Agricooltur at the Casa Lavazza Bistrot

Intro

Inside the historic building of the former Power Plant on via Bologna, now home to the Casa Lavazza Bistrot, the most innovative agricultural technology meets collective catering. Thanks to the collaboration with Agricooltur®, herbs and leafy vegetables are grown directly in the bistrot with zero-distance aeroponic systems, providing chefs with fresh, living, and sustainable ingredients every day.

need

The Casa Lavazza Bistrot, which serves approximately 600 meals per day to employees, collaborators, and Turin citizens, was looking for a solution to integrate sustainability into daily cooking, reducing the distance between production and consumption and improving the organoleptic quality of raw materials. The goal: to offer a fresh, innovative, and environmentally friendly menu.

solution

To meet this need, Agricooltur® has installed a complete indoor aeroponic garden system, integrated directly into the bistrot:

  • Hortus Cube: compact cultivation module with germinator, lighting, and misting system, ideal for leafy vegetables;
  • Two Aerofresh and three Microhortus: to ensure the kitchen brigade continuous access to fresh, ready-to-use herbs;
  • User-friendly app for intuitive crop management even by kitchen staff.

    This configuration allows the bistrot to grow a significant portion of its own vegetables and herbs independently and without soil, maintaining freshness, flavor, and nutritional properties intact.

        results

        The integration of Agricooltur systems has transformed the bistrot into an exemplary model of sustainable corporate catering:

        • Herbs and salads grown on-site, harvested just minutes before preparation;
        • Greater organoleptic value in dishes, with surprising color and flavor combinations;
        • Reduction of waste and the need for refrigeration;
        • A new sensory experience for customers, who perceive freshness and quality from the first bite.

          The Michelin-starred restaurant Condividere by Lavazza has also chosen to use herbs grown with Agricooltur® systems, appreciating their vibrancy and intensity of aromas, thanks to the absence of refrigerated storage and direct harvesting just before use.

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            Intro

            Inside the historic building of the former Power Plant on via Bologna in Turin, now home to the Casa Lavazza Bistrot, the most innovative agricultural technology meets collective catering. Thanks to the collaboration with Agricooltur®, herbs and leafy vegetables are grown directly in the bistrot with zero-distance aeroponic systems, providing chefs with fresh, living, and sustainable ingredients every day.

            need

            The Casa Lavazza Bistrot, which serves approximately 600 meals per day to employees, collaborators, and Turin citizens, was looking for a solution to integrate sustainability into daily cooking, reducing the distance between production and consumption and improving the organoleptic quality of raw materials. The goal: to offer a fresh, innovative, and environmentally friendly menu.

            solution

            To meet this need, Agricooltur® has installed a complete indoor aeroponic garden system, integrated directly into the bistrot:

            • Hortus Cube: compact cultivation module with germinator, lighting, and misting system, ideal for leafy vegetables;
            • Two Aerofresh and three Microhortus: to ensure the kitchen brigade continuous access to fresh, ready-to-use herbs;
            • User-friendly app for intuitive crop management even by kitchen staff.

              This configuration allows the bistrot to grow a significant portion of its own vegetables and herbs independently and without soil, maintaining freshness, flavor, and nutritional properties intact.

                  results

                  The integration of Agricooltur® systems has transformed the bistrot into an exemplary model of sustainable corporate catering:

                  • Herbs and salads grown on-site, harvested just minutes before preparation;
                  • Greater organoleptic value in dishes, with surprising color and flavor combinations;
                  • Reduction of waste and the need for refrigeration;
                  • A new sensory experience for customers, who perceive freshness and quality from the first bite.

                    The Michelin-starred restaurant Condividere by Lavazza has also chosen to use herbs grown with Agricooltur® systems, appreciating their vibrancy and intensity of aromas, thanks to the absence of refrigerated storage and direct harvesting just before use.

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