Eating with the seasons means choosing fruit and vegetables at their natural harvest time.
It can reduce energy for heated greenhouses and long-distance transport.
Benefits
- Better flavour
- Often lower prices
- Supports local growers
- Variety through the year
How to start
Use seasonal calendars, shop at markets, or join a veg box scheme.
It is not always simple
Sometimes imported produce grown outdoors abroad has a lower footprint than local produce grown in heated greenhouses.
Preserve the glut
Freeze, pickle, or make jam from seasonal gluts. See our freezer guide.
Growing your own
Growing even a few herbs or salad leaves at home helps connect you with the seasons. Many vegetables grow well in pots and small gardens. See our guides on container vegetable gardens and windowsill herbs. Local allotments and community gardens also offer growing space and expertise, as well as a chance to share surplus produce with neighbours.
This is general sustainability information. Recycling, composting, and disposal rules vary by municipality — check local guidance. Cost and energy savings are estimates and depend on your home and usage.