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!
Certifications, Brands and Labelling
Cooking, Food Preparation and Storage
Food and the Environment
Food Marketing and Sales
General Agriculture and Food
Nutrition and Health
Other terms include intensive livestock operation, confined animal feeding operation (CAFO)
If a cow is to be finished on grains (mostly corn), it is sent at around10 months of age to a feedlot where it will gain about 1.5kg/day until it reaches a finished weight of about 560 kg. Feedlots are constructed as a series of large, open-air pens that can range in size from a few hundred head to over 30,000 cattle at one time. Cattle typically spend 90 to 200 days at a feedlot before they are marketed to processors.
Feedlots can also be used for horses, lambs, elk and bison.