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Actions taken by individuals, businesses, and communities to reduce environmental impact and promote long-term resource conservation.

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Labels on food products that indicate they meet specific standards, such as organic, fair trade, or non-GMO.

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Animals that are allowed to roam and have access to outdoor spaces, improving their welfare compared to confined environments.

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The amount of greenhouse gases produced as a result of human activities, including food production and transportation.

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Materials that can naturally break down into harmless substances when disposed of, reducing waste in landfills.

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Food components that come from plants or animals and are minimally processed, without synthetic additives.

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Packaging materials that have a reduced environmental impact and can be recycled, composted, or reused.

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The distance food travels from its origin to consumers, impacting carbon emissions and energy consumption.

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Agricultural practices that maintain or enhance soil health, conserve water, and protect the environment.

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Products that are certified to have been produced under ethical labor and trade conditions, ensuring fair wages and treatment for workers.

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Food that does not contain genetically modified organisms, which are organisms whose genetic material has been altered in a way that doesn't occur naturally.

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Food that is harvested and consumed during its natural growing season, promoting fresher and more flavourful options.

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Food that is produced and harvested within a relatively short distance from where it's sold, reducing transportation impact.

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Food grown without synthetic pesticides or fertilizers, using natural methods to enhance soil and plant health.