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Seasonal food

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– **History[edit]**
Seasonal food in Korea influenced by natural environment and farming changes
– Summer diet: green beans, radish, lettuce, aubergine, poultry, ostrich, beef
– Fruity desserts: lemon, cherries, watermelon, apple
– Autumn meals: cabbage, carrots, wheat, onions, olive oil
– Digital age: apps and websites track in-season food

– **Climate impact[edit]**
Seasonal food reduces greenhouse gas emissions from food miles
– 2021 study: over a third of global emissions from food production
– Greenhouse gas emissions from food production, processing, and packaging
– Using food based on seasonal availability can lower emissions
– United Nations supports reducing emissions through food choices

– **Gallery of seasonal food[edit]**
– Hwajeon: flower cakes made in spring
– Botwinka: beet leaves soup in late spring
– Gazpacho: cold summer soup with blended vegetables
– Cốm: green rice dish in autumn
– Glühwein: mulled wine served in winter

– **See also[edit]**
– Slow Food movement
– Encourages consuming locally grown and seasonal food
– Promotes sustainable and ethical food practices
– Emphasizes quality over convenience
– Aims to preserve traditional and regional cuisine

– **References[edit]**
– Lerman RH: The Macrobiotic Diet in Chronic Disease
Nutrition in Clinical Practice, 25(6): 621–626
– 서석, 윤: 한국민족문화대백과사전, 한국학중앙연구원
– al-Hassani, Woodcok, Saoud: Muslim Heritage in Our World
– Puckett, Susan: Benefits of eating seasonally and locally for climate crisis

Seasonal food (Wikipedia)

Seasonal food refers to the times of the year when the harvest or the flavour of a given type of food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten several weeks after harvest. Seasonal food reduces the greenhouse gas emissions resulting from food consumption and is integral in a low carbon diet. Macrobiotic diets emphasize eating locally grown foods that are in season.

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