APPENDIX C: GLOSSARY Accessory Structure
Agroecology
Aquaponics Community Kitchen
Cooperative Culturally Relevant
Food Apartheid
Food Desert
Food Sovereignty
Food System
DRAFT
A structure on the same parcel of property as a principal or main structure, and whose use is related to that of the principal structure (i.e., a residential structure may have a detached garage or a farm may have a storage shed for garden tools). An integrated approach to agriculture that applies ecological and social concepts and principles to the design and management of food and agricultural systems, seeking to optimize the interactions between plants, animals, humans, and the environment while also taking into consideration the social aspects that must addressed for a sustainable and fair food system. Circular system of growing food that combines “aquaculture” (raising fish in tanks) with “hydroponics” (cultivating plants in water). In these systems, fish waste fertilizes the plants, and plants remove toxins from the water. A shared kitchen available for communal cooking in a social atmosphere. Community kitchens can be health and safety certified and can provide free or rentable space for food preservation and preparation activities. Community kitchens are often part of a community center or other social facility. Cooperatives are people-centered enterprises owned, controlled, and run by and for members working together toward common economic, social, and cultural needs and goals. Foods that reflect the preferences and cultural contexts of a particular the community. Food literacy around culturally relevant and appropriate foods recognizes that the connections people have to food go beyond nutrition, with important connections to our families, histories, cultures, and environments. Referencing the man-made political and economic systems that perpetuated discrimination and segregation in South Africa based on race, the term ‘Food Apartheid” speaks to the geographic distribution of increased barriers to food access that can be explained by the continued legacy of racially discriminatory economic and political structures. Generally defined as low-income areas with little access to nutritional foods and large grocery stores. This term has been used by many organizations, academic institutions, and government entities, including the USDA and food movements. However, the term “desert,” may give the impression that these food landscapes are naturally occurring, when in fact they are a result of compounding systemic injustices and racism. See Food Apartheid, above. As defined by the Declaration of Nyéléni, the first global forum on food sovereignty, in 2007, “food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. It puts the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies rather than the demands of markets and corporations.” In other words, food sovereignty is the ability to choose what nourishes you and your community. The network of mechanisms that produce, prepare, distribute, consume, and dispose of food. Even in the most basic of understandings, food systems are complex and interrelated, shaped by land, climate, policy, and people, and directly impacting the health and wellness of communities, the local economy, and regional ecosystems.
APPENDICES
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