Green Week Update – 23 January 2019
68 LED lights
with a total output of around 10,000 watts are used to turn Berlin’ radio tower, the Funkturm, green for the IGW
FDP leader Lindner at the Green Week: Science instead of romanticizing
Referring to the debate about sustainable agriculture, the leader of the FDP, Christian Lindner, called for romanticized images of farming life to be replaced by arguments with a scientific basis. “It is only through advanced agriculture that the preconditions can be met for animal welfare and sustainability”, said Lindner during his tour of the IGW 2019. The chairman of the FDP obtained information about modern agricultural technology and listened closely to the chair of the Federation of German Plant Breeders, Stephanie Franck, who asked him to support tax benefits for agricultural research. In his opinion: “There are countless entrepreneurs waiting in the starting blocks to get going with the subject of the smart farm and food. It is high time that politicians gave them the green light, for example through providing legal certainties and an area-wide internet, so that good ideas can be turned into practical progress!” Speaking as a consumer he shared the view that food consumption is not just a matter of nutrition: “People want agricultural production to also provide pleasure and not just to satisfy their basic needs”.
Federal Minister of the Environment Svenja Schulze puts the emphasis on seasonal and regional products
“The future? Ask young people!“ – that was the subject on the discussion on the stage between Svenja Schulze, Federal Minister for the Environment, Nature Conservation and Nuclear Safety and members of the Youth Project council on 22 January at the Green Week. The minister pointed out that it is important to know what young people think about the subject of environmental protection, and emphasized the need to be aware of what one eats. This begins with shopping, and everyone should attempt to reduce the use of packaging, especially plastics, to a minimum. The origin of foodstuffs is also important. In this respect Svenja Schulze referred to two key words: regional and seasonal. The young people taking part in the discussion confirmed that, when shopping, they focused mainly on the seasonal nature of products, and their origin, and avoided plastic packaging. The minister was delighted with the keen interest being shown in environmental subject and with the increasing commitment being shown by young people.
Contact: Nathalie Niederdrenk, tel.: +49 30 183 05 21 63 ,email: firstname.lastname@example.org
In 2015 everyone in Germany produced 222 kilograms of packaging waste, of which 25 kilograms was plastic. And because of the increase in the number of single households, online shopping and eating out, these quantities are likely to get even larger. Alternatives that do not involve the use of fossil raw materials are being displayed by the Renewables Agency (FNR). For example, styrofoam chips can be replaced by corn flour processed with water, sawdust can be inoculated with mycelium fungus to create packaging around wine bottles, and grass fibres can be added to waste paper to create strong cardboard. “The possibilities are immense”, says Gabriele Peterek from the FNR and shows visitors to the fair a whole range of organically based plastics that are already commercially available as drinks cartons, cosmetic bottles and yoghurt containers. But be careful: Simply because the plastic for bottles or cardboard has been obtained from sugar or maize does not mean that it can be disposed of in a bin reserved for organic waste. Expert advice about the correct way to dispose of items is, or course, also available on the FNR stand.
Halle 23a, stand of the Renewable Agency (FNR), contact: Dr. Gabriele Peterek, tel.: +49 (0)3843 6930-119, email: email@example.com
Partner country Finland: Organic products on the increase
Consumers in Finland are also showing growing interest in organic products. The land area under organic cultivation is constantly increasing: Out of a total of 2.3 million hectares of agricultural land (including pasture), 12.8 per cent is cultivated organically, some 290,000 hectares. It therefore comes as no surprise that the partner country is also exhibiting many organic products in Hall 10.2 at the Green Week. These include organic spelt products from Birkkala Farm (Stand 308), organic crispbread from Åby Foods (Stand 306), organic oat products from Herrenhof Malmgård (Stand 305) and gluten-free organic Overnight oats from Helsinki Mills (Stand 307). Organic gin from Finland is available from Kalevala (Stand 141). Something out of the ordinary is on offer from the family-run enterprise Finnish Plant (Stand 121a) in the form of organic rose petal jam. And organic meat (Konttiaho Highland Ranch, Stand 101) can also be found in the Finland hall.
Hall 10.2, contact: Nina Parzych, tel.: +49 174 307 0019, email: firstname.lastname@example.org
Street Food:Kyyttöburger, served with camouflage cheese and curried mealworms
The Street Food hall is the place to find something unusual and exotic. Kyyttöburger, for example, as prepared by Raija Kauppinen. Kyyttö is an old breed of cattle from the Kainuu region in eastern Finland, whose meat is richer in protein than that of other breeds. She runs the “Minimeijeri” dairy which also makes various kinds of cheese with cow’s milk, and these are available at the fair. “Insnack“ products are also rich in proteins, and are made from mealworms and tropical house crickets, dried and with added spices, and are available for visitors to eat. Jean-Baptiste Delas and Marc Schotter launched this start-up in September 2018 and obtain their insects from organic farms in France. Anyone who fancies cheese with such resounding names as ’Black Peter‘ or ’Camouflage‘ should try the young lime-flavoured Gouda coloured with charcoal from “Cheese Label”. The red, white and green Camouflage cheese is a goat and cow’s milk gouda, explains Gregor Neuhold in the Street Food hall.
Hall 1.2a, Stand 156, contact: Raija Kauppinen, tel.: +358 44 200 29 95,
Hall 1.2a, Stand 151, contact: Marc Schotter, tel.: +49,171,276 30 25, email: email@example.com
Hall 1.2a, Stand 167, contact: Roman Dolesal, tel.: +43 664 525 27 88, email: firstname.lastname@example.org
“At the Green Week we are presenting various initiatives for reducing the amount of plastic used for our own brands, especially in the fruit and vegetable sector”, explains Ann-Christin Geers, an advisor in the REWE corporate communication department. Organic cucumbers, for example, are not packaged at all, and the re-usable net is an alternative to throw-away bags for fruit and vegetables, while REWE organic sweet potatoes are marked by a laser to indicate their organic status. Furthermore plastic drinking straws have been discontinued this year and have been replaced by stainless steel and paper straws. The REWE Group now either dispenses altogether with packaging for a total of 1,122 products or has designed it to be more eco-friendly. As a result of the changes that have already been put in place in this area plastic consumption has been reduced by 7,000 tonnes annually. This is equivalent to over 15 per cent of existing requirements and the area of plastic involved would cover 35,000 football pitches. By the end of 2030 the group intends to have redesigned all of its own-brand packing to make it more eco-friendly.
Hall 22a, Stand 180, contact: Ann-Christin Geers, tel.: +49 (0)221,149 16 10,
Floral Hall: Making hair coils and mini-orchid wreaths
“Without green everything is grey” – Visitors can apply the slogan of this year’s Floral Hall to decorate themselves and their homes: Each day staff from the initiative “Flowers – 1,000 good reasons”, from Fleurop and from Blooms are in their workshops helping visitors to be creative: Every hour they can make hair coils, mini-orchid wreaths or other decorative wreaths for the home. Gypsophilia, lilacs, thistles and chrysanthemums can be used in the hair. Using wire, mini-orchids can be woven in a ball of moss and mounted on a piece of tree bark. Eucalyptus wreaths produce a pleasant aroma and can be used to decorate windows, doors and walls.
Hall 9, contact: Elena May, tel.: +49,162 2408800, email: email@example.com
In addition to berry puree, honey, milk products, etherial oils, natural creams and amber jewellery the Lithuanian combined stand is also offering tempting cakes and tasty bread from the Radviliskiai bakery. There is a choice of six different types of rye bread. For example, and in a light-hearted way, there is a type known as “Women’s Friend”, a fruit bread made with plums, raisins, sunflower seeds, nuts and dried apples from their own garden. The bread for men is also a sourdough type, containing bacon, garlic and pepper, and goes very well with beer. Audroné Kisieliené and her son have also brought a sugar-free, wholemeal bread to the Green Week. “This is the healthiest type of bread that you can get“, she says. There is plenty to appeal to anyone with a sweet tooth, with “cep” honey cakes, “Schakotis” layer cakes and also hundred-leaf cakes, a kind of strudel with poppy seeds. Her bakery is already exporting to Belgium and the United Kingdom, and now Audroné Kisieliené is seeking trading partners in Germany.
Hall 8.2, Stand 102, contact: Audroné Kisieliené, tel.: +370,687,302 26, email: firstname.lastname@example.org
Two exhibitors from Iran are offering premium products from their country. “They are not intended only for the German market but for the whole of Europe”, says Golfam Mansoureh. They include dried barberries, green raisins and Iranian saffron. “Approximately 95 per cent of all the saffron sold in the world comes from Iran“, she says, referring to the flower stamens that grow best in the northeast of the country. Mazafati dates grow in the south of the country and are softer and smaller than Medjoul dates, which primarily grow in Palestine and Israel. Hajir Jenkouk and his team are also offering saffron stamens, along with freshly prepared dishes typical of the country. These include kotlet, but not the breaded pork chop that one expects. “Kotlet is made with minced and roasted lamb and beef, seasoned with cumin and sumach”, a slightly sour meat spice, Jenkouk explains.
Hall 6.2, Stand 101, contact: Golfam Mansoureh, tel.: +98 912 522 95 75,
Hall 6.2, Stand 122, contact: Hajir Jenkouk, tel.: +49 24 04 676 66 25,
Creativity is the driving force behind the business run by Jumana K. Amiruddeen, who is on the Sri Lanka combined stand with the aim of finding business contacts in Germany. Back home, where men are the dominant force in the economy, it is not easy running her family’s tea business. In addition to Beautea, a beauty aid, she is also exhibiting chocolate mint tea which she describes as “guilt-free tea” because it has very few calories. She is also displaying tea with the scent of roses, and tea in a transparent Christmas tree ball. Other exhibitors are using a live cookery show to acquaint the German market with “hoppers”, a type of dish-shaped crèpe made with rice flour, coconut water and coconut milk. Other items on display include homoeopathic psychotherapies. Speaking on behalf of the organizers of the SLG Forum, Suneth Wijesinghe said: “Our aim is to help small and medium sized enterprises to establish a presence in Germany.”
Hall 6.2b, Stand 111, contact: Suneth Wijesinghe,tel.: +94,777,701,261,
Berlin workshop for the disabled gets ready for the first job market The Green Week provides an opportunity to learn about some of the many artistic talents and practical skills offered by disabled people. The display features felt hot water bottle covers and purses, decorated earrings, soft toys, insect hotels and furniture made from pallets, as well as tea and processed olive oils. “All these products are made in our workshops” explains Ana Koch, workshop assistant for a working group in the Kaspar-Hauser foundation. “Our aim is to get as many of the workshop team as possible ready for the first job market”. Seventeen workshop sponsors with a workforce of around 10,000 belong to the regional association of disabled workshops in Berlin. The horticulture and landscaping section has 120 vacancies, and over 700 people have already found work here.
Hall 4.2, Stand 810, contact: Ana Wolf, telephone +49 30 47 49 05 13,
Saxony’s food industry has undergone continuous growth over recent years according to the State Ministry for the Environment and Agriculture. Provisional estimates for 2018 reveal that the 370 businesses making up Saxony’s food industry, which employ over 21,000 people, achieved sales of 6.2 billion euros. An increase of around five per cent over the previous year is largely the result of a growth in sales in the milk processing sector. The food industry continues to be one of the most important branches in processing industries in Saxony. Around 38 per cent of sales are achieved in milk processing. Other areas consist of slaughtering and meat processing and the production of bakery goods and pastries (each accounting for 13 per cent of sales), beer production (nine per cent) and fruit and vegetable processing (seven per cent). As well as milk processing, in 2018 enterprises engaged in the production of beverages, bakery goods and pastries, and meat processing all recorded increased sales.
Hall 21b, contact:Frank Meyer, tel.:+49 351 56 42 00 60, email:email@example.com