An edible market in the 2015 Expo

The World Expo has shown us the best in innovation and creativity in the construction world since 1851 and 2015 will be no different.
After the 2012 edition in Yeosu, Milan will be the next destination for the event.

This year's theme will be "Feed the planet, energy for life".
Many food related creations will be revealed, uniting technology, innovation, culture and tradition to answer problems about food quality and worldwide nutrition issues for years to come.

Seven sub-themes were proposed for the Expo:

Science for Food Security and Quality;
Innovation in the Food Industry;
Technology in the Agriculture Buisness and Biodiversity;
Education about Dieting;
Solidarity and Cooperation in the Food Industry;
Food for Better Lifestyles;
Food in Different Cultures and Ethnic Groups.
 

Between the different participants in the Expo, one building stands out - the French Pavilion - proposed by Anouk Legendre e Nicolas Desmazieres, also known as X-TU.
The project consists in an exibition space of 3600 square meters, with a 2000 area destined for the building itself.
The cost estimate is at 20 million euros, all for the sake of demonstrating french innovation and tradition in agriculture, fishing and food products across the wooden pavilion.

The tour starts in a series of maze-like rectangular gardens that guide us amongst the diversity and multiplicity of the french landscape.
Here we see the architect's concept: "If the world wanted to eat like the West, we'd need more worlds... Our civilization needs to evolve: we must produce and consume in new ways!"

The pavilion demonstrates a wish of increasing the quantity and quality of food production using a mix of great ingenuity with simple techniques.

The form arises from an inversion of a small mountainous cultivated field from France.
This relationship is created along the ceiling of the three storey high building.
Beyond the crops, other products will also be hung, creating a 3-dimentional experience for the visitor's amazement.
 

This work was inspired by the parisian market of "Les Halles", designed by Victor Baltard in the mid 19th century.
The inspiration was applied under the form of a prototype of a more consistant and sustainable market where food is sold, consumed, cultivated and prepared in situ!

Amongst the various arches of the market, various vegetables, aromatic plants and fruits will occupy the nooks and crannies of the sections of wood above the people inside. These will serve as a live exibition of french food production, from the exterior gardens to the restaurant in the rooftop above, that shall serve all of this locally grown food.

The entire structure is made out of wood from the mountainous area of Jura, in the French Alps.
it reflects upon the french woodworking experience, especially in the realm of complex shapes.
The complex geometry is made out of digital cuttings, invisible seams and natural wood in all it's splendour.

These might be the fertile markets of the future, a relationship between production and consumption never before seen.
Is this the future of the food industry?

Watch the video!




Images via X-TU