Made from recycled and natural materials, the “environmentally friendly pavilion” will

be “constructed by a 150m series of laminated timber porticos, fastened by a sequence
of uneven prismatic volumes made from CL timber. In between these porticos, light
polycarbonate panels acting as canopies that protect from climate the outdoor areas
underneath them   “To promote natural ventilation, fixed roof shutters are located to
evacuate heat at high levels, in a similar mechanism to those used in greenhouses,”
added the architect. “The depth and distance between porticos are calculated to provide
a comfortable degree of shadow to the semi-external areas below, resulting in a major
reduction of energy consumption in comparison to traditionally enclosed areas. All the
construction process is based in dry assembling, easy to mount, dismount and recycle.
The pavilion’s contents will focus on three subjects: Explaining key issues that have led
to Spain’s gastronomic success; the balance between creativity and innovation to
preserve traditional, healthy Mediterranean food; and using a sustainable agriculture and
livestock production as a tool for preserving the landscape, heritage and the
development of alternative tourism models.