Regenerative agriculture is a way of farming that improves biodiversity and promotes soil health.

 Major US ingredient suppliers are building on successful partnerships and forging new ones as they scale up their regenerative agriculture programs to meet demand from bakers and food manufacturers.

With a focus on working with nature rather than against it, regenerative agriculture has the aim of healing ecosystems while producing crops that are nutrient dense (and full of flavour) – qualities that are especially important for the country’s booming restaurant industry and the chefs driving its success.

Regenerative agriculture not only matches the productivity requirements of traditional agriculture; according to some metrics, it often exceeds them.

As consumers grow more curious about where their food comes from, a new buzzword takes root in American agriculture: regenerative.