On June 27, the “Biochar EXPO” event , organized by theInstitute of Biometeorology of the National Research Council (CNR) and theItalian Biochar Association (ICHAR), concluded successfully. The event, which attracted a large audience, was held in two separate moments: the opening conference at Expo Milano and the exhibition and workshop days in downtown Milan.

The conference at Expo Milan

The event was opened by the lecture “Biochar: a sustainable solution for agriculture and environment,” held in the auditorium of the Italian Pavilion. Professor Johannes Lehmann of Cornell University (USA), a world-renowned scientist, opened the proceedings by explaining the role of biochar in combating climate change. The talk aroused great interest, so much so that the “question time” lasted more than 30 minutes.

This was followed by a panel discussion featuring:

• Alessandro Pozzi (ICHAR)
• Leonard Bernardelli (CSQA)
• Alessandro Peressotti (University of Udine)
• Enrico Roitz (Roitz s.r.l.)

Workshop and contest at the Gardens of the Faculty of Agriculture

The event then moved to the Gardens of the Faculty of Agriculture, where students, experts and enthusiasts were able to meet over twenty international exhibitors (from Sweden, the U.S. and Japan, among others) and participate in free seminars and workshops on pyrolysis.

A highlight was the pyrolytic stove contest, in which inventors from all over the world, including Vietnam, participated. Their creations were judged by a scientific panel based on technical features, originality and functionality. The competition attracted a lively and entertained audience, who also had a chance to taste delicious “pyrolytic coffees.”

During the days of the event, the documentary “Reinventing Fire” (by V. del Borgo and A. Populin), which explores the socio-environmental implications of the domestic use of pyrolytic stoves in developing countries, was premiered.

A social and innovative event

The large attendance at “Biochar Week” was the result of an effective communication strategy: the NRC live-streamed the highlights on Twitter via the “Periscope” app, allowing a wider audience to follow the event.

The week ended with an innovative buffet of panettone, tozzetti and charcoal cookies, produced by Pasticceria Edoardo of Assisi for Molini Spigadoro. The company, the only one in the food industry present, explained the benefits and properties of its unique biochar for baked goods, “Chef in Black.”