> For the complete documentation index, see [llms.txt](https://books.fablabbcn.org/foodshift-patwhays/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://books.fablabbcn.org/foodshift-patwhays/foodshift-pathways-reducing-food-waste-through-circular-education/foodshift-pathways-glossary.md).

# Foodshift Pathways Glossary

A brief description of the concepts you can find in this guide

* **Food Waste**: Loss or disposal of food fit for human consumption at any stage of the production, distribution, or consumption chain.
* **Circular Economy**: An economic model that seeks to reduce, reuse, and recycle resources to minimize waste and environmental impact.
* **Composting**: Natural decomposition process of organic waste to produce nutrient-rich fertilizer.
* **Food Residues**: Leftover food that is not used and discarded but can be transformed into resources.
* **Circular Education**: Educational model that promotes sustainability and resource reuse through hands-on and reflective learning.
* **Mycelium**: Network of filaments (hyphae) that form the main structure of fungi, responsible for nutrient absorption.
* **Symbiosis**: Mutually beneficial relationship between organisms, such as mycorrhizae between fungi and plants.
* **Methane**: Greenhouse gas produced during the anaerobic decomposition of organic matter, contributing to climate change.
* **Digital Fabrication**: Use of technological tools like 3D printers and laser cutters to design and produce innovative solutions.
* **Maker Space**: Collaborative space equipped with technology and materials for idea creation, prototyping, and experimentation.
* **P-bit**: Technological device that measures parameters like temperature, humidity, and light, applied in educational and environmental contexts.
* **Urban Agriculture**: Growing food in urban environments using systems like hydroponics, aquaponics, and aeroponics.
* **Mycoremediation**: Process where fungi decompose and remove soil or water contaminants, aiding in ecosystem recovery.
* **Biomaterials**: Sustainable, biodegradable materials created from organic waste or microorganisms.
* **Natural Dyes**: Pigments extracted from plants or food waste, used in textiles and ceramics.
* **Sustainability**: Capacity to meet current needs without compromising the resources of future generations.
* **SDGs (Sustainable Development Goals)**: Global goals set by the UN to eradicate poverty, protect the planet, and ensure prosperity.
* **Greenhouse Gases (GHG)**: Gases like carbon dioxide (CO₂) and methane (CH₄) that contribute to global warming.
* **Deforestation**: Loss of forest areas due to tree cutting for activities like agriculture.
* **Recycling**: Transformation of waste into new products to reduce the amount of discarded materials.
* **Food Security**: Physical, social, and economic access to sufficient, safe, and nutritious food at all times.
* **Social Innovation**: Development of new, sustainable solutions to address social and environmental challenges.
* **Agroecology**: Agricultural practice integrating ecological principles for sustainable production systems.
* **Natural Habitats**: Environments where plant, animal, and other organism species live and thrive.
* **Mycorrhizae**: Symbiotic association between fungi and plant roots, improving water and nutrient absorption.
* **Carbon Footprint**: Measure of environmental impact of an activity in terms of greenhouse gas emissions.
* **Biodiversity**: Variety of species of plants, animals, and microorganisms in an ecosystem.
* **Food Value Chains**: Stages a food product goes through, from production to final consumption.
* **Leftovers**: Food remnants from a meal that can be reused.
* **Landfills**: Spaces where waste is deposited; a significant source of methane gas.
* **Global Warming**: Gradual increase in Earth’s temperature due to greenhouse gas emissions.
* **Nutritional Deficiency**: Lack of essential nutrients in a diet, negatively affecting health.
* **Water Security**: Availability of clean, safe water to meet human and environmental needs.
* **Soil Pollution**: Soil degradation caused by chemicals or waste contaminants.
* **Substrates**: Materials where fungi or other organisms grow, such as straw, cardboard, or coffee grounds.
* **Hydroponic Farming**: Plant production system without soil, using nutrient-enriched water.
* **Aquaponic Farming**: Method combining plant cultivation with fish farming in an integrated system.
* **Renewable Energy**: Energy sources like solar, wind, and hydro that are sustainable and eco-friendly.
* **STEAM Education**: Educational model integrating science, technology, engineering, art, and mathematics.
* **Waste Reduction**: Practices and actions to minimize waste generation.
* **Reuse**: Action of using materials or products again before discarding them.
* **Sustainable Manufacturing**: Creation of products that minimize resource use and pollution.
* **Open Technology**: Tools and systems accessible and modifiable, such as Arduino.
* **Permaculture**: Design of sustainable agricultural systems that mimic natural patterns.
* **Biodegradation**: Natural decomposition of materials by microorganisms without leaving toxic residues.
* **Virtual Water**: Amount of water needed to produce goods and services, such as food.
* **Conscious Nutrition**: Practice of choosing foods that benefit both health and the planet.
* **Food System**: Set of processes covering food production, distribution, and consumption.
* **Green Innovation**: Development of technologies and practices that minimize environmental impact.
* **Imperfect Foods**: Edible products discarded for not meeting aesthetic market standards.