Expo Milano 2015 started the year with a bang after announcing they will be the first ever Universal Exposition to operate with a certification for sustainability - an international standard that puts sustainability at the heart of the Expo organisation.
We recently interviewed Carlo Ratti- an Italian architect and designer who is in charge of building an interactive area at the Expo called The Future Food District. This will be a place for people to explore a potential look at how we might interact with our food in the future. It’s an exciting part of the Expo plan that promises a lot of unique ideas and this week the organisation announced the latest of these, a special micro algae canopies that absorb large mammon’s of carbon dioxide while producing oxygen more efficiently than large trees or grass.
The Baton is Passed
The Social Relay idea - which sees a number of different organisations hand over their social media accounts to stir debate around certain topics is back for the final leg. It started January 5th and will run until the 11th with Cascina Triulza , a centre for sustainable development and food technology research, taking the baton.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
Carlo Ratti: 'Here is the Expo 2015 Future Food District'