Glossary
Agroecology: A holistic approach to farming that emphasizes the ecological management of agricultural systems, integrating practices that support biodiversity, sustainability, and the health of ecosystems.
Agroforestry: A land-use management system in which trees or shrubs are grown around or among crops or pastureland. This practice enhances biodiversity and increases productivity, resilience, and sustainability.
Aquaculture: The cultivation of aquatic organisms such as fish, shellfish, and plants, typically for food, in controlled environments.
Biodiversity: The variety of life in the world or in a particular habitat or ecosystem. In agriculture, biodiversity helps maintain ecosystem stability, enhances soil fertility, and improves resilience against pests and diseases.
Community Garden: A single piece of land gardened collectively by a group of people. Community gardens provide fresh produce, improve urban environments, and foster social interactions.
Composting: The process of recycling organic waste, such as food scraps and yard waste, into a valuable soil amendment known as compost. This process enhances soil health and reduces landfill waste.
Crop Rotation: The practice of growing different types of crops in the same area in sequenced seasons. It helps maintain soil health, reduce pest and disease cycles, and increase crop yield.
Distribution: The process of transporting food from the place of production to where it will be consumed. Effective distribution ensures that food reaches consumers efficiently and remains fresh and safe to eat.
Ecosystem Services: The benefits that humans derive from ecosystems, including provisioning services (like food and water), regulating services (like flood control), cultural services (like recreational benefits), and supporting services (like nutrient cycling).
Ethical Farming: Agricultural practices that prioritize animal welfare, environmental sustainability, and fair treatment of workers. Ethical farming aims to produce food in a way that is morally right and socially responsible.
Food Desert: Urban or rural areas where access to affordable and nutritious food is limited. Residents in food deserts often rely on convenience stores and fast food, leading to poor dietary health.
Food Environment: The physical, economic, political, and socio-cultural context in which people make food choices. Food environments influence what foods are available, affordable, and desirable.
Food Insecurity: A condition in which people lack regular access to enough safe and nutritious food for normal growth and development and an active, healthy life.
Food System: The interconnected network that encompasses all aspects of feeding a population, including growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food.
Futures Literacy: The capability to imagine and evaluate possible futures. It enables individuals and communities to envision and plan for sustainable and desirable future scenarios.
Greenhouse Gas Emissions: Gases like carbon dioxide, methane, and nitrous oxide that trap heat in the atmosphere, contributing to global warming and climate change. Agriculture is a significant source of these emissions.
Integrated Pest Management (IPM): An environmentally sensitive approach to pest management that uses a combination of biological, cultural, physical, and chemical methods to minimize the impact on human health, beneficial and non-target organisms, and the environment.
Integral Resource Management: A holistic approach to managing all resources—land, water, energy, and materials—in an integrated manner to create sustainable and efficient systems.
Local Food: Food that is produced, processed, and distributed within a specific geographic area. Local food systems support regional economies, reduce transportation emissions, and provide fresher produce.
Organic Farming: A method of farming that uses natural processes and inputs, avoiding synthetic chemicals and genetically modified organisms (GMOs). Organic farming promotes soil health, biodiversity, and ecological balance.
Permaculture: A design system for sustainable living and agriculture that mimics natural ecosystems. Permaculture principles include care for the earth, care for people, and fair share of resources.
Regenerative Agriculture: A conservation and rehabilitation approach to food and farming systems that focuses on regenerating topsoil, increasing biodiversity, improving water cycles, and enhancing ecosystem services.
Sustainable Agriculture: Farming practices that meet current food needs without compromising the ability of future generations to meet their needs. It emphasizes environmental health, economic profitability, and social and economic equity.
Sustainable Diet: A diet that has low environmental impact, contributes to food and nutrition security, and supports a healthy life for present and future generations. It is culturally acceptable, economically fair, and nutritionally adequate.
Waste Management: The collection, transport, processing, recycling, and disposal of waste materials. Effective waste management reduces environmental impact and promotes resource recovery.