Why we should be eating seasonally

What does eating seasonally mean?

We are used to seeing most fruit and vegetables available to buy from the local supermarket all year round, whatever the season. If you check the label, you will see how far the fruit or vegetables have been flown across the world so we can buy it as we please. 

Eating seasonally means focusing on eating fruit and vegetables when they are naturally in harvest, in your geographical area. For example, eating strawberries and blackcurrants in summer, then pears and apples in Autumn/winter. 

What are the benefits of eating seasonally?

Eating seasonally has both health benefits and environmental benefits.

Locally grown and in season foods are much more nutrient-rich, and flavoursome. This is because their nutrient levels are highest just after harvest, with storage and temperatures decreasing their nutrients.  

Additionally, foods which are in season contain higher levels of nutrients that we need for that season.

Environmentally, food being transported across the globe is contributing to pollution, with a large carbon footprint. Eating seasonally, can support local businesses like your local green grocers and it is also likely to be cheaper. 

And if those aren’t enough reasons to tempt you to eat seasonally, it is also a great way to make sure you’re getting a varied diet and not sticking to eating the same foods, month in and month out.   

How can you eat seasonally?

Plan your meals and shopping list by what’s in season for each month, the following guide can be used to do this.


Fruits- Apples, Clementines, Pears 

Vegetables- Potatoes, parsnips, cauliflower, celeriac, kale, cabbage, brussel sprouts, carrots, pumpkin, butternut squash, leeks, fennel. 


Fruits- rhubarb and gooseberries.

Vegetables- Rocket, radish, spring greens, spring onion, watercress, savoy cabbage, kale, chard, carrots, cauliflower and asparagus. 


Fruit- Blueberries, strawberries, blackberries, plums, raspberries, loganberries and elderflower berries.

Vegetables- Beetroot, courgettes, aubergines, new potatoes, tomatoes, peppers, green beans, peas, lettuce, garlic and watercress.


Fruits- figs, grapes, apples, pears, plums and blackberries.

Vegetables- Parsnips, pumpkins, kale, leek, spinach, runner beans, rocket, sweetcorn, mushrooms, marrow and potatoes.

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