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Local Food 101

Have you ever wondered why certain foods are labelled Organic and others Natural.  What is the difference between Grass Fed Beef and Corn Fed Beef?  Should you buy the Free Range Eggs or those from Free Run Hens?  Are there Nutritional advantages of one over the other?  And who makes the decisions concerning Certification and Labelling in Canada?  If you have asked any of these questions, then this section is for you! 

Based on some of the most commonly-asked questions about our food, Foodlink has compiled Local Food 101 to help you navigate through the confusion that surrounds food and agriculture terminology today. 

Choose topics to explore from the categories listed below.  This list will grow over time.  Should there be a term that's not here that you'd like to see covered, please let us know.  We'll do our homework to help get you the facts on your food!

Universal Product Code (UPC)

Other terms include bar code

The UPC is a number used to identify a product for sale. Translated into barcodes, consisting of a series of vertical parallel bars, the UPC can be scanned into an electronic cash register to identify products and prices, and to provide information for inventory tracking. The code is assigned by the Uniform Code Council (UCC) in Dayton, Ohio. The first six digits represent the name of the manufacturer and are the same for all of the manufacturer's products. The next five digits refer to the product itself.  Retailers use this portion of the code to reference a computerized table of prices when the UPC code is entered into an electronic cash register. The correct price is automatically pulled from the table and recorded on the register.