vegetables in season, locally grown and packaged. Indeed, placed in a bag brought from home. Here comes the anti-diet emissions. For not damaging the environment.
seasonal products are recommended by nutritionists because more nutrient-rich active ingredients and benefits than those grown out of season. But what makes today's food season, the latest to be put on the table is its environmental impact. In addition to experience less treatment with chemical, its production by mechanical means less work and less energy consumption. Think of the energy consumption of a heated greenhouse to grow tomatoes out of season ...
The seasonal product grows easily close to us and this means that it should not be too far to reach the point of sale (the origin is still on the label). But what has happened in recent years is that we have been negligent to eat all-around year. Take the case of strawberries in December: the greenhouses also are insufficient to provide more energy and we had to import them from countries far away, even overseas. It means that the ingredient of our cakes spring winter was grown abroad, flown and then loaded onto a truck before arriving at the sales counter. A very high environmental cost, which is not justified and that we can no longer afford.
Local food. The so-called "short chain , the one that connects producers and consumers and saves money because it lowers the cost of products, is also one that reduces transportation and packaging, to the benefit of the environment. The typical products in the geographical area, the manufacturer closer to home are the preferred choice if we are to limit emissions of carbon dioxide, the greenhouse effect. Fruits and vegetables that come from far away then, are apparently fresh: collected long before they appear in shops and supermarkets, were stored in refrigerators at special atmosphere, treated with pesticides gas, and have had plenty of time to lose much of their vitamin content and taste. In many countries, we grow exotic fruits and vegetables are used in pesticides and chemical pesticides.
simple, fresh foods are more environmentally friendly . Better to always read the labels carefully and choose foods with less complicated and lower content of additives. Keep in mind that the more food was processed, flavored, colored or emitted, the more will be poor in nutrients and full of potentially harmful additives. The use of energy required for the production of food is less simple.
Finally, when we buy our food, we avoid the possible cases and plastic packaging. And riponiamoli in a reusable bag.
Paola Magni
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