Let’s look at some of the common terms that accompany discussions on sustainable food that may have been mentioned in “Greening the Menu”. They include:
Sustainable agriculture — According to the USDA National Agricultural Library, “‘Sustainable agriculture’ was addressed by Congress in the 1990 ‘Farm Bill’ [Food, Agriculture, Conservation, and Trade Act of 1990 (FACTA), Public Law 101-624, Title XVI, Subtitle A, Section 1603 (Government Printing Office, Washington, DC, 1990) NAL Call # KF1692.A31 1990]. Under that law, ‘the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
- satisfy human food and fiber needs;
- enhance environmental quality and the natural resource base upon which the agricultural economy depends;
- make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls;
- sustain the economic viability of farm operations; and
- enhance the quality of life for farmers and society as a whole.’”
Certified Organic — USDA organic products have strict production and labeling requirements. Organic products must meet the following requirements:
- Produced without excluded methods, (e.g., genetic engineering, ionizing radiation, or sewage sludge).
- Produced using allowed substances. (USDA provides a national list.)
- Overseen by a USDA National Organic Program-authorized certifying agent, following all USDA organic regulations.
Local — Proximity varies depending references. The Green Restaurant Association identifies local as “Food transported 100 miles or less from farm / orchard to your plate, using the most direct transportation route”.
Hyper Local – The National Restaurant Association identified hyper local sourcing as No. 1 in its Top 10 Concept Trends on NRA’s 2017 “What’s Hot” list. NRA listed examples as restaurant gardens, onsite beer brewing and house-made items.
Natural — Natural is a widely used term in food labeling. The term’s vagueness has sparked the FDA to analyze its use. Although the FDA has not established a formal definition, the agency has outlined some meaning. “The FDA has considered the term ‘natural’ to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.”
There are several other terms to get acquainted with if you’re are considering a sustainable menu. The Green Restaurant Association provides a thorough guide to sustainable food sourcing at dinegree.com/food.
June 26, 2017 | Pizza Headlines
Pizza company created food donation program 25 years ago in partnership with Food Donation Connection to feed those in need PR Newswire PLANO, Texas, June 26, 2017 /PRNewswire/ — Pizza Hut and community-based hunger relief organizations are celebrating a major milestone today: surpassing 100 million pounds of food donated by Pizza Hut to feed those… Read More ›
June 12, 2017 | Pizza Headlines
Representatives from Guinness World Records were on hand to certify USA’s longest pizza record attempt at Auto Club Speedway in Fontana, California on June 10th, 2017. The finished pizza stretched 6,333 feet. That is nearly 1.2 miles long. The previous record of 6,082 feet was made in Naples, Italy in 2016. A team of pizza… Read More ›
June 8, 2017 | Pizza Headlines
Attend the premier event for pizzeria operators and Italian restaurateurs who are looking to source ingredients, equipment and supplies. Registration is now open for Pizza & Pasta Northeast, the largest pizza and pasta conference and tradeshow on the East Coast. The first-ever Pizza & Pasta Northeast will feature more than 200 booths of products and… Read More ›