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2015米兰世博参展场馆详细介绍

西班牙馆

主题:“构建未来”

        为呼应米兰世博会主题“滋养地球,生命能源”,西班牙在此次的主题将围绕以下几个方面:西班牙在生产和管理常见食品方面的经验;结合了传统及创新的西班牙饮食结构的优点;土地、食品生产、各种式样的料理方式的结合;西班牙对千年发展目标的贡献。 

        西班牙食物链的成功原因在于其结合了传统与现代创新、优化的食品分配流程、 以及西班牙多元化的土地、气候及生态环境。国土地质多样性是西班牙饮食丰富多彩的基石。 

        西班牙人的习惯、食物和料理无不充满创新和新意。食品行业的两大支柱为新颖的食品生产流程和食品商业方面的现代化。可持续性农耕模式是保护土地、地质、以及传统的重要手段,比如说将沙漠转变成肥沃的适合养殖的土地。 

        展馆建筑

        西班牙展馆由Femin Vazquez为首的B720 Arquitectos设计所设计,总面积2104平米,展馆风格为友善和热情。展馆内外空间交融贯通,露天区域有布满桔子树(树是伊比利亚的象征)的游客休息区域,海滩酒吧和礼堂。 

        平行的两座建筑象征着传统与创新的共存,一座为木建筑,另一座为钢铁建筑, 两座建筑内都设有展示和交流空间。 

        考虑到展馆是暂时性建筑,在选择建材上选用了可回收利用建材,且建筑是由模块搭建,易于搭建和拆除。 

        为呼应“美食的语言”- 展区分为三个区域–土地、生产、食物–展区内包括多种形式的活动,包括二维码和电子景观的运用、动画、烹饪区域、水耕花园、商店和教学区。 展馆内设有餐厅–游客可以预订留座,同时还有小食吧提供小食。

Theme: "Cultivating the Future"

        With its participation in Expo Milano 2015 Spain looks to contribute to the development of the theme Feeding the Planet,Energy for life, by focusing on key aspects such as: its experience in the production and distribution of basic foodstuffs; the benefits of its dietary model, the result of a meeting of tradition and innovation; the relationship between landscape, food production and cooking in developing models for alternative tourism; its contribution towards the Millennium Development Goals.

        The success of the Spanish food chain can be attributed to a combination of tradition and innovation, an improvement of the distribution process, and the presence of a wide variety of landscapes, climates and ecosystems. The heterogeneity of the territory is the cornerstone of Spain’s culinary wealth.

        Its habits, food and gastronomy are being exposed to creativity and innovation. The two supporting pillars of its food industry are innovative production processes and modernization of the commercial sector. Sustainable agriculture is a tool for land conservation, landscape and traditions. There are numerous examples of how this approach could allow sustainable cultivation in arid and desert areas, transforming them into lush orchards, for example.

        The Design of the Pavilion

        The 2,104 square-meter pavilion, designed by the firm B720 Arquitectos, headed by Fermín Vázquez, is open, friendly and inviting. Interior and exterior spaces intermingle, with a prevalence of outdoor areas where visitors can relax by a patio of orange trees (the tree being a symbol of Iberian identity), at the beach bar and in the auditorium.

        The idea of coexistence between tradition and innovation is embodied by two large blocks set side by side in parallel, one composed of wooden structures and the other steel, each containing produce, exhibition spaces and themed communication materials.

        Because of its transient nature, everything is inspired by the concept of temporary architecture that enhances the appeal of impermanence, using sustainable materials and prefabricated modules which can be removed at the end of the event.

        The unifying message of the "language of flavor" is conveyed to visitors in three successive zones - land, produce, food - through many different experiences, including QR codes and digital scenery, themed animations, cooking areas, hydroponic gardens, shops and a teaching garden.

        By way of refreshment, there is a tapas bar and restaurant with a separate entrance, reserved for visitors with a table reservation.


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