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In May, Chefs for Impact invites you to Eat seasonably

Discover the first illustration of our new Seasonal fruits and vegetables guide

Proudly announcing today, a very special collaboration with the talented NY based illustrator Pauline Lévêque Lévy

More than ever, eating locally and in season is important. Why?

· Tastes better

· Cheaper

· Higher nutritional value

· Environmentally friendly

· Support community

Passionate about gastronomy, Olivia Chessé launched Chefs for Impact. As she started interviewing inspirational leaders committed to social and environmental impact, she realized even more that education was key to a better future.

The world has become a society of instant need where consumers are buying oranges in January, eating tomatoes in February and strawberries all year round. If the product isn’t growing where you live, it must be somewhere else, right? Indeed but there is something wrong with this consumption pattern.

Does it come from a lack of knowledge, accessibility and practicity? Probably all three, but when you eat seasonal, you buy food that's at the peak supply. It costs less to farmers and to the distribution system to harvest and get to your grocery store. It may sound like common sense, but it's one of those things many of us ignore when we're buying food.

As opinions leaders and powerful agents of change, Chefs have a mission, the one to educate and inspire better consumption behaviors. But in the end, we all have a mission. We, people, can do something to move the lines and to drive change, each one of us at our own level.

With the Seasonal food guide, we wanted to provide clear information on seasonal products by creating a tool that is accessible to all. This first edition, essentially adapted to NY and its surrounding states, is intended to develop in different format and content.

Stay tuned for more!

Learn more about Pauline and her work:



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