Nutrition experts promote seasonal foods and plant‑based meals in Canada, Brazil

Nutritionist Adriana Stavro explains that eating seasonal produce in Canada can lower costs, improve flavor and nutrient content, and reduce environmental impact by minimizing transport and processing. She advises consumers to follow regional harvest calendars, shop at local markets and adjust menus to the seasons.

In Brazil, nutrition coordinator Natalia Ipaves of Anhanguera University recommends reducing meat consumption for health and sustainability reasons. She provides four plant‑based recipes, including a chickpea burger and black‑bean tacos, that supply protein, fiber and essential vitamins while keeping meals affordable and flavorful.