1. Eat seasonally and local

Eating seasonally can help reduce our global environmental footprint. California Hass avocados are in season generally March through September.

Consider purchasing Florida and Hawaii grown avocados as well. 

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2. Hass avocado is not the norm

Look for unusual avocado varieties like the Bacon, Pinkerton, Reed, or Fuerte to help promote domestic avocados all year long. By diversifying the demand, farmers won't concentrate on only one variety of any crop. Monocrops often leave that food vulnerable for disease or pests.

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3. Substitute it with other foods

Find other foods to supply you those vitamins, minerals, and healthy fats so you don't feel the need to eat avocados every day. Sunflowers seeds, cabbage, olives, lamb, pasture-raised pork lard, beans or grassfed beef tallow. 

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4. Don’t throw your avocados away

Be mindful of ripeness and consumption. If you buy a bulk of unripe avocados, and they all reach their peak at the same time, you’re at risk of discarding some of them. Place a few in the fridge to slow the ripening process. 

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5. Purchase only FairTrade avocados

Look for certified FairTrade and organic stickers on imported avocados the rest of the year (generally October-April), such as through Equal Exchange.​