Green Lexicon

Confused about "green" terms?

Here's help!

Carbon Footprint - The negative impact something has on the environment; the amount of carbon emitted by something during a given period.

Cookprint - The environmental impact of using energy and other resources to prepare meals from farm to table.

Gleaning - The collecting of leftover crops and distributing them to food banks and other organizations.

GMOs - Genetically Engineered Organisms.  Also known as (GE) genetically engineered food, a plant or meat product that has had its DNA artificially altered in a laboratory by genes from other plants, animals, viruses, or bacteria, in order to produce foreign compounds in that food. This type of genetic alteration is not found in nature, and is experimental. The correct scientific term is "transgenics.  One example of a GMO is genetically modified corn that has been engineered in a laboratory to produce pesticides in its own tissue. GMO Corn is regulated by the EPA as an Insecticide, but is sold unlabeled. Click here to learn more about GMOs...

Green - The term "green" is widely used to cover a broad range. In some instances green means to be officially certified and in other circumstances it simply means to be doing something to be more environmentally responsible. At CHEFnews.com we treat the term "green" to be broad based.....our focus is to bring awareness to making sustainable food choices.

Green Dining - As it pertains to restaurants that have as one of their primary goals to be more environmentally responsible either by working towards green certification or simply being more responsible in their food choices.

Flexitarian - A person who consumes mainly vegetarian food and occasionally eats meat or fish.

Food Miles - The distance food travels from the producer to your home.

Foodshed - Local area where food is sourced.

Hyperlocal - refers to restaurants and food markets that grow their own produce on site for use in their menus or to be sold directly to the consumer.

Locavore - A person who only eats food that is grown or produced locally.

Slow Food - Food that is carefully prepared using traditional cooking methods and organic ingredients, and is intended to be eaten slowly and enjoyed  for maximum benefit.

Sustainable - A method of harvesting or using a resource to prevent the resource from being depleted or permanently damaged.

  ______________________________________