Does that apple have a passport? Why eating local matters – and how to do it year round

No matter the season, the produce aisle of your grocery store is likely stocked with a bounty of choices. Sweet corn, tropical bananas, and leafy greens are available at any time of year, on demand.

But this consumer convenience comes at an ecological cost. In order to offer produce year-round, grocers often import goods from other regions of the globe where items are in season or where production costs are lower.

An apple can cross oceans and continents to reach your plate, racking up what are known as “food miles” – the distance between where food is grown and where it is eaten. These food miles now account for 20% of greenhouse gas emissions connected to global food production.

You can help reduce this climate impact by choosing to eat local, seasonal produce whenever possible. Not only will shopping locally help the planet; you’ll also help support agriculture in your community by directing your dollars to individual producers.

If now is the summer season where you live, it’s a great time to explore your options. Here are a few ideas:

• Find local sources. Your community may have a farmers’ market where you can shop from local producers regularly. Farm stands and “you pick” orchards may also be nearby. You may even find a local grower who can deliver a box of seasonal items to your door each week or month. If you’re in the U.S., one place to start researching is the USDA’s directories for markets, food box deliveries, and farm stands.

• Keep it affordable. Farmers’ markets and farm stands have a reputation for being pricey, but when you factor in the time and travel costs of visiting a big-box retailer for a bargain bushel of apples, the equation looks different. In the U.S., many farmers’ markets accept EBT payments with supplemental vouchers. Producers may offer frequent-buyer discounts.  Look for bargains and stock up when produce is at its seasonal peak; it’s fun to explore recipes based on zucchini or chard.

• Preserve the bounty. If you do buy a bushel of peak-season produce, you can also save some of it to enjoy later. Make sauces to can or freeze; transform fruit into jam; pickle vegetables. In the U.S., your local community college may offer classes in canning and other preservation techniques. You can also ask for leads at the local library, or look up a local chapter of the 4-H to connect with knowledgeable community members. Online, the National Center for Home Food Preservation provides a wealth of information.

Given the complex interconnected web of our modern food system, it’s nearly impossible to completely avoid buying produce from far-off lands. But by sourcing items locally as the seasons and your budget allow, you can reduce the climate impact of the food on your plate.