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There is growing consumer demand for more seasonal and local food. Two-thirds of consumers say they are trying to buy more seasonally, according to the Institute of Grocery Distribution. As the National Consumer Council (NCC) has noted,  “seasonal food can offer better taste and be more affordable, while local food can deliver freshness, reduce food miles, offer benefits to local farmers and communities and help reconnect consumers with where their food comes from”.

In research published in tandem with this report, London Food Link has identified seasonal food as a market opportunity for restaurants and caterers, helping food companies to enliven menus and use the freshest, tastiest produce, and linking such produce to positive marketing messages based on food provenance. Seasonality is also becoming an important consideration for public sector caterers interested in sustainable food. For ethnic caterers, restaurants and retailers, seasonality is also likely to offer food quality and marketing benefits, as well as supporting sustainability. In fact, a recent survey by Mintel into the ethnic restaurant and takeaway trade suggests that 25 % of ethnic food consumers would like to see greater use of fresh, local and organic ingredients.

There are now many ways to find out when certain varieties of fruit, vegetables, fish and meat are in season. On the web, seasonality information can be found at:

• http://www.eattheseasons.co.uk/
  
• http://www.rivercottage.net/;
  
• www.bbc.co.uk/food/in_season.
  
• www.producedinkent.co.uk/seasonality.shtml
  
• http://www.thinkvegetables.co.uk/

In print, we suggest Paul Waddington’s book “Seasonal Food; a guide to what’s in season when and why” is published by Eden Project Books (2004) and Sustain’s “Good food on the public plate: A manual for sustainability in public sector food and catering,” published by Sustain, see: www.sustainweb.org/publications