NATURALLY SIMPLE

Naturellement Simples - stage autour des plantes - NATURALLY SIMPLE (Occitanie, Aveyron)

Naturellement Simples - stage botanique - NATURALLY SIMPLE (Occitanie, Aveyron)

Naturellement Simples - stage cuisine sauvage - NATURALLY SIMPLE (Occitanie, Aveyron)

Naturellement Simples - stage herboristerie - NATURALLY SIMPLE (Occitanie, Aveyron)

Naturellement Simples - stage permaculture - NATURALLY SIMPLE (Occitanie, Aveyron)

NATURALLY SIMPLE

Lieu-dit Le Cayla
12620 Saint-Laurent-de-Lévézou
FRANCE

Description

Farmer activists. Production of aromatic and medicinal plants: herbal teas, healing oils, balms, hydrolats... and specialized nursery. Permaculture farm. This couple with a passion for plants welcomes you to an idyllic setting, with a breathtaking view of the valley's wooded hills. Self-sufficient in water, electricity and heating, agro-ecology (SIMPLES and Nature & Progrès labels), ecological self-builds. Vegetarian "Table Paysanne" where plants take pride of place. Conviviality, generosity, calm.

Our portrait

Séverine and Charles Pioffet

Accueil depuis 2013.

Spoken languages:

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NATURALLY SIMPLE

Lieu-dit Le Cayla
12620 Saint-Laurent-de-Lévézou
FRANCE

Route

Our eco-responsible and farming commitments

Bio-based construction materials
Biodegradable construction materials
Eco-responsible construction materials

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Eco-construction/housing

Bio-based construction materials
Biodegradable construction materials
Eco-responsible construction materials
Eco-responsible paint and coatings
Insulation with natural or recycled materials
Local construction materials
Low energy building
Natural construction materials
Preservation of local traditional habitat
VOC-free construction materials

Energy management

Implementation of alternatives to all-electric energy
No electric air conditioning, alternatives for natural cooling
Solar thermal and photovoltaic energy
Sustainable and efficient housing insulation

Food

Bulk food products
Home cooking
Majority local products
Majority organic products
Vegetarian cuisine

Human and social dimension

Activist commitments
Raising visitor awareness of good practices

Local involvement

Involvement in local associations
Involvement in local heritage preservation
Promotion of local producers or artisans

Preservation of natural spaces and biodiversity

Facilities for biodiversity preservation
Natural space protection actions
Protected natural areas on site
Reasoned mowing

Production mode and link to the land

Ancient or local plant varieties
Animal feed autonomy
Animal welfare monitoring
Food production
Organic production, biodynamics
Peasant seeds
Permaculture
Reasoned hedge trimming
Recovery of production waste (manure, recovery, composting, reuse)
Water and energy efficient irrigation for crops and gardens (drip, oyas or micro-sprinkler)