Organic farming can yield up to three times as much food on individual farms in developing countries, as low-intensive methods on the same land, says a new study from the University of Michigan.
The research, published in the journal Renewable Agriculture and Food Systems, could challenge the long-standing view that organic farming methods cannot produce enough [...]

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Between 1940 and 1991, the typical British potato “lost” 47% of its copper and 45% of its iron. Carrots lost 75% of their magnesium, and broccoli 75% of its calcium. This is according to the British government’s own scientifically researched data.
The pattern was repeated for vitamins. A study in Canada showed that between 1951 [...]

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