Seasonal eating and choosing seasonal foods in our diets is becoming more popular. Our Head of Travel Nutrition, dietitian Melissa Adamski APD, contributed an article to the latest issue of PAX International called Significant Seasons discussing how in season ingredients and seasonal eating present an opportunity for airlines and caterers.
Seasonal eating article: Significant Seasons
“There is something about eating produce picked in season—the vibrant colours, the taste. Think crisp and juicy autumn apples, or brightly coloured, sweet summer berries. Fruits and vegetables grown and harvested during their natural seasonal cycles are thought to be at their peak in terms of taste and nutrition, as well as being readily available locally. However, it seems the need for seasonal eating has essentially been erased with advances in food technology and agriculture allowing produce to be available all year round.
But, is it time to take lessons from how our ancestors ate, and are there any benefits for the airline industry to lean into?
Using in season ingredients is not a new concept with seasonal produce being the inspiration for many menus. But seasonal eating is attracting more attention with the growing research into environmental, health, economic and societal impacts. With this increasing interest, the concept of using seasonal produce more prominently to guide catering concepts is fast becoming a consideration for the airline industry.”
To read the rest of the article please visit ‘Significant Seasons’ on page 24 in the latest issue of PAX International
For more industry articles by Melissa Adamski, Head of Travel Nutrition and Travel Dietitian, see articles on Food and mental health for the airline industry, and Jet Lag and Diet (chrononutrition).
