Eating in season

Walking through the aisles of your local supermarket, what foods do you reach for? Perhaps you have a pre-organized list, committed to getting your 5 a day prepped for the week, but instead you grab instant noodles, nuggets, or a ready meal. If this is you, don’t beat yourself up!

Although these items might be a bit different in terms of impact on your health, surprisingly, they might not be that different for the planet. In the global market in which we consume, it's possible they are equally unsustainable and that you’re unknowingly increasing your carbon footprint.

It can be difficult to predict that such a small choice can contribute so much to your efforts to make an impact. Who would guess that out of season asparagus could contribute more to your carbon footprint than a pork roast!

One easy way to help lower your carbon footprint is by eating in-season foods and shopping locally!

Helpful resources on eating in-season are available via the National Trust, Eat the Seasons, TescoReal food and the British Dietetic Association, but here are some of our suggestions for January:

Vegetables:

- Parsnips

- Swedes

- Leeks

- Beetroot

- Brussel Sprouts

- Cabbage

- Carrots

- Mushrooms

- Squash

Fruits:

- Apples