Seasonality and counter-seasonality for food.

Summary In a context of growing inequalities and a marked concern for the environment on the part of public decision-makers, economic actors and consumers, the adoption of more environmentally friendly food practices constitutes an ecological, economic and social challenge. Consumers have one particular lever to limit the environmental footprint of their food choices, which has not yet been fully explored: the use of seasonal foods, which limit the need for distant imports and out-of-season local production, both of which are energy-intensive. But we know little about the seasonal variations of our consumption. Are we really free of seasons, or do we still follow seasonal food rhythms? In the same way, abstaining from seasonal constraints was once the privilege of the rich: so what about today? Who wants to "eat in season"? Finally, to what extent can the use of seasonal foods be a lever for a more sustainable diet?