Introduction
From 2023 to 2025, an Hortus module was installed in front of Carrefour Market Piazzale Siena in Milan, becoming an active promotional tool and a concrete example of an ultra-short supply chain.
Inside this innovative urban garden, aromatic herbs and microgreens were cultivated for direct sale in the store, creating an immediate connection between production and consumption.
need
Carrefour’s objective was to strengthen the perception of freshness and sustainability of the products offered, differentiating itself through a tangible customer experience.
The challenge was to bring production as close as possible to the end consumer, reducing transportation and intermediate steps, and making the quality of zero-centimeter products visible.
solution
Agricooltur installed a mobile Hortus module outside the store, designed to integrate aeroponic cultivation with promotional and sales activities.
The solution included:
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On-site cultivation of aromatic herbs and microgreens;
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Direct integration between production and the store’s internal shelves;
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Presence of Agricooltur staff for customer promotion and awareness activities;
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Visual displays to communicate sustainability, short supply chain, and freshness.
results
The project enabled:
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Offering customers products cultivated in front of the store;
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Making the concept of urban zero-kilometer visible and tangible;
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Increasing consumer interest and participation;
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Positioning Carrefour as an active player in promoting sustainable practices.
An effective example of integration between retail and innovative agriculture, capable of bringing the public closer to production and enhancing fresh products.
other projects
In Sozzago (NO), an indoor facility transforms a former cold storage room into a sustainable production hub
In 2024, PUM RUS installed an indoor facility producing over 24,000 units per year, transforming a former cold storage room into a production space for live vegetables destined for the restaurant, direct sales, and the HoReCa channel.
In Genoa, the Michelin star meets innovation: basil and herbs grown in the dining room
A Michelin-starred restaurant in Genoa uses an aeroponic cultivation system in the dining room to produce fresh basil and herbs, enhancing the tradition of Ligurian pesto with “zero-centimeter” ingredients.
At Piano35, Michelin-starred cuisine meets aeroponic cultivation
Michelin-starred chef Marco Sacco utilizes Agricooltur aeroponic cultivation systems at the Piano35 and Il Piccolo Lago restaurants, ensuring fresh ingredients, sustainability, and an extremely short supply chain.



