Our natural resources, the foundation of food production, are in jeopardy. Intensive conventional farming is compromising soil health and food nutrition, placing crop production in peril, and destabilizing our ecosystem. Both rising temperatures and unpredictable rainfall accelerate soil degradation, leading to moisture loss, nutrient depletion, salinization, and desertification—undermining the earth’s capacity to sustain plant growth and sequester carbon.
To maintain high crop yields, farmers rely on fertilizers more than ever before. However, sustainable farming practices may offer a solution by enhancing nutrient density in crops while minimizing environmental impact. Food production is responsible for 20 to 30 percent of global greenhouse gas emissions, and with eutrophication—nutrient buildup in water that harms ecosystems—it accounts for over 50 percent (Rahman et al.).
Modern agriculture has the power to either sustain or deplete the world’s soil, fresh water sources, forests and biodiversity. This article explores how environmentally sustainable practices affect the nutrient density of the food we produce.
The Link Between Sustainable Farming and Nutrition
As environmental concerns about our agricultural food systems continue to rise, there has been significant progress in (or, some might say, a revival of) management strategies aimed at reducing the carbon footprint of food production. These efforts include farming techniques, harvesting, storage, processing, packaging, transportation, and food waste reduction. Research also highlights the advantages that regenerative pasture-raised and grass-fed livestock have upon animal welfare, the environment and the nutritional quality of our food.
What if we could tackle environmental challenges and enhance our diets at the same time? By embracing regenerative farming, shifting towards a plant-based diet, and supporting locally sourced food, we can restore soil health, boost biodiversity, and cut carbon emissions, while also producing more nutrient-rich food. Regenerating the planet and nourishing our bodies can go hand in hand, demonstrating that a thriving environment and improved food quality are not only compatible but mutually reinforcing.
“Healthy Soil = Healthy Food = Healthy People.”
– J.I. Rodale
Regenerative Agriculture and Nutrient Density
Recently, there has been a growing focus on holistic farming methods, such as cover cropping, crop rotation, minimal soil disturbance (no or low till), and integrated livestock management (i.e. raising animals in a way that optimizes productivity while ensuring environmental sustainability, animal welfare, and efficient resource use.
J.I. Rodale, founder of the renowned Rodale Institute, described regenerative agriculture as a farming method that boosts soil and land productivity while minimizing global greenhouse gases, soil degradation, water pollution, and biodiversity loss as well as reducing reliance on non-renewable resources. This approach recognizes how all the components of an agricultural system, including the farmer, contribute to promoting long-term sustainability and resilience.
Crops cultivated through sustainable methods such as organic and regenerative farming often contain higher concentrations of essential vitamins, minerals, and antioxidants, largely because nutrient-rich soils are teeming with organic matter and beneficial microbes that enhance nutrient absorption in plants. In contrast, conventional industrial farming, which depends heavily on synthetic fertilizers and pesticides, can degrade soil quality over time, resulting in produce with less nutritional value.
In a 2022 study done by David Montgomery, Anne Bilké and colleagues analyzed and compared the soil organic matter health scores of eight pairs of regenerative and conventional farms across the U.S.in order to help illustrate the relationship between soil health and crop nutrient density Each regenerative farm was matched with a nearby conventional counterpart that had a similar type of soil and grew the same crops. Additionally, the researchers compared a transitioning organic cabbage farm to a regenerative no-till farm to further explore how soil health impacts nutrient content.
On average, crops from the regenerative farms contained higher levels of essential nutrients than those grown conventionally. Across the nine farm pairings, regenerative crops had:
- 34 percent more vitamin K
- 15 percent more vitamin E
- 14 percent more vitamin B1
- 17 percent more vitamin B2
- 15 percent more carotenoids
- 20 percent more phenolics (compounds shown to have strong anti-cancer effects and to help fight diseases linked to oxidative stress)
- 22 percent more phytosterols
- A notably higher mineral content, including 11 percent more calcium, 16 percent more phosphorus, and 27 percent more copper
The regeneratively grown cabbage (as compared to its organic counterpart), showed significantly greater amounts of vitamins C, K, and E, along with more than twice the phenolics and phytosterols and 48 percent more carotenoids.
When compared to USDA reference values, the regeneratively grown cabbage had 50 percent more zinc and magnesium and substantially less sodium. Corn, soy, and sorghum grown with regenerative practices had 17 to 23 percent more zinc, while regenerative peas and sorghum contained more vitamins, and regenerative soy and sorghum had higher copper levels. Although nutrient levels vary by crop and farm, these results suggest that regenerative farming enhances the nutritional quality of food.
Although sample sizes were small, all the paired farm comparisons indicated that regenerative farming produces crops with higher levels of essential vitamins, minerals, and phytochemicals. Additionally, regenerative spinach and carrots had significantly higher phenolic content compared to supermarket samples. Spinach contained 400 percent more, while carrots showed a 60–70 percent increase.
When comparing regeneratively grown wheat with conventional, glyphosate-sprayed wheat, the regenerative wheat was found to have greater mineral density, with significantly higher levels of boron, magnesium, calcium, zinc, molybdenum, potassium, and manganese. While results varied by crop and location, wheat grown conventionally contained more harmful elements, including cadmium, nickel, and sodium, while regeneratively grown wheat had higher levels of beneficial micronutrients (Montgomery et al.).
Antioxidants
Another nutritional benefit associated with healthy soil can be observed through the analysis of soil fungi, specifically arbuscular mycorrhizal fungi (AMFs). AMFs are essential for plants to absorb ergothioneine (ERGO), a powerful antioxidant with anti-inflammatory benefits. Tilling can disrupt these fungi, thus hindering ERGO absorption, whereas regenerative practices such as reduced tillage help maintain fungal networks, enhancing the antioxidant content of food (Carrara et al.).
The Rodale Institute & Bionutrient Society
Since the 1980s, the Rodale Institute, and more recently, the Bionutrient Society, have been working to measure the nutritional density of sustainably grown produce in comparison to conventionally grown crops. In 2016, the Rodale Institute launched a long-term study called the Vegetable Systems Trial, whose purpose is similar to that of the paired farm study discussed above. The Rodale study takes an innovative approach to connecting soil health, crop nutrient density, and human well-being by directly comparing various cropping systems and management practices operating under the same environmental conditions, and examining how these factors affect soil health indicators and the nutritional quality of vegetables.
The researchers are still synthesizing the data as it relates to the quality of the crops themselves, but preliminary results already show the following environmental impacts:
- Excessive tillage diminished soil carbon (i.e. more carbon was released as CO₂ into the environment through tillage) and heightened soil bulk density, which can lead to poor water movement and poor root growth in the soil).
- Organic farming practices resulted in a 30 percent increase in easily degradable organic carbon
- Using reduced tillage in organic systems sequestered carbon in the upper 4 inches of soil, thus reducing atmospheric CO₂.
- Soil organic matter grew by 1 percent, adding 11,600 pounds per acre in the topsoil layer. The 1 percent boost in soil organic matter improved water retention capacity by 20,000 gallons per acre (Rodale Institute).
The Bionutrient Institute serves as a hub for scientific research aimed at determining nutrient density in the food we grow. Researchers analyze crop samples from various sources within the food system, documenting the nutrient levels and their variability. Using this data, they then seek to identify patterns of higher and lower nutritional content.
The Bionutrient Meter, a tool developed by the Bionutrient Institute, is a handheld spectrometer used to assess nutrient density in soil, plants, and harvested crops. The spectrometer emits specific wavelengths of light that reflect off objects like carrots or an apple or a pile of soil. A sensor detects the reflected light, which differs depending on the object’s chemical composition, including nutrient levels, organic carbon in soil, and chlorophyll in plants. The device is part of a broader open-source data initiative to assess nutrient density in foods, and since 2018, thousands of samples have been collected. The ultimate goal is to allow consumers to evaluate nutrient density at home or at the supermarket (Bionutrient Institute).
Plant-Based Diets and Sustainable Livestock
Any conversation about sustainable eating must acknowledge the environmental significance of adopting a plant-based diet. The conventional meat industry is a major contributor to greenhouse gas emissions, deforestation, and excessive water use, making it one of the largest environmental burdens in the global food system. High demand for industrially produced meat also accelerates habitat loss and biodiversity decline, further straining the planet’s ecosystems (Wijerathna-Yapa et al.).
Replacing animal products with plant-based alternatives can significantly reduce global greenhouse gas emissions while offering more energy-efficient and nutritious options. Plant-based foods—including vegetables, fruits, whole grains, nuts, and legumes—are rich in essential nutrients including fiber, vitamin C, folate, beta-carotene, and vitamin K, as well as antioxidants and phytochemicals that support overall health.
While a plant-based diet is often cited for its ecological benefits, it is important to note that incorporating sustainably raised livestock can also align with environmental and nutritional goals. For instance, grass-fed beef contains higher levels of omega-3 fatty acids and antioxidants than conventionally raised beef, while pasture-raised eggs and dairy products offer more vitamins and healthy fats (Bionutrient Institute). Environmentally, regenerative grazing practices improve soil health, boost biodiversity, and lower the carbon footprint of meat production. When properly managed, pasture systems can even capture carbon in the soil, making them more sustainable than industrial feedlot operations.
The Power of Eating Locally
The environmental advantages of consuming locally grown, seasonal foods are well-documented. Life Cycle Assessment (LCA) is a tool used to measure a product’s environmental impact from resource extraction to disposal, and choosing locally sourced foods cuts transportation energy use and emissions.
Additionally, food grown close to home is often fresher, more flavorful, and nutritionally superior.
Since local produce is typically harvested at peak ripeness and reaches consumers quickly, it retains more essential vitamins and minerals than items that are transported over long distances and stored for extended periods. Certain nutrients, such as vitamin C and antioxidants, degrade over time, making freshly harvested food a more nutrient-dense choice. So, supporting local food systems benefits both the planet and personal well-being (Miller et al.).
The Future of Sustainable Nutrition
As demonstrated above, the path to a healthier planet and more nutritious food starts with how we grow and consume what we eat. Industrial agriculture has taken a toll on soil health, biodiversity, and food quality, but regenerative and other sustainable farming practices provide a way to reverse this damage. By focusing on soil restoration, reducing chemical reliance, and integrating holistic farming methods, we can produce crops that are both environmentally and nutritionally superior. Adopting a mainly plant-based diet, incorporating responsibly raised livestock, and choosing locally grown foods work with these farming practices to create a more sustainable agricultural system.
Restoring our land not only improves the nutritional quality of our food but also strengthens the health of our planet. By making conscious consumption choices, we reduce our individual environmental impact while fostering a more sustainable future. Together, these efforts prove that a thriving planet and better health are inseparable—what benefits the earth also nourishes our bodies.
Overview Sources
- Rodale Institute Says Regenerative Organic Agriculture Is the Key to Better Health (Prevention – 2025)
- Ingredients for a More Just and Sustainable Food Future (Tufts Now – 2024)
- Vegetables are losing their nutrients. Can the decline be reversed? (The Guardian – 2024)
- A ‘Revolutionary’ Way to Feed the World That’s Very Old (The New York Times – 2024)
- The Complex Future of Farming (The Washington Post – 2023)
- Sustainable diet: Everything you need to know (Medical News Today – 2023)
- Environmental Impacts of Food Production (Our World in Data – 2022)
- Alice Waters on the Meaning of “Slow Food,” and Getting Everyone Involved in Regenerative Farming (Vogue – 2021)
- Sustainable gastronomy: Can food abundance be sustainable? (Medical News Today – 2021)
- Vegetable Systems Trial (Rodale Institute)
- Bionutrient Reports (Bionutrient Institute.org)
- How Modern Food Can Regain Its Nutrients (BBC)
Peer-Reviewed Articles (2015-2024)
Regenerative Agriculture
- Integrating food is medicine and regenerative agriculture for planetary health (Frontiers in Nutrition – 2024)
- Healthy people, soils, and ecosystems: uncovering primary drivers in the adoption of regenerative agriculture by US farmers and ranchers (Frontiers in Sustainable Food Systems – 2024)
- Regenerative Agriculture: An agronomic perspective (Outlook on Agriculture – 2021)
- Regenerative agriculture for food and climate (Journal of Soil and Water Conservation – 2020)
Nutrient Density
- Validation of low-cost reflectometer to identify phytochemical accumulation in food crops (Scientific Reports – 2024)
- Arbuscular Mycorrhizal Fungi Increase the Yield and Nutritional Quality of Yellow and Purple Fleshed Potatoes (Solanum tuberosum) (American Journal of Potato Research – 2023)
- Soil Health and Nutrient Density: Beyond Organic vs. Conventional Farming (Frontiers in Sustainable Food Systems – 2021)
- An overview on the role of dietary phenolics for the treatment of cancers (Nutrition Journal – 2016)
- Mineral Nutritional Yield and Nutrient Density of Locally Adapted Wheat Genotypes under Organic Production (Foods – 2016)
Planetary Health
- Diet, nutrition, and climate: historical and contemporary connections (Frontiers in Nutrition – 2024)
- Sustainable Agro-Food Systems for Addressing Climate Change and Food Security (Agriculture – 2022)
- Integrated Nutrient Management for Rice Yield, Soil Fertility, and Carbon Sequestration (Plants – 2022)
- Roles of Food Industry in Promoting Healthy and Sustainable Diets (Nutrients – 2021)
- Plant-Based Diets for Personal, Population, and Planetary Health (Advances in Nutrition – 2019)
- Vegetarian Diets: Planetary Health and Its Alignment with Human Health (Advances in Nutrition – 2019)
- Sustainable food systems for optimal planetary health (Transactions of The Royal Society of Tropical Medicine and Hygiene – 2017)
- Sustainable diets: The interaction between food industry, nutrition, health and the environment (Food Science and Technology International – 2016)
- Energy and nutrient density of foods in relation to their carbon footprint (The American Journal of Clinical Nutrition – 2015)
References
Bionutrient Institute. The Bionutrient Meter. Bionutrient Institute, https://www.bionutrientinstitute.org/bionutrientmeter. Accessed 2 Apr. 2025.
Bionutrient Institute. Nutrient Density in Beef Data Dashboard, Bionutrient Institute www.eat.edacious.com/org/bionutrient-institute/notebooks/nutrient-density-in-beef-data-dashboard. Accessed 7 Apr. 2025.
Carrara, J., Lehotay, S., et al. “Linking Soil Health to Human Health: Arbuscular Mycorrhizae Play a Key Role in Plant Uptake of the Antioxidant Ergothioneine from Soils.” Plants, People, Planet, vol. 5, 2023, https://nph.onlinelibrary.wiley.com/doi/10.1002/ppp3.10365
Miller, K. B., Eckberg, J. O., Decker, E. A., and Marinangeli, C. P. F. “Role of Food Industry in Promoting Healthy and Sustainable Diets.” Nutrients, vol. 13, no. 8, 2021, p. 2740. https://doi.org/10.3390/nu13082740.
Montgomery, David R., et al. “Soil Health and Nutrient Density: Preliminary Comparison of Regenerative and Conventional Farming.” PeerJ, vol. 10, 27 Jan. 2022, https://doi.org/10.7717/peerj.12848
Rahman, Marcia S., Olivia Y. Wu, and Kyra Battaglia. “Integrating Food as Medicine and Regenerative Agriculture for Planetary Health.” Frontiers in Nutrition, vol. 11, 2024, https://doi.org/10.3389/fnut.2024.1508530.
Rodale Institute. Farming Systems Trial. Rodale Institute, https://rodaleinstitute.org/farming-systems-trial/. Accessed 2 Apr. 2025.
Wijerathna-Yapa, A., and R. Pathirana. “Sustainable Agro-Food Systems for Addressing Climate Change and Food Security.” Agriculture, vol. 12, no. 10, 2022, p. 1554. https://doi.org/10.3390/agriculture12101554.
