Arcimboldo, Milanese artist of the 1500s, he went down in history for his ironic and bizarre works. L’Fall of the Louvre (1573), in the image above, it is part of a series of four works representing the four seasons. The faces of these paintings are obtained by assembling plants characteristic of the respective period of the year. Nell’Fall, eg, a man's face has clusters of grape like hair, a pumpkin as a hat, a pear like nose, a chestnuta like mouth, a fungus acts as an ear, a I am earring and one pomegranate replaces the chin. Thus Arcimboldo becomes, unknowingly, our influencer to remind you of the importance of seasonal food! Far from the painter, obviously, the idea of ​​doing food education!

A seasonal food, it is the one produced in the open field, or in the greenhouse, without the use of light and / or additional heating. The choice of seasonal fruit and vegetables is considered opportune and advisable for at least two great reasons: it is good for those who consume it, because they are products that are picked in the correct ripening phase, and is good for the environment, because fewer fertilizers are needed to grow them, treatments and less energy expenditure.

However, a consideration must be made: the food seasonality depends on the geographical area! In our country, eg, Sicilian products ripen in a different period from those of the Veneto. In addition, the climatic conditions and the characteristics of the terrain, they can favor different crops. So how can we combine a diet sustainable to a varied diet? Some recent ratings indicate, that the import of products from distant areas, it could have a lower impact on the environment than local greenhouse cultivation or storage of the product in the refrigerator for the months during which the product is not available. “The zero kilometer” is therefore fine, as long as it is in season. Otherwise you can choose foods that come from afar, but grown sustainably. Another thing to take into consideration, it is the influence of climate change and production techniques, on the availability of food in the market.

About food and sustainability, the goal 2 dell’Agenda 2030 has just this theme. It is a set of shares subscribed by 193 United Nations countries. Comprehends 169 goals (Goals) to be reached by 2030, of which 17 of sustainable development. The title of the goal 2 is: End hunger, achieve food security, improve nutrition and promote sustainable agriculture. In addition to the elimination of hunger, the target 2 therefore aims to improve the quality of food and to pay attention to economic and environmental aspects. The theme of sustainable agriculture is also addressed in other objectives of the Agenda, as in the objective 13: promote actions, at all levels, to combat climate change.

in conclusion, choosing food is an art and Arcimboldo was certainly an artist!

Sources:

http://www.salute.gov.it/imgs/C_17_pubblicazioni_2915_allegato.pdf

https://unric.org/it/agenda-2030/