It’s been a busy few weeks for Expo Milano 2015 with the launch of some exciting projects across the organisation. From a new magazine to keep us all up to date on Expo happenings, to an interesting competition to find the best non-profit project that follows the Expo theme of: "Feeding the Planet, Energy for Life”.
Here’s a look at some of the biggest Expo news from the past few weeks.
Anyone interested in Expo news and updates can now enjoy Expo Net, a new online magazine that will offer articles, debates and discussions surrounding a whole range of Expo related issues.
The space has launched with some interesting articles including a piece with the Italian chef Carlo Cracco and an interesting piece with Oscar Farinetti, owner of Eataly, who touches on the issue of food scarcity in the world and how combatting food waste will be a big part of fixing the problem.
The magazine promises to offer “insights, interviews, special scientific features, news and surveys.” Pitched as on Open Journal, people are also invited to post their ideas, comments and stories that will help contribute to the purpose of making us all ‘Food Conscious’.
This week Expo Milano 2015 launched the BIE-Cosmos Prize - a special award that will give €20,000 in financing for the best non-profit project that relates to the theme of ‘Feeding the Planet, Energy for Life’.
The winner will have to create ‘work that will prove to have the greatest potential to guarantee universal access to food and increasing food security while promoting sustainable development.’
The Cosmos Prize was originally started by the Expo '90 Foundation and was awarded for the first time at the Zaragoza Expo in 2008. The finalists of the Expo 2015 Cosmos Prize will all be given a chance to actually make their projects during the Expo.
The list of chefs signed up to be ambassadors at Expo Milano 2015 is growing with a number of high profile chefs now agreeing to take part in the event.
Davide Oldani, Moreno Cedroni, Pietro Leemann,Ernst Knam and Cesare Battisti are just a handful of the chefs to sign up to the official ambassador program. Each chef has been asked to choose a symbolic ingredient to present and cook with during the Expo, a nice way to tell stories through specific flavours.