Press releases from Foodexpo

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Press releases from Foodexpo 2022

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Foodexpo puts climate-friendly goals on the menu

07 March 2022

With an entire hall dedicated to ecology and sustainability, Foodexpo put extra emphasis on green, climate-friendly meals. Visitors can look forward to being inspired and gaining new knowledge.

Experience a large ecological universe at Foodexpo in MCH Messecenter Herning on the 27-29 March. Photo: MCH / Tony Brøchner.

Foodexpo provides concrete inspiration for how to more easily become climate-friendly on the menu when MCH Messecenter Herning opens its doors to the largest food trade fair in the Nordic region on the 27-29. March 2022. A 5,000 square meter exhibition hall is dedicated to ecology and sustainability, where the visitors can experience activities such as a sustainable "long-table" lunch,  organic speed dating and a sustainable fashion shows. Foodexpo has entered into a collaboration with the National Organic Association, "Økologisk Landsforening", who sees great prospects in the partnership:

We want to be as visible as possible, which is why we are very pleased with the collaboration with Foodexpo, which brings together all professionals in the food industry and really takes responsibility in relation to sustainability. At the same time, we believe that the time is right to start a new wave and get even more people started with ecology. Corona has given companies the opportunity to reflect on their values, and we sense that many are ready to move their foundation in an ecological direction, says Torben Blok, marketing manager at the National Organic Association, and continues:

- We wish to help companies in a more sustainable direction, and this is so much easier for us, when we are represented at a trade fair like Foodexpo, where we can give the companies a push in the right direction. The hope is that with our presence we can help open people's eyes to alternative, sustainable solutions to everyday challenges. It requires that you as a visitor have done your preparation and at the fair go to work curiously and make an effort to find the right exhibitors, but then you can also move to that extent.

Inspirational activities in dedicated areas
Hall H will be the central focal point for Foodexpo's green focus. Here, the visitors can experience the four areas "Klimahjørnet", "Nørderiet", "Den Økologiske Købmandsbutik" and "Mødestedet", which all offer a wealth of activities to make visitors curious and wiser about climate-friendly food and practices.

"Nørderiet" is the hall's workshop area, where a handful of the most prominent names of the time learn the participants to make more climate-friendly food themselves. The woskhop leaders consist of names such as Trine Hahnemann from Hahnemann's Kitchen, cookbook author Ditte Ingemann and Michelin chef René Mammen. In parallel, the company Pure Dansk runs an open workshop area, where the sisters behind the company, Astrid and Malene Søgaard, share their vast knowledge.

The meeting place "Mødestedet" offers, among other things, sustainable and organic long table lunch developed by trend expert Anette Eckmann, just as the green carpet is rolled out for a large sustainable and organic fashion show hosted by Annette Heick.

In the Organic Grocery Store "Den Økologiske Købmandsbutik", visitors can explore organic products donated by the fair's exhibitors and buy everything from beverages to gourmet oils and bread mixes. The profits go directly to the non-profit organization "Plant et Træ" (Plant a Tree).

In "Klimahjørnet", a number of professionals provide expert advice and guidance on topics such as food waste, green dishes as well as climate-friendly and energy-saving workflows. It takes place at different work stands.

- We present three cases, all of which deal with organic conversion: Scandic, Odense Municipality Cafés and Oure Continuation School, which have received the bronze, silver and gold editions of the Organic Food Label, and which at Foodexpo all draw on their experience with re-saddling their companies in an ecological direction. They have been through the process and can tell you what is easy and difficult along the way, and what challenges you may encounter, says Torben Blok.

In addition, you will find an exhibition of six sustainable products selected by a panel of judges. It is also here you will finde "Klimascenen" (the Climate Stage), where you can experiencepresentations and panel debates with a large collection of well-known names from the food industry, including chef and entrepreneur Claus Meyer and strategic food planner Anette Grothe.

Read more about the large activity program here.

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