Weekend on Vegan Organic Agriculture in Dijon, France – Key Outcomes and Perspectives
On 7–8 February 2026, around 50 participants gathered in Dijon, France, for a weekend dedicated to vegan organic agriculture. The event, organised by the French Association Carpelle − Sans Fumier, was primarily aimed at strengthening exchange and collaboration among practitioners and interested stakeholders from French-speaking countries, including France, Belgium and Switzerland. It brought together farmers, students, activists and people exploring plant-based farming approaches in order to build connections and support the emergence of a more structured network in the Francophone context.
The meeting clearly demonstrated the growing interest in vegan organic agriculture and the strong need for more opportunities to exchange practical knowledge and experiences. The diversity of participants created a dynamic environment for dialogue and mutual learning, addressing both agronomic and ethical aspects of plant-based farming. Many participants emphasised that such encounters are essential, as practitioners in this field often work in relative isolation.
Among the presentations, Axel Anders from Biocyclic Vegan International introduced the Biocyclic Vegan Agriculture movement and its international development, offering an overview of existing standards and pioneering farms. Bruno Graf, one of the presenters, shared his experience as a farmer running a mixed arable and vegetable farm in Switzerland (Ferme du Château) that has been certified according to the Biocyclic Vegan Standard. His contribution illustrated the practical implementation of plant-based farming systems in a professional context and provided valuable insights into fertility management, crop diversification and farm resilience. He also highlighted his cooperation with the Swiss vegan cheese pioneer New Roots, to whom he supplies lupine seeds from biocyclic vegan cultivation. These regionally grown raw materials are increasingly being used as an alternative to cashew in vegan cheese production, contributing to more sustainable and locally anchored value chains.
More broadly, discussions explored diversified farm models capable of producing a wide range of plant foods and contributing to sustainable, climate-resilient and ethically consistent food systems. Participants also highlighted the importance of strengthening professional networks, improving training and advisory structures, and building bridges with the wider organic sector.
Participants also had the opportunity to join an excursion to the Quartier libre des Lentillières in Dijon, a community-based market garden project, where the team shared practical experiences and key challenges related to collective organisation, agroecological production and local food distribution.
Looking ahead, there was strong interest in continuing collaboration and organising similar gatherings on a regular basis. Future activities may include practical workshops, field visits and thematic exchanges. Among other initiatives, there are plans to organise workshops on biocyclic vegan agriculture, composting and the production of Biocyclic Humus Soil, both online and in person at Bruno Graf’s Ferme du Château in Switzerland. These initiatives aim to support knowledge transfer and capacity building in French-speaking regions.
Overall, the Dijon meeting marked an important step in strengthening the Francophone community around vegan organic agriculture and in fostering cooperation at the European level to support the transition towards sustainable and plant-based farming systems
