Rooftop algae farm designed by architects from Sweco

In several places around the world, trials are underway to produce biodiesel from algae. At Sweco, a group of architects is currently in the process of developing a concept for algae cultivation in Sweden. In the future their idea to grow algae in cell-shaped ponds on the roof of Continental Bakeries’ logistics centre and head office in Örkelljunga could enhance the company’s sustainable image. The fuel will be available for use in the bakery’s production and deliveries.

When Sweco architect Sven Teder was sifting through possibilities for Continental Bakeries’ facility and looking for some green inspiration, Susanna Hultin came up with an idea for rooftop cultivation of algae that would both make a functional contribution to the company’s business and be an aesthetically pleasing addition to the building.

Susanna Hultin is a hortonomist at Sweco’s architectural office in Malmö and works with green development in different areas of architecture. Green development promotes sustainability and biodiversity while at the same time reducing the carbon dioxide impact of the built environment.

And while growing things on the roof is not a new phenomenon, rooftop cultivation of algae for extraction of fuel for use in the company’s own operations is unique. Continental Bakeries will be able to produce its own biodiesel fuel and thereby reduce its carbon footprint. Several international trials are underway to cultivate algae in small-scale facilities, but in Sweden this science is still in its infancy.

Architects Boris Kildetoft and Sven Teder decided to use Susanna Hultin’s resource-efficient idea. They feel that although it should be seen as a future concept, it will most likely be tested on the roof of Continental Bakeries’ logistics centre and head office.

”The algae is grown in an integrated system in covered cell-shaped ponds that extend across the entire roof area,” explains Boris Kildetoft. The algae farm is also an exciting addition to the building and the company’s activities and forms an insulating layer on the roof.

The technical solutions are still under development. The technology must be adapted to the building itself and the company’s commercial operations without being overly expensive. Another challenge at a later phase will be to harvest the oil from the algae as simply and effectively as possible.

Continental Bakeries was receptive to the idea and gained widespread attention from both the business and research communities, which have contacted the company with questions about the facility and the future plans.