Rachel Diaz LEAF: LEAF is an independent organization that promotes better understanding of farming by the public and helps farmers improve the environment by combining the best traditional farming methods with modern technology. Full form Linking Environment and Farming. Partnering with LEAF can enhance sustainable farming practices and public engagement.
The increase in size and weight of cattle over time, influenced by genetics, nutrition, and management. Growth is a key factor in livestock production. For instance, maximizing cattle growth through optimal nutrition and health care practices.
short duration ley: A ley which is kept only for a short time. Farmers benefit from managing short duration leys for efficient pasture rotation and forage production.
ventilate: To cause air to pass in and out of a place freely. Proper ventilation is essential for maintaining animal health and preventing respiratory diseases in livestock.
Food Industry Sustainability Strategy: A set of policies promoting sustainable development for producers and suppliers at each point along the food supply chain. Abbr FISS. This strategy helps farmers adopt practices that protect the environment and ensure long-term productivity.
house: A structure where animals or machinery are kept. Properly housing livestock and machinery ensures their safety and efficiency.
brassica: A genus of plants including cabbage, broccoli, and mustard. Growing brassicas provides nutritious vegetables and valuable crops for rotation and pest management.
Following Crop: A crop sown by a tenant farmer before leaving the farm at the end of their tenancy. Properly managing following crops ensures efficient land use and crop rotation.
The technologies and platforms that use fog computing to extend cloud services to the edge of the network, improving data processing and storage in food production and distribution. For example, adopting food product fog computing solutions to enhance connectivity and performance.
stabiliser: an artificial substance added to processed food such as sauces containing water and fat to stop the mixture from changing. Also called stabilising agent. Using stabilisers in food production ensures product consistency and quality, supporting market value and consumer trust.