What does “local and seasonal” really mean?

“Local food” refers to food grown or produced close to where it is consumed—usually up to around 400 km. “Seasonal food” is produce that is harvested during its natural growing season. When combined, these two ideas promote a food system in harmony with nature, instead of one dependent on global supply chains and artificial growing environments.

Why choosing local and seasonal food matters?

Better for your health

Seasonal produce is harvested at its peak ripeness, meaning it is packed with nutrients, flavor, and freshness. When fruits and vegetables are grown far away or out of season, they are often picked early, refrigerated for transport, and may even be treated with preservatives. Fresh local food, on the other hand, goes from soil to plate more quickly, maintaining more of its nutritional value. For example, a tomato grown in summer from a local farm will be juicier and more flavorful than one shipped from another country during winter.

Additionally, eating seasonally encourages dietary variety. In spring, you might enjoy leafy greens and radishes; in summer, juicy tomatoes and cucumbers; in autumn, squash and root vegetables. This natural rotation brings a diversity of vitamins and minerals to your meals throughout the year.

Better for the Planet

Transporting food over long distances burns fossil fuels and contributes to greenhouse gas emissions—one of the leading causes of climate change. This is known as the carbon footprint of our food. For example, importing out-of-season berries from across the world or storing produce in energy-intensive cold storage facilities adds significant emissions to something as simple as your morning smoothie.

By choosing local and seasonal foods, we cut down on the distance our food travels, reduce the need for artificial growing conditions, and eliminate excessive packaging, the need for refrigeration and excessive water usage. This results in a lower carbon footprint, meaning your meals are not only nourishing for you but also help preserve our Planet.

Better for the community

Buying local food strengthens regional agriculture by supporting small farmers and local businesses. It keeps money circulating within the community, fostering economic growth and job creation. Small-scale farmers often use more sustainable farming methods, preserving soil health and biodiversity. By choosing local, consumers help maintain the viability of local farms, ensuring future generations can continue to enjoy fresh, homegrown food. In addition, this helps create closer relationships between producers and consumers, enhancing trust and accountability in how food is grown, processed, and distributed, as well as fostering responsible consumption habits, as people become more mindful of their food choices and their impact on the environment.


Seasonal eating in practice: a lesson from the Kitchen Adventure classroom

As a part of the Kitchen Adventure project supported by EIT Food, partners from Bulgaria, Hungary, Poland and Spain are implementing an educational program for students focusing on different topics connected to healthy and sustainable food consumption. One of the main topics explored through the programme is the importance of local and seasonal food, which is addressed through interactive educational sessions and creative approaches. One engaging example is the Seasonal Calendar Activity—students are invited to draw fruits and vegetables typical for each season in their local area. Through this, they begin to associate specific foods with certain times of the year, reinforcing awareness of natural cycles.

The curriculum also explores a practical question: What do we eat when fresh seasonal produce is not available? The answer lies in fermentation, a traditional method of preserving food that also provides numerous health benefits.

Fermented foods: preserving nutrition across the seasons

Fermented foods like sour cabbage, pickles or kimchi are not only preserved without refrigeration but also contain probiotics—beneficial bacteria that support digestive and immune health. Making simple fermented foods at home, such as “turshia” (a traditional Bulgarian mix of pickled vegetables), is a way to connect with local food traditions while learning about biology, chemistry, and nutrition.

How you can start consuming more local and seasonal food?

  • Visit local farmers’ markets to discover what local producers can offer in the different seasons.
  • Learn what grows in your region during each season. There are many online communities and resources that can support you in this.
  • Preserve seasonal produce by learning to ferment, pickle, freeze or put in jars different fruits and vegetables.
  • Cook with the seasons - try recipes that celebrate what is currently available in your area—this is a great way to build flavor and variety into your meals.

Reconnecting with local and seasonal food means rediscovering flavors, traditions, and values that align with nature. It means eating in a way that supports our health, respects the environment, and builds community resilience. Whether through classroom activities, home fermentation projects, or simply buying your next tomato from a nearby farm, each small step brings us closer to a more sustainable future.

As part of this journey, we are launching the #KITCHENSeasonalfood campaign. Throughout the coming year, the Kitchen Adventure team will be sharing local seasonal foods from their regions on their social media channels. Stay tuned to discover their seasonal colours, flavours and typical foods!

(Article written by the Kitchen Adventure team)