And some inspiration for your next shared meal at Nibblr!

 

The idea of introducing locally grown food in season into your lifestyle has enormous benefits for you, your community, and the environment. Seasonal fruits and vegetables are less harmful to the environment than varieties imported from countries outside Europe, transported by air, or grown in a heated greenhouse. Vegetables are most sustainable when they come from the Netherlands from the field or from a greenhouse that does not need much heating. Vegetables from Europe are also often a sustainable choice.

 

Here are 6 benefits of eating seasonal local food:

 

1- It tastes better

Produced with quality, grown locally with the environment, love, and care, and been freshly picked fruits and vegetables are undoubtedly tasting better than an equivalent that was picked days before embarking on a journey from Brazil.

 

2- It's healthier

The globalized food system is a great choice and such a convenience when it comes to the food we eat. The easiest way to know your food and its quality is to know where it comes from, so you can be sure you will be getting a fresh and healthy product full of nutrients.

 

3- It supports the local community

While an extensive food distribution system has unquestionable advantages, it also encourages farms to become a large-scale factory-like business to succeed. Size becomes necessary to reach a mass of scale required for farmers to survive in an industrialized system. Buying local foods supports local producers that don't have the means or want to become a big farm.

 

4- It's cheaper

When there's high availability, prices dip. The rate of a price change depends on a seasonal crop's success, heavily relying on location and the weather.

Products that are locally produced are more likely to be ripened on the farm before being picked and delivered. Therefore, the product is fresher, tastes better, and has more nutrients. Even if local food can be more expensive sometimes, buying in season means you're getting the product at its peak, therefore, when it's at its cheapest.

 

5- Reduce environmental impact

Food that has to travel worldwide to get to your plate has a much bigger impact on the environment since more energy is needed to transport, refrigerate and store it and often, more packaging is required to keep it as fresh as possible. By eating seasonal local foods, you can help reduce the environmental costs associated with your food.

Fruit and vegetables from Dutch fields are seasonal products and are therefore a sustainable choice. These species are the least harmful to the environment because they grow outdoors. The sun provides light, and the crops receive water through the rain. Nature ensures that everything can grow properly. Also, products from the Netherlands only need to be transported to the store for a small amount. So little energy and fuel are required.

 

6- It reduces food waste

The longer the product spends in storage and transit, the higher the chance of it becoming waste. Unfortunately, more than half of all food waste occurs along the supply chain. Buying locally and in season can help reduce the risk of food becoming waste before it gets to the supermarkets' shelves.

 

 

Now that you know all the benefits of eating locally and seasonally, you can run to your closest local market or store to get the freshest vegetables from the season. Now that it is spring, there are some vegetables and fruits in a season which can add some more flavor to your meals while being sustainable and staying local, such as:

 

Vegetables:

 

-        Endive (Andijvie)

-        Artichokes (Artisjokken)

-        Asparagus (Asperges)

-        Eggplant (Aubergine)

-        Cauliflower (Bloemkool)

-        Beet (Biet)

-        Chinese cabbage (Chinese kool)

-        Zucchini (Courgette)

-        Cucumber (Komkommer)

-        Kohlrabi (Koolrabi)

-        Spring onion (Lente ui)

-        Snow peas (Peultjes)

-        Leek (Prei)

-        Turnip greens (Raapstelen)

-        Rhubarb (Rabarber)

-        Radish (Radijs)

-        Swiss chard (Snijbiet)

-        Spinach (Spinazie)

-        Oxheart cabbage (Spitskool)

-        Green beans (Sperziebonen)

-        Bean sprouts (Tauge)

-        Fennel (Venkel)

-        Lamb's lettuce (Veldsla)

-        Carrots (Wortel)

-        Chicory (Witlof)

 

 

Fruits

 

-        Apricots (Abrikozen)

-        Pineapple (Ananas)

-        Banana (Banaan)

-        Lemon (Citroen)

-        Grapefruit

-        Lime (Limoen)

-        Melon (Meloen)

-        Nectarine

-        Orange (Sinaasappel)

 

-        Peach (Perzik)

 

For some inspiration, we put together some recipes with some of the ingredients that are in season right now so you can enjoy its freshness and many other benefits:

 

 

1-   Roasted Beetroot Falafels (Vegan)

                                                               Source: Kind Earth

Full recipe: https://www.kindearth.net/roast-beetroot-falafels-with-tahini-sauce-easy-gluten-free-vegan-deliciousness/

 

 

 

2-   Aspargus Lemon Risotto

Source: Garlic Matters

Full recipe: https://garlicmatters.com/asparagus-lemon-risotto/

 

 

3-    Vegan Eggplant BLT Sandwich