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Common Terms in
Sustainable Food Systems

We want to help you quickly understand the state of sustainable food systems and begin exploring creative and effective ways you can promote them in your practice. As you watch our self-paced workshop and work your way through our Resource Center, don't let unfamiliar scientific or policy terminology be a stumbling block. Below, we define common terms in sustainable food systems, especially as they relate to nutrition and health care practice.

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  • Agreocology - An integrated approach that simultaneously applies ecological and social concepts and principles to designing and managing food and agricultural systems. It seeks to optimize interactions among plants, animals, humans, and the environment while also considering the social aspects that must be addressed for a sustainable and fair food system
  • Anthropocene - Derived from Greek, the name Anthropocene means the “recent age of man.” Merriam-Webster defines it as the period during which human activities have had an environmental impact on the earth and regards it as constituting a distinct geological age
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  • Biodiversity -
    The variety of organisms considered at all levels, from genetic variants belonging to the same species through arrays of species to arrays of genera, families, and still higher taxonomic levels. This includes a variety of ecosystems that comprise both the communities of organisms within particular habitats and the physical conditions under which they live.
    References
    1. Food and Agriculture Organization. (2018). The 10 elements of agroecology. guiding the transition to sustainable food and agricultural systems. FAO Rome.
    2. Wilson, E.O. (1999). The diversity of life. WW Norton & Company.
  • BIPOC -
    An acronym that stands for “Black, Indigenous, and People of color”
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  • Cultural humility -
    The ability to maintain an interpersonal stance that is other-oriented (open to others) in relation to aspects of cultural identity that are most important to the person.
    References
    1. Hook, J.N., et al. (2013). Cultural humility: Measuring openness to culturally diverse clients. Journal of Counseling Psychology, 60(3): p. 353.
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  • Desertification -
    A result of human exploitation of fragile ecosystems, usually related to agriculture. Effects include land degradation, soil erosion and sterility, and a loss of biodiversity, with huge economic costs for nations where deserts are growing.
    References
    1. World Wildlife Fund. (2020). Soil erosion and degradation. [cited 2020 December]; Retrieved from: https://www.worldwildlife.org/threats/soil-erosion-and-degradation.
  • Diet Quality -
    Diets with abundant variety and diversity within and across food groups with adequate micronutrients and balanced macronutrients.
    References
    1. Kim, S., et al. (2003). The Diet Quality Index-International (DQI-I) provides an effective tool for cross-national comparison of diet quality as illustrated by China and the United States. The Journal of Nutrition, 133(11): p. 3476-3484.
  • Dietary diversity -
    A measure of the variety of foods from different food groups consumed by individuals or groups over a specific period (FAO).
    References
    1. Burlingame, B. & Dernini, S. (2012). Sustainable diets and biodiversity directions and solutions for policy, research and action. FAO Headquarters, Rome.
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  • Ecosystem services -
    Any benefit that wildlife or ecosystems provide to people. The benefits can be small or large, and range from fertile soil to food to clean air and water.
    References
    1. Potschin, M., Haines-Young, R., Fish, R., & Turner, RK. (2016). Defining and measuring ecosystem services. Routledge Handbook of Ecosystem Services. Routledge, London and New York, p. 25-44.
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  • Food culture -
    The practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food.
  • Food environments -
    Food environments include the physical presence of food that affects a person’s diet, a person’s proximity to food store locations, the distribution of food stores, food service, and any physical entity by which food may be obtained, and/or a connected system that allows access to food.
    References
    1. CDC. (2014). General Food Environment Resources. [cited 2020 December]. Retrieved from: https:// www.cdc.gov/healthyplaces/healthtopics/healthyfood/general.htm
    2. Ahmed, S., Kennedy, G., Crum, J., Vogliano, C., McClung, S., & Anderson, C. (2021). Suitability of Data-Collection Methods, Tools and Metrics for Evaluating Market Food Environments in Low-and Middle-Income Countries. Foods, 10(11), 2728.
  • Food justice -
    A community’s right to grow, sell, and eat healthy food
  • Food literacy -
    The ability of individuals to understand food in ways that allow them to develop a positive relationship with it, including food skills and practices across the lifespan in order to navigate, engage, and participate within a complex food system. It’s the ability to make decisions to support the achievement of personal health and a sustainable food system considering environmental, social, economic, cultural, and political components.
    References
    1. Cullen, T., et al. (2015). Food literacy: definition and framework for action. Canadian Journal of Dietetic Practice and Research, 76(3): p. 140-145.
  • Food safety -
    Food free from harmful bacteria, viruses, parasites, or chemical substances that cause more than 200 diseases. An estimated 600 million—almost 1 in 10 people in the world—fall ill after eating contaminated food, and 420,000 die every year.
    References
    1. World Health Organization. (2020). Food safety: Key facts. [cited 2020 December]. Retrieved from: https://www.who.int/news-room/fact-sheets/detail/food-safety.
  • Food security -
    Food security exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for active and healthy lives [14]. Food security includes four pillars: food availability, food access, utilization, and stability.
    References
    1. Pinstrup-Andersen, Per. (2009). “Food security: definition and measurement.” Food Security, 1.1: 5-7.
  • Food sovereignty -
    The right of peoples to healthy and culturally appropriate food produced through sustainable methods and their right to define their own food and agriculture systems.
    References
    1. Fonte, M. & Quieti, M.G. (2019). Food Production and Consumption Practices Toward Sustainability: The Role and Vision of Civic Food Networks.
  • Food system related greenhouse gas emissions (GHGe) -
    Approximately 21% to 37% of total greenhouse gas emissions (GHGe) are attributable to the food system. Primary sources of food system–related GHGe include land clearing and deforestation, which release carbon dioxide (CO2) and nitrous oxide (N2O); production and use of synthetic fertilizers and other agrochemical inputs, which emit CO2, N2O, and methane (CH4); and enteric fermentation of ruminant livestock production (cows, sheep, and goats), which is the leading source of GHGe (CH4). Left unchecked, global food system emissions could prevent us from achieving the 1.5°C and 2°C climate change targets set by the Paris Climate Accord.
    References
    1. Allen, M., Antwi-Agyei, P., Aragon-Durand, F., Babiker, M., Bertoldi, P., Bind, M., ... & Zickfeld, K. (2019). Technical Summary: Global warming of 1.5° C. An IPCC Special Report on the impacts of global warming of 1.5° C above pre-industrial levels and related global greenhouse gas emission pathways, in the context of strengthening the global response to the threat of climate change, sustainable development, and efforts to eradicate poverty.
    2. Clark, M.A., et al. (2020). Global food system emissions could preclude achieving the 1.5° and 2° C climate change targets. Science, 370(6517): p. 705-708
  • Food systems -
    The constellation of activities involved in producing, processing, transporting, and consuming food. Food systems touch every aspect of human existence. The health of our food systems profoundly affects the health of our bodies as well as the health of our environment, economies, and cultures. When they function well, food systems have the power to bring us together as families, communities, and nations.
    References
    1. United Nations. (2020). The 2021 Food Systems Summit. [cited 2020 December]. Retrieved from: https://www.un.org/en/food-systems-summit/about.
    2. IPES Food. (2015). The new science of sustainable food systems: Overcoming barriers to food systems reform. First Report of the International Panel of Experts on Sustainable Food Systems.
    3. Harmon, A., et al. (2011). Teaching Food System Sustainability in Dietetic Programs: Need, Conceptualization, and Practical Approaches. Journal of Hunger & Environmental Nutrition, 6(1): p. 114-124.
     
  • Food-based approach -
    An approach that recognizes the central role of food for improving nutritional status. A food-based approach recognizes the multiple benefits (nutritional, physiological, mental, economic, social, and cultural) that come from enjoying a variety of foods. Food- based approaches can be complemented with strategies that rely on medically based interventions such as vitamin and mineral supplementation (FAO).
    References
    1. Harmon, A., et al. (2011). Teaching Food System Sustainability in Dietetic Programs: Need, Conceptualization, and Practical Approaches. Journal of Hunger & Environmental Nutrition, 6(1): p. 114-124.
  • Food-based dietary guidelines (FBDGs) -
    Food-based dietary guidelines (FBDGs) have been developed by countries around the world as simple policy instruments to promote better diets for individuals and populations.
    References
    1. Jones, R., Vogliano, C., & Burlingame, B. (2018) Sustainable Diets: Linking Nutrition and Food Systems. Sustainable Diets and Food-based Dietary Guidelines, p 158.
  • Future 50 Foods - A report that identifies 50 plant-based foods that can boost the nutritional value of our meals while reducing the environmental impact of our food supply and promote a more sustainable global food system.
    References
    1. https://www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf 
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  • Global syndemic -
    The three pandemics—climate change, undernutrition, and obesity— interacting negatively with each other and sharing common systemic drivers, including an unsustainable global food system.
    References
    1. Swinburn, Boyd A., et al. (2019). “The global syndemic of obesity, undernutrition, and climate change: the Lancet Commission report.” The Lancet, 393.10173: 791-846.
  • Greenhouse gas emissions -
    There are three primary food-related GHGe: carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O). CO2 is often used as the baseline potency (or 1x), whereas CH4 is 28x as potent (damaging), and N2O has the highest potency (300x the impact of CO2).
    References
    1. Mbow, H.-O.P., et al. (2017). Special Report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems (SR2). Ginevra, IPCC.
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  • Health -
    A state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity.
    References
    1. World Health Organization. (1946). Health is a state of complete physical, mental and social well- being and not merely the absence of disease or infirmity. In International Health Conference, New York.
  • Healthy soil -
    Soil that sustains biological diversity, activity, and productivity and regulates water, filters and degrades organic and inorganic materials, cycles nutrients, and provides stability.
    References
    1. USDA. (2020). Soil Health. Retrieved from: https://www.nrcs.usda.gov/wps/portal/nrcs/main/ soils/health/
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  • Indigenous People -
    Groups practicing unique traditions who retain social, cultural, economic, and political characteristics that are distinct from those of the dominant societies in which they live. An estimated more than 370 million Indigenous people are spread across 70 countries worldwide.
    References
    1. FAO and Alliance of Bioversity International and CIAT. 2021. Indigenous Peoples’ food systems: Insights on sustainability and resilience from the front line of climate change. Rome. Link: https://www.fao.org/documents/card/en/c/cb5131en 
    2. Lauderdale, P., & Natividad, N.D. (2010). Global indigenous rights and responses. In Oxford Research Encyclopedia of International Studies.
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  • Living wage -
    A socially acceptable level of income that provides adequate coverage for basic necessities such as adequate food, shelter, child services, and health care.
    References
    1. Glasmeier, A.K., & Nadeau, C.A. (2017). Living wage calculator: User’s guide/technical notes, 2016 Update. Cambridge, MA: Department of Urban Studies and Planning. Massachusetts Institute of Technology.
     
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  • Malnutrition -
    Deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients, including undernutrition or overnutrition (overweight, obesity, or diet-related noncommunicable diseases).
    References
    1. World Health Organization. (2016). The double burden of malnutrition: policy brief. World Health Organization. Retrieved from: https://www.who.int/nutrition/publications/ doubleburdenmalnutrition-policybrief/en/
       
  • Measuring sustainable diets -
    Measurements of sustainable foods vary, but current indicators include ecological footprints (water, land, GHGe), packaging types and quantities, reduced food waste, and diverse food production and consumption.
    References
    1. Fanzo, J., Bellows, A. L., Spiker, M. L., Thorne-Lyman, A. L., & Bloem, M. W. (2021). The importance of food systems and the environment for nutrition. The American Journal of Clinical Nutrition, 113(1), 7-16.
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  • Nutrition professionals -
    Anyone who uses food and nutrition to improve health outcomes of people or the planet at various touch points across the food system, including (but not limited to) professionals in the agriculture, culinary, food service, community nutrition, clinical nutrition, health care, school, retail, industry, civil society, and government sectors. Professions include registered dietitian nutritionists (RDNs), culinary professionals, medical doctors, farmers and other food and health practitioners.  
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  • Paris Climate Agreement -
    The Paris Climate Accord (or Paris Agreement) is a legally binding international treaty on climate change. It was adopted by 196 parties at COP 21 in Paris on December 12, 2015 and entered into effect on November 4, 2016. Its goal is to limit global warming to well below 2° C, preferably 1.5° C, compared to pre-industrial levels.
    References:
    1. Website: https://unfccc.int/process-and-meetings/the-paris-agreement/the-paris-agreement
    2. Tollefson, J., & Weiss, K.R. (2010). Nations approve historic global climate accord. Nature News, 2015. 528(7582): p. 315.
  • Planetary boundaries -
    Scientists have proposed 9 quantitative planetary boundaries within which humanity can continue to develop and thrive for generations to come. Crossing these boundaries increases the risk of generating large-scale abrupt or irreversible environmental changes.
    References:
    1. Website: https://www.stockholmresilience.org/research/planetary-boundaries.html
    2. Rockström, J., et al. (2009). Planetary boundaries: exploring the safe operating space for humanity. Ecology and society, 14(2).
  • Pure Food - This white paper provides a road map of how we might meaningfully close the gap so that we can create a movement among nutrition professionals to catalyze change within the food system.
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  • Registered dietitian nutritionist (RDN) -
    A registered dietitian nutritionist (RDN) assesses, plans, and implements programs to enhance the impact of food and nutrition on human health. RDs and RDNs may conduct research, assessments, and education to improve nutrition in individuals and communities.
    References:
    1. World Health Organization, Classifying health workers: Mapping occupations to the international standard classification. Geneva: World Health Organization
  • Resilience -
    Resilience is the ability of a system to withstand disturbances and continue to function sustainably.
    References:
    1. Tagtow, A., et al. (2014). Academy of Nutrition and Dietetics: Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems. Journal of the Academy of Nutrition and Dietetics, 114(3): p. 475-488.e24.
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  • Social determinants of health -
    Conditions into which people are born, grow, live, work, and age that are shaped by the distribution of money, power, and resources at global, national, and local levels. The social determinants of health are mostly responsible for health inequities—the unfair and avoidable differences in health status seen within and between countries.
    References:
    1. World Health Organization. (2012). Social determinants of health definition. [cited 2020 December]. Retrieved from: https://www.who.int/gender-equity-rights/understanding/sdh-definition/en/.
  • Structural racism -
    Structural racism is the most pervasive form of racism and the basis for all other forms of racism. It is the normalization and legitimization of an array of dynamics—historical, cultural, institutional, and interpersonal— that routinely advantage whites while producing cumulative and chronic adverse outcomes for people of color.
    References:
    1. Conrad, A. (2020). Identifying and Countering White Supremacy Culture in Food Systems. Duke Stanford World Policy Food Center.
  • Sustainable Development Goals (SDGs) -
    The Sustainable Development Goals (SDGs) are 17 interconnected goals adopted by all United Nations member states in 2015 as a universal call to action to end poverty, protect the planet, and ensure that all people enjoy peace and prosperity by 2030.
    References:
    1. Website: https://sdgs.un.org/goals
  • Sustainable diets -
    Diets with low environmental impacts that contribute to food and nutrition security and to healthy life for current and future generations. Sustainable diets protect and respect biodiversity and ecosystems and are culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe, and healthy, while optimizing natural and human resources.
    References:
    1. Burlingame, B. & Dernini, S. (2012). Sustainable diets and biodiversity directions and solutions for policy, research and action. FAO Headquarters, Rome.
    2. Willett, W., et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170): p. 447-492.
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  • Traditional and Indigenous diets -
    Traditional and Indigenous diets include foods with expressions of culture, history, and lifestyle and are usually seasonal, local, and often wild collected or self-cultivated.
    References:
    1. Trichopoulou, A., Soukara, S., & Vasilopoulou, E. (2007). Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8): p. 420-42.

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