Localisation and Seasonality

Embracing Local and Seasonal Produce

In an era of global food systems, the essential nature of local, seasonal produce is often

overshadowed by the sheer volume of options on supermarket shelves. Yet, embracing food

grown close to home and in harmony with the seasons reconnects us with our roots, our health,

and the rich heritage of the land we inhabit.

Understanding where our food comes from and how it’s grown is a journey back to wholeness,

helping us appreciate the nourishing soil, the hands that tend it, and the short path from farm to

table. This journey of education and empowerment is especially celebrated in regions like

Northern Rivers, where pioneers in local food systems are making it easier for communities to

learn and grow alongside these practices.

“As a First Nations woman, I’m passionate about bridging connections between people, the

land, culture, and knowledge through the universal language of food,” says Mindy Woods,

founder of Byron Bay’s Karkalla restaurant. “Our ancestors lived in harmony with the land for

thousands of years, guided by principles that resonate in today’s organic regenerative farming,

seasonal eating, and minimising waste.” This sense of harmony, Woods reminds us, can be a

guiding principle as we choose food that supports both our health and the planet.

Our choices in food buying matter: the closer produce is grown to home, and the fewer miles it

travels, the more nutrients it retains. Lucy from Northern Rivers Food observes, “With the

dominance of supermarkets, many of us have lost the art (and joy) of cooking and eating with

the seasons. A trip to the local farmers market reconnects us with this rhythm, where fruit and

veg ebb and flow with the seasons.” Shopping at farmers markets allows us to buy what’s

freshly harvested, support local growers, and even plant seasonal favourites at home for a

personal connection to this cycle.

In choosing seasonal foods, we honour our bodies and the environment alike. Seasonal

produce, picked at its peak, naturally offers the vitamins and minerals we need for each season.

This freshness often means less exposure to preservatives, fewer chemicals, and a lower

carbon footprint, as our local farmers’ markets can attest. In the Northern Rivers, we’re fortunate

to have abundant access to food grown nearby, almost every day of the week, making it easier

than ever to choose produce that supports a sustainable, thriving community.

Cultural Connection Through Food

For many, shopping locally is a journey of rediscovery, reconnecting with culinary traditions, and

learning the art of cooking with what’s in season. Flavia Renata Assuncao, the Agroecology

Grower and steward of the Food Forest at The Farm, is passionate about this connection to

nature’s cycles. “Nature’s language is abundance, generosity, and cooperation,” she shares.

“When we eat food from systems that support harmony and balance, we become part of that

same healthy system. This was how our ancestors cultivated food.”

Assuncao’s Food Forest is designed to encourage the community to grow and appreciate

culturally significant plants and foods that celebrate diversity. Through her stewardship, the

Food Forest at The Farm provides both a living example of these cycles and a tangible way for

locals to rediscover cultural heritage through the flavours of the land.

The Case for Eating Locally

Education provides a healthy counterbalance to convenience. Studies citing the average

Australian food item travels up to 1,500 kilometres mean shopping locally is not just a matter of

quality, nutrition, or taste, but an environmental consideration too.

Compelling data from studies show that nutrient-density in fruits and vegetables is diminished

by up to 50% within just a few days of harvest. One study examined fresh Australian

strawberries, showing that their Vitamin C content was reduced by 60% within a week of being

picked.

Peter at Brunswick Valley Landcare adds, “Soil is the keystone to food production. If we wish to

have abundant, high quality local food, our producers are increasingly appreciating the key role

healthy soils play. Without good healthy soil, costs rise, production falls and our lands wither”.

Choosing local, seasonal produce supports more than just the farmers nearby; with produce

harvested at its peak and quickly reaching our markets, we enjoy richer flavours and higher

nutrient levels. This shorter farm-to-table journey slashes transportation emissions and removes

the need for preservatives, aligning our meals with nature’s rhythms and sustainability in mind.

Inspiring Curiosity and Action

Inspiring even the smallest change can make a difference. Rose, of local Northern Rivers

restaurant Lilium, sees food and drinks as medicine for the mind, body, and soul sourcing

high-quality ingredients from regenerative farms and curating a tonic bar of locally grown herbs.

“Our mission is to foster harmony and healing for both people and the earth” she shares.

Strong local food systems contribute to community resilience, ensuring access to food during

economic crises. For example, Pipit, a restaurant in Northern Rivers, prioritises taste and

creativity while emphasising the benefits of sustainable produce. Yen from Pipit states, “We

support local and seasonal ingredients for lots of reasons, but taste is still the highest criteria for

what lands in our kitchen.” The restaurant also connects diners to local producers by providing

maps of nearby farms, encouraging patrons to buy directly from their local farmers and growers.

Three Blue Ducks, the restaurant at The Farm, Byron Bay, are enthusiastic about sustainability

and regenerative practices, adjusting their menu seasonally based on what comes from the

garden. “Working with farmers and growers on regenerative land is a game changer. We know

the soil here is rich and biodiverse, there are no chemicals involved. The quality of the produce

we receive is exceptional-it’s grown just metres from our kitchen. Guests can actually see this

process for themselves on the guided farm tour, which walks through the veggie patch before

returning to the restaurant, making this one of the shortest, freshest farm-to-table journeys in the

Shire,” shares owner Jeff Bennett.

In showing their support of local farmers and growers, these businesses and communities are

bolstering the local economy while encouraging practices that improve soil health and crop

biodiversity. This movement is contributing significantly towards a more sustainable and

regenerative future for our food.

For those inspired to support local farmers and move towards a more seasonal, local menu at

home, there are Farmers Markets from Tuesday to Sunday in the Northern Rivers!

Article written for Rusty’s Byron Guide by Yvonne Adams.