In the UK, the importation of 43% of vegetables and 85% of fruit raises questions about the sustainability of our food supply chains. Supermarkets offer a year-round selection of produce that often masks the origins and seasons of the items. Seasonal eating, however, is a key step towards more sustainable consumption. Learning the seasonality of different crops, such as beans and brassicas, allows consumers to appreciate the variety of produce available at different times of the year.
While eating locally grown produce is beneficial, it doesn't preclude the consumption of imported goods. The key is to source these imports responsibly to ensure minimal environmental impact. Guy Singh-Watson of Riverford highlights the importance of transparent supply chains and direct sourcing from trusted growers in Europe to provide sustainable produce outside of the UK's growing season.
When it comes to understanding the sustainability of produce, labels like 'Organic' and 'Biodynamic' provide some guidance, though they don't guarantee seasonality or local origin. Riverford, for instance, adopts a regenerative approach to farming that goes beyond organic, focusing on soil health and biodiversity.
The method of purchase also significantly affects sustainability. Box schemes, farmers markets, and direct purchases from farms offer opportunities to buy local, seasonal, and organically produced food. The CSA Network and Better Food Traders are resources for connecting consumers with sustainable produce sources. However, affordability remains a challenge, with some schemes offering sliding scale pricing or solidarity shares to make sustainable produce more accessible.
Source: Wicked Leeks