By: Lindsey Loving Date: 5/27/11 

With all the talk about local, organic, natural, and biotech, it’s enough to make someone’s head spin! Probably not many would have predicted that these terms would be important to consumers, but we have become a country focused on food. And not just taste (although taste is still the most important factor in consumers’ food and beverage purchase decisions, according to the latest IFIC Foundation Food & Health Survey) – where our food comes from and how it’s produced have been topics of increasing interest. It’s not uncommon for food issues to be discussed at the dinner table or around the water cooler.

To help untangle the often confusing web of agriculture and food production lingo, IFIC Foundation has developed a new Fact Sheet, “Common Food Production Practices and Their Unique Contributions to the Food Supply.” Some facts that might surprise you:

1. Local: There are no official guidelines for use of the term “local” on food packages. Depending on the grocery store or farmer’s market, there are often differences in the distance used to define local, ranging from less than 10 miles to 50 or 100 or more miles. Local is often confused with other food production terms. While purchasing local foods can help stimulate the local economy and connect consumers to their food, a “local” food is not necessarily “organic” or “sustainable.” Check out our Local Foods webcast we hosted last month for more information about the definitions, challenges and opportunities, and nutritional differences of local foods.
   
2.  “Organic” does not necessarily equate to being “healthier.” The term organic is defined and regulated by the National Organic Program (NOP), of the U.S. Department of Agriculture (USDA). By regulation, organic food is produced without the use of synthetic pesticides (although organic does permit the use of “natural” pesticides) or fertilizers. Organic is simply a type of food production method and, despite common perceptions, does not equate to being more healthful.
   
3. Modern: Today, most foods in the United States are produced using modern farming practices. Farmers engaged in many types of food production, from organic to modern to biotechnology, use renewable resources and employ conservative soil and water techniques in food production to improve sustainability and reduce the environmental impact of farming.
   
4. Biotechnology: According to FDA, USDA, and EPA, foods produced through biotechnology are identical and are no less nutritious than foods produced through other methods. Biotechnology can also help decrease food loss and the amount of pesticides used in farming through the development of resistant crops.
   
5.  “Processed” is a broad category of foods that consumers commonly associate with being less nutritious and/or containing artificial ingredients or other added substances. However, this category also includes fresh, “natural,” organic, and other healthful foods. Once a crop is harvested, it may go through many processes, such as freezing, canning, pasteurization, fortification, etc. Because of innovations in food processing and technology, it is possible to have foods that are convenient, affordable, good-tasting, and stay fresher longer. The IFIC Foundation’s “Understanding Our Food” Communications Tool Kit provides information and tips for building a balanced diet that includes convenience foods.

As the global population swells, foods produced and sourced through all methods will be important to continuing to provide an abundance of safe and nutritious foods. How do you incorporate foods produced in different ways to achieve your health, lifestyle and sustainability goals?