The introduction of private firms like as SpaceX into the market, the exploration of the cosmos aimed at landing on Mars, and the start of the first tourist flights have put in action the space food sector, which is also being formed in Italy one step at a time. The most recent addition is Barilla, which will send 3.6 kilograms of fusilli to the International Space Station (ISS) next year as part of a collaboration with the Minister of Agriculture and the Air Force. However, this is simply the tip of the iceberg in a system that includes multiple enterprises and research organizations, all of which contribute to the creation of a true supply chain. It all started in Italy in 2007 with the Discovery STS-120 mission, which for the first time carried cooking to the stars thanks to the delicacies of Tiberino from Bari. The firm returned to orbit in 2013, with Luca Parmitano's first experience on the space station, this time with Argotec. David Avino founded the engineering firm in Turin, and it has been involved in two significant collaborations: the first with chef Stefano Polato to cook part of the Sicilian astronaut's meals, and the second with Lavazza in 2014 to deliver the first capsule coffee machine to the ISS. From here on out, it's a series of incredible encounters. Such as the Turin Metropolitan Water Company, which has contracted the whole supply of water for the International Space Station since 2008: nine tons every thirty days. The Evoos project, on the other hand, is signed by Samantha Cristoforetti, Crea, and the Italian olive consortium Unaprol, and it aims to study the effects of the permanence of extra virgin olive oil in space, both chemically and physically, since last year.
|