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A person who prioritizes eating food that is locally grown or produced, reducing the environmental impact of long-distance food transport and supporting local economies.

A measure of the distance food travels from its source to the consumer, used to assess the environmental impact of transporting food, with a focus on reducing carbon emissions.

An agricultural method that utilizes natural processes and materials to grow food, avoiding synthetic pesticides and fertilizers, to promote environmental health and sustainability.

A movement that promotes serving locally sourced food directly from producers to consumers, often through direct partnerships between restaurants and farms, to ensure food freshness and support local producers.

An international movement that encourages preserving regional cuisine, promoting the use of local, high-quality and sustainably-sourced ingredients, and taking a thoughtful approach to dining.

A dietary choice to abstain from consuming meat, often for ethical, environmental or health reasons, which can lead to a reduced ecological footprint.

A lifestyle choice that excludes all animal products and by-products from dietary consumption and daily life, reflecting ethical, environmental, or health concerns.

A system in which consumers receive regular deliveries of locally-grown farm products, often through a subscription service, to support local farmers and agricultural diversity.

A certification system that aims to ensure that producers in developing countries get a fair price for their products, often including better social and environmental standards.

The process of recycling organic waste into a rich soil amendment through natural decomposition, reducing landfill usage and improving soil health.

Seafood from sources, either fished or farmed, that can maintain or increase production in the future without jeopardizing the ecosystems from which it was acquired.

A sustainable farming approach that works with natural processes and cycles, integrating ecological principles into agriculture to create more resilient and biodiverse farm systems.

A philosophy of agricultural and social design principles centered around simulating or directly utilizing the patterns and features observed in natural ecosystems.

An advanced organic farming system that follows ethical and spiritual principles and rhythms, and treats the farm as an interconnected living organism.

An approach to farming that prioritizes soil health, water management, and biodiversity, with the goal to restore and enhance natural ecosystems.

The practice of consuming fruits and vegetables in the season they are naturally ripe and harvested, which often leads to better flavor, nutrition, and environmental sustainability.

A cooking philosophy that encourages the use of all parts of food products to reduce waste, including using vegetable scraps for broths or transforming leftovers into new meals.

The practice of cultivating, processing, and distributing food in urban areas, which can uplift food security in cities and reduce transportation emissions.

Ethical principle that requires humane treatment of farm animals, which can include providing a natural diet, ample space, and a healthy living environment.