Intro
IIS N. Bobbio in Carignano (TO) has chosen to enrich its educational offering with an indoor aeroponic cultivation system, transforming the science laboratory into a dynamic environment where technology and sustainability are learned hands-on. An initiative that makes science tangible, observable, and replicable.
need
The institute was looking for a solution to strengthen the practical approach to scientific subjects, engaging students in activities that combine observation, experimentation, and management of a real technological system. The goal was to provide an applied context in which to study biology, environment, and agricultural technology through direct experience.
solution
Agricooltur installed an indoor cultivation system with a production line capable of generating up to 17,940 plants per year. The greenhouse is designed to be used during laboratory hours, integrating seamlessly with the science and STEM curriculum.
During practical activities, students:
- Analyze the germination capacity of cultivation pods;
- Monitor environmental parameters such as temperature and humidity, essential for plant growth;
- Study the operation of the closed-loop irrigation system, which ensures uniform distribution of water and nutrients.
results
The project has transformed the greenhouse into an interactive and multidisciplinary laboratory:
- Stimulates interest in applied science and sustainable technologies;
- Makes theoretical concepts tangible such as photosynthesis, climatic factors, and plant nutrition;
- Develops practical and transferable skills, from problem solving to systematic observation;
- Introduces young people to the world of agritech and environmental innovation, offering concrete insights for future study and career paths.
An experience that prepares students not only to understand the present, but also to design the future.
other projects
Carrefour brings zero-kilometer production to the storefront
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.


