(Recap) Sustainable Saturday: Seasonal Eating

Reported by foodem.com, the online wholesale food marketplace-

Thanks for joining Foodem for another Sustainable Saturday!

I am the first to admit that I’m not great at eating seasonally. It’s a pity because each season brings a variety of edibles that shouldn’t be ignored.

A few weeks ago I wanted to make pork chops with peach chutney, so I went to my grocery store in search of the perfect peaches. Upon arriving I realized that peaches were not in season, and I would have to modify my recipe. I decided to use apricots instead, as the flavors and textures are similar. Had I waited till Memorial Day, peaches would have been in full stock, but I was a tad too early and peaches were nowhere to be seen. I was semi-disappointed because the absence of peaches caught me off guard; I expected to find peaches regardless of the season. After all, isn’t that what we’re accustomed to?

In this day and age we are usually able to have and find whatever foods we want, at any time. Businesses and consumers have become increasingly globalized and it is more and more common for our foods to come from different countries. For example, at McDonalds all the ingredients for your Big Mac could come from at least seven different countries. When I go to the grocery store I am given the option to by bananas from Costa Rica and strawberries from Mexico. Because we import foods from around the world, we are able to get tropical fruits even in the middle of winter.

There are extensive benefits of a globalized world; producers and consumers can benefit from eating seasonally among other things. When products are in season they are much cheaper because there is a plethora. Producers are attempting to sell their huge supply of crop, so they set the prices lower. Thus you easily satisfy both your wallet and your palette.

On the other hand, while fresh fruits and vegetables have great health benefits, crops that are exported are typically harvested prematurely and are stored in huge warehouses. The end result is that they lose their nutritional value. They also don’t taste nearly as good as fresh crops because of the added preservatives and time in the warehouse. Eating an apple that was recently harvested is obviously much more flavorful and satisfying than an apple that has been drenched in preservatives, shipped and stored in a storage unit.

Just because it is fall or winter doesn’t mean you have to give up eating fresh produce in general. Look online to see what is harvested seasonally in your area. Visit your local farmer's market; they are sure to have a large variety of products that are in season.

(Photo Source)

Views: 16

Tags: Foodem, buyers, distribution, food, foodem.com, foods, industry, saturdays, sustainable


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


GrubHub: Hotel guests rely more on local restaurants

Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More

GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.

Tweet this: What did your #FirstJob teach you?

Team work, multitasking and customer service are among the lessons restaurant employees learn early on.  -More

Many contenders are seeking to become a breakfast champion

Yum Brands, Burger King and others see big potential for growth and profit in breakfast as consumers move away from cereal, b -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service