Powering hothouses and flying fresh fruit and veg around the world uses a lot of energy. By eating local, seasonal food you cut the need for either of these, slicing about 1.3 kgCO2 off each meal.
Both locality and seasonality must be considered: for example, in winter it would be more efficient to import tomatoes from Spain than grow them in a British hot house, but in summer British grown is the outright winner.
Seasonal, local food is tastier too! It’s all about ripeness and storage. Plus, by having to think outside the box, seasonal eating will introduce a wider variety of food and add novelty to your diet.
The key nutrients in your fruit and veg come from their stems; the longer the fruit is left on the plant, the more nutrients it is able to soak up.3Seasonal produce is naturally picked at the peak of its ripeness, while goods shipped from the other side of the world will often be picked days before they are ripe, thus starved of some of their healthy nutrients.