Category: F

Farmed: Grown or produced commercially and not in the wild. For example, farmed salmon. Farmed products help meet market demand and can be managed sustainably.

Food Safety Act 1990: Legislation setting hygiene standards for food producers and suppliers. This act helps ensure food safety and quality, benefiting farmers and consumers.

Floury: Soft and powdery, like flour. Floury potatoes are varieties that turn easily into flour when cooked. Growing floury potatoes provides a valuable food source and supports diverse crop production.

Fair: A regular meeting for the sale of goods or animals, often with sideshows and other entertainments. Fairs provide farmers with opportunities to market their products, network with other farmers, and learn about new farming techniques and technologies.

FAC: Abbreviation for Food Advisory Committee. This committee provides guidance on food safety and standards, ensuring that farmers’ products meet regulatory requirements and are safe for consumption, thereby protecting public health and enhancing marketability.

Field Crop: A crop grown over a wide area, e.g., most agricultural crops and some market-garden crops. Effective field crop management ensures high yields and sustainable farming practices.

Farmscape: A landscape dominated by agriculture. Farmland is the main element in farmscape, though non-agricultural uses may be included. Creating a balanced farmscape supports both productivity and environmental health.

Food Mile: A measure of the distance that food is transported from its place of origin to the consumer. Managing food miles supports sustainable food systems and reduces environmental impact.

Flower: The reproductive part of a seed-bearing plant. Properly managing flower development ensures successful pollination and fruit production.

Fuelwood: Wood grown to be used as fuel. Properly managing fuelwood supports sustainable energy use and reduces reliance on fossil fuels.