Regenerative agriculture touted to restore declining nutrients in global food supply

Recent analysis shows that the nutrient content of major crops has been falling for decades. The U.S. Department of Agriculture reported a near‑one‑third drop in vitamin C in lemons over 22 years, a 25 % reduction in carrot calcium, a 57 % loss of banana vitamin A, and a 20‑30 % decline in wheat minerals since the 1960s. Scientists attribute the trend to faster‑growing plant varieties and higher atmospheric carbon dioxide, which increase sugars and starches at the expense of essential micronutrients.

Researchers investigating regenerative agriculture – a system that builds organic matter and soil ecosystems without synthetic inputs – found substantially higher nutrient levels on such farms. Samples showed iron in kale up to 22 times greater, selenium in dried peas eight times higher, and folate in carrots up to 20 000 times greater than those from conventional farms. Proponents argue that restoring healthy soils could reverse the long‑term nutrient decline affecting diets worldwide.