Regenerative agriculture in practice

Regenerative agriculture in practice

• Description

  How to Farm on Vejrø is an immersive learning program for those who want to understand how regenerative agriculture works in practice.

  Vejrø functions as a living system, where agriculture, nature, energy, and food are designed to work together. Over three days, participants gain full access to the island's agricultural operations and work closely with farmers, gardeners, and chefs to understand the choices behind the system—why things are done the way they are, how seasons and annual cycles are planned, and how soil health is crucial to both yield and quality.

  The program explores key regenerative principles such as soil building, biodiversity, crop rotation, animal integration, composting, and circular resource management—always grounded in daily practice and the real trade-offs that come with it. Food is seen as a natural result of agricultural decisions, and participants gain hands-on experience with harvesting, processing, fermentation, and cooking based on what is actually grown on the island.

  How to Farm is designed for those seeking depth, context, and knowledge that can be put into practice—whether the goal is inspiration, implementation, or a broader understanding of regenerative systems.

• Included

  • Return trip between Kragenæs Harbor and Vejrø
  • Accommodation in a suite in peaceful, natural surroundings
  • Introduction to Vejrø's regenerative agriculture
  • In-depth sessions with farmers and gardeners
  • Practical insight into soil health, seasons, and annual planning
  • Hands-on work with harvesting, processing, and fermentation
  • All meals based on the island's and season's ingredients
  • Breakfast, lunch, and dinner throughout your stay
  • Free access to the island's nature, trails, and shared outdoor areas

• Program

  Day 1: Soil and system

  • Arrival at Vejrø and check-in

  • Introduction to Vejrø as a regenerative agricultural system and microgrid

  • Review of soil types, fields, crop rotation, and biodiversity

  • Seasonal planning and the annual cultivation calendar

  • Dinner based on the island's raw ingredients

  Day 2: Agriculture in practice

  • Breakfast

  • Practical work in fields and gardens (depending on the season)

  • Regenerative methods, composting, and resource cycles

  • Processing and fermentation of harvested raw materials

  • Time in the kitchen focusing on the connection between ingredients, methods, and meals

  • Communal dinner

  Day 3: From field to meal

  • Breakfast

  • Review of the system: decisions, trade-offs, and long-term impact

  • The connection between agriculture, energy, and food on Vejrø

  • Transferable insights and perspectives

  • Lunch

  • Departure