A Comeback from Desertification

Terramay is a model for the future that remembers the past. In the heart of Portugal's Alentejo region, on the banks of the Alqueva, where rolling hills unfold across one of the country's least populated landscapes, David and Anna De Brito joined forces with their longtime friend and business partner, Thomas Sterchi to restore 560 hectares and rebuild a resilient, self-sustaining community.

Historically, farm communities in Portugal thrived on shared resources, local food production, and deep ties to the land, but today, desertification and economic decline threaten this way of life. As David puts it: “Desertification is one of the greatest challenges of our time. A silent force reshaping the land, eroding economies, displacing communities and erasing the culture and knowledge that humanity gathered over thousands of years.”

By investing in land regeneration, food autonomy, and sustainable infrastructure to create a farm that produces 80% of its own food, water, and energy, David de Brito and his team have transformed Terramay into a hub for tourism, gastronomy, and food.

A Journey Into Regeneration

David got into regenerative farming after stumbling upon Alan Savory’s Ted Talk and then going down a rabbit hole of reading different books. For him, the journey into regenerative agriculture was not a choice—it was a necessity. "We practice regenerative agriculture because we believe that soil is the solution for most of humanity's problems," David shares. "A thriving soil ensures a safe, free, and healthy future for generations to come."

Guided by this philosophy, the team at Terramay embarked on an ambitious transformation in 2016 implementing holistic grazing, agroforestry, composting, and keyline design to heal the land. They introduced diverse cover cropping and biochar application, significantly improving soil structure, water retention, and microbial activity. In their permaculture garden, fruit and vegetables grow naturally: no genetically manipulated seeds and no chemicals. T only use practices that combat desertification aimed at revitalizing eroded soils and adapting wildlife to the new climate reality:

The impact is measurable. "We have seen first-hand how nature responds when given the chance," David notes. With 100% of Terramay’s land is under regenerative management, their 560 hectares feed around 500 families and support a rich tapestry of life: 90 cows, 250 chickens, 70 beehives, goats, pigs, horses, and an astonishing variety of over 80 different vegetables and 60 types of fruit trees.

Harvest, Wash, Cook

Terramay offers immersive experiences, including guided tours, educational workshops, and farm stays, where visitors can witness firsthand how soil restoration and biodiversity regeneration take place.

They see gastronomy, tourism, and events as vital tools for uniting people with the land. Under the leadership of Anna de Brito, they then run the restaurants Pão & Pizza, a century-old bakery in the village of Rosário Restaurante Pão, and a farm-to-beach club on the river of Azenhas del Rey. Terramay also supplies high-end restaurants in the Lisbon area, ensuring that chefs have access to fresh, nutrient-dense ingredients grown in healthy soil. Through online orders and farm visits, they sell directly to consumers.

"For us, being rich is having access to the best food in the world.” David says. “We need many islands of regeneration producing high quality of food for a smaller quantity of production. This will change the world.”