Sustainability glossary: Food terminology

In the years since our launch we’ve heard a huge number of companies express some version of the sentiment “I don’t really know enough about sustainability.” One of our proudest milestones at the end of last year was to create a sustainability glossary where all the ever-changing terms you find in this field could be catalogued and defined – a one-stop shop to help you get up to speed on just what regenerative farming is all about or how you can define the three scopes of emissions.

In our first in a series of topical round-ups, we’ve gathered together some of the most important terms you need to know to talk about sustainability in the food space.

Certified organic

A certification process for producers of organic food and other organic agricultural products. Requirements vary from country to country.

Farm-to-fork/Farm-to-table

The various processes in the food chain from agricultural production to consumption.
Also refers to a social movement which promotes the sustainable eating and the use of local food, traceable back to the farms it comes from at food establishments or even homes.

Food miles

The distance food travels on its journey from producer to end user, as a unit of measurement of the fuel used to transport it. Typically used in the context of eating locally sourced produce.

A high number of food miles doesn’t always mean that food is bad for the environment e.g. bananas are shipped thousands of miles to the UK but often have a much lower carbon footprint than produce that has been air freighted in from Europe.

Food provenance

The origin of a particular food, where it was grown, raised, caught or manufactured and also if any specific processes or methods were used in the manufacturing.
This information is usually important to prove that certain food products are local, seasonal or environmentally responsible.

Food waste

Any food, inedible parts of food, removed from the food supply chain to be recovered or disposed of.

Free range

Future 50 foods

Plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.

Local food system

A food system in which foods are produced, processed and retailed within a defined geographical area (within a 20 to 100 km radius approx.).

Organic

A system of farming and food production that does not use pesticides, hormones, synthetic fertilisers and other toxic materials.

Rainforest Alliance

Internationally recognised organisation that works with farmers, businesses and communities to preserve forests, conserve wildlife and cultivate sustainable livelihoods. Its certification marks responsibly grown produce

Learn more at www.rainforest-alliance.org/

Red Tractor Assured

A British farm and food assurance certification that ensures traceability, safety and care in farming standards.

Learn more at www.redtractor.org.uk

Surplus food

Food that is fit for consumption but is not used or sold and could potentially go to waste.

Sustainable food sourcing

The process of considering environmental, social and ethical factors along with price and quality when selecting ingredients.

Sustainable food system

A food system that provides food security and nutrition for people and creates sustainable environmental, economic and social systems that surround food.

Sustainable Restaurant Association

A UK based not-for-profit membership organisation which aids food-service businesses to work towards sustainability in their sector and guides customers towards more sustainable choices

Learn more at https://thesra.org/

Vegan

The practice of abstaining from the use of animal, seafood and insect based products.

Did we miss anything? The glossary is a work in progress so if there’s something you’d like explained please drop us a note.

If you found this useful, you can find the full sustainability cheat sheet on everything from aquaponics to zero carbon here.

Dr Mendy Mombeshora is the Chief Operating Officer of Greener