TIARD Consulting

Sustainable Eating – Part 2: Cooking Seasonal 

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by

lauriane@tiard.com
in

This post is a part of a presentation initially written in French, and presented during the monthly reunion of the collective I organise with one of my dear friend Julie Goudet. We bring together the french community in Hamburg to provide Educational talks and trainings about Sustainability and protection of the biodiversity.

To follow up on the sustainable eating, we would like to step into another important and positive impact solution : seasonal eating. Isn’t it fantastic to see the first strawberry landing on the market stalls ? 

As you know, Our food choices wield immense power over the health of our planet. According to a recent United Nations climate and environment report, our global food systems bear the weight of responsibility, contributing to over a third of greenhouse gas emissions linked to human activities. As mentioned as intro of our series: the shocking profligacy of wasting food. The Waste Report 2021 has unmasked a staggering truth: a colossal 931 million tonnes of food are squandered globally. As we dive into the world of eating in season, it’s crucial to bear in mind the environmental repercussions of our choices, not just in what we consume but also in what we discard. Now, armed with this awareness, let’s explore how we can make a difference through mindful, seasonal eating and curb the unnecessary extravagance of food waste. 🌍✨

The ecological cost of permanent access:

Sure, having tomatoes and strawberries on our supermarket shelves throughout the year may seem like a modern marvel, but it comes at a cost – a significant ecological cost. 

The constant demand for out-of-season produce leads to water and soil exploitation, impacting regions like Southern Spain. The documentary “En Andalousie: Plongée dans l’enfer des serres de la tomate bio” sheds light on the environmental toll of year-round cultivation (check it out here: Le Monde). Organic farming, even with 25% of the land dedicated to it, is struggling to mitigate the consequences.

The Solution: Eating in Season 🌱

To navigate the maze of seasonal eating, here are two practical ideas and how to put them in practice:

1/ Know What to Eat When:

  • Consult local seasonality guides for your country, for Europe https://www.eufic.org/en/explore-seasonal-fruit-and-vegetables-in-europe.
  • Direct from Producers: Embrace platforms that connect you directly with producers, such as crowdfarming. It’s a win-win – you get fresh produce, and farmers get fair payment, you know what comes to your plates.

2/ Stocking up for Winter:

  • Off-season fresh veggies and fruits have also the tendency to be very expensive. Instead, consider preserving the goodness of summer: canning your favourite vegetables and fruits are a sustainable option. Learn the art of preserving with resources like Le Parfait if you have the time and inclination and all recipes too 
  • Freeze your favorites: Don’t let your summer harvest go to waste. Freeze surplus fruits and vegetables – they can last for up to 12 months. Pro tip: Courgettes are good for 4 months, while carrots can be frozen for up to 8 months.

Eating in season isn’t just a culinary trend; it’s a commitment to sustainability. By aligning our diets with nature’s calendar, we can reduce our ecological footprint and support local agriculture. It is also bringing us back to the pleasures of waiting for these little pleasures that each seasons bring back. 

Sources 

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