Somewhere between farm and fork, the conversation about sustainable food shifted. For decades, the best label a food product could carry was "organic" — a signal that no synthetic pesticides or fertilisers were used in production. Organic is better than conventional. But a growing body of farmers, scientists, and chefs now argue that "doing less harm" isn't enough. What the food system actually needs is active repair.

That's the premise of regenerative agriculture: not just protecting soil, but rebuilding it.