Connections:
Understanding Current Food Lingo
By Nancy Yergin, MS,
RD, LDN, Forest County Penn State
Cooperative Extension
As we have become more
interested in the quality of our food and where it comes from, producers
have begun to use different terms on packages. It is important to know
exactly what these terms do and do not mean, so you can decide whether a
particular product is right for your family and budget.
ORGANIC FOOD - The National Organic Program of
the USDA (US Department of Agriculture) regulates all farming, wild crop
harvesting, and handling operations that seek to sell products as
organically produced. Organic crops are grown without common fertilizers,
including petroleum- and sewage sludge-based fertilizers. Animals are
given only organic feed, have access to the outdoors, and are not given
growth hormones or antibiotics. USDA also regulates the importing and
labeling of organic products from other countries. Unless certified by
USDA, foods and beverages may not be marketed as organic.
NATURAL FOOD - Despite the widespread use of the
term on food packages, no government agency has a precise definition for
‘natural’ (as of 12/08). In general, to be called natural, a product must
be free of artificial or synthetic ingredients or additives, including
color, flavor, or any ingredient “not normally expected.” This means that
lemonade flavored with beet juice or cheese colored with paprika cannot be
called natural. The Food and Drug Administration continues to evaluate
natural claims on a “case-by-case basis,” while USDA is finalizing rules
for the use of ‘natural’ on meat, poultry, and egg products.
LOCAL FOOD - Although ‘locally grown’ food is
currently very popular, the term does not have a legal definition. One
national chain defines local as anything grown in the same state as it is
sold; another says that it is anything grown 7 hours or less from the
store. The definition most commonly accepted by consumers is that local
food is grown within 100 miles of where it is purchased. Since there is no
definition for local, you may want to ask exactly where a food was grown
and/or processed. To get the freshest, safest, most local food, visit
growers and develop personal connections with farmers and ranchers.
FOOD MILE - Environmental concerns about the
large amount of fuel and resources used to transport food around the world
have led to the concept of a food mile. Basically, a food mile is the
distance that food travels from where it is grown to where it is
ultimately purchased or eaten. The more food miles associated with a food,
the less sustainable and environmentally desirable that food is. For
example, produce that is flown or shipped from South America to the US
involves thousands of food miles, whereas produce purchased at a local
farmer’s market may involve fewer than 50 or 100 food miles.
SUSTAINABLE AGRICULTURE - The term ‘sustainable
agriculture’ refers to a system of plant and animal production that will
satisfy human food and fiber needs over the long-term. It is a system that
enhances environmental quality and makes the most efficient use of
nonrenewable resources at the same time. This type of agriculture also
sustains the economic viability of farm operations and local communities,
thereby enhancing the quality of life for farmers, ranchers, and society
as a whole. Groups across the country are working to increase the demand
for more sustainable agriculture and food systems in local communities.
Questions or comments on this or other columns? Nancy Yergin can be reached via email at
NLY1@PSU.EDU.
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