SRIG 25-14: Nutrient density of fresh vegetable and/or small fruit species representing combinations of source and production method

What was the issue being addressed?

Our research addressed the growing concern that the nutritional quality of fresh foods may be declining. While the global industrial food system has increased overall food supply by prioritizing yield, we face both under- and overnutrition, as well as diet-related chronic diseases. In British Columbia, little is known about how different agricultural production methods and sourcing origins influence the nutrient density of fresh foods. Given rising food prices and increasing disruptions to food access driven by geopolitical and climate-related events, our research aims to determine whether locally produced foods may offer higher nutritional value (and greater nutrition per unit cost) compared to imported comparators, and under which agricultural production methods. 

Provide a brief, lay description of the work undertaken/initiative.

This project is a literature review that investigated the nutrient density of fresh foods under various production methods and sourcing origins. This first phase informed the design of an extensive study and collaboration between Kwantlen Polytechnic University’s Institute for Sustainable Food Systems (ISFS) and Applied Genomics Centre (AGC) to compare the nutrient density and consumer cost per unit of nutrition of local and imported crops under organic and conventional farming systems. 

What is the expected impact this project will have on the community?

By improving our understanding of how agricultural practices and sourcing origin affect the nutrient density of fresh foods, this research has the potential to generate several community benefits. The findings can inform healthier dietary choices by helping consumers identify foods with higher nutritional value. They can also support policy discussions aimed at enhancing regional food sovereignty and reducing reliance on imported foods. Additionally, the research can encourage the adoption of sustainable farming practices that prioritize the production of nutrient-rich foods. The study highlights key knowledge gaps and can serve as a foundation for further local research, strengthening the evidence base for a more resilient and health-supportive regional food system.