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Eni Unveils Sustainable Aeroponic Greenhouse to Promote Innovation and Corporate Welfare

Eni launched an aeroponic greenhouse at its Bolgiano Research Centre to supply fresh, sustainable produce to its company restaurants. The project, developed with Dussmann and Agricooltur, features automated, soil-less cultivation and promotes efficiency, innovation, and corporate welfare. Surplus produce will be available to employees and the local community, fostering sustainability and social responsibility.

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Eni has announced the launch of a project that combines technology, innovation and corporate welfare, through the creation of an aeroponic greenhouse dedicated to the cultivation of salads and microgreens at the Eni Research Center in Bolgiano.

The initiative, characterized by a high level of automation and the possibility of remote management, is intended to supply Eni’s company restaurants in San Donato Milanese , with the aim of promoting the responsible use of resources and supporting production models based on efficiency, innovation and social responsibility.

First-of-its-kind initiative in Italy combines advanced cultivation technology, environmental sustainability, and community engagement at Eni’s Bolgiano Research Center

Aeroponic technology is an innovative soil-less cultivation system based on the precise and direct spraying of water and nutrients onto plant roots. This method ensures optimal hydration, nutrition, and oxygenation, promoting efficient and sustainable crop growth while significantly reducing the consumption of natural resources.

Completed in spring 2025, the facility is the result of a collaboration with Dussmann, the catering services provider at SDM, and Agricooltur , a startup that owns the adopted technology patents and is committed to developing solutions with low environmental impact and high social value. Particular attention was paid to sustainability during the construction phase, through the use of recovered and recycled materials.

This initiative represents the first application of aeroponic technology in the foodservice sector in Italy. The greenhouse is located near the company kitchens, ensuring a very short supply chain for the production and direct consumption of salads, microgreens , and aromatic herbs such as basil.

The result is an extremely fresh product, free of waste, without packaging, and with a minimal environmental impact. To further enhance the value of the product, any surplus production will soon be made available to employees, who will be able to purchase it for home consumption. But the initiative is not limited to the company.

Thanks to the collaboration with the Municipality of San Donato Milanese, the greenhouse will also be a space open to the local community and schools, with the aim of spreading a culture of sustainability , innovation, and social responsibility. With this new development, Eni confirms its commitment to creating a sustainable ecosystem , integrating technology and welfare in a forward-looking corporate vision.

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(Featured image by thanhlocpham via Pixabay)

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First published in ESG NEWS. A third-party contributor translated and adapted the article from the original. In case of discrepancy, the original will prevail.

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Jeremy Whannell loves writing about the great outdoors, business ventures and tech giants, cryptocurrencies, marijuana stocks, and other investment topics. His proficiency in internet culture rivals his obsession with artificial intelligence and gaming developments. A biker and nature enthusiast, he prefers working and writing out in the wild over an afternoon in a coffee shop.