Meet the people behind your food.
Real farmers, real stories. Every campaign you back has a name, a face, and a family behind it.
Jaco de Groot
BoerBert VOFKamerik, Utrecht4.7 · 3As fifth-generation food makers, we, Jaco and Liesbeth, have owned BoerBert since 2021 — caring every single day for around 280 organic dairy cows close to nature in the Kamerik polder.
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Jelte Boon
Proeftuin van LinschotenLinschoten, Utrecht4.5 · 2On the grounds of a historic Utrecht estate, our community market garden grows more than 50 kinds of seasonal vegetables, herbs and cut flowers — and you harvest them yourself, week after week.
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Sanne van Dijk
Local2LocalUtrecht, Utrecht4.4 · 5We build short, honest food chains between regional farmers and the city — turning local harvests into juice, veg boxes, beer and more, close to where they're grown and eaten.
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Jasper Hereman
De-Grow LabUtrecht, Utrecht4.7 · 3We brew Nabij kombucha to make the case for radically local production — every ingredient 100% Dutch and organic, right down to the tea and the beet sugar.
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Michel Penterman
Boeren van AmstelAmstelland, Noord-Holland4.7 · 3Eighteen of us graze our cows in the Amstelland meadows, under 10 km from the Dam — and two cents from every litre of dairy goes straight back to the farmers.
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Eline Holtes
Buzzed honingbierBunnik, UtrechtNew farmA local honey beer brewed with Brouwerij Hommeles and beekeeper Leo Gensen — and the first 1,000 litres are already on their way.
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Robert Elshof
Supersap (Fruittuin Elshof)Dronten, FlevolandNew farmWe grow organic fruit in the Flevoland polders and press it — including good apples that would otherwise go to waste — into Supersap that keeps for up to two years without a fridge.
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Jan-Willem Bakker
Dapper. TexelDen Burg, TexelNew farmOn Texel, we farm sheep and grow peas together with neighbouring farmers — closing the island's nutrient loop and turning the harvest into real Texel pea soup.
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Josse Bouwman
De Buitengewone VarkensAmsterdam, Noord-HollandNew farmOur pigs roam free in family groups across estates, fields and even Schiphol — eating crop residue, enriching the soil, and becoming extraordinary dry sausages.
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Let’s grow something
Grow it or eat it, you’re part of the chain now. Not stranded at the far end of it.
