Green Roof Service Stations

Clean the Sky - Positive Eco Trends & Breakthroughs

Autogrill Opens Next Sustainable Ecogrills

— December 30, 2009 — Eco
Italian Autogrill opened three eco service stations on Orte-Ravenna road with innovative constructions designed by Giulio Ceppi from Total Tool, Milano. The green roof, irrigated with rain waters, makes a high level of insulation and reduces the impact on the landscape.

The building construction uses polystyrene blocks that are fully recyclable and insulating material, which are then covered by a layer of beton. Air conditioning is based on a special low-enthalpy system of geothermal production.

All-in-all it allows to reduce Co2 emission by 75% while energy consumption is reduced to 35% compared with traditional cafeterias of this kind. Artificial lighting comes from LED technology and interior materials such as resin floor, are all natural and recyclable, too.
It's a really unique sustainable project that will be now developed further.

This sustainable architecture is a great example of how design can impact our daily lives!

Trend Themes

  1. Eco Service Stations — Disruptive innovation opportunity: Create sustainable service stations that reduce CO2 emissions and energy consumption.
  2. Green Roof Construction — Disruptive innovation opportunity: Develop innovative construction methods that incorporate green roofs for improved insulation and reduced impact on the landscape.
  3. Low-enthalpy Geothermal Production — Disruptive innovation opportunity: Utilize low-enthalpy geothermal systems for air conditioning in buildings to reduce energy consumption.

Industry Implications

  1. Architecture — Disruptive innovation opportunity: Integrate sustainable and eco-friendly design principles into architecture to create environmentally conscious buildings.
  2. Alternative Energy — Disruptive innovation opportunity: Explore the use of low-enthalpy geothermal systems as a sustainable energy source for various applications.
  3. Food Service — Disruptive innovation opportunity: Implement eco-friendly practices and materials in the food service industry to reduce CO2 emissions and energy consumption.
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