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 09.04.2025

Let’s take advantage of the diversity of spring fruits and vegetables!

The abundant amount of rain we received in March has successfully watered crops, meadows and forests. Now the sun is out and for longer, and as the outside temperature has risen, trees and plants have started to bloom and bear fruit, providing us with a range of fruits and vegetables.

We already have splendid-looking asparagus, cabbage and cauliflower, courgette, leeks and all varieties of tender and sweet onions. The strawberries are ripe and there is a long list to choose from.

Spring is a great time to increase our consumption of fruits and vegetables lightly cooked or eaten raw in combination with legumes.
Food is a source of health, and agriculture is part of culture and enhances the wealth of a territory. We need to take care of the landscapes, appreciate the different vegetables that each season offers us and defend local farming. Wherever we go, let’s look for local products, preferably grown on small farms.

Enjoy the days off and eat healthy!