Eating vegetables in season #environment
Eating vegetables in season has a positive impact on the environment. Here are a few reasons why
When vegetables are grown out of season, it often requires additional energy for artificial lighting, heating, or cooling in greenhouses. By choosing vegetables that are in season, you support local and naturally grown produce, reducing the energy needed for their cultivation.
Growing vegetables out of season may require higher use of chemical fertilisers, pesticides, and herbicides to compensate for suboptimal growing conditions. In contrast, seasonal vegetables are more likely to be grown in their natural environment, with fewer chemical inputs being needed.
Lower Carbon Footprint: Out-of-season vegetables are typically imported from distant locations, often requiring long-distance transportation by air, sea, or road. This transportation contributes to greenhouse gas emissions. In contrast, seasonal vegetables are more likely to be sourced locally, reducing the carbon footprint associated with transportation.
Seasonal eating promotes biodiversity by encouraging the cultivation of a wider variety of vegetables. When we rely on out-of-season produce, we often limit ourselves to a few commonly available vegetables.
By buying seasonal vegetables, we support farmers who grow a diverse range of crops, preserving agricultural biodiversity. It encourages sustainable farming practices and helps maintain local farmland, which is essential for preserving rural communities and landscapes.
Seasonal vegetables are often harvested at their peak ripeness and flavour. They are usually more nutritious compared to produce that has been stored or transported over long distances.