Why Eating Seasonally For Spring Is Better For Your Health, Wallet & Environment.
Oct 31, 2022
Eating seasonally is not something that is new. It has been done for a very long time! Before supermarkets, as humans we had to grow our own food and we used what was available to us at the time.
Nowadays, we are spoilt for choice (budget dependent!) with a variety of different fruits and vegetables in abundance, some grown locally but also having the luxury of imports. Growers also work so hard to extend the seasons of our favourite fruit and vege so that the time they are available aren't so limited.
However, it still makes plenty of sense to shop by what’s in season (especially locally!). Here are 5 reasons why:
More nutrients
Research pits local and seasonal produce against out-of-season and imported options when it comes to nutrient density - especially if the time between being picked and eaten is short—offer superior nutrition.
Instead of eating the same small group of fruits and veges year-round, seasonal eating encourages a more varied diet. Branching out and trying different foods infuse your diet with a greater variety of health- and performance-enhancing micronutrients and antioxidants that you might not get in sufficient quantities otherwise. For example, spring greens like asparagus and peas are rich in vitamin K, a nutrient necessary for proper bone metabolism and blood clotting.
During summer, hydrating vegetables and fruits such as tomatoes, cucumber and watermelon, are readily available and offer their own unique set of nutrients. And many autumn and winter foods are packed with beta-carotene, which is converted to vitamin A to support immune, bone, and vision health.
More Flavour
Everyone knows how much more delicious and flavourful fresh-off-the-farm fruits and vegetables are compared to their mass-produced counterparts. The latter are farmed to favour uniform ripening and shelf life, they are often also treated with ripening agents such as gases, chemicals, and heat processes.
Produce that is picked in season, when it’s fully ripened (naturally) tastes better and fresher and is typically juicer than artificially ripened foods that are grown out of season.
It's better for your wallet!
When food is in season, it's generally cheaper and in abundance. Its fresh, its tasty and generally it will be on some kind of special. If you have local farmers markets, there will generally be a large supply there too (sometimes organic) and will get you more bang for your buck! Check out local facebook pages to see what's around. The Remarkables Market in opposite remarks park is a good place to start.
Environmentally friendly
It’s far more beneficial for the environment to buy produce that is both seasonal and local. Buying local means buying foods that have undergone less travel, processing, and packaging. On average, fruits and vegetables travel 1000's kms (if not FAR more if its from overseas) to get from farms to stores in our area.
This has a negative impact on our environment: ships, planes, and trucks used to transport food use a lot of fuel, which pollutes our water, air, and land.
It also helps prevent food waste. The longer fruit and veges spend in storage and transit, the higher the chance of it spoiling and becoming waste. A large majority of food waste occurs along the supply chain. Buying locally and in season can help reduce the risk of food becoming waste before it gets to the shelves.
Support the farmers
When you are shopping at the supermarket, keep an eye out for 'country of origin' and buy NZ produce as much as possible! Otherwise, google your local area and see whether there are local growers or stores who stock local.
So, what’s in season for SPRING?
