The towers are the heart of the Swiss Pavilion. Visitors will be invited to discover Switzerland – the diversity of products and values which underlie the success of the Swiss approach – by engaging in a fun exploration of the towers. Switzerland wishes to take part in Expo 2015 as an active, caring and socially responsible stakeholder in the area of food and sustainable development.
The journey through the towers is guided by this leitmotif, thus prompting visitors to reflect – on the basis of their own personal experience – on the global availability of food and sustainable development throughout the food value chain. Visitors will be free to take away or consume any amount of the products. How much will be left for later visitors – and for how long – will be determined by the consumer behaviour and level of awareness of each visitor.
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Green thumbs and farm-to-table advocates rejoice: Atlanta has hired its first Director of Urban Agriculture! Mayor Kasim Reed announced the creation of the position back in September, and the slot was officially filled by Mario Cambardella over the weekend. The position's expressed mission is to expand access to healthy food for all residents of Atlanta.
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Combine a powerful, supportive civic society with killer marketing chops and enlightened grassroots activism, and amazing things can happen. Case in point is the Westwood Food Co-op in Denver, Colorado, which just raised $50,000 in a successful Kickstarter campaign to fill its shelves full of wholesome, locally-grown food. With these funds, the co-op will become the city's first community-owned grocery store in a known food desert.
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Photographer Ho Hai Tran’s Kickstarter project to record the unique but now repurposed architecture of the original Pizza Hut buildings created in the 1970/80s/90s is proving very popular. Tran’s project, Pizza Hunt (proving is so popular it has already exceeded its target funding), will see the photographer travelling across New Zealand, Australia and the US to shoot what you could call ‘ghost’ buildings.
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For a few #blessed days, Lura Cafe was the hottest new restaurant in Providence. The bright, cozy farm-to-table joint hid in plain sight next to a downtown parking lot, steps away from the Rhode Island Convention Center. Lura would be a refuge for diners in the know, serving modern takes on cafe classics—all local, all organic, all certified GMO-free. It was upscale and casual, timeless and avant-garde. It had a vaguely Nordic air of refinement.
It announced itself—as all similarly accoutred restaurants must—with a social media blitz, featuring sans serif lettering, sunny high-angle shots of brunch dishes, even a breathless write-up in the New York Times.
It was also totally fake.
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Bompas & Parr leads in flavour-based experience design, culinary research, architectural installations
and contemporary food design.
The studio first came to prominence through its expertise in jelly-making, but has since gone on to
create immersive flavour-based experiences ranging from an inhabitable cloud of gin and tonic, the
world’s first multi-sensory fireworks and a Taste Experience for the Guinness Storehouse in Dublin,
officially the best place to taste Guinness in the world.
The studio now consists of a team of creatives, producers, cooks, designers, specialised technicians
and architects. With Sam Bompas and Harry Parr the team works to experiment, develop, produce
and install projects, artworks, jellies and exhibitions, as well as archiving, communicating, and
contextualising the work. Bompas & Parr also collaborates with specialist technicians, engineers,
artists, scientists, musicians and many other disciplines to create wondrous events.
The studio works with some of the biggest companies and the world’s foremost cultural institutions
to give people emotionally compelling or inspiring experiences.
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The Museum of Food and Drink (MOFAD) is creating the world's first large-scale food museum with exhibits you can eat.
MOFAD will be a global leader in food education, featuring innovative exhibits and programs that show how exciting it is to learn and care about the culture, history, science, production, and commerce of food and drink. Imagine a place where you can use an Aztec kitchen, see cereal made before your eyes, decode food marketing, taste West African street food, make Chinese hand-pulled noodles, learn about agriculture and composting, and see how the body digests a sandwich—all in one museum.
In 2013, MOFAD debuted its first explosive mobile exhibition, BOOM! The Puffing Gun and the Rise of Cereal. The exhibition, which featured a 3,200-pound breakfast cereal puffing machine, drew accolades from media outlets such as The New Yorker and The Wall Street Journal.
MOFAD Lab, the organization's first brick-and-mortar home, will open in the Williamsburg neighborhood of Brooklyn on October 28, 2015. In this space, MOFAD will design and showcase its exhibit concepts as it works toward opening the full museum in New York City by 2019. Join the MOFAD mailing list to stay updated on upcoming exhibitions and programs
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