The benefits of a seasonal diet to promote individual and environmental well-being
By Emily Holthaus EBS COLUMNIST
The food system in the United States is expansive and innovative and allows us to have almost any food product available at any given time, at a certain cost. However, there are many health, economical, and environmental benefits to choosing local, seasonal foods.
Local, seasonal foods include any foods that are produced within 100 miles and consumed in the same season, according to research by Proceedings of the Nutrition Society. Eating seasonally can help increase variety of fruits and vegetables in the diet and makes consumers more likely to try new fruits and vegetables and different methods of preparation. When we choose these seasonal options, produce tends to be fresher, more nutritious, and tastier which increases consumption as well. When produce is consumed in the same region it’s produced, nutritional content can increase as there is less processing and need for storage, and the local produce is picked at peak ripeness rather than ripening during the transportation process.
Eating local, seasonal foods also helps build a relationship between the consumer and the food production system which creates a more mindful eating environment and a better connection to the food we eat, according to research from Current Developments in Nutrition. Supporting local agriculture when buying produce, grains, and meat products creates a sense of community in our food system, helps consumers understand the growing process and raising of livestock, and helps promote a local food production economy.
Eating locally benefits the environment by reducing greenhouse gas emissions from transporting food around the world, and reducing the high energy and water usage that is required to produce food outside the regular growing season.
Some examples of Montana-grown foods in-season from September to November include: fruits such as apples, cantaloupe and watermelon, cherries, pears; vegetables like beets, broccoli, onions, peas, peppers, potatoes, pumpkins, squash, tomatoes, spinach, and kale; and grains such as wheat and barley, according to the Montana Team Nutrition Program.
Looking for these products locally, and mixing up preparation and cooking methods, can help increase variety in diet, support local agriculture, and decrease the environmental impact of food production. Try to find local producers, look for local labels in stores, or search for community supported agriculture memberships to find easy, affordable access to local seasonal foods. Some CSA options near Big Sky include Chance Farm and Gallatin Valley Botanical.
To learn more about creating a more nutritious, healthy lifestyle, or for other nutrition concerns contact me at Big Sky Natural Health to make an appointment.
Emily Holthaus is a Registered Dietitian and Licensed Nutritionist based in Big Sky who specializes in adult and pediatric one-on-one nutrition counseling. Emily’s passions lie in general nutrition and wellness, pediatric nutrition, and sport nutrition. She can also provide counseling in various concerns including allergies and intolerances, chronic disease management, and GI disorders. She aims to help patients create small yet impactful changes to help them reach their health goals, both physically and mentally.
