Healthier food: Using agronomy to improve nutrition

Abstract

Malnutrition remains a major global challenge, particularly in developing countries where diets are often dominated by staple crops with low nutrient density. Agronomy plays a crucial role in improving the nutritional quality of food by influencing soil health, crop selection, farming systems, and input management. Nutrition-sensitive agronomic practices focus on producing nutrient-rich crops rather than maximizing yield alone. Strategies such as soil fertility management, crop diversification, biofortification, and sustainable farming practices enhance the availability and bioavailability of essential nutrients. Integrating agronomy with nutrition objectives offers a sustainable and cost-effective approach to addressing micronutrient deficiencies, improving dietary diversity, and strengthening food security. This chapter highlights the role of agronomy in producing healthier food and its potential contribution to improved human nutrition and sustainable food systems.