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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!

Organic Principles

Organic production is based on principles that support healthy practices. These principles aim to increase the quality and the durability of the environment through specific management and production methods. They also focus on ensuring the humane treatment of animals.”

“The general principles of organic production include the following:

1. Protect the environment, minimize soil degradation and erosion, decrease pollution, optimize biological productivity and promote a sound state of health.
2. Maintain long term soil fertility by optimizing conditions for biological activity within the soil.
3. Maintain biological diversity within the system.
4. Recycle materials and resources to the greatest extent possible within the enterprise.
5. Provide attentive care that promotes the health and meets the behavioural needs of livestock.
6. Prepare organic products, emphasizing careful processing and handling methods in order to maintain the organic integrity and vital qualities of the products at all stages of production

(source: Janine Gibson from the Organic Agriculture Centre of Canada Website)