By eating what’s in season and sourcing it locally, we can cut down on transport emissions and reduce the resources needed to buy and store produce.


As a nation, we’ve got used to being able to buy fresh produce of every description at any time of the year. But that often means that it has to be shipped for thousands of miles, frequently in refrigerated containers. Growing food out of season – or storing it so that it can be enjoyed out of season – requires more energy, water and chemicals, too. Choosing local food that’s in season means

    • minimal miles from farm to fork
    • support for the local economy
    • fresher, tastier produce


Visit a farm shop or farmer’s market or subscribe to a veg box service. There are even services that deliver fruit and vegetables that would have otherwise gone to waste. Some supermarkets also have an area dedicated to local produce.

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