Nutrients in our food are declining. Can regenerative agriculture save it?
Approach focuses on rebuilding soil health, increasing biodiversity and restoring natural ecosystems For the last few decades, the nutrient content of our crops has been
Approach focuses on rebuilding soil health, increasing biodiversity and restoring natural ecosystems For the last few decades, the nutrient content of our crops has been declining. In the late 90s, the US Department of Agriculture found the vitamin C content of lemons had decreased by almost a third over the previous 22 years.
Calcium in carrots, an important source especially for non-meat eaters, had reduced, on average, by more than a quarter. Vitamin A in bananas was down by 57%. The mineral content of wheat has declined by between 20-30% since the 1960s.
A number of reasons have been suggested for this worrying decline, ranging from new varieties of crop that are bred to grow quicker and bigger to the higher carbon dioxide levels in the air causing plants to produce more sugars and starches (they grow faster but they produce fewer nutrients).
A wide range of fixes have been suggested, from GM crops to synthetic soil amendments, or underground farms. Continue reading...
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