Glossary

What Do We Mean When We Say…

Buying Club Local food purchasing group that shares the costs of purchasing and distributing food among the members. These may operate on a subscription or pay-as-you-go basis

Certified Organic To be labeled organic in the United States, all fresh or processed foods must be produced according to the national organic standards and certified by an inspection agency accredited by the USDA. Organic farmers must use only approved materials that will not harm humans, animals or soil life.

Chemical Free Farms that refrain from using any chemical pesticides, fungicides and other similar agents. Chemical-free farms may or may have USDA organic certification.

Community Supported Agriculture (CSA) A form of direct marketing where consumers pay for a share of a farmer’s harvest at the beginning of the growing season and subsequently receive goods from that farm throughout the season. Consumers share in the risks and benefits inherent to agriculture while providing economic security to CSA farms.

Conventional Agriculture This broad category of farming practices encompasses everything from IPM (see below) to heavy reliance on machinery and chemicals to raise crops and livestock.

Cultured / Fermented Foods that have been broken-down into simpler forms by yeasts, bacteria or fungi. Fermented foods generally enhance digestive processes and have a longer shelf-life than non-fermented foods. Examples include: yogurt, kefir, miso, sauerkraut, and kombucha.

Fair Trade Business practices that improve the terms of trade for farmers and artisans by increasing their access to markets and ensuring that they are justly compensated for their products and labor.

Foodshed The term “foodshed” is similar to the concept of a watershed: While watersheds outline the flow of water supplying a particular area, foodsheds outline the flow of food feeding a particular area.

Free-Range/Free-Roaming Animals raised in systems where they can move about in an unrestrained manner.

Grass-Fed Animals that have been raised entirely on grass and are fed little-to-no grain. This term applies specifically to ruminant animals, such as cows, that are meant to eat grass.

Heirloom Varieties Plants grown from seeds that have been saved through several generations and have not been artificially genetically modified. Growing heirloom varieties is important to the preservation of genetic diversity in the food supply.

Heritage Breeds Heritage Breed animals are traditional livestock that have not been altered by the demands of modern industrial agriculture. The Heritage Breed animal retains its historic characteristics and is raised in a manner that more closely matches the animal’s natural behavior.

Hormone & Antibiotic Free Animals that have been raised without the use of growth hormones or subtherapeutic antibiotics.

Humane Animal husbandry practices that raise animals under conditions that resemble their natural habitat, including ample outdoor space for movement, a healthy diet and limited-stress environment.

Integrated Pest Management (IPM) A low-input approach to managing crops, ornamentals and orchards. IPM methods include, but are not limited to: using predatory insects to kill plant-eating pests, employing mechanical pest traps and using chemicals when necessary to avoid losing a crop. Many sustainable farms rely upon IPM as an alternative to heavy use of pesticides.

Locally Grown Farm products raised within our regional foodshed, which Fair Food considers to be a radius of approximately 150-miles from Philadelphia.

Pasture-Raised/Pastured Animals that have never been confined to a feedlot or feeding floor, and have had continuous and unconfined access to pasture throughout their lives.

Raw Milk Milk that has not been pasteurized or homogenized. Many believe that raw milk contains more beneficial bacteria and enzymes, protein and other nutrients, yet there is also the belief that raw milk carries an increased chance of exposure to harmful microorganisms. The PA Department of Agriculture issues raw milk permits, and regulates the operation and sanitation of raw milk bottling facilities in the commonwealth. Twenty-eight states in the US currently allow the sale of raw milk.  Another important benefit of raw milk is that direct consumer sales and other viable markets for raw milk dairy farmers bolsters their dairy business in an otherwise difficult dairy market.

Sustainable Agriculture A holistic method of agricultural production and distribution that strives to be ecologically sound, economically viable and socially responsible for present and future generations. Growing / production methods may include but are not limited to organic, IPM, chemical-free, and responsible conventional.

Transitional to Organic USDA Organic Certification, on average, takes about 3 years of applying certified methods to a farm’s growing or production operations. While working towards a “Certified Organic” status, many farms use the word “transitional,” to define their farming practices.

Triple Bottom Line A business model that gives equal weight to environmental sustainability, social justice and economic success.

Value-Added Products Farm products that have been processed in so as to add value in some fashion.  Examples include jam, pickles, and yogurts.