Food Systems, Sustainability and Climate Change Food Systems, Sustainability and Climate Change Glossary

Adjustment or preparation of natural or human systems to a new or changing environment which moderates harm or exploits beneficial opportunities (Source: EPA Glossary).

This term was defined by Congress in 2008 as an area in the USA with limited access to affordable and nutritious food, particularly such an area composed of predominantly lower income neighborhoods and communities

The USDA Economic Research Service (ERS) defines food insecurity as a household characteristic. Food insecure households are those for which “consistent access to adequate food is limited by a lack of money and other resources at times during the year” (See more at: USDA-ERS).

The state of being without reliable access to a sufficient quantity of affordable, nutritious food. During the first decade of this century, more than 800 million people live every day with hunger or food insecurity as their constant companion (see also National Academy of Science definitions).

Food losses refer to the decrease in edible food mass throughout the part of the supply chain that specifically leads to edible food for human consumption. Food losses take place at production, post-harvest and processing stages in the food supply chain. Food losses occurring at the end of the food chain (retail and final consumption) are rather called “food waste”, which relates to retailers’ and consumers’ behavior.

Food security exists “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life.” According to the World Health Organization (WHO), the three pillars of food security are: availability, access and (safe) utilization. In addition you can learn about the four dimensions of food insecurity at the FAO website.

Food waste is a component of food loss and occurs when an edible item goes unconsumed as a result of human action or inaction, such as food discarded by retailers as a result of appearance or plate waste by consumers.

Relating to or considered in terms of pleasant (or unpleasant) sensations.

Study directed toward gaining (scientific) knowledge to meet a recognized need

Refers to the practice of loading pre-determined amounts of all feed ingredients and blending them in a mixer, followed by delivery to a group of cows, usually housed and managed in confinement. Typically a dairy nutrition consultant will make recommendations using least-cost ration formulation software to determine the amounts and type of feed to blend based on economic considerations (minimizing feed cost), while providing the lactating cows with all know nutrients required for health and high milk production performance.