On the occasion of the International Day of Forests, we delve into the Montserrat Rural Park to meet Joan Rius, a 22-year-old farmer with a deep passion for nature and animals. Born in Manresa in 2002, Joan represents the third generation to tread the lands of Can Còdol, an agroforestry farm in Castellfollit del Boix. With specialized training in livestock farming at Quintanes School, Joan has integrated these teachings with the wisdom of his ancestors, experiences gained on a farm in Canada, and new techniques learned at Tall, the shared meat processing workshop promoted by the Barcelona Provincial Council.

The estate, a mosaic of forests, pastures, vineyards, and cereal fields, is a living testament to sustainable landscape management. With 350 head of cattle and around 200 hectares of crops, Joan and his family have created an almost self-sufficient ecosystem that reflects their commitment to the land that has seen them grow.

Joan is more than a farmer; he is a custodian of the land. From childhood memories with his paternal grandfather to moments of reflection in front of the majesty of Montserrat, every corner of our conversation is imbued with stories that speak of respect and love for nature.

This interview takes us into the life of a young man with the soul of a sage, who knows how to balance the hardships of working in the field with life's great pleasures. Joan Rius is the voice of a new farming generation that, on this special day, looks to the future without forgetting where it comes from. While the world celebrates the vitality of forest ecosystems, Joan reminds us of the importance of preserving our connection with the forests, animals, and the land that feeds us.

Can Còdol de Maians is a restored 17th century farmhouse located in the middle of Castellfollit del Boix and well known for the beauty of its surroundings. Together with your father, Josep Rius, you run an active livestock and agricultural operation. How is your company structured?

On our farm, we have a small herd of grazing cows and we are dedicated to the breeding and wholesale of calves. Currently, we manage 350 heads. In terms of agriculture, we maintain 12 hectares of vines and cultivate about 200 hectares of land, mainly cereals and fodder. Most of what we produce is reserved for feeding our animals, and we are currently 70% self-sufficient; in other words, we are able to produce 70% of the food for the cows and calves we have at home. In fact, we have always attached great importance to the food we give to animals. We have never bought food from outside; we have always produced our own food. If we didn't have enough food, we didn't have as many cattle. This practice of not oversizing our farm is something that not many farms do, but it has always been important to us.

«We have never bought food from outside; we have always produced our own food. If we didn't have enough food, we wouldn't have so many animals» Joan Rius
 

You are the son of livestock farmers and represent the third generation, right?

Exactly! It all started with my grandfather, then my father, and I want to continue with the home business.

What is your first memory of working in the fields and with animals?

I have always helped at home with the cattle. An experience that marked me was when I was a child and I tried to help during a cleanup. The calves got nervous and ran over me. Luckily, I wasn't badly hurt, but I was scared and learned that cattle must be watched. Our work can be dangerous.

Could you share an anecdote from your childhood related to forests?

I remember the winters with my grandfather, going to cut firewood. He always said that wood warms you three times: when you cut it, when you carry it and when you burn it. I remember going to the forest to cut firewood and having breakfast there, making a sausage. They are simple memories, but they mark you.

You say you will continue the family tradition. Have you considered implementing changes or new methodologies?

We live in a world that evolves very quickly, but currently the options are these: either opt for intensive production or adopt a more direct approach to the direct sales market. I would like to introduce changes in the company so as not to remain stagnant and I am interested in focusing on direct sales. I think our product is very good, but it is not valued at all. In this sector, the profits often end up in the hands of distributors or supermarkets, despite the fact that it is us, the growers and livestock farmers, who devote all our effort to making quality products. Therefore, the main change I want to implement is to value our product, either through direct sales or by finding new markets, so that the quality of what we do is recognized.

«The main change I want to implement is to value our product, either through direct sales or by finding new markets, so that the quality of what we do is recognized» Joan Rius
 

What training do you have?

Two years ago, I completed the Higher Degree Training Course in Livestock Farming at the Quintanes Professional Training School, in Les Masies de Voltregà. Afterwards, I left for Canada to discover new ways of producing and approaching the business. I now dedicate myself fully to the family operation and this year I will join as a young farmer.

What knowledge did you acquire in Canada that could be useful for the family business?

I worked on a cattle farm with 700 head in Alberta's province, which is very agrarian. The farms there are much bigger than here, but I learned a lot about different livestock management methods that we could implement at home, like leaving the calf with the mother longer. I also saw the importance of innovating in animal breeds.

«In Canada, I learned a lot about different cattle management methods that we could implement at home, like leaving the calf with the mother longer» Joan Rius
 

How does extensive livestock farming contribute to forest conservation?

Extensive livestock farming is one of the few effective solutions for forest management. Catalonia has a much higher percentage of forest area than it did 30 or 40 years ago, and also with climate change, the forests have changed. But they are not properly managed and this leads us to increasingly large fires, reaching the seventh generation, which are extremely violent and can even affect homes. If we cannot fight these fires directly, we must prevent them. The best prevention is good forest management, which includes extensive livestock farming to maintain the natural balance of the forest.

What impact do you think grazing your animals has on the Montserrat Rural Park forest ecosystem? Are there any specific practices you implement to promote forest health?

After the Ódena fire, which burned many hectares, the regeneration of the forest began to be managed and, more recently, around 30 hectares of pasture have been opened in strategic management points thanks to an agreement signed between the local councils, the Association of Forest Owners and Barcelona Provincial Council. And although we haven't introduced cows yet, we are preparing the fields for grazing next year.

Could you share any experiences where you have seen real benefits from grazing in forests?

Grazing helps us keep forests clean and well-kept: a forest with too much dense vegetation suffocates and does not allow for healthy growth. Also, in fires, I have observed that fires are less violent in forests managed with grazing, because there is less organic matter to burn. This shows the importance of having clean and managed forests, not only for their health but also as a fire prevention measure. In addition, some plants that were common in Catalan forests decades ago have been lost, often due to the spread of invasive species or a lack of management. The animals, with their grazing, help control these species and, with their droppings, enrich the soil with nitrogen and seeds, which promotes the growth of new plants. All this contributes to greater biodiversity.

«Grazing helps us keep forests clean and well-kept: a forest with too much dense vegetation suffocates and does not allow healthy growth» Joan Rius
 

How do you see the future of extensive livestock farming in the face of the challenges of climate change and the preservation of natural spaces? Do you think this kind of livestock farming should be promoted more?

Clearly, yes. I think that's the direction we need to go in Catalonia: to commit to a more extensive livestock farming and sustainable management in both agriculture and livestock farming. I see that the Administrations are already taking measures, such as the creation of new pastures by the Barcelona Provincial Council, and I believe that we farmers must continue to press for this support to increase. But we must also be aware that climate change affects us. For example, if it doesn't rain, we won't have food for the cattle. Also, lack of water is a growing problem, even in places where we used to have natural streams where grazing animals could drink. These problems make our work difficult and limit the amount of livestock we can keep, affecting our ability to manage the forests.

«I think this is the direction in which we must advance in Catalonia: bet on a more extensive livestock farming and sustainable management both in agriculture and in livestock farming» Joan Rius
 

What are your thoughts on current forest management policies and how do you think they could be improved to better integrate extensive livestock farming?

For example, with the aid of the CAP, the Common Agricultural Policy, there is a lack of knowledge about the reality of our forests. In Europe it is not understood that a forest with trees can be considered pasture and this prevents us from receiving subsidies to manage these forests. They need to understand that the situation here is different from that in Germany! And, in Catalonia, the Government needs to engage and give more support to forest owners to promote proper management and at the same time help farmers. Without farming, the managed natural landscape we have today will disappear. Current policies are condemning the peasantry to near extinction. Every day more herders and farmers fall, and this causes the number of abandoned forests and fields to increase even more.

Do you interact with other actors in the territory to ensure sustainable management of the forests at home?

Yes, especially through my father, who is very involved with the forestry sector and within the Center for Forest Property. Despite being relatively new to this, I already have some contacts and am learning.

Do you have a favorite spot in the woods at home where you like to relax or reflect?

Yes, La Roureda is one of my favorite corners, a forest of oaks and beeches. I also like the hill above my house, from where you can see Montserrat, the Òdena Basin and Manresa. It is a place where cows have always grazed and is very well maintained.

How do you balance personal life with work in a sector as demanding as livestock farming?

It's tough, but it varies depending on the season. When there's more work, I have to set aside personal things, but there are also moments that allow me to do what I enjoy. Farming is very demanding, but I'm used to it and I manage well. In my free time, I like to ride motorbikes, bikes, and ski. I enjoy extreme sports, and whenever I can, I escape with friends.

Your father is recognized for his dedication to livestock farming and his passion for forest conservation. What is the most valuable lesson you learned from him?

The passion for preserving our environment is the most important thing he has taught me. He has always worked tirelessly to take care of the territory we love, and this has given me the same desire to protect an environment as unique as ours.

«The passion to preserve our environment is the most important thing that my father taught me» Joan Rius
 

It was your father, precisely, who told you about the Tall, the meat processing facility promoted by the Barcelona Provincial Council, right?

Yes, my father, who is very involved in various projects, told me that a shared workshop had been set up in Marganell where free courses were offered to herders and livestock farmers to train and be able to use the room. It seemed like a good opportunity, as it fits with my vision for the future, which includes cutting and preparing meat for direct sale. I decided to sign up for the course and I am delighted with everything I learned.

Do you consider shared sheds to be useful equipment for small farmers like you?

Of course! I think we should take the example of countries like France or Germany, where agri-food processing equipment is more widely distributed throughout the territory. This would allow us farmers to get a fair return for our work. If we avoid intermediaries and sell directly in markets, shops and local associations, the price we receive for our meat is much higher. This is the way we need to go, moving away from farms that engage in overproduction.

«If we avoid intermediaries and sell directly in markets, shops and local associations, the price we receive for our meat is much higher» Joan Rius
 

Could you explain in simple terms how the shared processing facility works?

Farmers interested in personally processing their meat and preparing batches for sale sign up, pay for the service, and can then use the space. Using the facility represents significant savings for farmers, as they don't need to have their own installation at home. Additionally, it's very convenient because you go to the facility and can process your own meat easily.

Sharing the space also facilitates collaboration with other herders and livestock farmers. Do you think this can create synergies?

Yes, using the facility is good for networking and learning from others. As farmers, it is critical that we support each other. Considering that, in Catalonia, only 1% of the working population is engaged in farming, it is essential that we help each other and weave support networks.

Until the hared processing facility came into operation, how did you manage the cutting, distribution and sale of your meat production?

We are mainly engaged in raising beef for fattening, which we sell to the wholesale market, the only viable option we have found so far. We also have a small herd of grazing cows that live free all year around the home and leased forests. Previously, we hired a professional butcher to process the meat and prepare batches with the meat of the calves born on our farm, but we had to give up this practice due to the high costs and complexity of the procedures involved. My intention is to resume this activity, especially now that we have facilities like the Montserrat Rural Park shared workshop, which is a great help.

In addition to increasing costs, having to transport the animals to be slaughtered in one place and processed in another, do you think it can stress them out and affect the quality of the meat?

Exactly, if facilities are not available nearby, moving animals can have a negative impact on meat quality. On the other hand, if everything is more centralized within a municipality or an area, the quality of the meat will improve.

You mentioned earlier the importance of reassessing the quality of meat and local products. Do you think there is a greater awareness in this aspect, with more people willing to pay a fair price and interested in the origin of what they eat?

It is true that the trend towards buying local products, especially meat, is increasing. However, there are still many people who, out of necessity or habit, choose to buy meat at very low prices, without considering its origin. I think there would be a need for greater awareness from the grassroots, starting with education in schools and other centers, about what it really involves and costs to raise an animal or produce milk. Doing this job involves working long hours and we farmers should be paid a fair price for our produce. Although more and more people want to know where their food comes from, many will continue to consume "tray meat", as I call it.

«I think a greater awareness would be needed from the grassroots, starting with education in schools and other centers, about what it really involves and costs to raise an animal or produce milk» Joan Rius
 

There also seems to be a growing discourse, from various sectors, that recommends reducing meat consumption. When you hear this, what do you think?

It is clear that the current production of meat is excessive and that, in general, too much is consumed. But my advice to people who want to reduce their meat consumption is to choose quality meat, meaning meat from animals that have had a decent life. If you eat less meat, make sure you know where it comes from.

How do you see the extensive livestock farming sector currently?

Frankly, for many years things have been done wrong, giving permits for large capacity farms and subsidies that do not always encourage sustainable practices. And we have to change the model of agriculture and livestock farming that we have, because, if we don't, the activity of small producers will be unsustainable. Administrations should help us more, supporting small businesses that want to emerge and value their products, as well as forest management through grazing, instead of supporting giant intensive farms that end up exporting a large part of its production.

As a young farmer who is in the process of taking over the family farm, what is your view on the lack of succession in the primary sector?

In the rural world, leaving work can be difficult. My grandparents, for example, have always been tied to the land, even after retirement, and I think that's a mistake: responsibilities should be passed properly from the beginning. In addition, there is a lack of interest in the profession: people do not want to work more than eight hours a day for a salary that does not even allow them to buy the most basic things. For this reason, it is essential to change the assessment of our products, because we farmers must be able to earn a living with our work.

In your case, do you dedicate yourself to farming to follow the family tradition or is there also a personal vocation and the desire to live and work in the rural world?

You must like this job. I have lived as a farmer all my life and, to be honest, I go to Barcelona for a couple of hours and come back with a headache. It's true that I mentioned before that I spend more than eight hours working, but I'm happy, because I'm doing what I like. I love taking care of cattle and working the land. I think you carry that passion inside. If you grew up in this environment, it gives you many advantages from a young age, both in terms of learning and experiences. And this motivates you to want to continue, to do things right, to take care of the cattle and to take the family business forward.

«If you grew up in this environment, it gives you many advantages from a young age, both in terms of learning and experiences. And that motivates you to want to continue, to do things right, to take care of the livestock and to carry on with the family company» Joan Rius
 

Do you think that if there were more young farmers with your mentality, this would benefit the territory and society?

We farmers are aware that if we want to dedicate ourselves to this, things must change, as the current model is unsustainable. I see many young people in the sector motivated and eager to change things. But it is necessary that we be given the opportunity. Administrations and consumers must be aware of what they buy and the value of our products.

What value do you give to the BCN Smart Rural initiative to promote a network of shared food-processing facilities in the territory?

Actions like this are essential to help professionals in the sector, especially young people who are starting out and want to dedicate themselves to direct selling. This type of equipment makes things a lot easier for us and should be implemented again. In fact, if we look back, 40 years ago, there was a food-processing facility in almost every municipality.

Can a shared workshop open up a range of business opportunities?

Yes, this type of equipment allows you to manage the production yourself and choose to sell it directly. But we have to admit that finding our own customers is not an easy task. And, after all, our main job is not to be butchers or traders. What we want is to take care of the animals, but we also have to dedicate ourselves to sales so that we are paid a little better for our products.

— Lola Mayenco —