February 6, 2013 10:14:29 AM
When you're scanning a restaurant menu or walking the grocery store aisles, do you know what many of the food terms really mean? What designates "local," and what is the difference between organic and non-organic?
These terms and others are becoming staples on menus and in stores - and, until now, few have been clearly defined.
Just in time for that special Valentine's Day meal, U.S. Farmers & Ranchers Alliance wants to help you learn more about your choices and where your food comes from. Whether you're dining out or grocery shopping, knowing some key food terms can help you navigate the menu and the supermarket. Here are common food-related terms you're sure to see at restaurants or supermarkets.
Another common misconception about organic food production involves pesticide and fertilizer use. Organic farmers can choose from organic certified pesticides and fungicides, which are outlined by the USDA Certified Organic program. They can also use organic matter (livestock manure) for fertilizer.
"America's farmers and ranchers provide a variety of food, grown and raised in different ways to appeal to consumer choices. I want to make sure that people are having conversations about food and know where their food comes from," said Katie Pratt, an Illinois farm mom and U.S. Farmers & Ranchers Alliance spokesperson. "There are many options out there for people, so knowing these key terms and how their food is grown and raised is really important when making decisions - either at a restaurant or when buying food for your family in stores."
For more information about food production and the U.S. Farmers & Ranchers Alliance, visit FoodDialogues.com.
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