Wire report
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 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 suggeste
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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 suggeste
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What happened
According to The Guardian’s linked report, 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 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 suggeste
Context
The development sits in VINI’s Science coverage for readers following research, health, climate, space, medicine, and scientific institutions. The original report is linked so readers can check the source account, follow later updates, and compare new coverage against the first published record. The linked report is dated 2026-07-24T12:34:46+00:00.
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Source
Primary source: Nutrients in our food are declining. Can regenerative agriculture save it? via The Guardian. VINI cites and links the source; it does not reproduce the publisher’s full article text without rights clearance.
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Source links
- Nutrients in our food are declining. Can regenerative agriculture save it?The Guardian - 2026-07-24T12:34:46+00:00
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