0:12So this is Zrno, the oldest organic farm in Croatia, situated one hour away from Zagreb, the capital of Croatia, in a small village called Habjanovac.

0:22Its area is about 20 hectares of land under different types of crops and under different types of crop production and management.

0:34The goal of our farm is to deliver products that are made from the

0:42very raw ingredients from the field all the way to the final product.

0:48There's a bakery on site on the farm. A sourdough bakery that makes like 20 kinds of pastry, 12 kinds of bread,

0:59There's a processing unit that makes different kind of fermented products, and of course there's the the field production, the grain production,

1:08vegetable production.

1:12In addition to that we have a farm-to-table restaurant in Zagreb the capital that sort of works as a point of synergy for all of those different

1:21production types, and a place where all the different farm's products come together to form a unique experience for the guests and customers.

1:33this system gives us an opportunity to have end-to-end control throughout all those modes of production resulting in a great final product.

1:55There is also the chain of all organic food stores Bio & Bio. In addition to

2:03that there's Planetopija which is a book publisher with a unique bookstore in the center of Zagreb with an eco gift shop within its retail space. And there's

2:13also Makronova, the education institute specializing in educating people about healthy lifestyles, sustainability, ecology, and so on.

2:25It was basically from this goal of educating people about sustainability, ecology, healthy lifestyles,

2:31that all the other activities, including the stores, and ultimately the Zrno farm, and the production on its premises, stems from.

2:41We are definitely committed to staying true to the Organic Standards, staying true to the vegan standard, and especially staying true to the local production in small batches.

3:02One of the challenges for our field production is the fact that we have both the biointensive system and the mechanized more regular sort of organic

3:10production. So we basically use both systems at the same time to fulfill the demand that we have on the market, the only challenges is that we have to

3:20actually manage both systems at the same time, which is something that we are still developing the right formula to do and it's something that we hope to

3:27figure out in the next season. There are 26 people working on the farm

3:33right now in different sort of segments of the production, in multiple shifts, and with the addition of seasonal workers, obviously, in the summer season.

3:45We really believe that the human component in producing all of these products is something worth preserving, and engaging the local community in making food for the future.

4:03We got the Greens Harvester about a year and a half ago right as we started our bio intensive garden. We really see the Greens Harvester as a symbol of the type

4:13of excellent products and innovation in the market gardening and in the bio-intensive space.

4:21Our main motivation is a strong belief that a healthy individual is a prerequisite for a healthy society.

4:30By producing food in the way that we do,

4:33locally, organically, in small batches... we believe that we are producing food that

4:39is of excellent value for the individual, and we believe that in that way, in some

4:45terms directly and sometimes indirectly, we are promoting the development of a healthy society. I think that is our primary motivation that gets us up in the morning and gets us through the day.

5:01I think farming can be a highly satisfying work.

5:06Obviously it's incredibly demanding, both physically and mentally, because we are always dealing with complex systems in farming, there are no shortcuts, but in

5:15some way that mimics the way nature is, and if we can overcome those challenges

5:21there's an immense amount of satisfaction waiting for anyone who pulls through.