When to eat vegetables
Eating is an act that not only meets our nutritional needs but involves a series of repercussions ranging from our health to that of our planet.
Food seasonality is therefore not the nostalgic attempt to nurture us in the manner of our ancestors but, above all, an act that must support and safeguard two needs:
• Human health;
• Ecosystem health.
As far as human health is concerned, it is known that nutritional variability and the cyclical nature of food over a year are the best conditions to ensure better health. Moreover, when we eat products grown in greenhouses or in forced systems, we risk ingesting plant protection products and growth regulators (hormones) that are highly harmful to our health.
In relation to the health of the ecosystem, however, it is known that producing off-season requires quantities of energy and production factors much higher than those required for products in open fields. Emissions of greenhouse gases, ground and soil pollution (in addition to the aforementioned effects on health) cause an ecological footprint that can be tens of times higher than that of a production made during the biological season.
This is why the knowledge, even if brief, of this problem allows us to acquire a new alimentary conscience.
In the image you can see, according to course of the general indications, related to the climatic variability of our country, the periods in which to understand if the product purchased is full-field or not. The analysis was made between 20 vegetables consumed and also includes those vegetables (such as potatoes for example) that for their characteristics of shelf life can be found all year without the suspicion that they are out of season.