Regenerative Food: The newest sustainability trend bettering soil quality, the climate, and our taste

How does one bring regenerative foods to their plate so easily today?

Editorial Assistant at Kitchen Stories

When we put something on our plates, we decide not only for our own nourishment, but we also make sustainable decisions for our planet in a way. Today, while we have been long acquainted with organic food, there is a new term coming into focus: Regenerative food. Zukunfinstitut’s 2025 Food Report explains this new term as a concept that’s not just about causing less harm to the environment, but actively improving soil quality, climate conditions, biodiversity, and the entire value chain. This approach originated in agriculture and has now reached trade, gastronomy, and consumers. It’s now time for it to become a daily practice in our kitchens too, and with this article it’ll be even easier to integrate into your routine!

What does “Regenerative food” mean?

“Regenerative” as a term comes directly from agriculture, and it refers to cultivation methods that rebuild the soil. Within this concept, soil is not just being used, but it’s also nurtured and cared for with practices such as cover crops or mixed farming. These practices or systems deliver foods that we call regenerative food because they give back to nature more than they take.
Why is this such a big deal now? The answer is simple: Healthy soils store more CO2 and they are more resistant to drought or erosion. Not only is this good for the climate, but also promotes a biodiverse environment full of plants and life. That’s not even the best part: Regenerative foods taste richer and pack more nutrients than any other. That’s soil to your plate benefits for sure.

Why is regenerative nutrition so important?

In addition to the soil benefits mentioned above (erosion and drought resistance, richer biodiversity, storing more CO2), it’s also battling food waste in the best way: Regenerative food uses conversion methods to turn waste into valuable nutrients. Between 30% and 80% of global agricultural production is otherwise lost, but within this practice not only that is reduced, but consumers also get food with an improved taste, texture, and nutrients.

From the crops, to your plate!

Germany, Austria, and Switzerland are all seeing increases in farmers relying more and more on regenerative methods. Think urban projects with rooftop gardens, crackers made from regeneratively grown grains, or “soil-saving potatoes” that are grown with mulch to protect the soil. Your plates will be seeing more vegetables and legumes: Carrots with their nutrient rich greens turned into pesto (zero waste for the win!), or legumes and spinach that will be in your curries. Seasonal and regional shopping also gets the regenerative upgrade with tomatoes, herbs, and versatile stars like zucchini, and broccoli. Dairy products like halloumi, or household favorite coffee can have regenerative origins as well, be on the lookout! And through initiatives like Zero Foodprint, restaurant owners will have your back to create a closed loop of regenerative eating by directly reinvesting their profits into the practice.

Recipes best for regenerative eating

The best way to start your regenerative eating journey is through your kitchen. These recipes are not only perfect to begin experimenting with seasonal and sustainable produce, but also super simple.

Creamy pasta with carrot sauce and carrot top pesto

Zero waste starts here: No more throwing away the nutrient rich greens of the carrot, but making a pesto instead!

Pasta al limone

Use fresh lemons and regional basil that you’ll easily find from a sustainable source to get the best out of this recipe.

One-pot creamy chickpea and spinach curry

Legumes and vegetables from any regenerative farm will make this curry extra nutritious for any weeknight.

Greek tomato, orzo, and feta soup

Keep the regional and seasonal shopping in mind and let this recipe prove how good this upgrade actually is.

Easy homemade flatbreads with burst cherry tomatoes

Regeneratively grown flour for your homemade flatbreads? Surely will be the best base ever for any local tomato you get.

Easy one-pot halloumi curry

Halloumi can also come from cows that live through regenerative farms!

Quick nasi goreng (Indonesian fried rice)

Easily adaptable to your local vegetable varieties, sounds like a plan?

Spaghetti aglio e olio with broccoli

Broccoli is a regenerative crop superstar and this dish will be the quickest and easiest way to see it in action.

Summer pasta salad with zucchini

Once the summer season comes, zucchini raised in mixed crops will be your go to for this regenerative salad.

All in all, paying attention to regenerative food is more than just participating in a trend: It’s following a movement that strengthens us, our soil, and the climate. These conscious choices let anyone take part within this change. In the end, we not only have healthier and healthier dishes, but also support an agriculture system that’s in harmony with nature. Participating is of course not turning one’s life upside down overnight, but it’s taking steps to asking questions like “Where does my food come from and how is it actually grown?”, and that’s the big difference!

Do you already have your favorite ingredients that come from regenerative agriculture? Let us know!

Published on October 11, 2025

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