Background The food we eat has a direct impact on our health and a hidden impact on the environment. Off-season fruits and vegetables are often grown in energy-intensive green houses or transported over long distances, leading to a higher carbon footprint. They may also require more chemicals to preserve them. Consuming local, seasonal food is often more nutritious, supports local farmers, and is more sustainable. This project studies these connection. Hypothesis Consuming off-season fruits and vegetables has no different impact on health (nutrition) and the environment (carbon footprint) compared to consuming local, seasonal produce. Objectives To create a seasonal calendar for fruits and vegetables for the local region. To trace the origin and calculate the approximate "Food Miles" for a selection of off-season produce available in the local market. To compare the cost and (if possible) conduct a simple nutrient test (e.g. Vitamin C) between seasonal and off-season versions of the same produce (e.g., Tomato in summer vs. winter). Methodology Market Survey and Data Collection: Research online or interview local farmers to create a simple chart or seasonal calendar showing which fruits and vegetables are grown in the region in different seasons. Visit a local vegetable market and a large supermarket. For 5 common items (e.g., tomato, apple, cucumber, capsicum, spinach), note: Price Place of origin (from the label or by asking the vendor) Whether it is in season locally or not. Undertake Food Miles Calculation: For an off-season item (e.g., an apple from Kashmir in summer), use Google Maps to calculate the approximate distance it travelled to reach your city. This distance is an indicator of its carbon footprint. A Simple Nutrient Comparison can also be done. Such as the Vitamin C Test: Using a simple iodine titration test, which can be done in a school lab experiment, compare the Vitamin C content of a seasonal orange (in winter) with an off-season orange (in summer) that has been in cold storage. Expected Outcome A visual seasonal food calendar for the community. A map showing the long travel routes of off-season food. Data showing the higher cost and likely lower nutrition of off-season produce. A clear link between a sustainable practice (eating local/seasonal) and its benefits for health (better nutrition), economics (supports local farmers), and the environment (lower carbon footprint). Significance This project empowers students to make informed food choices. It clearly shows how a personal health decision is connected to global sustainability issues like climate change (food miles) and local economic resilience. It directly addresses the social and economic benefits of sustainable practices. Source : Science and Innovation for Sustainability - Activity Guide Book 2026 & 2027