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A shift towards healthier and more sustainable food requires high public awareness of food issues and widespread participation in food-related activity, by both individuals and institutions, as part of a growing movement of active food citizenship
In this context, being able to adapt to unavoidable climate change. The changes that are already happening, or are likely to happen, with increasing extremes of weather / temperature.
Agroecology is sustainable farming that works with nature. Agroecology is the application of ecological concepts and principals in farming. It promotes farming practices that mitigate climate change, works with wildlife, and gives power to approaches led by local people.
Agritourism can be defined as a form of commercial enterprise that links agricultural production and/or processing with tourism to attract visitors onto a farm, ranch, or other agricultural business for the purposes of entertaining and/or educating the visitors while generating income for the farm, ranch, or business owner.
A way of calculating how a development, or a change in land management, will beneficially change the biodiversity value of a site.
Actions to help tackle the climate emergency by reducing carbon dioxide in the air. Carbon sequestration is using natural processes to absorbed emissions from the atmosphere and capture these in things like soils or wood in growing tree.
A public commitment to stop all carbon emitting activities as rapidly as possible. Fife Council has committed to set a target for a net-zero greenhouse gas emissions by 2045 at the latest. This will require a huge transformation in Fife’s communities
Ecology is the study of relationships between plants, animals, people, and their environment - and the balance between these relationships.
Dialogues are local-led, relationship-building meetings aimed at bringing farmers into food system and food policy discussions.
A collective term used to describe the supply chain interfaces for food and drink including food production, processing, distribution and storage networks, waste management, markets and consumption.
Food that helps the health of the population
Food which is produced using environmentally and animal friendly farming methods (agroecological) defined and regulated by organic standards.
The loss of species and degradation of the natural environment which is a threat to humanity which requires restoration of nature.
Cutting greenhouse gas emissions to as close to zero as possible, with any remaining emissions re-absorbed from the atmosphere, by oceans and forests for instance.
Something that minimise the risks from an action. For this strategy taking action to best ensure food would be available to purchase at the right time and price.
Change that reaches all or most parts of a system. Where all or almost everything changes.
Balancing the needs of the people, the environment and the economy.
Farming that delivers high quality food production, climate mitigation and adaptation, and nature restoration. Such as organic standards and agroecological approaches.
