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 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 miner...

By Hugh Thomas