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L-2.2 Ch.13 Sustainability

Horizontales
Energy we could run out of it eventually
A federal agency with the mission of protecting human health and the environment. Much of the EPA’s focus has been to fi nd ways to conserve water, energy, and other natural resources.
Refers to restaurants’ use of food that was grown in the surrounding region
Situation in which food has been within the kitchen’s control and has been kept safe from cross-contamination and time-temperature abuse. Food should be in a controlled environment from the time it is received until it reaches the customer. After food is on a customer’s table, it cannot be reused.
Fuels formed over millions of years from plant or animal remains buried deep in the earth.
Includes all of the water that is on top of the earth’s surface, from lakes and oceans to the snow on mountain caps.
Food that customers did not eat, but that back-of-the-house staff prepared, cooked, cooled, and held safely in order to be used again.
Verticales
The practice of limiting the use of a resource, such as water, forests, or wild-caught seafood.
Sources of energy that do not rely on a finite supply, directly emit greenhouse gases, or contribute to air pollution, and that can be replenished quickly
Process whereby waste is transformed into valuable resources.
Refers to food products that have been produced without pesticides or synthetic fertilizers.
Practices that meet current resource needs without compromising the ability to meet future needs— or using resources
The farming of seafood under controlled conditions.
Coffee grown in the sun in densely planted farms that require fertilizers and pesticides.
Freshwater (not salty) found beneath the earth’s surface; the water that the earth has absorbed.
Gases in the atmosphere that contribute to the greenhouse effect, or global warming, by trapping heat around the earth.
Using biological decomposition, which is a natural form of recycling that occurs when organic material decomposes (or composts), to form organic fertilizer, which can be used to help grow plants.
The amount of travel needed to get food products from their origin point to their retail market.