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Changes in Nutrition

Farming methods 1925-2025

Elaine Godley

Last Update 2 months ago

Food today often lacks the nutrients it once provided due to fundamental shifts in farming practices over the last century. Let’s break down the key factors driving this change and compare how food production and nutrition have evolved from 1925 to 2025.

Why Modern Food Is Less Nutritious

1. High-Yield Crops Over Nutrient Density

After World War II, farmers prioritised growing crops that produce bigger, faster-growing harvests. These new varieties—developed through selective breeding and genetic modification—focus on size and pest resistance rather than nutrient content.

For example, wheat yields tripled since the 1960s, but studies show vegetables like spinach and carrots now contain 16–38% less calcium, iron, and vitamins than in 19501 6. This "dilution effect" means higher yields come at the cost of nutrient density.

2. Soil Health Decline

Modern farming relies heavily on synthetic fertilisers and pesticides.

Monocropping (repeating the same crop year after year) strips soil of organic matter and disrupts microbial ecosystems critical for nutrient absorption4 6.

While artificial fertilisers boost short-term growth, they don’t replenish micronutrients like zinc and magnesium, leading to less nutritious crops over time2 4.

3. Chemical Overload

Pesticides and herbicides kill pests and weeds but also harm beneficial insects and soil microbes. This disrupts natural nutrient cycles, making it harder for plants to absorb minerals from the soil. For instance, prolonged pesticide use has been linked to 50% declines in iron and copper levels in vegetables since the 1940s5 6.

4. Processing Strips Nutrients

Industrial processing—like refining grains into white flour or bleaching rice—removes nutrient-rich parts of plants (e.g., bran and germ).

These processes can eliminate up to 80% of vitamins and minerals, turning whole foods into calorie-rich but nutrient-poor products2.

Farming Methods: 1925 vs. 2025

Livestock Farming Changes

1925: Small-scale, pasture-raised animals with diverse diets. Growth was slower, but meat and dairy had higher levels of omega-3s and vitamins.
2025: Industrialised systems dominate. Livestock are often confined, fed calorie-dense corn/soy, and given growth hormones.

While meat production has surged 690% since 19507, the nutritional profile of meat has shifted (e.g., lower omega-3s in grain-fed beef).

Feed efficiency improved, but reliance on antibiotics and intensive practices raises sustainability concerns7.

The Bottom Line

Modern farming’s focus on quantity and efficiency has come at the expense of food quality. While today’s methods produce more food than ever, they often deliver fewer nutrients per bite.

Rebuilding soil health, reducing chemical reliance, and prioritising nutrient-dense crop varieties could help reverse this trend.

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