Permaculture is often painted as an idyllic return to nature—a way to grow food in harmony with the land while escaping the grind of modern capitalism. But what happens when idealism meets real-world challenges like labor shortages, economic pressures, and cultural resistance?
In this episode of the Permaculture Vine Podcast, Cormac Harkin sits down with Neal Hegarty of Creosol Permaculture, who shares his hard-won insights from over a decade of transforming degraded Guatemalan landscapes into thriving permaculture systems—while making a profit.
From failed NGO projects to a successful farm-to-table restaurant and permaculture design business, Neal’s journey is a masterclass in pragmatic regeneration. Here’s what we learned.
1. The Problem with NGOs and “Purist” Permaculture
Neal’s story begins with a harsh realization: many well-intentioned NGOs in Guatemala were stuck in a cycle of dependency.
- The Coffee Trap: Organizations encouraged farmers to grow cash crops (coffee, cacao) for export, keeping them locked in poverty.
- The “White Savior” Myth: Neal saw that imposing Western permaculture ideals—without addressing local desires—often failed. Many indigenous farmers wanted to leave subsistence farming, not romanticize it.
- Labor Realities: Permaculture in the tropics isn’t “low-maintenance.” Vines strangle crops in weeks, and hand-weeding is backbreaking. Without cheap labor (a colonial legacy), diversification struggles.
Key Takeaway: “Permaculture must align with people’s actual goals—not just ecological ideals.”
2. The Solution: Permaculture That Pays
Neal’s pivot? Merge ecology with entrepreneurship.
A. The Farm-to-Table Restaurant Model
At GRANJA TZ’IKIN (“Farm of Abundance”), Neal and his team:
- Grow diverse crops (salads, tomatoes, chickens) but focus on high-value outputs.
- Run a restaurant that transforms raw yields into meals, juices, and fermented goods—boosting profit margins.
- Partner with local fermenters, herbalists, and coffee roasters to create a circular economy.
Example: Instead of selling raw cacao, they serve it as hot chocolate or fermented nibs—doubling its value.
B. Chickens + Food Forests = Abundance
Neal’s rotational chicken systems are a game-changer:
- Deep Bedding Method: Chickens live on wood chips, which compost into fertile soil. (No smell, no waste!)
- Food Forest Integration: Birds rotate through food forests, pruning plants, eating pests, and fertilizing the ground.
- Scalable: Small urban yards or large farms can adapt this model.
Key Takeaway: “Stack functions. Chickens aren’t just for eggs—they’re your cleanup crew, fertilizer factory, and pest control.”
3. Designing for Real-World Constraints
A. Labor-Saving Strategies
- Mechanize Early: Use tractors/diggers to establish systems (swales, ponds) while fossil fuels are cheap.
- Plant “Workhorse” Species: Bananas, pigeon pea, and nitrogen-fixers reduce weeding.
- Partner Up: Neal’s community shares labor (e.g., one neighbor runs a fermentation lab, another a hydroelectric system).
B. The “Unsexy” Side of Permaculture
- Maintenance Matters: Neal laughs at Instagram’s “plant it and forget it” myth. “Food forests need pruning, or they’ll become forests.”
- Business First: “Don’t be a purist. Use conventional feed to start, then transition to self-sufficiency.”
4. How to Start Your Own Permaculture Business
For listeners inspired to turn permaculture into a livelihood, Neal’s advice is gold:
Step 1: Find Your Niche
- Urban Edible Gardens? Focus on aesthetics (“edimentals”).
- Farm Consultancy? Help clients diversify income streams (e.g., eggs + agroforestry).
- Workshops? Teach skills like composting or chicken tractors.
Neal’s Script:
“I help [property owners] create [beautiful, low-maintenance food systems] without [sacrificing curb appeal].”
Step 2: Craft an Irresistible Offer
- Free Site Visit: Build trust first.
- Paid Design Phase: Charge for detailed maps (sun paths, water flow) + a vision report.
- Implementation Coaching: Partner with landscapers but oversee the process.
Step 3: Build Your Ecosystem
- Collaborate: Neal’s clients sell surplus to his restaurant. Who can you partner with?
- Add Value: Turn herbs into teas, fruit into preserves—anything to boost margins.
5. The Bigger Picture: Permaculture as Economic Justice
Neal’s work proves permaculture isn’t just about sustainability—it’s about reclaiming economic sovereignty.
- Challenge Extractivism: Replace monocrops with diverse, community-owned systems.
- Pay People Fairly: His restaurant employs locals at living wages.
- Scale Carefully: “Start small, nail your systems, then grow.”
Final Thought:
“The future isn’t one 100-acre farm feeding a town—it’s 100 small farms working together.”
https://www.instagram.com/creasolpermaculture/
https://www.linkedin.com/in/neal-hegarty-creasol/
https://www.instagram.com/granjatzikin/
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Neal Hegarty is a regenerative designer, educator, and founder of CreaSol Permaculture. He considers himself fortunate to have been part of the creation of a real-life eco-community on the shores of Lake Atitlán, Guatemala, where he helped neighbours design and build their homes using permaculture principles. What began as a small farm-to-table restaurant, Granja Tzikin, evolved into a thriving local ecosystem rooted in collaboration, food sovereignty, and community resilience.
Now, through the CreaSol Permaculture Design & Business Incubator, Neal helps nature lovers around the world turn their passion into purpose-driven careers—designing regenerative farms, building ecological businesses, and creating abundance for themselves and their communities. He’s especially passionate about showing people that business, when done right, can be a tool for healing.
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