At the intersection of nutrition and sustainability is the practice of local and seasonal eating. At our local grocery stores, we’re able to buy blueberries from Chile, bananas from Honduras, and tomatoes from Belgium. Although this is convenient for us and allows for more variety in our diets, it’s not always sustainable due to the carbon footprint created by transportation. The best way to reduce our environmental impact is to try to eat foods that are grown seasonally and locally.
Due to differences in climate and geography, including factors like short growing seasons and harsh weather, eating locally is not always an option in certain parts of the world. Additionally, climate change is causing growing seasons to shift. For example, in parts of Russia, the growing season has been shortened by 15 to 20 days over the last 68 years (Kozlov & Berlina, 2002). In Europe, meanwhile, the rising temperatures have caused the growing season to lengthen, with plants flowering an average of five days earlier than normal (Linderholm, 2006).
Climate change is a global problem requiring a massive change in our transportation and energy industries. Our individual dietary practices may only make a small dent in global carbon emissions, but eating locally can also benefit our local economy and help small business owners. Here in Michigan, we’re lucky to have millions of acres of farmland that grow a variety of produce. One of the best ways to take advantage of this is by visiting a local farmer’s market— the Ann Arbor Farmers Market is open Wednesday and Saturday from 7 am to 3 pm. Eating seasonally is also possible in Michigan, as our farms are able to grow different types of fruits and vegetables year-round. In the spring, it’s best to buy rhubarb, asparagus, and peas. The summer weather brings an assortment of produce, from beans, greens and corn to cherries, melons, and peaches. Apples, squash, and pumpkins are the best when purchased in the fall, while potatoes and onions can be found most of the year, even in the winter. Eating seasonally and locally not only benefits our environment, but it tastes better, too!
Sources
- Linderholm, Hans W, 2006, “Growing season changes in the last cen
- Kozlov, M.V., Berlina, N.G., 2002, “Decline in Length of the Summer Season on the Kola Peninsula, Russia