Written by Karen Hamann (IFAU)
Intercropping and regenerative farming
Regenerative farming focuses on improving the health of ecosystems, especially soil health. The approach increases biodiversity, improves water quality and supports the production of healthy crops with minimal soil disturbance. Developed in the 1980s, regenerative agriculture is now widely recognised as a low-input system where farmers manage crops and soil to work in ecological balance.
Intercropping, the farming system explored in the LEGUMINOSE project, follows these same principles. By growing two or more crops in the field at the same time, farmers can make better use of natural resources, strengthen soil-plant interactions and reduce reliance on synthetic fertilisers and pesticides.
In this way, both intercropping and regenerative agriculture promote production grounded in ecological balance rather than chemical inputs.
How companies support regenerative farming
Across the food and drinks industry, interest in regeneratively produced ingredients is increasing. Several companies have made concrete commitments that signal a broader shift in supply chains.
Nestlé, the world’s largest food company, recently announced that half of its main crops, including wheat, coffee and cocoa, will come from regenerative farms by 2030.
The British Weetabix Food Company, a major producer of breakfast cereals, has demonstrated the potential to cut down CO2 emissions by 50% during wheat production. The company encouraged its Grower Group of 120 local farmers to focus on sustainable agricultural methods. This included cutting down on synthetic Nitrogen application by 20% over three years and replacing it with natural alternatives such as cover crops, manures and molasses-based biological treatments. Combined with wider regenerative practices, these measures proved both environmentally beneficial and economically sound. Weetabix emphasised that this farmer-led approach was essential to the project’s success and showed strong potential for scaling up.
Carlsberg Brewery, headquartered in Denmark, has also committed to regeneratively sourced ingredients. The company now buys regeneratively produced malt barley from ca. 50 Danish farmers. For the 2026 cropping season, they plan to increase the supply of regeneratively produced malt barley to 15,000 tons, coordinated by the largest Danish grain cooperative DLG. This volume will cover ca. 40 % of Carlberg’s barley needs for its Danish breweries.
The challenge of valorising regeneratively grown crops
The Weetabix example illustrates how a single company can encourage growers to adopt more sustainable agricultural practices that lead to environmental benefits and economic gains. However, the path is not straightforward.
Malt barley, as in the Carlsberg example, is typically cultivated every four to five years in rotation with crops such as oats, wheat, maize or peas. Only the barley crop currently receives a regenerative premium, while the other crops are still sold as conventional commodities. This gap limits the financial return for farmers and slows the transition process.
Moreover, shifting from conventional to regenerative agriculture typically requires three to five years, as farmers rebuild soil health and system resilience. During this period, farmers face a mix of uncertainty and extra work, underscoring the need for supportive markets and long-term partnerships.
What’s next for sustainable farming?
There is clearly growing awareness among major players in the food and drinks industry of the value of sustainable agricultural practices. Yet, valorising these practices across entire crop rotations remains a major challenge.
To support wider adaptation, new forms of collaboration are essential. Farmers, companies and supply-chain actors must work together to create dependable markets for crops grown using regenerative and low-input methods.
Such efforts could also accelerate the uptake of intercropping by providing farmers with stronger economic incentives and more stable pathways to market. With the right partnerships in place, sustainable farming methods can move from niche practice to mainstream reality.