OPEN CALL ERF 2026 spring cycle EAT

In the Netherlands, and many other countries from the Global North, we no longer engage in growing our own food, and do not eat with a plant-based focus. As a society we have become extremely reliant on global food chains and extractive agriculture for our food supply, without realizing that we are dependent on these systems. Furthermore, we tend not to question how our current food systems effect the well-being of the ecosystems that truly facilitate all life on earth.
Through regenerative agriculture, we can grow locally beautiful, nutritious, flavourful and seasonal ingredients. But somehow, even those who have access to such deliciousness choose convenience above all other possibilities. For many, locally and seasonally cultivated food are simply inaccessible due to socio-economic and socio-geographic inequality. Everyone frequents supermarkets and restaurants who do our food shopping for us, utilizing ingredients that are ordered conveniently through industry-sized wholesalers.

Cooks and culinary professionals are at the frontline of changing food culture. They are artisan, producer, creative and practically engaged in nourishing. This residency invites the professional cook into the garden where they can feed themselves and others with the magic and skills that come from cookery and regenerative farming. We need cooks to inspire a new food culture where we eat with the seasons, where we dine our landscapes once again into healthy and resilient habitats.

ERF is a multi-year residency programme hosted by Valley of the Possible and Bodemzicht Foundation at Gagel Farm. Our mission is to facilitate the transition to a regenerative (agri)culture through the cross-pollination of contemporary residences taking place by artists, cooks and culinary professionals, farmers and scientists. ERF consists of three trajectories which each offer space for the situated entanglement of different disciplines through the exchange of embodied knowledge, theoretical knowledge, inspiration and collaboration at a regenerative farm.
For 40 days two EAT residents, two FARM residents and one RECONNECT resident will work collaboratively and side by side on the farm. All residents will work, cook, eat and collaborate with the entire Gagel Farm team, have designated mentors, are offered free coaching and are invited to partake in (interdisciplinary) workshops in order to stimulate cross pollination.

Space, time and infrastructure to experiment and develop a personal, regenerative culinary style at Gagel Farm.

A stipendium with a total of €2000 per per person per residency period.
40 days at Gagel Farm campsite in a cosy, private bell tent.

Tailor-made professional guidance for each EAT resident during a period of 8 days by culinary arts educator Terri Salminen in collaboration with Roos Burger from Gagel Farm to strengthen each resident’s creative process, regenerative entrepreneurial mindset, and interdisciplinary culinary exploration.

Participation in the 'Holistic Context' course at Gagel Farm on 10-12 April, 2026 free of cost (Participation is obligatory).

Access to the vegetable garden at Gagel Farm and a regular supply of climate eggs from our grazing chicken flock.

Informal insights into how a regenerative farm works and who grows, hatches, blooms, sleeps, flies and dies in which season.

The opportunity for EAT residents to cross-pollinate, through collaboration and inspiration with FARM and RECONNECT residents.

(Group) coaching of all ERF residents by Olaf Boswijk -co-founder of Valley of the Possible, to help guide you in your personal growth and the specific needs of your creative practice.