✍️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.