At Ferme de la Recette, Philippe Dufour’s cattle farm in Échouboulains, participants will discover a traditional French farming approach that prioritises sustainability and high-quality beef production. Spanning 135 hectares, the farm follows a regenerative model centered on diversified pasture rotations, fostering biodiversity and soil health. 90 Blonde d’Aquitaine suckler cows graze on nutrient-rich prairies, complemented by homegrown cereals, hay, and alfalfa, ensuring a sustainable and balanced feeding system. This integrated approach ensures a controlled and traceable supply chain, enhancing soil health and promoting ecological balance. Participants will gain firsthand insights into the daily operations of the farm, from livestock and pasture management to feed production, and will have the chance to discuss how local and sustainable farming practices contribute to high-quality meat production.

At Ferme d’Arcy in Chaumes-en-Brie, managed by brothers Jacques-Pierre and Mauritz Quaak, participants will experience firsthand where cutting edge innovation meets sustainability. This 360-hectare farm includes 270 hectares of diverse crops such as wheat, barley, maize, beetroot, flax, and potatoes, along with 10 hectares of alfalfa and 80 hectares of permanent pastures. Their livestock consists of 150 Limousine breed cows. The farm’s unique agricultural methanization unit, a first in France, converts livestock effluents and crop residues into biogas, reducing carbon emissions and reliance on chemical fertilisers. Explore how this farm utilises renewable energy, carbon dioxide capture, and a diverse crop rotation system to enhance farm resilience against economic and climatic challenges.