Shaping the Future With Regenerative Practices

In the Albula Valley of Graubünden, between steep mountains and where the growing season is short, Marcel Heinrich runs Biohof Las Sorts with his wife Sabina and a small, dedicated team. The name "Las Sorts" comes from Romansh, one of Switzerland’s four national languages, and means “fate” or “destiny.” But Marcel doesn’t believe in leaving the future of the farm to fate. Since taking over in 2001, he’s been shaping the future with regenerative practices rooted in soil health, biodiversity, and alpine resilience. 

The farm spans 32 hectares, including pastures, meadows, fields, orchards, and forests. In summer, Marcel moves with the animals to a high alpine pasture at 1,800 meters, where they graze on diverse mountain meadows. His herd includes heritage breeds like the Rätisches Grauvieh, which thrive in steep terrain and harsh weather without needing imported feed. All animals are raised under Switzerland’s most animal-friendly organic label, KAGfreiland, and cows keep their horns.

The soil is at the center of everything. “I was shocked when I learned that around one third of the world's fertile soils are collapsing,” Marcel explains. “That was the trigger for me to change something.” As a trained master farmer, he realised early on that conventional agricultural education often neglected key topics like soil health. This gap inspired his early agroforestry experiments in 2006 and his adoption of green manures to build living soil systems. “Regenerative agriculture for me means taking nature as a teacher, the farm as a cycle, and the soil at the center.”

A Reservoir of Rare and Endangered Plants

Over the years, Biohof Las Sorts has become a genetic reservoir of rare and endangered plants and animals. Marcel grows over 40 varieties of mountain potatoes, from deep blue and purple to buttery yellow and speckled red. The sandy soils and cool mountain air make for flavourful, fungus-resistant potatoes.

This work is relentless. On dry, stony ground, every plant is tended by hand, with no machines and no sprays, just constant care in the field. In addition to local households, many of these potatoes end up in the kitchens of some of Switzerland’s best chefs.

Working with Gastronomy

One of the most meaningful collaborations has been with terroir cook Hansjörg Ladurner, from the restaurant Scalottas. Since 2019, Marcel and Hansjörg have cultivated a shared mountain field growing potatoes, grains, and beans using traditional alpine methods. The ingredients are featured on the restaurant’s seasonal menu. It is a story of mountain farming and local gastronomy walking hand in hand.

“Our products aren’t cheap,” Marcel says, “but they are fair, sustainable, and honestly made. All of our fields are reserved for food-grade production.” The impact is in the soil. Tests show humus levels of up to 9 percent and biodiversity in Biohof Las Sorts fields and forests continues to rise.

Every year, learners visit the farm to learn exactly how Biohof Las Sorts does it. “We have proven that it is possible to cultivate old, endangered plant varieties sustainably and organically and to market them economically through direct sales,” Marcel explains. “Now, we are committed to helping the next generation of farmers find a better path.”