To consume locally, follow the guide of producers established throughout the Provence Verdon region

What does it mean to be a farmer? "It's about being established in your own land, feeding people, building relationships with other producers, helping each other out, and helping each other with distribution channels. It's about being connected to the living. It's about solidarity."

Pauline Charpentier's response sums up the young woman's state of mind, her passion. "It's not a job, it's a way of life." There's no doubt she holds the path she chose to take ten years ago in high esteem. Like her, there are about a hundred producers working the land, caring for their animals, making cheeses and honey. They are numerous; discreet, they are also, it seems. "On the ground, we realize that people don't know that there is a market gardener, a livestock farmer, a cereal farmer, a farm in the town where they live, and even less so in neighboring villages. There is clearly a lack of visibility," reports Florence Bouville, responsible for leading the Territorial Food Project across the vast territory of the Provence Verdon Community of Communes (CCPV).

77 producers listed

There will be no more valid excuses now, thanks to the first producers' guide published by the community, with a little help on the ground from the Chamber of Agriculture. The small book is far from exhaustive – an update is planned every year to include newcomers and those who have fallen through the cracks. The guide lists 77 professionals to showcase the diversity of local products and promote direct sales.

It was born out of a political desire to promote rurality as an asset, an attractive force. "We've been working on it for a long time. It's a tool to reach out to our farmers. It's aimed at locals, of course, and tourists, who are in high demand," adds Hervé Philibert, president of the CCPV and mayor of Ginasservis. Above all, it's a spotlight on the committed women and men who make up the region.

Feathers and vegetables

At the foot of Esparron-de-Pallières, not far from the old railway line, lies the Poudadoux district. This is where Pauline Charpentier plants her tomatoes, zucchini, eggplant, melons, and tagetes, a South American plant used in kombucha. "It's the Esparron winemaker, Mirko, who is launching into this new market," Pauline enthuses. Collaboration with other local stakeholders—she's a member of the Pallières producers' association—is important to her. Her products, like those of other producers, regularly appear on the plates of the restaurant Le Bistrot école d'Esparron. "The chef enhances our production; it's a blessing." Having settled in just under a year ago, the farmer, as she likes to call herself, has conceived of her farm as a virtuous circle. "I have beehives to keep pollinators on site, chickens for eggs, and I collect the manure, which provides all the nutrients to the plants and soil. Plus, the chickens help me get rid of pests on the farm." A model that holds great meaning for the market gardener, who advocates for more small-scale farming. "We're completely immersed in the living world. All of this can be learned and respected." So, the young woman gladly lets visitors take a look at her land "to reconnect with consumers."

The Cicada's Goats

Caroline Boudillon, a goat farmer in Fox-Amphoux, also believes in the future of direct sales. In fact, she has set up a small shop on her farm in addition to being present at local markets. She started small with ten goats. "I took over my father's goat herd."

At the time, Caroline was going through a rough patch. It was about five years ago. "My father said to me, 'Come help me with the goats .' " And then, it was a revelation. "I immediately felt comfortable with animals." It was decided, at 52, the gamble was daring, but she now has around forty animals and is full of ideas for trying new recipes. "I tried chocolate creams and rice pudding, and they're a hit!"

The Oustaù vacaval

Maxime Philibert is a local boy and a bit of an oddity too. By choosing cattle farming, he stands out. "We're seeing more and more of it, " he adds. "Firstly, because cattle are more independent and we're less affected by predation."

In his breeding model, there are no buildings. His cows are out in pasture eight months a year, with supplemental fodder and grain in the winter months depending on calving. And they spend four months in Queyras. Maxime looks after around forty animals alone, which is sometimes a bit of a challenge, but he wanted a complementary activity: "I perform services with my horses. It's still quite easy to combine the two: same truck, same equipment, same fence."

Maxime sells his pre-ordered packages. "I have a portfolio of 200 customers that I want to keep, so I take care of them," he smiles. The downside: slaughter. A mobile slaughterhouse? "It's possible for sheep, not for cattle. We could try to manage a collection system, but it's complicated to pool everything." "It's hard, but it's worth it."

From the Plaine des Pallières to Fox-Amphoux, via Saint-Julien-le-Montagnier, the Provence Verdon community of communes supports its producers as part of the first part of the Territorial Food Project. The guide is part of the actions to support local production. "It's a tool for the consumer but it's also a communication tool for producers ," explains Florence Bouville. The community of communes also wants to fight against agricultural wasteland." Because, whether you're taking over or starting a business, having your own plot of land is an obstacle course.

"I was lucky, I was the only one to apply for this land offered by Safer," notes Pauline Charpentier. But even if you have land or a building, like Maxime Philibert and Caroline Boudillon, the procedures are complex and not always well explained. "I was poorly guided, poorly advised ," regrets the breeder. "The administrative side is a nightmare."

Especially since that's not the only obstacle to overcome. "You have to train, it's mandatory, but you have to prove yourself, show that you're motivated and serious. Making your project known is the key. But you have to earn your legitimacy," Pauline continues. "I'm not from the region or the agricultural world, and I'm a woman. These are obstacles that need to be overcome, even if it doesn't seem like it."

Once access to water is sorted out, the subsidies granted "I'm not going to say it's easy. It's difficult but it's worth it."