The Regenerative Agriculture programme takes Spanish Journalists to farms in Girona
In a pivotal moment for European agriculture, regenerative practices are gaining recognition as a solution to both environmental challenges and food security. A recent press trip organised by EIT Food to the region of Catalonia highlighted regenerative agriculture as a revolutionary method for improving soil health, biodiversity, and the quality of food production, by showing journalists first hand the work farmers have been doing.
Regenerative agriculture focuses on rebuilding soil organic matter and restoring biodiversity through techniques that prioritize natural processes. This contrasts sharply with conventional farming, which often depletes soil health with intensive monocultures and chemical inputs. Key practices in regenerative agriculture include crop rotation, cover cropping, no-till farming, and livestock integration, which all contribute to revitalizing ecosystems. By fostering healthy soils, regenerative agriculture not only improves the quality of the produce but also supports long-term sustainability and food security.
This past month of September, EIT Food South invited a group of 10 journalists that visited two farms in Girona, Spain, where regenerative farming practices are transforming local agriculture. The group could see first hand how farmers are adopting new techniques ad-hoc, thanks to the Regenerative Agriculture courses and the mentoring programme managed by EIT Food.
EIT Food’s Active Involvement
At EIT Food we are trying to play an active role in promoting Rgenerative Agriculture, practices working with numerous stakeholders, including research institutions, startups, and farmers, to develop and promote sustainable food production models. Among them, there are farmers like Josep Maria Bastons, who have shown impressive results in boosting soil fertility and producing healthier food.
Bastons, a cattle farmer, has implemented rotational grazing, which allows pastures to recover and improves the quality of his beef. This regenerative approach is transforming not only his farm but the local ecosystem, proving that sustainable practices can enhance both food quality and environmental health.
Another inspiring example comes from Ana Serra, who runs a dairy farm in Girona. After switching to regenerative methods, her farm produces milk with significantly higher levels of Omega-3 and Omega-6 fatty acids—key indicators of health benefits for consumers. This shift has also created a partnership with the world-renowned Roca family, whose Michelin-starred restaurant, El Celler de Can Roca, uses her dairy products, further highlighting the link between regenerative agriculture and high-quality, sustainable food production.
The Road Ahead
The transition to regenerative agriculture is not without challenges. Farmers need support, education, and access to innovative solutions to make this shift. EIT Food’s involvement is crucial in this regard, providing not only technical assistance but also connecting farmers with broader networks across Europe to share best practices. Through these collaborative efforts, EIT Food is helping to create a resilient, sustainable food system that can meet the demands of the future.
As the EU ramps up its efforts to promote sustainable agriculture, EIT Food’s projects and partnerships will continue to be at the forefront, ensuring that regenerative farming becomes the standard for healthier soils, healthier food, and a healthier planet.
Media impact
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