Nowadays you can eat any food year-round. In or out of season, advances in processing technology and the worldwide distribution of food have seen to it.
But just because something is available doesn’t mean it’s good for eating.
Cavemen ate seasonally. They didn’t have trucks for transporting strawberries all over the landscape, or industrial refrigerators to keep them fresh. They ate what was immediately available, and their diet was healthier for it.
Food that has been shipped from overseas has often been refrigerated, sprayed with preservatives or maybe even picked before it was ripe. Some stats suggest food can come from as far as 2,000 miles away from your kitchen.
Obviously, that means a nutritional content that’s much lower than it could be. The food is not as tasty either, and if you’re going to eat numerous portions a day you want them to be yummy ones.
Year-round demand for out-of-season foods means convoys of planes, trains and trucks to get food from A to B. That’s a big carbon footprint for a little bunch of herbs; possibly as much as 20% of a country’s total. Eating seasonally means you can eat local foods and that’s great news for the environment.
Sourcing food locally means loving thy neighbors. Nearby markets, farmers, growers; they all benefit from people eating the seasonal way.
Seasonal eating is cheaper, too. Food in surplus always costs less than food that isn’t, so buying tomatoes in summer instead of winter is good for the bank balance and the body.
If you’re not convinced, look at it this way: how good would the first bite of an apple taste if you haven’t eaten one for 10 months?
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