Natural Sandwich

Nature-based farming is gaining increasing attention. And for good reason. Farmers are under growing pressure to work differently, with more focus on soil health, biodiversity and animal welfare. But making that transition is not easy. It requires investment, time and a different business model. The reality is challenging: as long as the market doesn’t move with them, the risk remains with the farmer. That is exactly where the problem lies. And where the solution begins.

Real change doesn't just occur in policies or plans, it occurs in what we buy, serve and sell every day. 'Natural Sandwich' makes that change tangible. We develop sandwiches whose key ingredients come from farmers that actively work with nature. Farmers who invest in restoring soils, strengthening biodiversity and improving animal welfare. Farmers brought together on boerennatuurlijk.nl. Not as a niche, but as a serious way of doing business.

A future for farmers and nature

Putting these products on the menu creates demand. And demand drives scale. Not through subsidies or good intentions, but through everyday purchasing decisions. Step by step, we are building an agricultural system that lasts. For farmers, business and the landscape.

  • Full of flavour: developed with chefs, so taste always comes first

  • Nature-based: the core ingredients come from farming that works in balance with nature

  • Fairly priced: accessible for everyone, with a fair return for the farmer

Brie sandwich by farmer Ramona

Creamy brie with walnuts and plum chutney on sourdough bread. Made with dairy from a farmer who works with herb-rich grasslands and creates space for biodiversity.

Fermented vegetable sandwich by farmer Eline

Deep, tangy flavours from fermented vegetables, paired with mustard and crunchy toppings. Sourced from a regenerative farm where soil health comes first.

Beef sandwich by farmer Leen

Hereford beef on a soft beer roll, served with lupin spread and onion chutney. From a farmer who combines nature management with food production.

Grill sausage sandwich by Cas and Josse

Grill sausage with sauerkraut and onion chutney on sourdough bread. From farmers who give their pigs the space they need and are building a fairer food chain.

Lupin spread sandwich by farmer André

Plant-based and protein-rich, topped with fermented vegetables and seeds. From a pioneer in Dutch-grown plant proteins.

Aged cheese sandwich with Dutch grains by farmer Marcel

Aged cheese, egg and mustard on bread made from Dutch grains. From an arable farmer focused on soil restoration and biodiversity.



Podcastspecial: food for your ears

In this four-part series, you’ll hear from different perspectives how this sandwich brings sustainable food to life. Start with episode 1, where Gerard Teuling from Future Up introduces the concept of nature-based farming.

Episode 2 features a conversation with Jaap Buis, contract manager at Radboudumc, about sustainable sourcing in practice.

In episode 3, you’ll hear the perspective of a nature-based farmer, in this case Howard Koster of De Biesterhof.

The fourth episode brings together TV chef Nadia Zerouali and Rientz Mulder (RAI Amsterdam) to explore how to balance taste, sustainability and affordability.

Doe mee met Future Up

Future Up is continuously working with municipalities, provinces and regions to expand "Broodje Natuurlijk". Interested in developing your own sandwich and seeing it on menus? Get in touch with Gerard Teuling.

Gerard Teuling

Sector manager Agrifood

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