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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other projects
Cultivating Skills: The Inclusive Greenhouse at IIS Primo Levi in Turin
At IIS Primo Levi, an inclusive aeroponic greenhouse created by Agricooltur® has been established, involving students with special educational needs. An innovative educational laboratory that combines agriculture, technology, and inclusion, fostering personal growth, teamwork, and environmental awareness.
Agricooltur al bistrot di Casa Lavazza
Al Bistrot Casa Lavazza di Torino Agricooltur® ha installato sistemi aeroponici indoor per insalate e aromatiche a centimetro zero. Gli chef utilizzano ingredienti vivi e freschi raccolti sul momento, riducendo sprechi e offrendo un’esperienza di ristorazione sostenibile e innovativa.
Hortus scolastico PRESSO L’IIS G. Falcone DI Mantova
All’IIS G. Falcone di Mantova Agricooltur® ha installato un sistema Hortus indoor, trasformando un’aula in laboratorio di agritech e sostenibilità. Gli studenti coltivano ortaggi e aromatiche fuori suolo, sperimentando innovazione, didattica STEM e modelli di business sostenibile.