FROM MILAN EXPO 2015:
Theme: "Different Ways of Producing and Providing Food"
How can we feed the world, today and tomorrow? How can we ensure adequate food for mankind that is of good quality and healthy in the long term? France is focusing on this central issue posed by Expo Milano 2015, with a commitment to participate fully in the discussion, providing answers based on its capabilities and points of excellence.
Its communication is based on four pillars: contributing to global food production, through the potential of France’s productive infrastructure; developing new food models, to address the need for better production; improving self-sufficiency in developing countries, with a policy of skills and technology transfer; and aligning quantity with quality in all areas, be they health-based, nutritional or culinary.
At the Universal Exposition, France will present a full array of its renowned and unique distinguishing features, ranging from its know-how in land management, to agriculture, which already allow its brands to be present in all markets of the world.
The design of the pavilion
The building, made mainly of laminated wood, spread over a 3,592 square-meter space, is inspired by the covered market, a symbol of French food culture. The pavilion takes its inspiration from the fact that traditional markets are located in many cities of France, which clearly represent the overall theme of Expo Milano 2015, with an emphasis on food security, access to food and the element of food quality.
The company CMC Ravenna - Cooperativa Muratori & Cementisti - will deliver the design developed by Studio X-TU (Anouk Legendre and Nicolas Desmazière) with the support of Studio ALN Atelien Architecture (Nicola Martinoli e Luca Varesi) and Studio Adeline Rispal, who managed the thematic design of the Pavilion. Given that the Pavilion is only temporary, a lightweight construction with a wooden structure was chosen, produced by the French company Simonin, and can be dismantled and reused at the end of the Exposition. Particular attention has been given to reducing energy consumption, waste recycling and purification processes.
Areas dedicated to the four pillars of communication offer spectacular scenery and are set alongside the restaurant, a brasserie and a quick refreshment point. In its boutique can be found all the variety and quality of French food, while in the demonstration zone are shows of savoir-faire in the kitchen.