Can regeneratively-produced food claim to be more nutritious and tastier?

The regenagri podcast is a platform for leading industry experts to explore the future of farming and the hot topics surrounding the global movement of regenerative agriculture.  In episode 25, Rose Riley from Control Union UK, is joined by David Montgomery, Professor of Earth and Space Sciences at the University of Washington and co-author, with Anne Biklé, of the book ‘What Your Food Ate’. Through his work, David has compared the soil health and nutritional density of crops from regenerative farms to their non-regenerative neighbours. His new book delves into a wealth of scientific and historical evidence to uncover the connection between farming practices, soil health and human health and how the way we farm influences what gets into our food.    David is therefore perfectly placed to help us learn more in today’s episode about how food production can impact nutritional content and flavour, and we’ll be asking whether regeneratively-produced food can really claim to be more nutritious and tastier.  David’s book, ‘What Your Food Ate’ can be found via most online bookstores. Visit dig2grow.com to find out more.