister of State for Digitalisation at the Federal Chancellor’s Office, Dorothee Bär, started out in this very same field of work: “My first job was in a plant nursery”, she told representatives of the National Horticultural Association during her visit to the Floral Hall. Among the items served to her at the Farm Experience was a milk shake by the name of ”Flotte Beere” (Fancy Berries). “Each time the Green Week brings a little bit of my native land to Berlin“, said Bär prior to an extended visit to the Bavaria hall. Home in this case is the “place where Lower and Upper Franconia meet, and between Beer Franconia and Wine Franconia”, thereby offering “the best of both worlds”. With a grin she pointed out that the Bavaria hall is “the best by far. Although the Floral Hall is also very fine.” Messe Berlin, contact: Wolfgang Rogall, telephone: +49 30 3038 2218 , email:

Pupils take part in discussions at the Green Week
On Wednesday some 400 children attended the Schools Press Conference of the educational service i.m.a – information.medien.agrar e.V. on the subject of ”The Future of Agriculture: Visions, Wishes, Perspectives, Hopes”. On the stage at the Farm Experience in Hall 3.2 they were able to submit their questions to Hedda Korte, farmer and direct marketer, Henrik Wendorff, organic farmer and President of the Brandenburg Regional Farmers’ Union, Immanuel Nikelski, activist with Fridays for Future, and Wiebke Herrmann, editor of agrarheute. One aspect of particular interest to the young visitors is how the use of machinery and robots will impact on the work of farmers. They also asked what we will be eating in the future and what new types of animals and plants will be consumed. Contact: Bernd Schwintowski, mobile +49 151 12394239, email:

Too Good To Go: an app to prevent food waste
The app Too Good To Go brings together the proprietors of restaurants and people concerned with recovering unused food. The built-in location unit enables consumers to find cafés, bakeries, hotels or restaurants in their vicinity where left-over food is usually available. Shortly before closing time or after the breakfast buffet has closed, within a defined period of time they can collect a portion, preferably in their own food storage box, that they have reserved by means of an app. This left-over food is at least 50 per cent cheaper than the normal sale price. Payment is also made via the app. Hall 22, Stand 123, contact: Victoria Prillmann, telephone: +49,179 42 65,988, email:

Diesel-free in livestock sheds and barns
Range is not everything in agriculture: Eighty km is quite sufficient for daily journeys between the farmyard, tree nursery, weekly market or cemetery, and manoeuvrability in sheds and barns or on a vineyard is far more important. And the new, all-electric small transporter ABLE can easily meet these requirements. Three examples are on show at the Green Week, where they are making their debut, and series production will commence in March in Herne. They can be charged from a domestic socket or a wall-mounted box. A universal chassis provides the basis for installing a platform or box, and versions are available with ranges of between 80 and 260 kilometres and top speeds of between 40 and 85 km/h. “We have received many enquiries here from farmers and wine producers”, reports Oliver Marroni from Tropos. The pre-tax cost of ABLE in its basic configuration is under 20,000 euros. Hall 27, Stand 306, contact: Oliver Marroni, telephone: +49,172 8106740, email:

Household innovations from the “Lions‘ Den“
It has just been on television, now it is at the IGW: Visitors can meet with real inventors on the Bilz Ideen GmbH stand. What they all have in common is that they have presented their products on the VOX programme “Die Höhle der Löwen” (The Lions’ Den). For example, there is the drain fairy from Karl-Heinz Bilz, which gets rid of unpleasant odours in drains. Amateur cooks can reduce the amount of fat when frying steaks by using PAUDAR frying powder. And a clever invention eliminates creases on sleeves when ironing shirts. The spooncatcher is a practical kitchen organiser that ensures that cooking spoons are always within reach, while the Easy-Drehfix helps with those bottles that are difficult to open. Hall 11.1, Stand 140, contact: Karl-Heinz Bilz, telephone: +49 6187 90111, email:

The Village App is coming
Wer die Dorfapp hat, wird garantiert nicht zum Dorfdepp: Die auf die Bedürfnisse des ländlichen Raumes zugeschnittene Plattform zeigen die Projektentwickler von Denkstrukturen auf der Grünen Woche. Sie entwickeln die Dorfapp und zeigen Fördermöglichkeiten auf. Die App fasst Dienstleistungen vom Lieferservice des Supermarktes im Nachbardorf, über den Fahrradverleih bis zur nachbarschaftlichen Mitfahrzentrale zusammen. Entwickler Florian Kern nennt weitere Beispiele, mit denen sich der Traum „Unser Dorf soll digitaler werden“ erfüllen kann: „Der virtuelle Dorfplatz, auf dem sich die Bewohner digital treffen, austauschen, aber auch konkret verabreden können, Kooperation mit regionalen Zeitungen oder Push-Nachrichten vom Metzger mit Sonderangeboten.“ Halle 27,Stand 410, Kontakt: Florian Kern, Telefon: +49 176 608 10883, E-Mail:

Startup Days at the Green Week
On 22 and 23 January 2020 food startups are the dominant theme at the Professional Center in the Marshall Haus. There, company founders can take ten minutes to pitch their ideas to a panel of judges whose members are experts representing the food industry and startup support. Lectures are also taking place specifically for startups. On Thursday, 23 January at 2 p.m., an award will be presented to the winner of this event. Access to the Professional Center in the Marshall Haus is reserved for trade visitors, exhibitors and the media only. Professional Center in the Marshall Haus, contact: Wolfgang Rogall, telephone: +49 30 3038 2218, email:

From all over the world

Partner country Croatia is exhibiting specialities from Dalmatia in Hal 10.2
Dalmatia, which is situated on Croatia’s south coast, is known for its natural beauty, numerous islands and cuisine. At the Green Week the partner country Croatia is exhibiting typical culinary offerings from Dalmatia, which is known for its wine, olive oil, fish, meat products and spices. Visitors can sample Dalmatinski pršut, dried Dalmatian ham produced made from fresh pork on the bone. Its characteristic feature is a well-rounded flavour and unique aroma. The Croatian restaurant at the Green Week is also serving Dalmatian cuisine. Dishes include pašticada with gnocchi, a variation of stewed beef prepared in a special sauce. Exhibitors from Croatia include Sardina, Cromaris, Pivac, Klaster hrvatskog pršuta, Blato 1902, OPG Klaudia Krstičević, Vino Dalmacije, Stella Croatica, Terra Marascae and Mišlov. Hall 10.2, contact: Maja Popovic, emaill:

Norway uses sustainably obtained seaweed as a spice
Dried and grated seaweed as a spice – on its own, with salt or with stockfish, is being presented at the Green Week for the first time by Norway. It is sustainably harvested and packed in environmentally friendly cardboard tubs, explains Kari Tonseth from Lofoten Seaweed. Handmade pasta and white chocolate with seaweed are new additions to the range. Fanaost, Mydral Gard (made from goat’s milk with truffles) and Soleglad are three varieties of cheese that have received awards at the World Cheese Championships. Fjording cream liqueur is also making its debut at the Green Week. However, it is the elk burgers that are the real hit with the public, according to stand director Astrid Oversveen. Chefs from Oslo are again busy conjuring up tasty dishes in the restaurant on the stand. Each year they compete with one another to be allowed to cook on the Berlin Exhibition Grounds. Hall 8.2, Stand 119, contact: Astrid Oversveen, telephone: +47 92 454695, email:

Outstanding caraway oil from the Czech Republic
The caraway seeds used for the cold-pressed oil from the Petráveč oil mill are grown in the Vysočina region. Because the seeds are only harvested a year after the plant has blossomed for the first time, the prizewinning oil has a particularly intensive flavour, explains proprietor Karel Jonák. His oils are not only suitable for consumption but are also ideal for facial care: A new addition to the range is an organic combination of sunflower, poppy, grape seed and hemp oil. In addition to oils made from caraway, white poppy, linseed, thistle and sunflower seeds he has also brought tasty caraway waffles with a special cream made from Prague ham to the IGW, which he has developed in collaboration with a chef. Contact: Dr. Emerich Vacek, telephone +420 221 812 097, mobile: +420,724,335,076, email:

Gin with herbs from the Canadian Arctic
Once again this year the Gareis family will be flying the Canadian flag at the Green Week, and are awaiting many regular visitors to the well decorated stand. In addition to the traditional “Firewater” (whiskey with maple syrup) and Moosehead beer, along with last year’s success story, Grizzly Egg liqueur, a new addition this year is “Ungava”, a gin made with herbs from the Canadian Arctic. In response to high demand bison jerky is again included in the display. Hall 7.2c, Stand: 101, contact: Fabian Gareis, telephone: +49,151 59103330, email:

Italian marketplace at the Green Week
Italian food producers are exhibiting a wide range of items at the Green Week, from Sardinian sheep’s cheese to Parma ham and Neapolitan doughnuts. All kinds of flavours of salami, many different types of cheese, fine truffles, pizza and pasta, gelati, espresso and cappuccino complete the display, and of course a wide selection of wines is also available. “Signora, Signori”: most of the traders are specifically targeting visitors and are tempting them with samples of their wares, ensuring that the atmosphere in Hall 4.2 resembles that of a colourful market place. Hall 4.2, contact: Wolfgang Rogall, tel.: +49 30 3038 2218 , email:

Green sauce Finnish-style
Green sauce is traditionally associated with the state of Hesse, but on Stands 109-110 in Hall 8 visitors can sample it with ingredients from the Saimaa region of Finland. It is being prepared by two chefs, Teemu Kaijanen from Mikkeli and Reiner Neidhart from Karben. They became acquainted at the IGW last year and have been collaborating more closely ever since. Green sauce is just one of many specialities to be found on the Finnish stand. Fruit and vegetables from this northern country are often sweeter and with a more intense flavour because of the shorter growing period and the light that they are exposed to during the long summer days Hall 8, Stand 109-110, contact: Päivi Karhunen, telephone: + 358 44 794 2212, email:

Press contacts

Wolfgang Rogall
Deputy Press Spokesman and PR Manager
Telephone: +49 30 3038-2218

Christine Franke
PR Manager
Telephone: +49 30 3038 2275

Management Board, Messe Berlin:
Dr. Christian Göke (CEO), Dirk Hoffmann
Chairman of the Supervisory Board:
Wolf-Dieter Wolf
Companies register: Amtsgericht
Charlottenburg, HRB 5484 B

Non-commercial sponsors:

German Farmers’ Union (DBV)
Press Spokesman
Axel Finkenwirth
Tel. +49 30 319 04 240

Federation of German Food and Drink

Industries (BVE)
Chief Executive
Christoph Minhoff
Tel. +49 30 200786 167

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