National Pavilions at universal exhibitions are a classic showcase for the transmission of key national values which are also satisfy the commercial strategies of every country. They also accommodates the proper exhibition areas with the main goal of attracting a large number of visitors and acting as a popular claim for the visitor at the Expo. The b720 strategy for the Spanish pavilion at the Expo Milano 2015 is based on several objectives:  tradition – innovation  fusion, greenhouse system, permeability, sustainability.

The architects generated a pavilion that clearly transmits the FUSION of qualities that Spain exports: TRADITION and INNOVATION, being the Spanish gastronomy reputation, based on the balanced combination of the two. This fact has a relevant role  on the pavilion concept, creating two separate areas -and applying different tectonics to them- according to this duality.
In the shed shaped side representing tradition, timber structural frames and the finishes of the boxes refer to traditional food culture: the cork of wine bottles, an industry in which Spain is a major world producer; the wooden wine barrels where the wine ages; and the esparto grass fabric used for pressing the oil.
In the shed shaped side representing innovation, structural frames are bright, covered in polished stainless steel, and the material of the boxes that locate the exhibition and other areas are equally bright and reflective, coloured as some of the most recognisably Spanish products such as olive oil and wine.

Facing the challenge of providing a recognizable identity in an Expo dedicated to feeding the world, b720 considered an opportunity to dignify the greenhouse typology as a great, iconic structure, optimal in economy resources and leader in technological innovation, representing a very important sector of the Spanish agricultural production. Geometrically simple but technologically complex, they use infinite and renewable sources to grow the food. The Pavilion occupies the entire lenght side of the L shape plot, covering in the simplest way the maximum occupation area (70%) and using  the remaining with a “patio de naranjos" (orange trees courtyard),which is an identity element of the Spanish architectural culture. This patio will coexist with the shadow spaces underneath a strawberries hydroponic canopy, under which are restaurant and auditoria terraces. Its structure of frames makes a repetitive effect that reinforces its individuality. Its simplicity is enriched by the perception of translucent views and textures of the partitions contained within.

Another goal for the architect was to create an attractive PERMEABLE space that allows the public to cross and participate in the space without having to queue the exhibition. Positioning the proper exhibition at the first level allows the pavilion to be crossed and accessed by all Expo visitors with no physical barriers. Restaurant, shops, auditoria and open areas are accessible at all time. Equally, locating the exhibition at first level creates a second floor outdoors terrace, where vegetable gardens host children and other organised activities related to food production.

Moreover, the idea focused on an ENVIRONMENTALLY FRIENDLY PAVILION, made from both recycled and natural materials, pre-fabricated and assembled on site to guarantee time, cost and quality. The pavilion is basically constructed by a 1.50m series of laminated timber porticos, fastened by a sequence of uneven prismatic shapes made from CL timber. In between these porticos, light polycarbonate panels acting as canopies protect from climate the outdoors areas underneath them. To promote natural ventilation, fixed roof shutters are located to evacuate heat at high levels as in greenhouses. The depth and distance between porticos are calculated to provide a comfortable degree of shadow to the semi-external areas below, to save energy consumption. All the construction processes are dry assembled, easy to mount, dismount and recycle.

To summarize, the contents that the pavilion emphasises are these three major subjects:
1. Explanation of the key issues in the success of the current gastronomy in Spain;
2. Balance between creativity and innovation to preserve the traditional, healthy Mediterranean food -based on high quality fresh products- to converted it into a contemporary, creative new cuisine;
3. A sustainable agricultural and livestock production as a tool for preserving the landscape, heritage and the development of alternative tourism models.