blue food noun [U]
food that comes from the sea, such as fish, shellfish and seaweed
Recently, however, calls have emerged not for less fishing, but more, under the banner of a new term encompassing all seafood and aquaculture products: “blue food.” The Blue Food Alliance, launched ahead of the UN Food Systems Summit, has brought together academics, policymakers, and corporate donors focused on increasing the consumption of sustainable seafood.
[wired.com, 24 October 2021]
unconscious reducer noun [C]
UK /ʌnˌkɒn.ʃəs.rɪˈdʒuː.səʳ/ US /ʌnˌkɑːn.ʃəs.rɪˈduː.səʳ/
someone who is eating less meat than they did before, but without having made a deliberate decision to do so
The unconscious reducers were said by the report to mostly be of retirement age and living with fewer people. They were found to be much less likely to experiment with cooking or refer to themselves as a ‘foodie’, preferring more traditional dishes … “How unconscious reducers think and feel about meat isn’t any different to those people who are actually increasing their meat consumption – they’re not turning away on purpose so there is a chance to re-engage them with the category,” explained AHDB senior retail insight manager Kim Malley.
[ahdb.org.uk, 3 December 2020]
foodprint noun [C]
a measurement of the impact on the environment of all the processes needed to bring food to consumers
The issue of carbon “foodprints” – how much CO2 is emitted in the production, transportation, and preparation of various foods – is front-and-centre at this week’s Cop26 climate summit in Glasgow. On Tuesday, it emerged that restaurants inside the conference centre are printing carbon estimates on their menus, alongside each item’s price … In order to reach the goals defined in the Paris Agreement, we may soon have to limit our foodprint to no more than 0.5kg of CO2 emissions per meal.
[www.telegraph.co.uk, 4 November 2021]