We, as customers, have come to expect any product of our choice to be available to us at any time of the year. Nature doesn’t really work like that so we substitute the things which our local region seasonally provides with either the same products from abroad, or the same products but produced under artificial growing conditions.
Either-way, neither is a great example of resource usage and it takes away from the customer the need to understand anything about the food they eat or how it is grown.
Knowing when a particular type of produce is in season used to be an early learned skill, and passed through each family generation.
Similarly when buying: The greengrocers, butchers or fishmongers were able to demonstrate to their customers an amazing knowledge of seasonality in the advice given of what to buy and when. This knowledge founded the reputation they maintained in their respective trades.
The customer disconnect existing now typifies a knowledge vacuum which the Foodlink project seeks to address by providing, direct from the independent growers, butchers, fishmongers and others, reliable seasonal information applying to our local foods.
Knowing the seasonal variations can also impact directly on the customers' pocket because buying foods in season can take advantage of lower prices, avoid costly storage, or simply having it thrown away as food waste.
By providing reliable seasonal buying information we believe we can help both the producer and customer, each to their mutual advantage.