Did you know? Transporting goods is responsible for 14% of greenhouse gas emissions from food. What's more, growing food out of season means using greenhouses, which may have to be heated using fossil fuels.

So, this month's challenge is to buy local and in season, so as to reduce our impact on the environment while improving the taste quality of the fruit and vegetables we eat.

How do we go about it? Three steps: consult the seasonal fruit and vegetable calendar, buy local and cook with local and seasonal ingredients as much as possible.

1. Consult the calendar

There are many online calendars, such as those published by the French Government or Que choisir. You can also consult ADEME's carbon impact calculator for various types of food or meals to make the best choices.

2.  Buy local

Avoid out-of-season produce. For example, strawberries, zucchini and tomatoes in winter. They're often more expensive, have a greater impact on the climate and have less taste. Avoid non-local produce, especially exotic vegetables and fruit from other continents.

Give preference to direct sales at farms and markets, or to baskets from local farms or AMAPs. Ask market vendors about the source of their produce, or check the origin of fruit and vegetables on store or supermarket shelves.

3.  Cook local and seasonal

In addition to numerous existing books, you will find many online resources such as the website Que choisir or the regular cooking sites such as Marmiton.

To learn more about the subject of local and seasonal food, check our dedicated Action Sheet (in French only).

We wish you a lovely month of May… and a ‘bon appétit’ !