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Future’s Guide to Seasonal Eating

Seasonal eating is a win on all fronts: it tastes fresher, it’s better for the environment, and it can save money. 

Seasonal food generally uses less water and land than food eaten out of season. It also saves money on your grocery bills because it requires less transportation and less storage which lowers costs, and when produce is more abundant it drives prices down. 

Since what’s in season varies based on your region’s climate and farming practices, check out this seasonal food guide to learn which foods are available in what season in your area. For a general reference, here is our guide: 

Future’s Guide to Seasonal Eating

Spring (March – April – May) 

  • Asparagus 
  • Carrots 
  • Green Onions 
  • Leafy greens (kale, lettuce, kale, spinach, Swiss chard) 
  • Peas 
  • Radishes 
  • Rhubarb 

Summer (June – July – August) 

  • Berries 
  • Corn 
  • Cucumbers 
  • Eggplant 
  • Figs 
  • Grapes 
  • Green Beans 
  • Melons 
  • Peppers 
  • Stone fruits (apricots, cherries, nectarines, peaches, plums) 
  • Summer Squash 
  • Tomatoes 
  • Zucchini 

Fall (September – October – November) 

  • Apples 
  • Brussels Sprouts 
  • Dates 
  • Squashes (acorn, butternut, spaghetti) 
  • Pomegranates 
  • Pumpkins 
  • Sweet Potatoes 

Winter (December – January – February) 

  • Bok Choy 
  • Broccoli 
  • Cauliflower 
  • Celery 
  • Citrus fruits (clementines, grapefruit, lemons, limes, oranges, tangerines) 
  • Leafy greens (collards, kale, mustard greens, spinach) 
  • Root vegetables (beets, turnips) 

Seasonal eating is just one piece of sustainable food consumption. Reducing food waste alongside eating less meat and dairy remain some of the most impactful dietary changes to minimize your carbon footprint. As with all aspects of environmentally friendly living, the most sustainable lifestyle is the one you can maintain.