A Guide to Sustainable Eating.

4 Top Tips.

 

  1. Eat local foods in season

Eating locally sourced foods in season can help to reduce the carbon footprint of your diet. This is through a reduction in the air miles from the farm to your plate. It also helps to support the local economy and maintain green farming land. In order to do this we need to understand when fruit and vegetables are in season locally so that we eat them when produced locally. See our guide to fruit and vegetable seasons in the UK below. We should also check the country of origin on food packaging, and select products with the most local origins.

 

2. Reduced meat intake

Look to reduce meat intake and gain protein from a variety of other sources, soya based meat alternatives are recommended as these are the most nutritiously similar to actual meat. All meat, but especially red meat, can be harmful to the environment due to farming methods. If completely removing meat from your diet, ensure a wide range of protein sources are consumed and maintain total protein intake. It is also important to ensure minerals and vitamins commonly found in meat (e.g Iron and Vitamin B12) are also consumed via alternative sources. Get in touch for more information on vegetarian and vegan diets for athletes.

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3. Reduce waste and packaging

Plan ahead to reduce food leftovers and therefore waste. If leftovers are produced freeze or consume them where possible. If food waste is unavoidable ensure it is used for composting or goes into designated food waste so the biodegradable material can be re-used. Purchase foods without packaging or packed in recyclable materials, and dispose of them in the correct manner. When shopping, re-use plastic bags to avoid the use of single-use plastics.

 

4. Make responsible seafood choices

When purchasing seafood, look for responsibly sourced local fish. Different catching methods can impact the ecology differently. More information on this can be found online. Eat a variety of seafood, except vulnerable species, and consider fish from lower down the food chain (smaller species and shell fish).

Seasons for Fruit and Veg in the UK

  • Winter

    Apples

    Beetroot

    Brussel sprouts

    Butternut squash

    Cabbage

    Carrots

    Cauliflower

    Celeriac

    Celery

    Chicory

    Jerusalem artichokes

    Kale

    Leeks

    Mushrooms

    Parsnips

    Pears

    Potatoes

    Red cabbage

    Rhubarb

    Spring greens

    Swede

    Turnips

  • Spring

    Apples

    Cabbage

    Carrots

    Cauliflower

    Celeriac

    Chard

    Kale

    Leeks

    Lettuce

    New potatoes

    Mushrooms

    Radishes

    Rhubarb

    Spinach

    Spring greens

    Spring onions

    Sprouting brocoli

    Watercress

  • Summer

    Apricots

    Artichoke

    Asparagus

    Aubergine

    Beetroot

    Blackberries

    Broad beans

    Brocoli

    Cabbage

    Carrots

    Cauliflower

    Chard

    Cherries

    Courgette

    Cucumber

    Fennel

    French beans

    Lettuce

    Mushrooms

    New potatoes

    Onions

    Pak choi

    Peas

    Peppers

    Potatoes

    Radishes

    Rasberries

    Rocket

    Runner beans

    Spring greens

    Spring onions

    Strawberries

    Tomatoes

    Watercress

  • Autumn

    Apricots

    Apples

    Artichokes

    Beetroot

    Blackcurrants

    Blueberries

    Butternut squash

    Cabbage

    Carrots

    Cauliflower

    Celery

    Chard

    Courgettes

    Fennel

    French beans

    Grapes

    Kale

    Leeks

    Lettuce

    Marrows

    Mushrooms

    Onions

    Parsnips

    Pears

    Peas

    Plums

    Potatoes

    Pumpkins

    Radishes

    Red cabbage

    Runner beans

    Spring greens

    Swede

    Sweetcorn

    Tomatoes

    Turnips

    Watercress