Lexicon

Welcome to EduNUT’s “Lexicon” section, your go-to resource for exploring the intricacies of food terminology! Dive into a meticulously curated collection of terms, each analyzed, explained, and backed by credible sources by our dedicated team.

At EduNut, we’re passionate about promoting food education and sustainability. Our Lexicon is designed to provide clear insights into various aspects of the food industry, from production to consumption to marketing.

Discover definitions, detailed explanations, and credible references for a wide range of terms related to agriculture, culinary practices, food policy, and sustainability initiatives. Whether you’re a seasoned enthusiast or a newcomer, our Lexicon equips you with the knowledge to make informed choices for a more sustainable food future.

Join us on this journey of discovery as we unravel the complexities of food terminology and empower you to make impactful decisions. Welcome to the EduNUT Lexicon – where understanding nourishes change.

Biodiversity in food systems

Biodiversity is important for food security. This is a term to describe the variety and variability of life on this planet. Biodiversity is a variety of plant and animal species, but also the wealth of multi-species natural systems, i.e. landscapes and ecosystems.

Diversified agricultural production systems

Diversified farming systems are a set of methods and tools developed to produce food sustainably by leveraging ecological diversity at plot, field, and landscape scales.

Green architecture

A green building, more precisely – a sustainable building, is an energy-efficient, comfortable structure created with respect for the natural environment. By designing, constructing, and operating green buildings, we meet our current needs while ensuring that future generations can satisfy their future needs.

Local food (production)

The general concept of local food is characterised by a lack of precise technical definition. Basically, it is based on several key assumptions. Within this concept, the consumption of food that has been grown and/or produced within a 160 km radius of one’s place of residence is included.

Organic agriculture

“Organic Agriculture is a production system that sustains the health of soils, ecosystems, and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects.

Regenerative agriculture

Regenerative agriculture is agriculture whose main goal is to restore and maintain the yield potential of the soil (and agroecosystems) by conducting agricultural production that does not harm the natural environment.

Restoration of degraded ecosystems

Restoration of degraded ecosystems means assisting in the recovery of ecosystems that have been degraded or destroyed, as well as conserving the ecosystems that are still intact.

Sustainable diets

Sustainable diets are dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable

Sustainable food supply chains

A sustainable food supply chain is a system that aims to provide food to consumers while minimizing the negative impact on the environment, preserving natural resources, and promoting social and economic well-being.

Technologies in sustainable food systems

Technological innovations that ensure sustainable soil and land use, breeding and farming, harvesting, as well as marketing and consumption of food

Carbon footprint

The carbon footprint is a concept used to quantitatively determine the impact of a particular activity, individual, or country on climate change. The carbon footprint indicates how much a given entity (or product) affects the environment by releasing greenhouse gases (GHGs) into the atmosphere.

Ecotourism and culinary education

Gastronomy tourism practices allow for the tourist to foster a reconnection with food sources and information.

Health and nutrition in the context of sustainable food

The food system is complex yet interconnected to various other important systems, for example, healthcare and natural biological systems.

Low-emission food production technologies

Agriculture is an important contributor to climate change, accounting directly for 10%–12% of anthropogenic greenhouse gas (GHG) emissions and also for around 70% of land use change emissions, mainly through deforestation.

Protection of natural resources and landscape

Protection of natural resources and landscape values is crucial for maintaining the health of ecosystems, preserving biodiversity, and ensuring the well-being of both present and future generations.

Renewable energy sources

Renewable energy sources, commonly referred to as renewables, encompass energy derived from naturally occurring and replenishable sources.

Social dimension of sustainable food systems

The social dimension of sustainable food systems refers to the impact that food production and consumption have on communities and society as a whole.

Sustainable fishing practices

Fishing is considered sustainable if there is enough fish in the ocean, and it does minimal damage to its habitats and ecosystems.

Sustainable livestock development

Sustainability is a combination of social, economical and environmental affects. There for it is a combination of all these three factors.

Urban farming and community gardens

Urban agriculture refers to growing vegetables, fruits and herbs, and raising livestock and animals in an urban setting.

Certifications and eco-labeling

Certification schemes involve independent third-party organizations that assess and verify that certain standards have been met.

Farm-to-fork strategy

Farm-to-Fork means that the food ends-up in store directly from the farm it was produced. The Farm to Fork Strategy is part of the European Green Deal.

Impact of transportation on food systems

Transportation has emerged as a key link in food supply chains. When the food supply chain is considered, global food-miles correspond to about 3.0 GtCO2e, indicating that transport accounts for about 19% of total food-system emissions.

Low-emission strategies

Low-emission strategies encompass a diverse array of approaches and initiatives specifically crafted to mitigate the release of greenhouse gases and other pollutants into the atmosphere.

Reduction of food wastage

Food wastage is the discarding or non-consumptive use of food that is safe and nutritionally complete for human consumption throughout the food supply chain, from the primary production stage until it reaches the final consumer in the household.

Renewable energy sources in agriculture

Renewable energy help the farmer save money and also combats the effects of global warming.

Sustainable aquaculture

Aquaculture is the controlled cultivation or farming of fish, shellfish, and aquatic plants. The purpose is to create a source of aquatic-sourced food and commercial products in a way that will increase availability while reducing environmental harm and protecting various aquatic species.

Sustainable food packaging design

Sustainable packaging is packaging that uses materials that are environmentally friendly and can be reused, recycled or composted. It helps reduce your carbon footprint and keeps harmful materials out of landfills.

Sustainable management of nutrients

Precision farming is an emerging subsystem in agriculture that aims to maximize output (i.e. crop yield) while minimizing input (i.e. fertilizer, pesticide, herbicide etc.).