Why eating in season is good for Québec and even better for you
Here’s a calendar that shows when fruits and vegetables are harvested in Québec and when products that are greenhouse grown or easy to preserve are available.
By Fonds de solidarité FTQ
Ever heard a health specialist, nutritionist, or chef say it's better to eat things that are in season? They are 100% right—eating in season has big advantages.
Eating in season means consuming fruits and vegetables that are grown locally and sold during the local harvest period. For example, in Québec we eat fiddleheads in spring, berries in summer, squash in late summer and fall, and so on.
Local products are harvested at peak ripeness, so they taste better and are more nutritious than out-of-season products. And don't forget that variety on your plate makes for a balanced and healthy diet.
By eating local, you help reduce your environmental footprint, i.e., all the energy and pollution from importing products, having to use artificial (or even toxic) processes like refrigeration, and accelerating the ripening process to grow products out of season. You also support the local economy.
It can even save you money—it's less expensive for farmers and distributors to harvest and ship food when it's in season, meaning lower prices at the checkout.
To help you follow the seasons and enjoy the best nature has to offer, here's a calendar that shows when fruits and vegetables are harvested in Québec and when products that are easy to preserve or greenhouse grown are available.
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