On the outskirts of Geneva, men and women work in the fields, carrying on the mission of their ancestors: to feed the people. Milk, meat, wine, vegetables, fruit, cereals, oils and tofu. Their aim: to produce as healthily as possible. From organic cooperatives to hillside vineyards, from soil-less farming to pastures for cows and sheep, images of a region rising to the challenge of the major issues facing agriculture in the 21st century.