Rediscovering the seasons through food
Eating seasonally is a concept that many of us have lost but is a habit that brings a host of benefits, including better health, better communities and a better world.
Technological advances in agriculture, refrigeration and global transport & distribution systems have distanced many communities from seasonal eating – or natural eating patterns that follow seasonal rhythms.
An increasing culture of abundance and instant gratification, meanwhile, instils a desire to have access to anything we want, at any time; but when it comes to our food, aligning our consumption with nature’s rhythms is beneficial for our personal health, our local community, and the planet.
Nutritional benefits
Research has shown that eating fruits and vegetables in season, straight after harvesting at the height of their natural ripening process, provides higher nutritional value, because nutrient levels decline over time. Conversely, the longer we store and the further we transport our fresh produce, the more vitamins and minerals are lost and the more food is wasted from spoilage.
Not only are in-season fruits and vegetables more nutritious, but they are also tastier, as flavour is directly related to nutritional content – especially in raw foods. Growing out-of -season vegetables also sometimes relies on hydroponics (growing plants in a water-based nutrient solution), which reduces antioxidant qualities and nutritional compounds compared to soil-grown crops.
Promoting food security and sustainable consumption
Eating out of season fruits and vegetables means sourcing them from other parts of the world where they are in season, or relying on energy-intensive growing techniques such as heated greenhouses and electrical irrigation systems.
The demand for out-of-season produce from overseas is one of the major driving forces behind the massive greenhouse gas emissions from the agricultural industry globally. Transporting fresh produce over long distances burns a lot of fossil fuels: from the fuel used by aeroplanes, ships, and trucks, to the energy required to maintain the integrity of the global cold chain.
Seasonal eating can also help to increase food security for low income communities. It is cheaper for farmers to supply and distribute to local suppliers or directly to their customers, which can often translate into cost savings for consumers. Local food is also not subject to import taxes placed on produce being transported between countries, further reducing costs.
Local is lekker
The only way to effectively and sustainably follow seasonal eating patterns is to eat local food grown naturally, without the aid of intensive agricultural interventions.
Eating local seasonal food can help to improve sustainable consumption, as shown by the European Commission’s “Farm to Fork Strategy”, which aims to make food systems fair, healthy, and environmentally friendly.
Eating locally has a massive impact in reducing these emissions, while buying food from local farms, markets, and community market gardens also helps to support local circular economies and reduce food waste.
In the words of the EC, eating local, seasonal food can help to “ensure food security, nutrition and public health, making sure that everyone has access to sufficient, safe, nutritious, sustainable food”.
So next time you’re walking through the fresh produce aisle of a global supermarket brand, be aware of where the food in your trolley is coming from. They may stock locally-sourced food – but if not, consider paying a visit to your local community market instead to get your hands on tasty, freshly-ripened, and nutritious fruit and veggies.