A growing movement is seeing innovative farmers leverage natural resources to produce quality ingredients that are better for you – and the earth. WH digs into regenerative farming
When navigating the supermarket aisles in search of the healthiest options, it’s likely a few factors influence your shopping list. Freshness? Tick. Nutritional value? Check. Dairyor gluten-free? Perhaps. Soil quality? Not so much. But it turns out that when it comes to the nourishment levels of the items on your plate, it may be the most important component of all –and many of us have been ignoring it completely. Because the nutrition levels of our food are rooted in where – and how – it’s produced. In recent decades, soil quality in the UK has declined due to intensive farming, with research last year finding that t wo-thirds of soils have a nutrient deficit*. ‘This has a direct impact on the nutrient density of the products in your trolley,’ says nutritionist Lucy Williamson, of the impact of crops and livestock absorbing less goodness from the ground. Enter: regenerative farming.
‘There’s been an increased interest in recent years,’ says Rosie Ball, farm manager at Fowlescombe Farm, an organic regenerative farm in Devon, who notes the rising consumer awareness surrounding the source of food. It builds on an existing healthy organic food market, which data shows is growing despite the cost of living crisis.
There is crossover, but regenerative agriculture centres on working with nature to restore soil quality, and therefore boost the value of what’s in your kitchen – from eggs and beef to carrots and milk. Indeed, when researchers compared crops grown using these methods with the same variety grown on neighbouring farms using conventional practices – as 97% of UK farmers do – they found a direct link between soil and nutrient density, with greater amounts of vitamin K, vitamin E, carotenoids and calcium* .
Evidence also suggests that levels of longevity-boosting antioxidants are higher in crops that have been farmed regeneratively. ‘This can be explained by how they’re the plant’s natural defence mechanism against disease,’ says Dr Williamson. ‘Because they can’t depend on pesticides, they need to produce more of these beneficial compounds.’ Talking of which, it’s been suggested that reducing chemicals in the food chain also benefits our gut health*.
‘On top of this, we know that cattle in a regenerative system – meaning 100% pasture fed – produce food lower in saturated fats, as well as more heart-healthy and anti-inflammatory omega-3,’ notes Dr Williamson, when compared with those fed grains and soya. ‘This is because natural feed, like grass and clover, is naturally richer in the fatty acids.’ What’s more,
