Table 2.

Identified concepts and relative definitions used for seasonal food.

Concepts	Definition	References
In season	Linked only to natural food availability e.g., “uncertainties of seasonality and weather in production planning is the primary requirement of economically viable farming” [31]	[14,21,25,30,31,32,33,34,35,36,37,38,39,40,41,42,43]
Produced in Season	Linked simultaneously to availability and type of production. Food that is produced in their natural growing season, without high energy use for climate modification. e.g., “The range of fresh products is made available either through imports from countries where the growing season is longer or occurs at a different time of the year or through energy-demanding technologies that extend the normal growing season, predominantly heated greenhouses” [29]	[15,17,19,30,44]
Local Seasonal	Linked simultaneously to availability, location, and type of production. The food is produced and consumed within geographical proximity. It is produced outdoors in its natural growing season, without high energy use for climate modification or storage. e.g., “CSA programs encourage local production and consumption by allowing consumers to subscribe to a membership and, in return, receive food periodically from a group of local farmers during the harvest season” [28]	[17,19,21,26,27,28,29,30,45,46,47,48,49,50,51,52,53]