Several support structures for regional agrifood businesses will come together under one roof in early 2024. Their new building aims for the highest level of eco-responsible construction delivered by Envirobat BDM. The construction will house the teams of the regional association of agro-food industries (Aria), the regional center for innovation and transfer of agro-food technology (CRITT IAA) directed by Cyril Bertrand and the regional training body for the sector (IFRIA). These three structures employing 30 employees, grouped for four years under the banner Food’In Provence-Alpes-Côte-d’Azur, will also host theApecitaan employment association specializing in agriculture and agribusiness with six employees.
To meet its ambition as a Euro-Mediterranean center of excellence, the site will accommodate over 1,000 m2 of floor space on three levels, offices and several facilities at the service of companies and training (a fab Lab, a logistics Lab, a store Lab for the creation of temporary experimental sales spaces, a virtual Lab for equipment digital augmented reality tools in the training department, and an open Lab dedicated to collaborative emergence workshops during collective intelligence approaches).
The project begins with a blank sheet entrusted to the staff of the four structures that will occupy the structure. All employees took part in collaborative emergence workshops, led by the interior design firm Studio Loco d’Avignon, where the management was absent to define the best conditions of practicality and quality of work.
As a result, all of the office layouts meet the ergonomic needs generated by teleworking and meetings of internal consultants who spend 50% to 80% of their time in the field. Modular spaces with removable partitions promote collaborative work, others allow you to isolate yourself on tasks requiring concentration when certain rooms facilitate comfort for meetings.
This tool, unique in France, is also intended to be exemplary for its construction. The northern part will adopt a low-carbon concrete to oppose a wall to the mistral while the rest of the building will use wood, both for its structure, its floors, and its cladding. Biosourced materials such as rice straw and wood wool will provide insulation. The earth brick used for its thermal inertia will constitute all the partitions. The size of the window shades will respond to calculations on the position of the sun. The roof will house photovoltaic panels to allow the positive energy building to achieve the maximum score (level E4C2). An air-water heat pump will provide heating. No air conditioning in favor of adiabatic humidifiers to cool the air. The car park will offer 17 spaces equipped with charging stations under vegetated shades.
Delivery for early 2024
The new center will be anchored on the new land released by Agroparc, rue Henri-Paul Boudoy. The Food In team, which has taken on Citadis as project management assistant, will file the building permit this summer with a view to delivery in the spring of 2024 after a year of work.
The building designed by A+ Architecture (Montpellier) will cost €2.9 million excluding tax, including €1.3 million excluding tax from the Region and the urban community. The rest will be financed by a loan contracted by an SCI formed by the three entities of Food’In.