Glossary of Terms
“A community food system is a food system in which food production, processing, distribution and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular place. A community food system can refer to a relatively small area, such as a neighborhood, or progressively larger areas – towns, cities, counties, regions or bioregions. The concept of community food systems is sometimes used interchangeably with ‘local‘ or ‘regional‘ food systems, but by including the word ‘community‘ there is an emphasis on strengthening existing (or developing new) relationships between all components of the food system. This reflects a prescriptive approach to building a food system, one that holds sustainability – economic, environmental and social – as a long-term goal toward which a community strives.” (Source: Discovering the Food System, Jenniver Wilkins and Marcia Eames-Sheavly, Cornell University Division of Nutritional Sciences)
Food access in respect to the work of SFC refers to an absence of physical, economic or cultural barriers to fresh, healthy and locally grown food. Through our programs, SFC combats these barriers to ensure access to healthy, local food at all times for all people.
Food miles represent the number of miles food travels from the place of production to consumption.
Food security means access by all people at all times to affordable, nutritious, culturally appropriate food, derived from non-emergency sources and produced through sustainable practices in order to lead healthy and productive lives. (Source: Community Food Security Coalition)
Nutritious means containing the materials necessary (in the form of food) to support a healthy life.
Sustainable means long lasting; meeting the needs of the present without compromising the ability of future generations to meet their needs.
