Thanks for sharing this draft. It is full of interesting material, I think the topic of nutritional quality of food is not fully covered, however.
Section 3.2.1
On nutritional quality of food, there are many more influences related to the environment in addition to CO2 on Zn content of foods
Studies on links between soil and nutritional quality need to be included here such as Iodine and soil quality, Se in soil and crops. Also the nutritional quality historical decline data needs to be added as this is the foundation for the subject of agronomic influences on nutritional quality. My own paper on this using UK data would be a starting point and Davis from US data
Mayer, A. B. (1997). "Historical changes in the mineral content of fruit and vegetables." British Food Journal 96(6): 207.
Davis, D. (2009). "Declining fruit and vegetable nutrient content: what is the evidence." Horticultural Science 44(1).
Section 4.1.2 Value chains
Thinking about nutritional quality through value chains. I have done an analysis of the potential to improve micronutrient content of rice through 'plugging the leaks' in the chain from farm to fork
Mayer, A. B. (2011). A food systems approach to increase dietary zinc intake in Bangladesh based on an analysis of diet, rice production and processing. Combating Micronutrient Deficiency : Food-based approaches. B. Thompson. Rome, FAO: 256.
Section 4.2.1
The process of agronomic fortification is described, but again, I think this topic could be approached in terms of fulfilling the genetic potential for optimum nutritional value rather than fortification. So if crops are grown in optimum conditions their nutritional quality will not be compromised. This means, healthy soils, healthy crops and healthy people. For example you can compare agro-ecologically grown foods with organically grown and there is mounting evidence of the differences, though not everyone agrees.
For example, look at the full web-based data related to this study:
Dangour, A., S. Dodhi, et al. (2009). "Nutritional quality of organic foods, a systematic review." American Journal of Clinical Nutrition 28041.
You can look at the dilution effects of high yields vs quality, traditional varieties vs new varieties of different crops. Davis has done work on this.
Look at the nutritional quality of foods grown on different soils. There are some papers that explore these topics & I could seek them out for you given a bit more time. Some old ones that you only find by trawling through the stacks in libraries. I have done a literature review for rice and nutritional quality with several papers showing various ways to improve quality - including genetic varieties, use of fertilisers but also mycorrhizal differences, organic vs conventional differences etc etc
I think there is much more potential to improve nutritional quality of foods than the examples mentioned so far in this report. The research on this area however has rarely been funded whilst the genetic approaches have been much more popular, hence you have to look harder to find the material!
Anne-Marie Mayer