How to harness the seasons and eat more sustainably

According to Chinese medicine, what we eat flows into every aspect of life. So what does it mean to eat with the seasons, and does it really make a difference to our health? We headed to the market to find out.

Chinese medicine suggests that if you eat poorly, you’ll likely feel sluggish (and probably look the part too). Eat well, on the other hand, and you’ll feel energised and alive, and look refreshed and revived.

For centuries, Chinese medicine has recommended that we eat with the seasons; doing so will create balance, provide harmony with nature, boost energy and bring clarity. A 2013 Cambridge University study drew parallel conclusions.

Indian Ayurvedic medicine follows similar principles, proposing that foods grown in spring are detoxifying, summer produce is light and cooling, fruit and veg grown in autumn is grounding, while winter foods are comforting and hearty. In Ayurveda, eating seasonally is called ritucharya.

Makes sense, right? In summer, we’re more likely to crave a big wedge of watermelon, because a) it’s refreshing, but b) watermelon is a summer fruit. It’s harvested in summer, and c) it’s full of water, which provides hydration, and antioxidants that may protect against sun damage. Winter, on the other hand, is when we crave really hearty foods (hello, potatoes), that are high in carbs (again, let’s hear it for potatoes), which are known to stimulate our serotonin production. 

Eating seasonally means eating produce that’s been grown and harvested in the season you’re in. What your body needs generally aligns with the seasons too. During summer, we tend to crave light and sweet fruit and vegetables like berries, melon, mangoes, and cucumbers, whereas in winter, we turn to those nourishing root vegetables. Sweet potato, which comes into season in autumn, is high in vitamin C, which is great for our immunity as the temperatures start to drop. 

When you eat with the seasons, you’ll find plenty of fresh produce in your local fruit and veg shops, and farmers markets. And because it’s more abundant, it can be cheaper too (ever wondered why berries are usually so expensive in winter?). Chat to your local F&V shopkeeper about what’s in season, and how you should cook produce you’re unfamiliar with (like Jerusalem artichokes or celeriac). This is a great way to foster a sense of community too, so it’s a win/win really. 

Produce grown locally is picked at its peak, so it’s full of vitamins and nutrients. These nutrients diminish over time, so imported produce - that’s usually picked days, and sometimes weeks before it hits supermarket shelves - won’t be as rich in the good stuff. Not to mention, fruit and vegetables that have come from a local grower just seem to taste better!

Locally grown fruits and vegetables are also better for the planet, as they’ve got lower food miles, and less resources are required for storage. Given they’re not being loaded up on a semi-trailer and driven between states (or worse, packed onto a plane and flown overseas), less pesticides are required to keep them ‘fresh’ and free of bugs. 

Food miles are the distance your food has travelled to get to your plate. Tomatoes grown in your backyard will have zero food miles. But if you’re sick of oranges and want to jazz up your fruit salad with cherries or nectarines - in winter - your fruit will probably be imported (usually by air from overseas), which means they’ve travelled a long way. This results in extremely high food miles and a LOT of carbon emissions.

To eat seasonally - and sustainably - aim to stock up on the following fruits and veggies throughout the year:

Look for fresh spring greens, like asparagus, leeks, cabbage, silverbeet, bok choy, spring onion and peas. Ginger is great in early spring, while berries (strawberries, blueberries and raspberries) come into season in November.

Summer is all about produce with high water content, to keep you hydrated during the warmer months. Look for watermelon, zucchini, celery, tomatoes, lettuce and snow peas, as well as sweet treats like mangoes and stone fruit!

Citrus is at its best as the weather starts to cool down, and the high vitamin C content of oranges and mandarins may help ward off coughs and sniffles. Figs, pears, quinces and sweet potato are abundant at this time of year.

Hunker down with high-carb comfort foods, like potatoes, pumpkin, carrots and parsnip. Markets will be full of mushrooms, fennel, broccoli and cauliflower during the colder months, so be sure to make the most of it all!

Staff writers come from a range of backgrounds including health, wellbeing, music, tech, culture and the arts. They spend their time researching the latest data and trends in the health market to deliver up-to-date information, helping everyday Australians live healthier lives. This is general information only and is not intended as medical, health, nutritional or other advice. You should obtain professional advice from a medical or health practitioner in relation to your own personal circumstances. The information in this article is general information only and is not intended as medical, health, nutritional or other advice. You should obtain professional advice from a medical or health practitioner in relation to your own personal circumstances 

Disclaimer: This is general information only and is not intended as financial, medical, health, nutritional or other advice. You should obtain professional advice from a financial adviser, or medical or health practitioner in relation to your own personal circumstances.