The ability for developing nations to secure food and nutrition often relies on the effective use of natural resources. Evaluations of food and nutrition preservation typically consider three elements: availability, access, and utilization. Ecosystems contribute to these elements both directly and indirectly by providing vital services that aid in sustainable agricultural production, profit generation, expansion, and the provision of energy for cooking. However, there can be instances where the domestic exploitation of these natural resources jeopardizes food security, hampers national initiatives to reduce poverty, and endangers the continuity of key ecosystem functions. Sometimes, the resources and services utilized to ensure access and utilization can adversely affect the ecosystem functions that guarantee food availability. These findings highlight the necessity of integrating ecosystem services into the approaches to food security and poverty alleviation in developing nations. Consumer preference for foods rich in beneficial compounds, in addition to essential nutrients, has seen a significant rise. The deficiency of vital minerals, vitamins, and essential proteins in the daily diets of approximately three billion people worldwide is the main reason for their nutritional inadequacy, as stated by Welch (Food Nutr Bull 26(4): 419–421, 2005). Overfertilization and intensive crop cultivation in India are causing soils to lose vital nutrients and organic carbon, leading to a decline in crop quality. This nutrient deficiency in major food crops, posing a malnutrition risk for infants and working women, can be counteracted by adopting agronomic practices such as organic farming.