Household production of fruit and vegetables, in allotments and gardens, could be a sustainable way to both secure and promote more healthful nutrition while reducing waste, according to recent research published in Plants, People, Planet, from the University of Sheffield called “The contribution of household fruit and vegetable growing to fruit and vegetable self-sufficiency and consumption”.
The researchers followed household food growers over the course of a year to assess the production, purchase, donation, and waste of fruits and vegetables. They found that those who grow their own fruits and veggies can produce 51% of the vegetables and 20% of the fruit that they consume a year. In addition to being a sustainable source/access to fresh fruits and vegetables, the household growers also consumed 6.3 portions of the recommended five a day which is 70% higher than the national UK average of 3.7 portions.
