Food starts long before the table.
We care about our food, but forget the people behind it.
Somewhere between the soil and the table, we forgot the people behind it.
Almost nobody is telling their stories, but we will.
Season One · Costa Blanca, Spain
Episodes
The Mountain in the Jar
He took a beekeeping course during the pandemic. It changed the way he saw an entire mountain.
What Pego Kept
A rice disappeared from the fields for fifty years. To bring it back, Vicent had to find the people who still remembered how to grow it.
The Curator
The man who once curated Tate Modern says the land saved him. Now he is building the world's biggest collection of citrus varieties.
Dryland
No irrigation. Old olive trees. A family grove. Miguel stopped forcing the land and waited to see what would return.
The Taste She Remembered
The supermarket peanuts tasted so wrong that Ana checked the expiry date. That moment sent her back to a seed her family had kept for generations.
The Terraces of Llíber
His father's bodega made wine for the world. Pepe went looking for the future of Mediterranean wine in the grapes and dry terraces everyone else had left behind.
By Candlelight
She inherited a Roman winery with no light switch, and a tradition that survives only if someone keeps doing it. Every September the grapes are trodden by foot, by candlelight, the way the Romans did it here.
An Activist Who Cooks
After twenty-five years fighting for the food of his territory, Pep is stepping away from the kitchen. The question is: did he change anything?
Cinema that changes how we experience a place.
The Food Heroes tell their own stories, in their own language. Around the films grows a platform exploring food heritage, biodiversity and regeneration.
Together, these stories reveal a destination from the inside: through its people, seasons, traditions and living food culture.
- 01.Voices that tell their stories
- 02.Cinema rooted in place
- 03.Food heritage worth protecting
- 04.Stories that change how we travel
THE SOIL & Regeneration
THE SEEDS of Memory
THE MAKERS who remember
THE FIRE & the table
How the story unfolds
Four Pillars. One living system.
Food is never one story. It begins in soil, travels through seed and skilled hands, and reaches us through fire. Our Four Pillars follow those connections - not as separate categories, but as parts of one living system. Each Food Hero may enter through a different pillar, but their story never ends there.
Explore the Four PillarsThe Soil
Everything we eat is born from the soil. That connection is older than cooking itself. Under this pillar we document the farmers who regenerate the land instead of exhausting it, and we explain why regeneration matters: for the food on our plates, for biodiversity, and for the future of the landscapes we love.
The Seeds
Our grandmothers grew tomatoes whose flavour no longer exists in supermarkets. Each lost seed is a flavour, a memory, a part of the future that disappears. This pillar is dedicated to seed banks, seed guardians, heirloom plant varieties and native animal breeds, and the people who still protect what remains.
The Makers
There are still people who make things slowly, with their hands. Beekeepers, winemakers, cheesemakers, bakers, olive oil producers. People whose knowledge lives in their fingertips, not in manuals. We film their hands, their land, and the silences that live between them.
The Fire
The chef is the bridge between the soil and the table, often the one who brings it all together: visiting the farmers, choosing the producers, ordering from the sources that deserve to survive. The restaurant is only the final chapter of the story. We film the whole book.
Season one · Costa Blanca, Spain
The Food Heroes
Eight people. Eight stories of what it takes to protect the seeds, practices, landscapes and knowledge behind our food.
The Seeds
Vicent Dominguís
Rice farmer, Pego
From half a kilo of forgotten rice seeds, his family brought Pego’s own rice variety back to life.
The Makers
Eduardo Fernández
Beekeeper, Montgó
A beekeeper who can taste which wildflowers came back this spring, and which ones did not. Eduardo Fernández keeps his hives on the slopes of Montgó mountain, to protect its biodiversity.
The Seeds
Vicente Todolí
Citrus custodian, Palmera
Vicente Todolí ran Tate Modern in London, one of the most visited art museums in the world. Now he curates almost 500 varieties of citrus, spending his days among citrus trees, on the land his family farmed in Palmera.
The Soil
Miguel Ángel García González
Regenerative olive grower, Benifallim
On a dry mountain, he is rebuilding living soil: one stone terrace at a time. And he makes the best olive oil, too.
The Fire
Pep Romany
Chef-activist, Dénia
His cooking begins in the field, with a forgotten wheat variety that he brought back to life, three days of sourdough patience and real fire.
The Makers
Carolina Pateman Ivars
Keeper of a living Roman winery, Xaló
At Maserof, wine is still made by foot and candlelight. There has never been electricity here, yet the food prepared on fire is an amazing experience.
The Makers
Pepe Mendoza
Winemaker, Llíber
He left one of Alicante’s best-known wineries to grow wine his way on dry ancient terraces above Llíber.
The Seeds
Ana Climent
Heritage peanut seed guardian, La Nucía
Every spring, she plants heritage peanut seeds her family has kept alive for more than a century. Each generation saved it and planted it again, and now it is in her hands.
Ambassadors
Voices that inspire us.
Give us your voice, too!
Get in touch.
"Food to me means community. Food is a love language; it’s a bridge between cultures. The soul of a region is in rural areas, and in street food stands. I want people to see a place in the most authentic way."
Fatmata Binta
Chef & founder, Fulani Kitchen Foundation
"Regenerative tourism... asks that we grow the things that matter most to us in ways that benefit the entire system and never at the expense of others"
Anna Pollock
Founder, Conscious Travel
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