Since the dawn of time, mankind has been eating seasonably, first out of pure necessity since we didn't have industrialized farming, pesticides and the technology we have now to grow foods like avocados year-round. But, one of the biggest misconceptions that keep people from eating this way now, is that it is expensive, or only for the rarefied few who can exclusively shop at organic farmers’ markets. This is about as far from the truth as can be.

Not only is it a cost-effective way of adding more nutrients to your diet, it’s also tastier, cleaner and better for the environment. 

First things first; What is seasonal eating?

In the ancient Indian practice of Ayurveda, there is a special term for eating seasonally: Ritucharya (seasonal regimen).

As the seasons shift, the change is very evident in the environment we live in. We see various changes in bio-life around us, such as flowering in spring and leaf-shedding in autumn, hibernation of many animals with the coming of winter, and so on. As humans we are also part of the same ecology, and the body is greatly influenced by our external environment. Many of the exogenous and endogenous rhythms have specific phase relationships with each other; which means that they interact and synchronize each other.

Ritucharya teaches us what to eat during each season to maintain health and prevent disease.

A modern definition of eating seasonably is eating food shortly after it is harvested in the local area. The definition of ‘local’ varies, but generally it means food grown in your own country or from close international neighbors, or 'hyper-local' meaning it is grown in the state you live in. A good rule of thumb is to strive to purchase produce that is sourced no further than 100 miles from where you live if possible.

A recent study commissioned by the Department for environment, food and rural affairs (DEFRA) proposed two definitions of seasonal food, the first based on where the food is produced, and the second on where it is produced and consumed: 1. Produced in season (global seasonality): Food that is outdoor grown or produced during the natural growing/production period for the country or region where it is produced. It does not need to necessarily be consumed locally to where it is produced. 2. Produced and consumed in season (local seasonality): Food that is produced and consumed in the same climatic zone without high-energy use for climate modification or storage.

The most important aspect of both these definitions is that the food is grown or produced outdoors in their natural season without the use of additional energy, thereby not creating additional greenhouse gas emissions (GHGE).

Most of us give little thought to the effects of this long-distance travel on not only the nutritional value of our food and the costs but also the environmental impact, including fuel emissions. But the fact is, more than half the fruit and almost one-third of the vegetables bought in the U.S. are imported.

Better for the planet:

Eating more seasonal food is one proposal for moving towards more sustainable consumption patterns, based on the assumption that it could reduce the environmental impact of the diet.

"The environmental impact of the food system is multi-dimensional, with implications for climate change (i.e. GHGE), water use, land use, biodiversity, soil degradation and pollution. There are very few studies that have explored all these issues together in relation to seasonality, most have focused on GHGE in relation to climate change." GHGE are produced throughout the lifecycle of a product from production to processing, distribution, retail, consumption and waste disposal and overall the food system accounts for 37% of the total GHGE in the US.

One of the benefits of eating seasonal food is that it reduces GHGE because it does not require the high-energy input from artificial heating or lighting needed to produce crops out of the natural growing season. There are many case studies in the literature that show that the total GHGE of some food produced out of season in the UK in heated glasshouses are higher than the same product grown naturally in season abroad and transported to the UK. 

Better for your wallet:

I am writing this as the US is experiencing its highest inflation rate in 40 years. And if you've been paying attention, you have noticed that your average grocery trip might be costing you a lot more than it used to a few years ago.

As a holistic health coach, I consider financial health to be an important aspect of overall health. That is why it's important for me not only to eat healthy, but to make sure that I am financially making the best decisions for my bank account.

Eating seasonably is one of the easiest ways to kill two birds with one stone; get more nutrients, save more pennies. Seasonal food is more abundant, meaning the price will cost less. 

Not only is this good for you, but by buying local, you are also supporting your local farmers and helping them with their financial health. It's a win, win, win. 

Better for your health:

Okay, I am writing about our health last because although it's the most influential reason why one should consider eating seasonably, it is just as important to consider the environmental impact you are making by choosing to eat this way. And it's important to start thinking outside of our own benefit. 

Now, let's get to it. The key benefit to eating seasonally is that the food you eat will be far more nutritionally dense and more delicious. In short, the longer the apple hangs on the tree, the more nutrients it will have and the tastier it will get. 

Due to spoilage and transportation time, most produce we are consuming is picked from its branch far too soon, keeping us from enjoying its full flavor profile and nutritional value.

Mass-produced produce intended to meet global consumer demand tends to suffer from a lack of flavor. The goal of large commercial farms is to produce a volume of "product" to meet high demand. Unfortunately, quantity and appearance override taste. Selective breeding favors uniform ripening and shelf life over flavor, leading to pale tomatoes and lackluster strawberries. 

While this process ensures that farmers can meet consumer demand year-round, researchers have found that artificially ripened produce is often not as nutritious or tasty as naturally ripened produce. In a study monitoring the vitamin C content of broccoli, it was found that broccoli grown during its peak season (hint: fall) had a higher vitamin C content than broccoli grown during the spring.

I listened to a podcast episode with Dr. Mark Hyman, M.D. and Dan Barber, in which they discussed how honeynut squash-- a more delicious and nutritionally dense cousin of butternut squash had a difficult time getting into groceries stores due to there not being a SKU in the system for this food. Big companies, such as Walmart Inc. which is the number one grocery store in the U.S are more focused on selling mass goods, than making sure the 'products' they are selling are nutritionally better for their costumers.  

Eating seasonably also plays an important role in reconnecting people with the origins of the food they eat and provides a better understanding of natural growing and production seasons of food. This is helpful because seasonality means variety, and variety of produce means variety of nutrients. It is this variety that can help to protect us against the risk of nutritional overload or deficiency, and is at the heart of what I mean when I talk about "balanced diets." 

If you're looking for convenient ways to start eating seasonably, I recommend visiting your local farmer's markets or registering for a CSA box which conveniently deliverers fresh produce to your door. 

If you live in the Seattle and DC area, I recommend checking out Kinfood.