Culinary practices that prioritize environmental health, using local and seasonal ingredients while minimizing waste.

Food sourced from nearby farms or producers, reducing transportation emissions and supporting local economies.

A menu that features ingredients that are harvested during specific seasons, ensuring freshness and flavor.

The effect that food production and consumption have on the ecosystem, including resource use and pollution.

Strategies and practices aimed at minimizing food waste in culinary settings, enhancing sustainability.

The assessment of food items to understand their nutrient content and health benefits.

The distance food travels from production to consumer, influencing its carbon footprint.

An economic model focused on reusing and recycling resources to minimize waste and environmental impact.

An ecological approach to agriculture that focuses on sustainable farming practices and biodiversity.

A movement promoting direct sourcing of food from local farms to enhance freshness and support local economies.

The concept of consuming foods that are in season, which typically have better taste and lower environmental costs.

Seafood sourced from fisheries that maintain fish populations and ecosystems, ensuring long-term viability.

An agricultural system that mimics natural ecosystems to create sustainable and self-sufficient food production.

Edible food that is discarded or not consumed, contributing to environmental issues and resource waste.

Foods that provide high levels of nutrients relative to their calorie content, promoting health.

The transfer of harmful bacteria or substances from one food item to another, often mitigated through proper food handling.

Techniques used in food preparation, such as baking, steaming, or sautéing, which can affect sustainability.

A document outlining the environmental impact of practices and proposing strategies for improvement.

The interconnected network of food production, processing, distribution, consumption, and waste management.

Farming practices that enhance productivity while adapting to and mitigating climate change.

Information provided on food packaging that details the nutritional content and serving sizes.

Young, edible plants harvested just after the first leaves have developed, rich in nutrients and flavor.

A measure of the environmental impact of an individual or community, including resource consumption and waste.

The state in which all people have access to sufficient, safe, and nutritious food to maintain a healthy life.