Five Reasons to Eat Seasonally and Locally

Eating Seasonally and Locally....

1. Contributes toward saving the environment. The average food item travels about 1,500 miles before it gets to you, the consumer. Eating local means less transportation, and therefore, less air pollution from carbon dioxide and other greenhouse gasses. Many smaller, local farms are able to follow certain food growing practices that promote biodiversity and protect the soil, air quality, and water resources.
2. Improves food quality. Local and seasonal foods are fresher, more flavorful, and more nutritious. Eating seasonally contributes to health by ensuring you eat a variety of foods throughout the year. 
3. Builds a sustainable community. Eating locally connects the farmer directly to the consumer, preserves farmland and open space, and supports local economy. By eating seasonally, you get food that is not only at peak ripeness, but is also less expensive because of its abundance. Lastly, preparing and eating meals at home provides opportunities for family to share quality time together. Knowing where your food comes from and who grew or produced is part of truly enjoying a meal. 
4. Helps ensure food safety. Food that has travelled less distance from farm to plate is less susceptible to chemical or biological contamination. 
5. Promotes food self reliance. Dependency on distant food sources leaves a region vulnerable to supply disruptions. Local farms provide a diverse supply of food, which helps ensure availability of food even in the event of produce destruction from insects, viruses, and inclement weather. Community focused food production allows the people to influence the what, when, and where of how their food is grown.

Remember that eating locally and seasonally does not just apply to fruits and veggies -- think eggs, poultry, beef, lamb, pork, nuts, and seeds. Admittedly, where you live might pose a challenge to eating local, but eating foods that are in-season and transported from neighboring states (as opposed to being transported from across the country or from overseas) is still a better choice. Growing your own garden and/or canning and preserving fresh fruits and veggies while they're in season for eating when produce is scarce are also good options. An easy way to get started is to challenge yourself to source at least 5 foods you commonly eat from local producers and to only eat those foods if they are in-season. The following are some fabulous resources for finding in-season produce.

Epicurious seasonal ingredient map

Puget Sound Fresh harvest schedule
(Hint: Download and print the harvest schedule. Put it up on the refrigerator, and use it to help you make your grocery list.)

Eat Fresh!

Contributed by GSDA board member Shelly Guzman, RD, CD