Eating seasonal produce is fast becoming recognised as one of the best ways to support sustainable farming and the British agricultural industry.

It’s simple really; when you eat produce that is in season it doesn’t need to be imported, meaning that the food on your plate is more likely to be British grown and will have travelled less “food miles”. (Food miles refers to the distance food is transported from the time of its production until it reaches the consumer, the less food miles, the lower the carbon footprint.)

It affects the taste too – when you eat food that is not in season locally, it’s either been imported, or grown in a hothouse. Crops for export are harvested early and refrigerated to prevent them from perishing during transportation, which means they do not get the chance to ripen properly and develop a full flavour and the full complement of nutrients it might have.

Eating seasonal food makes a lot of sense, plus it encourages people to eat a wider variety of food, meaning your diet includes greater range of nutrients. I also makes you less likely to develop food allergies and intolerances because you are not eating the same thing day after day.

The biggest problem with eating seasonally is that most people simply don’t know when food is in season, so we’re happy to help – click on the link to see a brilliant seasonal food chart on the website.!