Eating with the Seasons: Summer

Summer brings an abundance of local produce just waiting to be enjoyed and eating

Seasonally is an enjoyable way to reduce your carbon footprint.

The Climate Cost of Food

According to a report in Nature Food in 2021 about a third of all human-caused

Greenhouse gas emissions are linked to food production, transportation and waste.

• Transport: Out-of-season produce is often flown in from thousands of miles away. For example, fresh green beans flown in from Kenya can have up to 10 times the carbon footprint of locally grown ones.

• Storage and refrigeration: Long supply chains mean more energy use in keeping food fresh, especially in chilled transport and supermarket fridges.

• Production methods: Some farming practices (especially in industrial agriculture) use high amounts of fertilisers and energy, which contribute heavily to emissions.

• Food waste: Globally, around one-third of all food is wasted. When food ends up in a landfill, it emits methane, a greenhouse gas more potent than CO₂.

Seasonal food often travels shorter distances, needs less packaging, and is typically grown in sync with natural weather patterns, requiring fewer inputs like artificial heating or lighting.

As a reminder, here are the UK summer fruits to look out for: Strawberries, Raspberries,

Blackberries, Blueberries, Cherries, Gooseberries, Redcurrants, Blackcurrants and Plums.

UK Summer Vegetables include Tomatoes, Cucumbers, Courgettes, Peas, Broad Beans,

Runner Beans, New Potatoes, Carrots, Lettuce and other salad leaves, Radishes, Spring

Onions, Beetroot, Cabbage (early summer varieties) and Spinach.

A Taste of Summer: Traditional Summer Pudding

Summer offers so many delicious possibilities, from fresh salads and grilled vegetables to fruit desserts. One of the simplest and most traditional ways to celebrate British summer fruit is with Summer Pudding, a no-bake dessert that’s refreshing, easy and naturally plant-based.

Recipe serves 4–6

Ingredients:

• 500g mixed summer berries (strawberries, raspberries, blackberries, redcurrants)

• 100g caster sugar

• About 8-10 slices of white bread, crusts removed

• Fresh berries to decorate (optional)

Method:

1. Prepare the fruit:

Place the mixed berries and sugar in a saucepan over low heat. Cook gently until

the fruit breaks down and releases juice, about 10 minutes. Let it cool slightly.

2. Prepare the bowl:

Use a heatproof bowl or a pudding basin. Line it with parchment paper, leaving

some overhang to help lift the pudding out later. If you don’t have parchment,

you can just use the bowl directly but be gentle when unmoulding.

3. Line with bread:

Cut the bread slices to fit the sides and base of the bowl, pressing them gently

but firmly to cover the surface.

4. Add the fruit:

Pour the cooled fruit mixture into the bread-lined bowl. Press it down gently with

the back of a spoon.

5. Top with bread:

Cover the fruit with more slices of bread to seal the pudding.

6. Press and chill:

Place a small plate on top of the pudding and weigh it down with something

heavy (a clean can or jar works well). Refrigerate for at least 4 hours, ideally

overnight, to let the juices soak into the bread.

7. Serve:

To unmould, run a knife around the edge of the bowl, place a plate over the top,

and carefully invert. If you used parchment paper, use the overhang to lift the

pudding out. Decorate with fresh berries if you like.