Apparently I missed out on this diet trend from 2015, but The New Nordic Diet (old now though I guess haha), is an interesting nutrition philosophy and considered a friendly rival to The Mediterranean Diet.
1) To express the purity, freshness, simplicity and ethics we wish to associate to our region.
2) To reflect the changes of the seasons in the meal we make.
3) To base our cooking on ingredients and produce whose characteristics are particularly in our climates, landscapes and waters.
4) To combine the demand for good taste with modern knowledge of health and well-being.
5) To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.
6) To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.
7) To develop potentially new applications of traditional Nordic food products.
8) To combine the best in Nordic cookery and culinary traditions with impulses from abroad.
9) To combine local self-sufficiency with regional sharing of high-quality products.
10) To join forces with consumer representatives, other cooking craftsmen, agriculture, fishing, food, retail and wholesales industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries.
I think you could argue there is a “New American Diet”, although it is routinely mocked as classist or hipster food snobbery. Well, its understandable that in a society where so many of us suffer economically because of debt and stagnant wages, that some would turn their nose up at the higher price tags of the foods produced this way compared to the factory farmed products and overly processed junk foods. Yet this is just another of a million things that have its root in the fact that we are so overdue campaign finance reform. We have legislation that punishes permacultural ventures and small local farms in favor of wealthy lobbyists for unethical and earth-destroying Big Ag and there is nothing the people can do to stop it… except wake up of course and force campaign finance reform to pass… but I’m digressing.
I have been trying to adjust my diet to seasonal produce for some time. I think it is important taste-wise, nutrition-wise, environment-wise to reduce food miles and eat produce which has ripened naturally, instead of being picked unripe so that it can travel across the world, and animals which have been husbanded in a way that respects their natural instincts. I don’t do so perfectly, but to inform my decisions, I use the handy web site eattheseasons.com. Autumn is one of my favorite food times because now the following foods are ripe:
bell peppers, beets, broccoli, broccolini, brussels sprouts, butternut squash, cauliflower, celery root, chard, collards, fennel, garlic, leeks, parsnip, potatoes (maincrop), pumpkin, rutabaga, salsify, spinach, sweet potatoes, sunchoke, turnips, wild mushrooms
almonds, apples, chestnuts, cranberries, pears, persimmon, pomegranate
duck, lamb, partridge, pheasant, rabbit, venison
And for my fellow Georgians, you can get a more specific accounting of what is ready to eat when here at https://www.thespruce.com/georgia-seasonal-fruits-and-vegetables-2217175.