31 July | 1-DAY Culinary and Art with Pedro Loureiro and The Farming Chefs
July 8, 2026
No Comments
An immersive journey where food inspires art, and art deepens your experience of food.
From €130 p.p.
A brighter future full of small scale farms
Original Article published in MaatschapWij, translated with permission
Imagine a world where we are no longer dependent on food from faraway countries. A future where you know the people who grow your food, or at least can visit them. You eat mainly from your own region and you do not feel that you are ‘restricted’ in your choices. Everywhere you look you see lively farms, where you like to walk around. Why? Because they are beautiful, diverse, colorful and bursting with positive energy. Does that sound like a fairy tale? It is closer than you think!
“Conventional farmers are not the devil”
I believe that humanity, and how it evolves, is largely driven by the desire for meaning. This often results in coming up with something that will ultimately be good for the people themselves, but is also something that humanity is waiting for. In any case, this is how most innovations have come about. Conventional agriculture is a good example of this: a lot of food, at a low price, with the possibility of ‘taking over’ from natural processes, as it were.
Even though I am not in favor of this system, I do respect it. It is impressive, the innovation, implementation and the quantitative result. I also do not believe that every farmer who grows his crops this way is a bad farmer. It is what we have collectively chosen for in the past decades. Not only with our choices in the supermarket. It is what we have subsidized for years. In short, it is what it is.
We are going in a new direction now, because ‘cheap’ no longer comes from the supermarket, where conventional agricultural products end up. The costs of these products are not paid in the supermarket, but later at the doctor and – if we continue like this – we create future scarcity. We are at the beginning of a particularly impressive revolution. We have come to realize that we ultimately pay a higher price than we think for all kinds of price reductions, ease of use and other supposed benefits. Namely at the expense of our own health.
We are depleting the soil, threatening biodiversity and getting sick from the lack of nutrients in our food. Unfortunately, nature does not agree with monocultures. I recently saw a message on LinkedIn about the results of the Jena Experiment. A German study on biodiversity and the effect of plant diversity on ecosystems that has been ongoing since 2002. It showed that diverse plant communities are not only more productive and resilient, but also more resistant to climate change than monocultures. More and more often, my intuitive feelings are being confirmed by science! A good feeling, I must say. Diversity in the landscape is ultimately much better. For our soil, for our crops and for ourselves!
“In touch with your food, in touch with yourself”
Over the years, we have welcomed many young volunteers to our farms. Usually city children looking for a new adventure. City life too often gives a feeling of emptiness. A void that needs to be filled with consumption or adventure. Many of them were anxious, insecure, unhappy, searching and often not in the best physical condition. It became clear to me a long time ago that getting in touch with the basics – growing your food, working together, being outside and enjoying pure, fresh and minimally processed food – not only makes you physically healthy but also mentally. I have witnessed this time and again.
The reality is that the modern farmer is no longer really in touch with the landscape. Driving around in a tractor all day with the GPS on is not the same as walking through a field with a great biodiversity of plant species. Sky-high debts at the bank and not being paid enough for your harvest are the norm, not the exception. No city life for them, but still a fairly stressful existence.
Managing a regenerative, holistic system, where you observe how everything is connected, requires you to connect with your own senses, with the plants, the animals, and of course with your employees. Spending time in a natural environment reduces stress and increases creativity. It’s like Mother Nature offering you free therapy. Small, diverse farms, with open houses and workshops, give you that opportunity, whether you’re a farmer or just a visitor.
I wonder how the average person’s health would be if they regularly visited their local regenerative farm to do some shopping, attend a workshop or have a dinner. A place where they could walk around the garden and the fields.
“The biggest barrier to scaling small farms”
The biggest barrier to scaling small farms is the combination of financing, regulation, and access to markets. Small farms often lack the economies of scale that large-scale agricultural enterprises enjoy, making them less likely to be funded by investors. At the same time, administrative burdens and regulations are often geared towards large-scale production, which places disproportionate pressure on smaller producers. In addition, access to markets remains limited due to the dominance of large players in the food chain, making it difficult for small farms to get their products to consumers without going through expensive distribution systems.
“How do you make buying from your local farmer mainstream?”
The answer is threefold! First, we need many more small farmers! Many young people who feel anxious, aimless and unhealthy could find a new profession. We need to spread this message everywhere! And along with this message, legislation for small local farmers must be relaxed so that they do not have to compete with mega-corporations.
Farming is a profession that deserves hero status (okay, I admit, this is not entirely objective, certainly not coming from a small farmer, but still!). If chefs can become rock stars, why not small-scale farmers?!
Secondly, innovative ways need to be found to market the products of such small businesses. To make purchasing from local farmers as easy as possible, thresholds need to be lowered and convenience needs to be central. A good start is a user-friendly app or online platform where consumers can easily order products, pay for them and choose a pick-up or delivery option. Think of a ‘click-and-collect’ model, where consumers can pick up their groceries at strategic points in the city. For extra convenience, neighbourhood depots or lockers can be set up where orders can be picked up 24/7.
Finally, transparency and knowledge play an important role. For this, much more discussion needs to be going on about the positive impact on the whole of healthy, regenerative farming & food. By increasing media coverage of the benefits of local food and communicating clearly through social media, farmers can build a broader and more loyal customer base.
‘What gets attention… grows!’
No one says restructuring large-scale agriculture is easy. But the benefits are enormous! We have the opportunity to build a world where our food not only nourishes us, but also connects, inspires and protects us. I hope that by sharing lots of delicious farm-to-table recipes, inspiring stories from other ‘regenerators’ and shouting this message from the rooftops often enough, I can contribute to a landscape that changes into a mosaic of small, diverse, regenerative farms.
After all, it is an immensely energizing vision of the future. And that requires a positive story! We should not think in terms of ‘less’, ‘no meat’, ‘substitute products’, ‘diets’ and all kinds of other restrictions. We should think in constructive terms of ‘more farmers’, ‘more plants’, ‘more animals’, ‘more soil life’, ‘more diversity in our landscape’ and ‘more togetherness’! This will bring us taste, health and pleasure. I dare to put my hand in the fire for that!
Be optimistic, be a hero!
3 Fermented Kohlrabi Recipes: A Crunchy, Probiotic-Packed Preserve
June 4, 2026
No Comments
Learn how to make fermented kohlrabi at home. This easy lacto-fermented recipe creates a crunchy, tangy, probiotic-rich preserve that’s perfect for sandwiches, salads, and grazing boards.
Carrot Top Hemp Pesto Recipe | Easy Zero-Waste Garden Pesto
June 2, 2026
No Comments
Learn how to make carrot top hemp pesto using tender carrot greens, hemp seeds, Parmesan cheese, and olive oil. A delicious zero-waste recipe perfect for pasta, sandwiches, and salads.
Quick Pickled Curried Carrots with Raisins
June 2, 2026
No Comments
These Quick Pickled Curried Carrots with Raisins combine the natural sweetness of carrots with warm curry spices, fragrant cumin, mustard seeds, garlic, and sweet raisins. The result is a preserve that is simultaneously sweet, tangy, savory, and gently spiced.
Carrot, orange and thyme soup
June 1, 2026
No Comments
A comforting, silky smooth soup that brings together the natural sweetness of carrots, the brightness of orange zest, and the earthy aroma of thyme
ARTICLES
Let the future be tasty and let it be full of life!
