An academic study published by Nature Food in 2022 found global food miles were responsible for 3 billion tons of CO2 equivalent emissions. This is despite a public push to eat more locally and seasonally. How we talk about seasonal eating hasn’t quite caught up to how we actually live.

Instead of leaning into the benefits of seasonal eating, we scroll past tomato salads in January and freezer meals in July. And somewhere in the mix, a new version of seasonal eating quietly emerges. It’s not always about strict rules or perfect timing; it’s about being more aware, flexible and rooted in the rhythms that work for our lives right now.

So, what is seasonal food?

Ask 10 people what seasonal means, and you get 10 different answers. Local farmers might say it’s about harvest windows. Grocery stores may sync it with supply chain schedules. Some chefs are purists, while many home cooks are guided by taste, price or habit.

In theory, seasonal food is about eating what grows naturally in your region at a given time. In practice, it’s often a blend of availability, convenience and desire. We eat asparagus in March and mangoes in December, not necessarily because they’re local, but because they’re appealing and they’re there.

Social media and seasonality

Part of the problem is visual. Online, seasonal food often looks like perfectly arranged stone fruit with edible flowers and a linen napkin. It’s beautiful, but not always tied to where or how that food was grown.

That doesn’t mean we should dismiss it. Beauty can be part of how we connect with food. But it’s worth remembering that something can look seasonal and still be flown in from thousands of miles away, like using asparagus imported from South America outside of springtime to make a frittata.

The rhythms of the seasons are shifting

Even for those of us who try to follow local rhythms, the timing of seasonal produce can feel unpredictable. Strawberries show up early one year, and tomatoes linger later into fall than expected. And yet grocery shelves remain full, thanks to a mix of local farms, global imports and modern infrastructure. That abundance can be both a gift and a source of confusion. What’s in season might depend as much on where you’re shopping as where you’re standing.

Seasonal eating isn’t broken, but evolving

Conversations around seasonal eating often involve unspoken assumptions. They imply time, access and sometimes even a certain level of knowledge. But for many people, food choices are shaped by budget, availability and energy.

Even for someone who grows vegetables or shops at farmers’ markets, it’s not always perfect. You might need to reach for mango puree to make a lassi, frozen garlic for pastas, or out-of-season citrus when it makes sense. And that’s part of the modern seasonal table: flexible, intentional, but not rigid.

So what do we do with this?

Seasonal eating still matters, but we should let go of the pressure to do it perfectly. Instead of drawing hard lines, we can aim for awareness. Celebrate the foods that taste best right now, wherever you are, whether that’s a fresh tomato tart or a pantry pasta. Learn what’s growing locally, and support a nearby farm when you can.

And when you can’t? That’s okay, too. There’s room for nuance. Seasonal food can be a guide, not a rulebook.

The real gift of seasonal food is the connection

At its best, seasonal eating invites us to pay attention to time, place and flavor. It’s about noticing the first ripe peach or the last good tomato. It’s about savoring what feels right for the moment.

So yes, eat seasonally when you can. But let it feel joyful, not judgmental. The goal isn’t perfection; it’s presence. And that’s something we can all bring to the table, no matter what’s on our plate.

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Shruthi Baskaran-Makanju is a food and travel writer and a global food systems expert based in Seattle. She has lived in or traveled extensively to over 60 countries, and shares stories and recipes inspired by those travels on Urban Farmie.