🌍 Why regional often beats organic – and why origin is crucial in winter

In the debate about sustainable and healthy eating, two buzzwords are often mentioned: organic and regional . Many consumers believe that an organic label automatically makes it the best choice. However, in many cases, especially during the colder months, regional sourcing has a far greater positive impact – both on our environment and on our plates.

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🧐 The problem of "global organic"

The organic label guarantees standards in cultivation and animal husbandry (no synthetic pesticides and artificial fertilizers, more species-appropriate husbandry). That's important. But organic alone says nothing about the journey the product has taken.

An organic apple from New Zealand may have been grown without pesticides, but its climate footprint is disastrous due to the long transport route by ship or plane (the so-called "food mile" ).

This is where regionality comes into play: A conventionally grown apple from the local farm often has a significantly better carbon footprint than its organic counterpart, which had to travel halfway around the world.

Regionality = Trust & Added Value

Regional agriculture means not only short transport routes, but also:

• Transparency: You can often get to know the farm and its farming methods directly.

• Economic support: Your money stays in the region and strengthens local businesses.

• Freshness: Products are harvested when ripe and are not stored for days in cold storage facilities or containers.

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❄️ Origin in winter: The crucial question

The question of whether regionality beats organic becomes particularly acute in winter.

1. The energy intensity dilemma

In winter, growing fresh tomatoes, cucumbers, or peppers in Central Europe requires enormous amounts of energy. Heated greenhouses need vast quantities of gas or oil to maintain summer-like temperatures.

• An organic product grown in a heated greenhouse in Germany can therefore have a worse climate footprint than the same variety grown outdoors in Spain or Italy (even if conventionally grown). The sun provides the heat there free of charge.

2. The solution: Seasonal and storable

Anyone who truly wants to shop in a climate-friendly way during the winter must focus on seasonal and storable regional products that do not require heated greenhouses:

Focus in winter	What does that mean?
Root vegetables	Potatoes, carrots, parsnips, celery
Cabbage	Kale, red cabbage, white cabbage, savoy cabbage
Stored fruit	Apples and pears (from controlled storage)
pumpkins	Hokkaido and Butternut

These foods were harvested in summer or autumn and can be stored without much energy expenditure (cold storage vs. heated greenhouse).

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🤝 Conclusion: The best choice is organic, regional, and seasonal.

The ideal food choice combines all factors: organic, regional and seasonal .

However, if you are faced with a choice:

1. In summer/autumn: Choose organic and regional . Here you can easily combine both.

2. In winter: Choose seasonal and regional produce . Focus on products that store well, such as cabbage and root vegetables. A regional, conventionally grown winter vegetable often beats an organic import from overseas or a heated greenhouse.

Pay close attention to the origin information on the packaging. Sometimes the nearest option is the more sustainable – and healthier – one!

What are your favorite local winter vegetables? Share your tips in the comments!