How We Scale The Regenerative Farming Model

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March 17, 2024

How We Scale The Regenerative Farming Model

Thanks for following along with my recent blog articles focused on explaining regenerative farming and its future.

The most recent article I wrote shared how industrial agriculture is producing food efficiently and cheaply for the consumer, but unfortunately in an unsustainable system that’s negatively impacting people's health, the environment, and family farms. Please read that blog here, if you missed it.

Let’s continue our discussion about the future of regenerative farming.

Can it be scaled and feed the world?

Many thought leaders have said things like “Yeah the idea of regenerative farming is nice and all, but that can’t feed the world”

Hey, I get it. The number of farmers using this type of farming model is small and there’s a lot of skepticism of what it offers. I also had those initial thoughts when I first heard about it back in 2016.

As a farmer who's been practicing regenerative agriculture for several years now, I firmly believe that it's not only scalable but also essential for the future of sustainable food production. When I look at my own journey and the transformations I've witnessed on my farm, I see immense potential for regenerative practices to be adopted on a larger scale.

Soil Health

One of the key reasons why I believe regenerative farming as a whole is scalable is its inherent focus on improving soil health. Healthy soil is the foundation of agriculture, and regenerative practices like minimal tillage, cover cropping, animal integration, and crop rotation work wonders in rejuvenating degraded soils. As more farmers embrace these techniques, we can collectively enhance soil fertility, water retention, and resilience to climate change across vast agricultural landscapes. The focus on soil health will create farms that are sustainable for years to come and as we’ve seen, more productive over time.

Scalable

In terms of scalability, regenerative farming offers flexibility and adaptability to various agricultural contexts. Whether you're farming on a small plot or managing a large-scale operation, the principles of regenerative agriculture can be tailored to fit your specific needs and circumstances. From arid regions to temperate climates, regenerative practices can be customized to optimize resource use and productivity while minimizing environmental impact.

While many may have this idea that scale means individual farms become larger in size, I’m referring to the regenerative farming movement scaling as a whole. There will be many farms that have the ingenuity and capacity to scale larger than others, but I don’t think these farms will scale to near the size of the CAFO factory farms today due to the key regenerative principles. One that comes to mind is diversity as this is an efficiency killer.

While we are personally scaling our farm to a more sustainable size of economies of scale, so we have efficiency and profitability, we know the diversity on our farm has created its unique challenges.

More farmers vs larger farms

All this said, I believe regenerative agriculture is the future and an opportunity for new and beginning farmers that want to enter the career. My hope is that we would see the regenerative farming scale with more producers vs larger operations.

As new producers come onto the scene, we will hopefully see land that was thought to be unproductive land made into productive land again. We’ve seen evidence of desert lands becoming healthy, vibrant, new landscapes with these practices implemented over time as seen in the photo below.

The Challenge

Of course, scaling up regenerative farming isn't without its challenges. It’s going to require investments in education, infrastructure, and research, as well as supportive policies and incentives from governments and institutions vs the conventional ones in place right now. But with collaboration, innovation, and a shared commitment to sustainability, I truly believe that regenerative agriculture can be scaled up to feed the world while nourishing the planet.

I feel the better question to be asking is: “How do we get the regenerative farming principles implemented with the American farmer and educate farmers throughout the rest of world to use these practices?”

Education

Anyone with the thought process, “yeah, but regenerative farming can’t be scaled.”, doesn’t truly understand the principles of regenerative farming and their impact. They are viewing our current industrial food system in a tunnel vision. Not to blame them when the Big Ag’s messaging to all the farmers is….”we need to feed the world”. This messaging resonates with the mindset of more production/higher yield focus.

However, the 1st thought that comes to mind when I hear this Big Ag slogan is the old saying. “Give a man a fish, and you’ll feed him for a day. Teach a man to fish, and you’ll feed him for a lifetime.”

It seems odd to me that the agricultural community wants to take responsibility for feeding the whole world themselves, vs having the mind of education and collaboration to enable all the farmers in the world to feed their own communities.

I understand there’s an imbalance of populations throughout the world, and there will always be exporting/importing of foods to balance that. However, there is a lack of education to improve farming and productivity in many countries throughout the world. The focus on education would dramatically improve our world’s food productions in terms of volume and quality in many ways.

Your voice matters

As you read this as a consumer….you may have concerns about the price of this type of food and believe it’s too expensive. My hopes are as regenerative food becomes more mainstream/scales. We will see the price actually come down because of the increased volume in the marketplace and sustainable efficiencies are developed at many of these farms. However, if we want a true sustainable system (i.e. no government subsidies, fair wages to farmers, healthy food, etc), consumers need to be prepared to budget more towards this type of food vs the unsustainable industrial food system. It’s the old saying “you pay for what you get”. If you prioritize your body’s health, you will glady invest into the quality of the food you consume. This is a mindset change consumers will face about their food’s impact on their health.

Consumers wield significant power in shaping the future of agriculture. By choosing products sourced from regenerative farms, consumers not only support sustainable practices but also drive market demand for these environmentally friendly alternatives. Through their purchasing decisions, consumers signal to farmers, policymakers, and businesses that regenerative farming is not only viable but also scalable.

I do believe that your voice will make an impact on this growing movement. By embracing regenerative agriculture, consumers can actively contribute to a more resilient and sustainable food system, one that nourishes both people and the planet for generations to come.

Summary

The future of regenerative farming is scalable and I believe will be the future mainstream food production model because of its nutrient quality, sustainability, and positive environmental impact.

Consumers are increasingly seeking out products that are not only nutritious but also produced in ways that prioritize environmental stewardship and animal welfare. One dream I have for the future is that by the end of my lifetime, we see half the midwest put back into grasslands and grazed by livestock. Therefore removing so many of the confinement livestock operations.

We have a big vision here at our farm to feed 10,000 families here in the midwest healthier food from our family farm and start to include neighboring farms that embrace regenerative farming into that mission as well.

I’m optimistic about this type of farming becoming mainstream because of consumers like you reading this article and voting “yes” with your food dollars.

Thank you for the support to our regenerative family farm.

God bless,

Joe

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A buttery ribeye infused with rosemary. Or Sunday-morning bacon, maple-kissed and golden-edged. And not without plenty of butter and eggs on the side. All of these are indulgences I love… and that I’m sure you love as well. Even more so because these foods are good for you… Giving your body so much strength and vitality. But you know what… plot twist. All of those people who say fatty steaks and eggs are the villain, and will cause such and such diseases, may actually be RIGHT. Fat is the worst thing you can eat if you’re trying to be healthy—under ONE condition… But before I get into that… Why is it that so many people made the decision to incorporate nutrient-dense meats and eggs (including lots of fat) in their diet? Why Fat Is Essential for Health. Fat is the body's preferred source of fuel (especially when on a low-carb diet). Your body uses it much more efficiently than both carbs and sugar… (no energy crashes or mood swings.) Some vitamins NEED fat for your body to absorb them… like vitamins A, D, E, and K, which are fat-soluble, meaning you literally can’t absorb them without fat present… So even if you’re eating liver (vitamin A) or greens (vitamin K), those nutrients are pretty much USELESS without enough fat to carry them into your cells. The cholesterol in fat is the raw material that produces hormones like testosterone, estrogen, and cortisol (responsible for maintaining constant blood pressure and blood glucose levels, and regulating immune function and anti-inflammatory mechanisms) in your body. Low fat = a starving endocrine system… which tanks your mood, libido, and metabolism over time. Every cell in your body has a fatty membrane… and your brain? It’s made up of roughly 60% fat (mostly DHA and other fatty acids). This means not eating fat is basically starving your cells and brain—your operating system. All unnecessary cravings go away because of the way fat satiates your body (it slows digestion, stabilizes blood sugar, and keeps you full)... without it people tend to snack throughout the day, crave and binge carbs, and lose control of knowing when their body is actually hungry. Fat is the key that allows your body to thrive and prosper. (Even if you love to eat veggies!! Because many of the important nutrients in veggies are fat-soluble… meaning your body can’t absorb them without fat present.) So what makes fat so bad? Well firstly, not ALL fat is the same. Some fat may be detrimental to your health. While other fat can heal your body in the most marvelous ways. This is because of one important thing: Toxins are stored in the fat. In fact, some toxins love fat… due to being lipophilic. (Meaning they dissolve in fat.) Although some toxins—like bentazone, glyphosate, imidacloprid, fluoride, and arsenic—are hydrophilic, meaning they dissolve in water (and don’t store in the fat). So just like any packaged snack at the grocery store, low-quality fat may have hidden mystery ingredients… i.e. toxins, inside it. (Remember: not ALL toxins are stored in the fat… but most of the persistent and harmful ones are—especially the ones conventionally-raised livestock are exposed to.) Because, whenever an animal is exposed to harmful substances/toxins… like pesticides, herbicides, heavy metals, antibiotics, or mold toxins—whether that’s through the food they eat, or the water they drink, or the air they breathe… Those compounds don’t just vanish into thin air. (Or don’t just turn into a cow-patty lol.) They have to go somewhere. That “somewhere” being the fat of the animal. But really, it’s all by design. Because shoving all those toxins into fat cells keeps them away from vital organs—it’s the body’s version of sweeping junk under the rug. But with one problem: those toxins stay there. So which toxins accumulate in fat (and how’d they get there)? Dioxins and furans (PCDDs/PCDFs) — These are toxic compounds created when industrial waste, plastics, or chemicals are burned… think incinerators, factory emissions, or even backyard trash fires. They don’t break down easily and are known to bioaccumulate in fat—making them one of the most persistent and dangerous pollutants in the food chain. So how do they end up being consumed by livestock? These toxins settle onto grass, soil, and water—which grazing animals like cows eat directly or ingest through contaminated feed (like grain) or hay. Pesticides and herbicides — Banned chemicals like DDT can still be found in soil today (both the soil which livestock may live on and the soil their feed—mainly grains for most—is grown on)… in addition to other modern pesticides—like organophosphates and organochlorines. If an animal was fed feed grown with pesticides, its residues can end up in its fat… and then on your plate, and then in your body. PCBs (Polychlorinated Biphenyls) — These man-made chemicals were once used in everything from paints and coolants to glues and electrical equipment. Even though PCBs were banned in 1979, they’re still found in soil, water, and—yep—animal fat. Their ability to stick around for decades means they often show up in conventionally-raised meat, through feed, water, or soil contamination—when ingested, they circulate in the animal’s bloodstream and get stored preferentially in adipose (fat) tissue, especially in fattier animals like pigs. Toxic heavy metals — Some metals like mercury, lead, cadmium, and even aluminum accumulate in fat… and these aren’t just neurotoxic—they disrupt hormones, impair detox pathways, and increase oxidative stress. Chronic exposure (even in small amounts) accumulates over time. Animals ingest them via contaminated soil, water, or feed, especially if raised near urban or industrial zones (for example, lead and cadmium can enter through plants or grains grown in polluted soils). These are the most prominent toxins that end up being in the fat of most conventionally raised animals. And the reason why SOME fat causes many health issues. By “SOME fat” I mean fat from conventionally raised animals (including cattle, pigs, chickens…) which are exposed to these toxins persistently… and NOT fat from animals raised with good practices. (And these toxins don’t ONLY end up in the fat of the meat you consume… they end up in the dairy—like milk, cream, and butter—and egg yolks produced by these animals too… which are made up of fat.) So although short-term you might see results sticking to conventionally raised, grain fed meats and eggs (with toxins accumulated in the fat)—simply because some of the benefits of those meats and eggs are still present… Long-term it is not the solution to feel your very best and be TRULY healthy. Because slowly but surely, those same toxins will accumulate in your body (and in your fat). The Problem with Toxins in Fat. If someone is relatively new to a fat based diet, with lots of meat and eggs, then they may in fact feel good, and think nothing is wrong… but that’s only because the amount of toxins is so small. As time passes, these toxins will slowly accumulate until they cause your body serious harm, which may include: Fatigue, headaches, brain fog, anxiety and depression… Digestive problems, leaky gut, histamine responses, bloating and inflammation… Increased risk of cancer, cardiovascular disease, liver damage, obesity… Hormone imbalance, mast cell overreaction, trouble sleeping, skin conditions… Or more. Simply because these toxins DO NOT belong in your body. (And the animals' bodies, and anywhere to be honest…) This is exactly why WHERE and HOW your food was raised is so important, and why I as a farmer stress food quality so much… Because when you buy food from a farm that PROPERLY raises its animals and takes good care of its land… It makes the difference between you being actually healthy and feeling like your true, abundant self… instead of having loads of unwelcome and unnecessary health issues. This is exactly why Wanda Farms has extensively audited our practices to make sure there is no toxin build-up in the fat of our animals. To ensure you’re eating quality fat, from the best possible source, with NO toxins. That is TRULY the best for your body and soul, and your family’s. How this is possible. (And how regenerative farming solves this problem.) Our regenerative farm is 60+ miles away from any major cities—out in nature, away from toxin-exposure, where the land is pristine and untouched (sounds like a fairy-tale right? lol). One reason why we practice regenerative farming—which includes NEVER ever spraying any glyphosate, pesticides, or herbicides on our soil—is because that preserves the quality of our soil, thus allowing our soil to have a high microbe count. And guess what? The microbes in quality soil actually break down any toxins that may be present in the soil. And our animals only eat the best quality food, and are given NO hormones, NO steroids and especially NO mRNA vaccines… And NONE of our products have junk like nitrates/nitrites, GMOs, additives, fillers, MSG, etc. Our cattle graze our lush pastures, and eat only grass year-round, even in the winter (we make our own hay from our grass to feed in the winter.) Our omnivorous chickens and hens love to “hunt” for beetles, grasshoppers, ants, spiders, worms; and snack on clover, alfalfa, dandelion, and wild plants. Our hogs root around with their snouts for wild plants and grubs like roots, tubers, and bulb; and snack on grasses, clover, herbs, weeds, and the occasional acorns falling from the trees high above. Anything they can find. Why do we do this? Because we want you to feel, be, and look your best, and be the healthiest you possibly can be in a world where it’s hard to find REAL food.

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How We Scale The Regenerative Farming Model