Regenerative Agriculture: A Solution to Declining Nutrient Levels in Crops

New Delhi, India Jul 24, 2026 ALN: For the last few decades, the nutrient content of our crops has been declining, raising concerns among scientists, nutritionists, and consumers alike. In a notable study conducted in the late 1990s, the US Department of Agriculture found alarming reductions in the vitamin content of several fruits and vegetables. For instance, the vitamin C content of lemons had decreased by almost a third over the previous 22 years. Similarly, calcium levels in carrots, an important source of this mineral especially for non-meat eaters, had reduced, on average, by more than a quarter. The vitamin A content in bananas saw a staggering decline of 57%, while the mineral content of wheat has declined by between 20-30% since the 1960s. These findings have prompted a wide-ranging investigation into the underlying causes and potential solutions to this worrying trend.

A number of reasons have been suggested for this decline in nutrient levels. One prominent explanation is the introduction of new crop varieties that are bred for traits such as faster growth and larger yields, often at the expense of nutritional quality. Additionally, rising levels of carbon dioxide in the atmosphere have been shown to influence plant growth; while higher CO2 levels can enhance photosynthesis and lead to increased sugar and starch production, they may also result in a reduction of essential nutrients. Other proposed solutions to this complex issue range from the development of genetically modified (GM) crops to the use of synthetic soil amendments and the establishment of underground farms. However, these approaches often come with their own sets of controversies and challenges.

In contrast to these high-tech solutions, a growing group of agricultural researchers argues that the answer to declining nutrient levels may be more straightforward and rooted in traditional practices: regenerative agriculture. This agricultural approach emphasizes the importance of building organic matter and fostering ecosystems within the soil. Francesca Brkic, a researcher involved in this field, poses a crucial question: “Does that therefore deliver more nutrition?” Her work, in collaboration with the University of Lincoln, explores the relationship between regenerative agriculture and nutrient density in crops.

In a series of studies, Brkic and her team sampled various agricultural products and discovered striking differences in nutrient levels between crops grown using regenerative practices and those cultivated conventionally. For instance, they found that iron levels in kale could be up to 22 times higher in samples from regenerative farms compared to conventional ones. Additionally, selenium, an important antioxidant, was found to be eight times more concentrated in dried peas from regenerative farms, and folate, which plays a vital role in the formation of red blood cells, was up to 20,000 times greater in carrots grown under regenerative conditions.

Brkic emphasizes that while organic farming serves as a useful baseline, it does not inherently guarantee the positive outcomes associated with regenerative practices. “Organic had to be our minimum baseline, because regen doesn’t have a certifiable standard,” she explains. Regenerative farms, as defined in her research, utilize cover crops and integrate grazing animals into their systems, while avoiding practices such as ploughing and the use of insecticides or other synthetic pesticides.

The treatment of soil in modern farming practices has been identified as a significant factor contributing to the decline in nutrient levels. Conventional methods such as ploughing and the heavy application of chemicals—including fertilizers, herbicides, and pesticides—can disturb and even destroy the soil's mycorrhizal networks. These networks, which are increasingly recognized for their role in nutrient uptake, facilitate the interaction between plant roots and beneficial fungi, allowing plants to access vital nutrients from the soil.

Dr. David Montgomery, a US geologist and co-author of the book What Your Food Ate, underscores the necessity of regenerative agriculture to address the damage inflicted by “degenerative” farming practices. These methods, while effective in supporting a postwar population boom, have ultimately compromised soil health. “It was the microbial truckers and miners in our soils that got put off the job by conventional agriculture,” he explains. Montgomery, along with his wife Anne Biklé, a biologist, conducted a study in 2022 that, although on a smaller scale, noted a correlation between regenerative agriculture and higher nutrient density in food crops in the US.

Supporting evidence for the benefits of regenerative agriculture can be found in other studies as well. A comprehensive literature review conducted by Newcastle University in 2015 concluded that a transition to organic fruit, vegetables, and cereals could provide additional antioxidants equivalent to consuming one to two extra portions of fruits and vegetables daily. Furthermore, the Bionutrient Institute's multi-year study framework, which tested thousands of samples, identified a strong positive correlation between high nutritional value and the biological activity and overall health of the soil.

However, it is important to note that not all research has reached similar conclusions. Reviews conducted by food standard agencies in the UK and France found some differences in nutrient levels between organic and conventional foods but concluded that these differences were relatively small. A large-scale review by Stanford University also indicated that while some organic foods contained higher levels of minerals and nutrients, particularly phosphorus, the results were highly variable and in some instances insignificant.

Despite the promising findings associated with regenerative agriculture, the approach has its critics. One of the primary concerns is its reduced reliance on mechanization and agrochemicals, which can necessitate greater human labor and make it less cost-effective. Additionally, regenerative agriculture is susceptible to greenwashing, where claims of sustainability may not always align with actual practices. From a nutritional standpoint, medical professionals argue that they already face difficulties in encouraging patients to consume sufficient fruits and vegetables without the added financial burden associated with potentially pricier regenerative options.

Dr. Naheed Ali, a skeptic in this field, highlights a phenomenon known as “dietary displacement.” This occurs when individuals mistakenly perceive a food to possess greater nutritional value based solely on its sustainable or regenerative claims, leading to inadequate intake of essential macronutrients and micronutrients. “This belief,” Ali states, “can lead to inadequate intake of important macronutrients and micronutrients. In my practice, I see examples of this type of thinking frequently.”

Moreover, some soil scientists, including Prof. Ken Giller and his colleagues, argue that it is “unlikely” that regenerative agriculture can be implemented in a manner that reliably meets the nutritional needs of the world’s growing population, which currently stands at approximately 8.3 billion people. They contend that while regenerative practices may offer benefits, scaling them up to a global level poses significant challenges.

In contrast, Montgomery remains optimistic about the scalability of regenerative agriculture. “I’m confident regenerative can scale [up] because it’s not dependent on particular practices or equipment. What it’s dependent on is a particular philosophy – the idea we build soil health as the north star of agriculture,” he asserts. This perspective suggests that the core principles of regenerative agriculture can be adapted to various contexts and scales, potentially leading to widespread improvements in soil health and, by extension, crop nutrition.

Ultimately, the central lesson emerging from this body of research is the potential for significant improvements in farming practices that enhance soil health, which can have far-reaching implications for biodiversity and nutrition. As the agricultural sector grapples with the dual challenges of feeding a growing population and addressing al concerns, regenerative agriculture offers a promising avenue for exploration. The question remains: how can we effectively integrate these practices into existing food systems and societal frameworks? Brkic poses a thought-provoking challenge: “Just imagine what we could do,” she says, “if we made a few tweaks to our soil and agriculture practices and the impact that that would have on us.” The implications of such changes could be profound, not only for crop nutrient levels but also for the sustainability and resilience of our food systems in the face of future challenges.