The Greenbelt Farmers’ Market Network

CertifiCation SyStemS SourCeS

BiodynamicFarming based on Austrian philosopher Rudolf Steiner’s work. In addition to organic practices including crop rotation and composting, biodynamic farming relies on special plant, animal, and mineral preparations and the rhythmic influences of the sun, moon, planets, and stars. Regulated in Canada by Demeter Canada.17

Certified Naturally Grown (CNG)A US non-profit certification system for small-scale, direct-market farmers and beekeepers. CNG producers use no synthetic fertilizers, pesticides, herbicides, fungicides, or genetically modified organism seeds. An independent program not bound by Canadian standards, CNG relies on peer-review inspections in contrast to the third party inspections required for organic certification.18

Certified OrganicNo synthetic fertilizers, chemicals, genetically modified organisms, sewage sludge or ionizing radiation can be used in the production of organic foods. Organic livestock must be fed only organic feed (without animal byproducts) and added hormones cannot be used. Animals may not be raised in cages or confined feedlots, must have access to the outdoors, and ruminants must have access to pasture. Livestock transport time is also limited. Ontario products sold interprovincially or internationally as organic must meet the Canadian National Organic Standards. Certification includes annual submission of an organic system plan and third party inspection of farm fields and processing facilities. Regulated.19

Local Food Plus (LFP)A Canadian system which scores a range of farm practices (reduction or elimination of pesticides, avoidance of added hormones, genetic engineering and antibiotics, water and soil conservation, fair and safe labour practices, humane livestock care, on-farm biodiversity, reduction of energy consumed and greenhouse gas emissions) to certify local sustainable production.20

MyPickA program developed to verify that vendors at markets in Ontario are farmers selling only what they grow, raise or produce on their own farms. Conventional and organic farmers may participate. The logo and program were developed and registered by Farmers’ Markets Ontario.21

For more on food labels, farming practices and certification see:

FarmersMarketCoalition.org

Food Labeling for Dummies – WordPress.com

1 Oxford Dictionary, “Artisan” www.oxforddictionaries.com/definition/english/artisan

2 Government of Canada, Organic Production Systems General Principles and Management Standards, p.4.

3 Canadian Food Inspection Agency, Local Food Claims, interim definition, April 2014.

4 Canadian Food Inspection Agency, Guide to Food Labelling and Advertising, 4.7 Nature, Natural.

5 Canadian Food Inspection Agency, Guidelines on Natural, Naturally Raised, Feed, Antibiotic and Hormone Claims.

6 Government of Canada, Food and Drug Regulations” Sections B.08.042 to B.08.048 and Division 8, www.laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-109.html

7 IPM Accredited, www.ipmcouncilcanada.org

8 University of Manitoba, “What is Pesticide Free Production?” www.umanitoba.ca/outreach/naturalagriculture/articles/whatispfp.html

9 Government of Canada, Organic Production Systems General Principles and Management Standards, sections 5.1 and 6.3.

10 Egg Farmers of Ontario, A Guide to Choosing Eggs” www.eggfarmersof ontario.ca/uploads/ guide_to_choosing.pdf

11 Canadian Food Inspection Agency, Guidelines on Natural, Naturally Raised, Feed, Antibiotic and Hormone Claims.

12 The Livestock Conservancy, What are Heritage Breeds?” www.livestockconservancy.org /index.php/heritage

13 Ibid.

14 Ibid.

15 Ibid.

16 Chicken Farmers of Canada, What Chickens Eat” www.chicken.ca/on-the-farm/view/3/what-chickens-eat

17 Society for Biodynamic Farming and Gardening in Ontario, “Demeter Canada” www.biodynamics.on.ca/demeter-canada/

18 Certified Naturally Grown, www.naturallygrown.org

19 Organic Council of Ontario, www.organiccouncil.ca, and Government of Canada, Organic Production Systems General Principles and Management Standards, 2011.

20 Local Food Plus, www.localfoodplus.ca

21 Farmers’ Markets Ontario, “ MyPick”

www.farmersmarketsontario .com/mypick/

Cover photo © Marina Queirolo.

What’s in a LabeL?

A Short Guide to Food and Farming Terms

The Greenbelt farmers’ market network helps to grow local farmers’ markets and support farms across the Greenbelt, connecting you and your community with fresh, quality, local food.

visit Greenbeltfresh.ca for a list of farmers’ markets near you!

For fresh air, clean water, healthy local food, and a thriving economy Ontario’s Greenbelt is the solution. At more than 1.8 million acres, it’s the world’s largest permanently protected greenbelt, keeping our farmlands, forests, and wetlands safe and sustainable. To learn more visit greenbelt.ca.

This glossary is for educational purposes

and does not endorse or discredit any of

the practices described.

Compiled by the Greenbelt Farmers’

Market Network in partnership with

Rob Campbell of Better Together Farms.

30981-GlossrayOfTerms-16x9.indd 1 16/04/14 6:27 PM

Farmers’ markets provide an excellent opportunity to support food producers directly and learn from them while enjoying the flavours of the season.

This glossary includes some of the terms most commonly used to describe agricultural practices and products.

General termS

Artisan / ArtisanalProducts made in a “traditional or non-mechanized way using high-quality ingredients“.1 The term is most frequently applied to items like bread, chocolate, cheese, vinegars and jam. Ingredients are not necessarily grown by the maker of the product.

ConventionalThis term is used in a broad sense to represent standard agricultural practices since World War II. Depending on the farm and what is being produced, conventional farming may include the use of pesticides, synthetic fertilizers, antibiotics, added hormones, and/or other approaches.

Genetically Modified (GMO / GE)Genetic modification, also known as genetic engineering, refers to techniques by which the genetic material of an organism is changed in a way that does not occur naturally by multiplication and/or natural recombination.”2 In current farming, genetic modification is most commonly used to enhance crop plants’ resistance to herbicides. In Canada there is no requirement to label foods that are the product of genetic modification or contain genetically modified ingredients. The only fresh-market genetically modified crop currently grown in Canada is sweet corn. Other genetically modified crops grown in Canada are used in processed foods and/or fed to livestock, and include corn, soybeans, canola and sugar beets.

LocalFood and other agricultural products produced, processed and sold within the region where they are produced, as defined by distance, provincial or regional boundaries. The Canadian Food Inspection Agency defines local as food produced in the province or territory in which it is sold, or food sold across provincial borders within 50 km of the originating province or territory.3 Individual farmers and markets use the term in varying ways.

NaturalThis term is not regulated, however the Canadian Food Inspection Agency (CFIA) has the following guideline: “Foods or ingredients of foods submitted to processes that have significantly altered their chemical, physical, or biological state should not be described as ‘natural’”.4 Generally, natural foods are expected to contain no artificial colours, artificial flavours, preservatives, or other artificial ingredients, and to be minimally processed. The CFIA’s definition of natural food includes “produced through the ordinary course of nature without the interference or influence of humans”5, making it hard to apply the term to meat, so some farms use terms such as “traditionally raised” or “consciously farmed” to describe their methods.

RawMilk, cheeses, cider, vinegar, honey, sauerkraut and other foods which are not pasteurized or otherwise cooked. In Ontario, raw milk is not legal for sale, and raw milk cheeses must be aged a minimum of 60 days.6

SustainableThis term is interpreted in a variety of ways, to describe farming that is economically viable, socially just, humane, and/or environmentally sound. Not regulated.

ProduCe-related termS

Heirloom (also called Traditional Varieties)Seeds developed by farmers through years of cultivation, selection, and seed-saving, and passed down through generations. Generally regarded as having been in existence for a minimum of 50 years.

Integrated Pest Management (IPM)Strategies aiming to reduce the use of chemical pesticides through careful monitoring for actual pest threats. Pesticides are applied in ways to pose the least possible hazard, and are used as a last resort when other controls are found inadequate.7

No Spray / Pesticide-FreeNo pesticides, herbicides, or fungicides have been applied from the time of crop emergence until the time of marketing.8 Not regulated.

TransitionalA term referring to farmland cultivated using organic practices while transitioning towards organic certification. Farmers must practice organic methods for three years on a given piece of land, and undergo an inspection during the third year, before certification can take place and the products harvested from that land can be sold or labeled as organic.9 Not regulated.

Vine-Ripened / Tree-RipenedFruit that has been allowed to ripen on the vine or tree. In contrast, many fruits that are shipped long distances are picked while still unripe and firm, and later treated with ethylene gas at the point of distribution to ‘ripen’ and soften them.

meat-related termS

Poultry: Free-Run, Free-RangeFree-Run is used to describe conditions in which animals can move freely within a barn, but not necessarily go outside. All poultry raised for meat in Ontario is considered free-run, while the great majority of chickens raised for egg production are caged.10 Free-range means that a product comes from an animal raised with access to the outdoors, but free-range standards are only defined in organic meat production, so practices can vary from farm to farm. See “pastured” below.

Grass-FedAnimals raised for meat (including cattle, sheep, goats, and bison) whose diet consists only of freshly grazed pasture during the growing season and stored grasses (hay or grass silage) during winter months or drought conditions. Not regulated.

Grain-FedAll chicken feed is mainly grain, and other non-ruminants (e.g. pigs) also require some grain. While beef cattle are raised primarily on pasture or hay, they may also be fed grain, and many are “grain-finished” by being fed corn and other grains for several months to increase marbling in the meat.11

HeritageHeritage breeds are traditional livestock breeds that were raised by previous generations of farmers. These are the breeds that existed before industrial agriculture became a mainstream practice. Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites.12

No AntibioticsSome farms administer antibiotics to beef cattle, hogs, sheep or chickens through injection, spray or feed, to boost growth rates and reduce the risk of disease in crowded conditions. Other farms use antibiotics only to treat sick animals, and some do not use antibiotics under any circumstances.13

In dairy production, milk from sick cows being treated with antibiotics cannot be sold.

No (Added) HormonesAll animals produce hormones. However, added hormones are commonly used in beef production to speed growth.14 Instead of “no hormones”, Beef Farmers of Ontario encourages producers to use terms such as raised without added hormones” for greater clarity. If a producer implants livestock with natural hormones, they may label their products “raised without the use of synthetic hormones” 15. In Canada, the use of hormones and steroids in the poultry industry has been banned since the 1960s.16

PasturedA significant portion of the animal’s life is spent outdoors, with access to vegetation and insects, as season and daylight hours permit (this means pastured poultry is generally not available during winter in Ontario).

A Short Guide to Food and Farming Terms

“Pastured” is not a regulated term.

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