Eating in Season

There are many choices we make each day that influence the size of our carbon footprint, one major one being the food we buy and eat. One of the best ways to be environmentally conscious about the food you consume is to purchase produce that is in season. Not only will these products be cheaper and more flavorful but it is also a much more sustainable way of eating. This is due to the fact that seasonal vegetables don not need to travel as far distances to reach their markets and thus do not require as much fuel to transport. Moreover, out of season produce generally need chemical washes as well as wax coatings in order to preserve them over the course of their long travels to their destination markets. Thus, by eating seasonally, one reduces the need for these chemical processes and reduces their overall carbon footprint.

This handy guide shows exactly what fruits and vegetables are newly in season, peak of season or winding down in each month of the year:

Looks like for April it’s time to focus on artichokes, asparagus, mushrooms, spring salad mix and rhubarb! This may greatly vary based on your region and country though so be sure to find the appropriate resource to know what produce is most at its peak in your area and then its time to enjoy nature’s fruits and veggies at their peak time of nutrients and flavor.



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