Kiffeur magazine

Seasonal fruit and vegetables

Seasonal fruit and vegetables: good for the planet, the wallet and your health

Eating seasonal fruit and vegetables pays off on several fronts. It makes for a healthier diet, and it also does the environment and the local economy a good deal of good. Here is a closer look at what it brings, with reliable sources if you want to go further.

Environmental advantages

A smaller carbon footprint: seasonal fruit and vegetables are usually grown locally, which shortens transport distances and, with them, greenhouse gas emissions. An out-of-season tomato, for instance, generates four times more CO₂ than one grown in season [1].
Less energy used: seasonal produce takes less energy to grow, because it makes the most of the natural conditions around it. That means less reliance on heated greenhouses and refrigeration systems, and so lower energy consumption [2].
Protecting biodiversity: growing fruit and vegetables in season reduces the use of chemical fertilisers and pesticides, which out-of-season crops often require. That helps preserve biodiversity and soil health [3].

Public health advantages

Better nutritional quality: seasonal fruit and vegetables are picked ripe, which lets them develop their flavour and their nutritional value in full. They are often richer in essential vitamins and minerals [4].
Fewer chemicals: seasonal produce needs less chemical treatment for storage and transport. That reduces exposure to pesticide residues and other harmful substances [5].
A more balanced diet: eating seasonally encourages a varied, balanced diet, suited to the specific nutritional needs of each time of year [4].

Economic advantages

Supporting the local economy: buying seasonal produce favours short supply chains and supports local farmers. It creates jobs and helps farming regions develop [2].
Lower cost: seasonal fruit and vegetables are generally cheaper, because they are plentiful and carry no extra cost for greenhouse growing or long-distance transport [6].
Less food waste: seasonal produce is often fresher and keeps better, which cuts food waste. And because it is available in quantity, it can be bought at more attractive prices [7].

Sources

French pages, in French.

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