Glossary of Terms in Foodservice

Glossary terms for understanding the complexities of the foodservice and grocery industries, for food and grocery professionals, and consumers


Biogas is a form of biofuel, a gas created when organic matter breaks down in an oxygen-free environment (ferments). Such organic matter can include crop residues, sewage and manure, and biogas is not usually associated with the release of environmentally-damaging pollutants.
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Biofuel is an alternative fuel derived from biological material that has only just died (as distinct from a fossil fuel, which is created from much older organic material) primarily, photosynthetic plants.
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Biotechnology refers to the use of living organisms - in whole or component form - in the creation of products that are either beneficial to the natural world, or that can be used as detoxifiers.
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Biodynamism is a system of agriculture which has its origins in a series of lectures, Spiritual Foundations for the Renewal of Agriculture, given by Rudolf Steiner in 1924. At its most extreme it goes far beyond mere farming practicalities. The true Biodynamist thinks holistically of the farm from the soil upwards as a living organism…
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Biomass is biological material, either dead or alive, from which fuel can be derived. Such material can include crops, food waste and the residue left over from the harvesting process.
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Anearobic Digestion

Anaerobic digestion (AD) is a treatment that composts this waste in the absence of oxygen, producing a biogas that can be used to generate electricity and heat.
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