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Make fresh & seasonal food choices
Food production currently accounts for around one quarter of the world’s greenhouse gas emissions, with meat and dairy consumption specifically accounting for 14.5% of total emissions. According to the most sophisticated analysis to date, eating healthy food is almost always best for the environment too.
Food which can be grown in the UK has a lower carbon footprint than some of the more exotic fruit and vegetables which are grown abroad. What’s also better is that as the travel time is shorter, the produce is holding more of its nutrients when it hits your plate and fewer preservatives are needed to keep it fresh on the journey.
Whole, fresh foods don’t undergo the same production methods as processed items, they retain more of their nutrients and produce a smaller carbon footprint while also typically using little to no packaging.
Here are fruit and vegetables grown in the UK by season:
Spring (March – May)
Artichoke Beetroot
Asparagus Carrots
Cucumber Leeks
New Potatoes Kale
Rocket Spinach
Parsnip Radishes
Rhubarb Spring Onions
Watercress Peppers
Spinach Strawberries
Summer (June – August)
Asparagus Aubergine
Beetroot Blackcurrants
Broccoli Cauliflower
Cherries Courgettes
Cucumber Gooseberries
Lettuce New Potatoes
Peas Peppers
Raspberries Rhubarb,
Spring Onions Strawberries
Turnips Watercress
Sweetcorn Tomatoes
Autumn (September -November)
Aubergine Beetroot
Blackberries Broccoli
Brussels Sprouts Butternut Squash
Carrots Cauliflower
Celery Courgettes
Cucumber Damsons
Apples Chestnuts
Kale Leeks
Lettuce Mangetout
Onions Parsnips
Pears Peas
Cranberries Swede
Peppers Plums
Potatoes Pumpkin
Radishes Raspberries
Red Cabbage Rhubarb
Runner Beans Spinach
Spring Onions Strawberries
Sweetcorn Tomatoes
Turnips Wild Mushrooms
Winter (December – February)
Apples Beetroot
Brussels Sprouts Carrots
Celery Chestnuts
Cranberries Jerusalem Artichokes
Kale Leeks
Mushrooms Onions
Parsnips Pears
Potatoes Pumpkin
Quince Red Cabbage
Swedes Turnips
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