Glossary

Agrobiodiversity

The variety and variability of animals, plants and micro-organisms that are used directly or indirectly for food and agriculture, including crops, livestock, forestry and fisheries. It comprises the diversity of genetic resources (varieties, breeds) and species used for food, fodder, fibre, fuel and pharmaceuticals. It also includes the diversity of non-harvested species that support production (soil micro-organisms, predators, pollinators), and those in the wider environment that support agro-ecosystems (agricultural, pastoral, forest and aquatic) as well as the diversity of the agro-ecosystems (ref: FAO 1999)

 

Anthropocene

A new geological epoch - whereby human-kind has caused mass extinctions of plant and animal species, polluted the oceans and altered the atmosphere, among other lasting impacts - a distinct boundary in geological time (ref: Smithsonian magazine) 

Antimicrobial resistance

Antimicrobial resistance (AMR) threatens the effective prevention and treatment of an ever-increasing range of infections caused by bacteria, parasites, viruses and fungi (ref: WHO 2017)

Biodiversity

The variability among living organisms from all sources including, inter alia, terrestrial, marine and other aquatic ecosystems and the ecological complexes of which they are part; this includes diversity within species, between species and of ecosystems (ref: FAO) 

Blood Cashews

Nuts produced by workers under abusive labour conditions (ref: Eatymology 2015)

 

Blue-washing

The dissemination of misleading information by food retailers about the environmental bona fides of the fish they sell (ref: Eatymology 2015)

 

Carnism

An invisible belief system that conditions us to eat certain animals and or supports the choice to consume meat (ref: Melanie Joy See also Eatymology 2015)

Carrot-mop

A form of reserve boycott whereby a group of people gather to financially support an environmentally friendly store by purchasing its good (ref: Eatymology 2015)

changemakers

Visionaries of a new food future 

Community Supported Agriculture (CSA)

Community Supported Agriculture (CSA) is a partnership between farmers and customers in which the responsibilities, risks and rewards of farming are shared 

Conventional Agriculture

Conventional refers to standard agricultural practices that are widespread in the industry. It can (but does not necessarily) include the use of pesticides, synthetic fertilizers, "mono-cropping," feedlot and confinement systems, antibiotics and other chemical approaches. Conventional farming may also include the use of Genetically Modified Organisms in animal feed (ref: Animal Welfare Institute) 

Crop-Mob

An event where volunteers come together at a small farm to donate their time to make agricultural enhancements (ref: Eatymology 2015)

Delabelise

Food is food, its how and who produces it thats key. Modern life is noisy & food, choosing what to buy & what to eat is a deafening space. Labels scream local, sustainable, artisan, craft, healthy, real foods. These words are used so frequently that they often lose their meaning. We want to share up-to-date, reliable, honest information on the food we eat, to share unbiased research on what is means to eat sustainably, to share real stories of those who passionately go out, rain, hail or shine to produce nutritious food. We want to streamline all that information & 'delabelise' food

Demitarian

A diet limiting meat consumption to half the standard portion eaten at regular meals (ref: Eatymology 2015)

Ecological intensification

Optimal management of nature’s ecological functions and biodiversity to improve agricultural system performance, efficiency and farmers’ livelihoods - using land, water, biodiversity and nutrients efficiently and in ways that are regenerative and minimizing negative impacts (ref: FAO 2011)

Fair Food

Fair food fulfills our need for healthy, nutritious, affordable food without compromising the health of our planet or the livelihood of farmers ensuring that future generations will be able to feed themselves in the same way

Fast-Food Zoning

The use of local zoning regulations by cities to promote healthier food options by restricting the number of fast food outlets in neighborhoods (ref: Eatymology 2015)

Fertile Ideas

Highlighting the alternatives for Irish Agriculture

Flexitarian

Mainly a plant based diet that allows small amounts of higher standard, meat, fish and dairy (FOE, 2014)

Food Bubble

‘Many countries are in essence creating a food bubble economy, one in which food production is artificially inflated by the unsustainable use of water’ (Lester Brown, 2003)

Food Citizenship

JOHN HOPKINS, Bloomberg School of Public Health; A food citizen is more than a conscious consumer. A food citizen understands the wide-reaching impact of his or her decisions about what and where to eat.  “Consumer” implies a passive identity, which undermines the value and function of the individual. A food “consumer” label suggests minimal (or no) involvement in how one’s food is produced and processed. Consumers face limited choice and are forced to accept what is made available—a diet that is the result of a food system that erodes public health, degrades our ecosystems, and takes advantage of the poor and marginalized. In contrast, a “citizen” is informed, deliberate, and active.

JENNIFER WILKINS 2005: The term food citizenship is defined as the practice of engaging in food-related behaviors that support, rather than threaten, the development of a democratic, socially and economically just, and environmentally sustainable food system. ‘‘Eating right here’’ reflects, first, the notion that we make food choices on an ongoing basis. In other words, eating is an activity that we are engaged in as a normal part of life. Second, it suggests that there is a right way to eat for health, and third, that what is right to eat, on the basis of health, can (and‘‘should’’) take on different characteristics depending on one’s geographic and agricultural location.

Food Deserts

Urban or rural areas communities that have limited access to healthy, nutritious food

food miles

The distance food travels from where it is produced to where it is consumed

Food Swamp

Communities where access to energy-dense snack food is plentiful and concentrated thereby outweighing any access to healthy food options (ref: Donald Rose 2009)

Heirloom

Heirloom seeds come from open-pollinated plants that pass on similar characteristics and traits from the parent plant - heirloom refers to the heritage of  a plant (ref: Ecowatch 2015) 

Hypercooking

Taking any advantage to conserve energy use in cooking (ref: Jackie Newgent 2009)

Hyperpalatable

Processed foods engineered with precise levels of fat, sugar, flavors and food additives to make them highly palatable to humans (ref: Dr David A. Kessler 2009)

Informed choice

When we speak of informed choice we refer to providing accurate information about food, the people who produce and service it. By reconnecting people with their food and the agricultural world we aim to empower people to make the right food choices for a new sustainable, food future 

Lazy Foods

Pre-cut vegetables and other semi-prepared foods sold as culinary shortcuts (Eatymology 2015)

local food

Local food is defined as food produced within 50 miles of your location

Locapour

A person who consumes only beer, wine and spirits that are made locally (ref: Eatymology 2015)

Locavour

A person that limits their consumption to foods grown locally (ref: Oxford American Dictionary 2007)

Recessipes

Cost-saving recipes for preparing meals in a recession economy (ref:Eatymology 2015)

Sustainable Agriculture

Is the production of food, fiber, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare (ref: sustainable table 2017)

Sustainable Diets

Diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. (ref: FAO 2010)

Sustainable Food

Food that is nutritionally rich, supports a better environment & the livelihoods of farmers now & into the future 

Virtual Water

The amount of water that is used in the production of an item *water footprint (ref: John Anthony Allan 2011)

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