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.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.