Intro
Forrest in Town is the first residential complex in Milan to integrate an aeroponic garden for the direct use of its residents. Thanks to the collaboration between Agricooltur® and Gruppo Building, an innovative housing model is born where agriculture, sustainability, and urban life merge.
requirement
The project’s goal was to offer residents a new urban lifestyle—more sustainable and conscious—by providing fresh, local produce grown without soil, respecting the environment. The aim was to find a concrete solution to bring agriculture directly into the city, making it accessible and part of daily life.
solution
Agricooltur® has created a residential aeroponic greenhouse. The system allows for the production of approximately 22,000 vegetables and microgreens per year, all for the exclusive use of the residents.
Project features:
- Efficient and sustainable aeroponic cultivation without soil;
- Residential app to book the grown produce;
Pick-up at the concierge on scheduled days, for maximum convenience. - Residents thus become an active part of an urban agricultural micro-community, with direct access to healthy, fresh, and zero-mile food.
results
Forrest in Town represents a new standard for sustainable residential construction. The benefits are clear:
- Daily access to living and nutritious vegetables;
- Direct involvement of residents in conscious consumption;
- Perfect integration of urban agriculture into the residential fabric;
- Reduction of the ecological footprint and transport emissions.
A virtuous example of how Agricooltur® technology can transform the way we live and eat, even in urban residential contexts.
Forrest in Town in Milan PH Piero Ottaviano
other projects
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From 2023 to 2025, an Hortus module in front of Carrefour Market in Piazzale Siena enabled the cultivation and sale of zero-kilometer products, combining sustainability and retail.
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.
A Genova, la stella Michelin incontra l’innovazione: basilico e aromatiche coltivati in sala
Un ristorante stellato di Genova utilizza un sistema di coltivazione aeroponica in sala per produrre basilico e aromatiche fresche, valorizzando la tradizione del pesto ligure con ingredienti a centimetro zero.


