As our name suggests, here at Eco Cuisine we have an eco-conscience and we care about our environment. You will hear me talk about ethical, organic, seasonal and sustainable food a lot. But perhaps you’re unsure why or aren’t convinced that it is actually important. Maybe you’re the cynic who feels it is a fad or perhaps you are actually already environmentally aware but want to know more about food sustainability. This blog is here to explain…
When it comes to food I would say there are three main areas of sustainability. These are Social, Economic and Environmental sustainability.
Environmental is linked to food and can be defined in many ways, here’s one:
The actions of people and projects over a long period of time with little or no impact on the environment; thus preserving natural resources for future generations.
Think “environmental footprint” or “carbon footprint” you can find more on this here
So, moving on to economic sustainability – supporting your local economy so that it can maintain a level of production to meet everyone’s needs without having a damaging impact on future generations. Believe it or not, eating seasonally is something that can help with this and environmental sustainability.
What is seasonality or eating seasonally?
- Produce is harvested at its peak – so it tastes fresher and is more nutritious
- Less food miles as local food will not have been transported half way around the world
- Supporting British farmers
Impacts of sustainability and eating seasonal food:
- Environmental impact – less food miles, less aircraft in the sky, farmers harmonising with natures cycles
- Social impact – supporting local communities such as farm shops, markets, butcher and fishmonger
- Economic impact – saving money, as seasonal food is cheaper because it is in abundance
The food industry alone is responsible for 25% of all HGV vehicle kilometres in the UK*, so you can see the problem and impact is huge. If buying local could just help with one aspect it would make a massive difference but in fact it helps with three….
Want to start buying seasonally?
Below is my seasonal shopping list to get you started.
Shopping list for March
British fruit – possibly some early Rhubarb and Bramley apples (for stewing)
Vegetables – cauliflower, kale, sprouting broccoli, spinach, swede and my favourite, Spring greens
Fish – Cod, Megrim sole, Monkfish, Coley, Sardines, Skate and my favourite – Pollack!
Shellfish – oysters, scallops and mussels
Spring lamb is back in time for Easter
Next month I will be featuring a recipe for you to try at home. I’m giving you a choice;
Navarin of lamb
Pollack baked in the oven
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Thanks for reading!
*source: Food Industry Sustainability Strategy 2006