Hey fellow students!
Is one of your intentions for 2020 to become eco-friendlier? Nice! Same here. That’s why we’re talking in-season eating today.
Choosing veggies grown locally and which suit the climate here is cheaper and smarter. For an example: 1 kg carrots (which happily grow in Sweden) cause only 1/5 of the green-house emissions 1 kg of tomatoes would. And the price difference? Chocking. For us students, having a bit of knowledge and attention might do quite the difference for the number on the receipt.
Let’s start with a few heroes that grow all year in Sweden:
- Rutabaga (isn’t that just the best name of a vegetable?)
And a few with a fairly long season (some of these are grown in greenhouses):
- Arugula (June–September)
- Broccoli (June–October)
- Cauliflower (June–November)
- Cucumber (April–October)
- Iceberg lettuce (June–October)
- Leek (May–December)
- Napa cabbage (June–November)
- Spinach (May–August)
- Sugar snaps (June–August)
- Tomato (Mars–October)
- White cabbage (June–Mars
- Yellow onion (June–April)
- Zucchini (July–October)
Kudos to Naturskyddsföreningen who created this list. If you want more good reads (in Swedish), head over there. Also, the magazine Råd och Rön has a downloadable chart with all the veggies and their season!
And what to eat with your veggies then? Well, from a climate perspective, beans, lentils and chickpeas are great, and if you eat meat, make sure to choose organic. Another important thing is to actually eat what you’ve bought.
Hope you’re as stoked on climate-friendly in-season eating as we are! Let’s inspire each other. We’ll share a recipe later on.