Currently about 1.3 billion cattle populate the earth and graze on about a quarter of the arable land on the planet.
Millions of visitors, the joy on people's faces on the Decumano and in the Pavilions over the last six months have given the Universal Exhibition added vitality. The Secretary-General of the Bureau International des Expositions explains what he considers to be the ingredients that have made Expo Milano 2015 such a success.
Sustainability is a concept which is made up of several different but intrinsically connected aspects: the environmental, the social, the economic and the cultural aspects. It is these different faces of the prism that make this concept innovative, thus getting away from the classical antinomy between campaigners for the protection of the environment and those favoring economic development understood merely as a quantitative growth figure.
Chef Wan is a household name in Asia with more than 20 years of experience in the industry and known for his flamboyant sense of style. His talents range from chef, author and actor to TV host and publisher. Here in Expo Milano 2015 he talks about food, spices, tourism and happiness… in Malaysia.
The video for this year, dedicated to World Food Day, explores the theme of social protection and how it can help eradicate hunger and poverty by 2030. The video focuses on the Lesotho Child Cash Grant program, put in place by the government and developed together with several partners. With the contribution to agriculture, the FAO is helping the poorest families in the country to improve productivity in the fields and their food situation.
"Why do we need humanitarian aid?" is a question that seems obvious, with a predictable answer. The other question is not so obvious: what are the risks faced by those operating in countries at risk? The United Nations, with World Humanitarian Day on August 19, reminds us that helping populations that are suffering and the nations in difficulty is anything but a foregone conclusion. And one that can cost human lives. A day for helping people to understand who does what, and which are the smartest moves.
In its variegated journey zigzagging between history and geography, ice cream has evolved from being a dessert for the powerful elite to a street food loved by all and eaten all year round. Way back in Mesopotamia and ancient Egypt, drinks with ice or snow were served to the rich and powerful, but it took several more millennia before master confectioners in Italy created the formats and flavors which have now conquered the world.
Not in large quantities, and not usually as the main course, but people have been eating insects for a long time. For subsistence (hunter-gatherer tribes in Africa and the Amazon), because they are traditionally considered a delicacy (as with cricket snacks in Thailand or Mexican mezcal with a worm in it) or, as happens to most westerners, without even realizing they are eating them (up to about 10 ounces a year), in preserved tomato products and organic vegetables.
The centerpiece statue in the swimming pool in the Czech Republic’s Pavilion at Expo Milano 2015 is actually a water purifier which works using a cutting edge nanotechnology system invented by a woman: Ivana Marova, a Czech scientist who teaches at Brno Technology University. She explains it to us, illustrating the advantages of the Hydal technology on which the bird-machine operates.
Argentina’s Minister of Agriculture illustrates his country’s statistics, its future prospects and its revolutionary scientific innovations. Including the first transgenic cow in the world.