Farm-to-Table in Görlitz: The Rainkost Project’s Sustainable Harvest
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June 15, 2025, 12:00 PM
The restaurant scene in Görlitz takes farming seriously with the Rainkost project, a local initiative that brings fresh, organic produce straight from the field to the restaurant table. Chef Jörg Daubner of Obermühle restaurant has leased two fields spanning 5,000 square meters and employs a gardening team to cultivate over 70 vegetable varieties and herbs without chemicals or pesticides, following the principles of permaculture.
The Rainkost project has gained the interest of more than 24 restaurants in East Saxony, who participate in planning the crop and receive a portion of the harvest weekly. The diversity of crops kept on the fields helps maintain soil health and yield high-quality produce. Each restaurateur contributes a fixed monthly fee according to the solidarity agriculture principle, in exchange for their allotted "harvest share."
A Surprising Delight for Restaurants
At the beginning of the project, Jörg Daubner aimed to provide a sustainable alternative to wholesale offerings for his kitchen. As regional nurseries failed to provide the unique varieties he sought, he took the initiative to grow his own vegetables. Over the years, his vision expanded to include supplying 24 restaurants in the region. While chefs may prefer popular produce like cucumbers and tomatoes year-round, there are limits to what the Rainkost project can manage due to seasonality.
Each weekly harvest share contains a mix of seasonal vegetables, with restaurants knowing approximately one week in advance what they will receive. However, the earth sometimes yields more than anticipated, leading to delightful surprises for the recipients. The striking Bautzen cucumber is among the rare treasures sprouting in the Rainkost fields, unavailable in traditional retail stores.
Growing Roots Together
Careful efforts are made to ensure cooperation between farmers and chefs. In winter, the restaurants work with Jörg Daubner to plan the upcoming seasons' crops. Each restaurant remains within a certain framework for selection, ensuring a balanced and abundant harvest for all. With sustainability at the core of the project, Rainkost sets an inspiring example for the restaurant industry, striving to produce fresh, quality ingredients on a larger scale while nourishing the land and the community.
1.The unique approach of the Rainkost project in Görlitz extends beyond the restaurant scene, involving over 24 establishments in East Saxony who adopt a sustainable farming practice known as solidarity agriculture.
- In addition to Chef Jörg Daubner's initial goal of providing sustainable produce for his kitchen, the project has since endeavored to promote health-and-wellness through cooking by supplying a diverse variety of vegetables and herbs to participating restaurants.
- As the Rainkost project evolves, it also addresses the need for lifestyle changes, showcasing the importance of home-and-garden management through its use of permaculture principles and cultivation methods.
- By focusing on sustainable living and relying on locally-grown food-and-drink, the Rainkost project contributes to the fashion-and-beauty industry by supporting environmentally-friendly practices and reducing the carbon footprint associated with food transportation.
