Macrobiotic diets emphasize eating locally grown foods that are in season.
[2] In contrast, summer diet consisted of green beans radish, lettuces, chicories, aubergine, carrots, cucumber, gherkins, watercress, marrow, courgettes, and rice.
Fruity desserts included fruits such as lemon, lime quinces, nectarines, mulberry, cherries, plums, apricot, grapes, pomegranates, watermelon, pears, apple, and melon.
[3] In autumn, meals included cabbage, cauliflower, carrots, celery, gourd, wheat, barley, millet, turnips, parsnips, onions, acorns, peanuts, pulses, and olive oil.
According to a 2021 study backed by the United Nations, more than a third of global greenhouse gas emissions come from food production, processing, and packaging.