IGCP726 Research Baseline -Database

Description	CONCEPT	DEFINITION	INDICATORS	BIBLIOGRAPHY	LINK
What to do	A subject, theme, item that is related to GeoFood, meaning that it influences the way food is produced and/or prepared, the role of food in society, the customs, myths and events created around it. The idea is to collect a wide range of concepts connected to food.	The simple, basic definiton of the concept.	What is to be taken into account when we discuss the concept. What are the components, the variables, the subcathegories of the concept	Articles, papers, chapters, books, presentations etc. which can give more information about the concept	Other remarks, especially on the connection of the concept to GEOfood
Example	Geoproduct	A manufactured article or a commercial service inspired in geodiversity and geological geritage of a territory (Rodrigues et al., 2021)	- GEO direct connection - structure and economy - geopark partnership	Rodrigues et al. 2020 - Geoproducts – Innovative development strategies in UNESCO Geoparks: Concept, implementation methodology, and case studies from Naturtejo Global Geopark, Portugal. International Journal of Geoheritage and Parks Volume 9, Issue 1, March 2021, Pages 108-128	GEOfood is a geoproduct. In fact it is the best and simple example of geoproduct. The concept of geoproduct can bring parts of the GEOfood benefits to the non alimentary products in an UGG

Concept	Definition	Indicators	Bibliography	Observations
Geology	Geology is a branch of science concerned with the solid Earth, the rocks of which it is composed, and the processes by which they change over time. Geology can also include the study of the solid features of any terrestrial planet or natural satellite such as Mars or the Moon. Modern geology significantly overlaps all other Earth sciences, including hydrology and the atmospheric sciences, and so is treated as one major aspect of integrated Earth system science and planetary science.	Geological maps	1. Raup, O.B. (!975) (Ed). Proceedings of the Geology and Food COnference. US Geological Survey. https://pubs.usgs.gov/circ/1977/0768/report.pdf 2. Combs Jr., G.F. (2013). Geological impacts on nutrition. In: Essentials of Medical Geology (Selinus, O. Ed.). Springer Netherlands. 3. Rajamani, V. (2002). Farmland geology – an emerging field in sustainability science. Current Science, 83, (5), 557-559 https://www.jstor.org/stable/24107123 4. Chesworth, W. (2006). Geology, Agriculture and Sustainability. 18th World Congress of Soil Science July 9-15, 2006 - Philadelphia, Pennsylvania, USA. (https://www.ldd.go.th/18wcss/techprogram/P15944.HTM) 5. W. BosworthEmail authorS. M. KhalilM. LigiD. F. StockliK. R. McClay 5. Bosworth W., Khalil S.M., Ligi M., Stockli D.F., McClay K.R. (2020) Geology of Egypt: The Northern Red Sea. In: Hamimi Z., El-Barkooky A., Martínez Frías J., Fritz H., Abd El-Rahman Y. (eds) The Geology of Egypt. Regional Geology Reviews. Springer, Cham. https://doi.org/10.1007/978-3-030-15265-9_9	1. Dated publication but good links to investigate the links between geology and food, especially fertilisers, soils, and weathering products. 2. Food contain essential nutrients as a result of the capacities of plants and, in some cases, food animals to synthesize and/or store them. The human body, therefore, consists of substantial amounts of mineral elements obtained mostly from such foods. These elements ultimately come from soils and, in turn, from the parent materials from which soils are derived. Therefore, good mineral nutrition is, in part, a geologic issue. 3. Importance of understanding geology of farmland in food production. 4. Our food supply is massively contingent on natural geological goods and services. Farmers cultivate a geological substrate, the soil, and depend upon geological delivery systems such as the water and weathering cycles, to keep crops growing.
Geomorphology	Geomorphology is the study of landforms, their processes, form and sediments at the surface of the Earth (and sometimes on other planets). It includes looking at landscapes to work out how the earth surface processes, such as air, water and ice, can mould the landscape.	Hypsometric/Geomorphological/Topographic maps	1. Rudi G, Bailly J-S, Vinatier F (2018) Using geomorphological variables to predict the spatial distribution of plant species in agricultural drainage networks. PLoS ONE 13(1): e0191397. (https://doi.org/10.1371/journal.pone.0191397 ) 2. Nabil Sayed Embabi (2018). Landscapes and Landforms of Egypt. - Landforms and Evolution. Springer, Cham (https://doi.org/10.1007/978-3-319-65661-8) https://searchworks.stanford.edu/view/5744186 3. Embabi, Nabil Sayed. (2004). The geomorphology of Egypt : landforms and evolution. Cairo : Egyptian Geographical Society, 2004- (https://searchworks.stanford.edu/view/5744186) 4. Coates, D. (1989). Summary of the geology, geomorphology, climate and vegetation of the Sepik and Ramu River catchments with notes on their relevance to fisheries. FAO.
Geodiversity	The natural range (diversity) of geological (rocks, minerals, fossils), geomorphological (land form, processes) and soil features. It includes their assemblages, relationships, properties interpretations and systems. The variety of the non-living elements of nature – including its minerals, rocks, fossils, soils, sediments, landforms, topography, geological and morphogenetic processes, and hydrological features such as rivers and lakes. Geodiversity underpins biodiversity and is the basis of every ecosystem, but has its own values independent of biodiversity.	1. Rocks, sediments, minerals, fossils, igneous processes, slope processes and forms, depositional environments, weathering environments, tectonic landforms, soils, geological processes 2. Geological maps 3. Geosites	1. Hjort, J., Gordon, J.E., Gray, M. & Hunter Jr., M.L. (2015). Why geodiversity matters in valuing nature's stage. Conservation Biology, 29 (3), 630-639. https://doi.org/10.1111/cobi.12510 2. Brilha, J., Gray, M., Pereira, D.I., & Periera, P. (2018). Geodiversity: An integrative review as a contribution to the sustainable management of the whole of nature. Environmental Science & Policy, 86, 19-28. https://doi.org/10.1016/j.envsci.2018.05.001 3. Alahuhta, J., Ala, T., Hulkkoa, H., Tukiainena, L., Purolaa, A., Akujärvic, R., Lampine, R. & Hjorta, J. (2018). The role of geodiversity in providing ecosystem services at broad scales. Ecological Indicators, 91, 47-56. 4. Torab, M., Farghaly, E. (2015). Geodiversity assessment of the Sinai Peninsula, Egypt. Geophysical Research Abstracts Vol. 17, EGU2015-293 ( https://meetingorganizer.copernicus.org/EGU2015/EGU2015-293.pdf) (v) Gray, M. (2013). Geodiversity: Valuing and conserving abiotic nature (2nd ed.). Chichester: Wiley-Blackwell.; 5. Gray, M. (2019). Geodiversity, geoheritage and geoconservation for society. International Journal of Geoheritage and Parks, 7, 226–236. 6. Pereira, P., Brilha, J., Gray, M., & Pereira, D., (2019). Rephrasing the geodiversity concept under the Ecosystem Services approach and the UN Sustainable Development Goals. Geophysical Research Abstracts Vol. 21. EGU2019-10637, 2019. 7. Gordon, J. E., Barron, H. F., Hansom, J. D., & Thomas, M. F. (2012).Engaging with geodiversity—Why it matters.Proceedings of the Geologists Association,123(1), 1–6. 8. Rodrigues et al. 2020 - Geoproducts – Innovative development strategies in UNESCO Geoparks: Concept, implementation methodology, and case studies from Naturtejo Global Geopark, Portugal. International Journal of Geoheritage and Parks Volume 9, Issue 1, March 2021, Pages 108-128	1. Geodiversity provides the fundamental materials and hydrological and biogeochemical cycling to enable food and fiber production, provide clean air and water, construction materials, and energy sources. Without the contribution of geodiversity, many of the ecosystem services essential to life on the Earth would not exist or would require vastly expensive technological alternatives (e.g., provision of fresh water, regulation of water and air quality, and soil formation and nutrient cycling for food production). 2. Provisioning of renewable and non-renewable resources which are fundamental to life and society: food and drink. 3. Geodiversity was mainly positively related to ecosystem services (ESs), geodiversity complemented biodiversity in explaining ESs. 4. Geodiversity has inspired landscape appreciation, art, architecture, literature and poetry (Gordon2012), it also provides raw materials, ideas and experiences for the creation and marketing of commercial innovative productsand businesses. Geoproducts are innovative, new or reinvented traditional purchasing products, which are intimately related with, or inspiredby the geodiversity of a territory (Rodrigues et al., 2021)
Bedrock	Bedrock is solid rock that lies under loose softer material (superficial geology, soil) within the crust of Earth or another terrestrial planet.	Geological maps	1. Hamimi, Z., El-Barkooky, A., Frías, J ., Fritz, H., El-Rahman, Y. (2020). The Geology of Egypt. Springer, Cham (https://doi.org/10.1007/978-3-030-15265-9) 2. (2002) Geology and Soils. In: Principles of Terrestrial Ecosystem Ecology. Springer, New York, NY. https://doi.org/10.1007/0-387-21663-4_3	Also refered as «parental material».
Superficial deposits	Superficial deposits refer to geological deposits typically of Quaternary age (less than 2.6 million years old). These geologically recent unconsolidated sediments may include stream channel and floodplain deposits, beach sands, talus gravels and glacial drift and moraine.	Geological maps	1. Martignier,L., Adatte, T., Verrecchia, E. (2012). Bedrock versus superficial deposits in the Swiss Jura Mountains: what is the legitimate soil parent material?. p331-345. In: Lane, S. (2012). Earth Surface Processes and Landforms. John Wiley & Sons, Ltd. (https://doi.org/10.1002/esp.3274)
Minerals	A solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form. The concept of mineral is distinct from rock, which is any bulk solid geologic material that is relatively homogeneous at a large enough scale. A rock may consist of one type of mineral, or may be an aggregate of two or more different types of minerals, spacially segregated into distinct phases.	Geological M aps	1. Manning, D.A.C. Innovation in Resourcing Geological Materials as Crop Nutrients. Nat Resour Res 27, 217–227 (2018). https://doi.org/10.1007/s11053-017-9347-2 2. Aref, Mortada & Abd El-Rahman, Yasser & Zoheir, Basem & Surour, Adel & Helmy, Hassan & Abdelnasser, Amr & Ahmed, Ahmed & Ibrahim, Mohamed. (2020). Mineral Resources in Egypt (I): Metallic Ores. 10.1007/978-3-030-15265-9_14.	Mineral resources are fundamental to the growth and development of human society. Fertilizer minerals in particular are essential resources for production of the food.
Weathering	Weathering describes the breaking down or dissolving of rocks and minerals on the surface of the Earth. Water, ice, acids, salts, plants, animals, and changes in temperature are all agents of weathering.	Geological Maps, Physical and chemical weathering processes	1. Martignier,L., Adatte, T., Verrecchia, E. (2012). Bedrock versus superficial deposits in the Swiss Jura Mountains: what is the legitimate soil parent material?. p331-345. In: Lane, S. (2012). Earth Surface Processes and Landforms. John Wiley & Sons, Ltd. (https://doi.org/10.1002/esp.3274) 2. Hausrath, E.M., A.K. Navarre-Sitchler, P.B. Sak, J.Z. Williams, and S.L. Brantley. "Soil Profiles as Indicators of Mineral Weathering Rates and Organic Interactions for a Pennsylvania Diabase." Chemical Geology 290, no. 3-4 (2011): 89-100. https://www.sciencedirect.com/science/article/pii/S0009254111003482	Weathering is a key part of the process of soil formation, and soil is critical to our existence on Earth. Depending on the soil-forming factors in an area, weathering may proceed rapidly over a decade or slowly over millions of years.
Trace elements	IUPAC Compendium of Chemical Terminology, second edition [2]: “Any element having an average concentration of less than about 100 parts per million atoms or less than 100 μg/g”.	Trace Element Content	1. Peter S. Hooda(Ed.) (2010). Trace Elements in Soils. Wiley. (DOI:10.1002/9781444319477). 2. Fordyce, F.M.; Brereton, N.; Hughes, J.; Reay, G.; Thomas, L.; Walker, A.; Luo, W.; Lewis, J. (2009). The selenium content of Scottish soil and food products. Food Standards Agency Scotland, 116pp. (S14042) (Unpublished). http://nora.nerc.ac.uk/id/eprint/9508/ 3. FAO - Land and Water Division (1979). Trace elements in soils and agriculture. FAO Soils Bulletin. (https://www.fao.org/3/d4779e/d4779e.pdf)	1. In spite of changes in the trace element composition of rocks and minerals during veathering and soil formation processes, the total trace element content of soils usually reflects quite clearly the composition of the materials from which they have been derived . 2 . The selenium content of Scotish soil and food products is a project designed to establish the links between the underlying geology and the concentrations of Se, both in the overlying soils and in the foods produced on them.
Groundwater	Groundwater is the water found underground in the cracks and spaces in soil, sand and rock. It is stored in and moves slowly through geologic formations of soil, sand and rocks called aquifers.	Hydrogeological maps, Water lines, Rivers	1. Tahlawi, M.R. & Farrag, A. & Ahemd, Dr Sameh. (2008). Groundwater of Egypt: "An environmental overview". Environmental Geology. 55. 639–652. (DOI 10.1007/s00254-007-1014-1). 2. Zhang, M. (2019). Challenges of solving the problem of soil and groundwater contamination – An interdisciplinary approach. Synthesiology, 12(1), 39–47. (https://doi.org/10.5571/syntheng.12.1_41)	Soil and groundwater contamination is closely interlinked with human society because of its direct impact on population health and socioeconomic activities.
Hydrogeology	Hydrogeology is the study of groundwater. It is sometimes referred to as geohydrology or groundwater hydrology. Hydrogeology deals with how water gets into the ground (recharge), how it flows in the subsurface (through aquifers) and how groundwater interacts with the surrounding soil and rock (the geology).	Hydrogeological maps, Water lines, Rivers	1. Shaxson, F., Barber, R. (2003). Optimizing Soil Moisture for Plant Production-The significance of soil porosity. Land and Plant Nutrition Management Service FAO.	Inefficient use of water for crop production depletes aquifers, reduces river flows, degrades wildlife habitats, and has caused salinization on 20 percent of the global irrigated land area. Inappropriate use of fertilizers and pesticides have translated into water pollution, affecting rivers, lakes and coastal areas.
Geological Processes	Dynamic actions or events that occur at the Earth's surface due to application of natural forces resulting from gravity, temperature changes, freezing and thawing, chemical reactions, seismic shaking, and the agencies of wind and moving water, ice and snow.	Occurence of geological processes	Chapin III, F., Matson, P., Mooney, H. (2002) Geology and Soils. In: Principles of Terrestrial Ecosystem Ecology. Springer, New York, NY. https://doi.org/10.1007/0-387-21663-4_3
UNESCO Global Geoparks	UNESCO Global Geoparks are single, unified geographical areas where sites and landscapes of international geological significance are managed with a holistic concept of protection, education and sustainable development. Their bottom-up approach of combining conservation with sustainable development while involving local communities	Certification	UNESCO Global Geoparks. 2021. Available online: http://www.unesco.org/new/en/natural-sciences/environment/earth-sciences/unesco-global-geoparks/ (accessed on November 2021).

Concept	Definition	Indicators	Bibliography	Observations
Place	Portion of the space, with which there is a relationship of affection and belonging, in which the study takes place.	Localization	Holzer, W. (1999). O lugar na geografia humanista. Revista Território, 4(7), pp. 67-78.
Territory	Location demarcated by limits defined by the power of the state or social groups.	Administrative limits	Painter, J. (2010). Rethinking territory. Antipode, 42(5), pp. 1090-1118.
Region	A geographic space that has an identity based on culture, politics or economics.	Area; Regional identity	Hall, R. B. (1935). The Geographic Region: A Résumé. Annals of the Association of American Geographers, 25(3), pp.122-136.
Landscape	Delimited space that can be seen or felt, which can be classified as a natural landscape or a humanized landscape (the result of anthropic action).	Land occupation; Landscape perception; Landscape units	Christofoletti, A. (1976). As características da nova geografia. Geografia, pp. 3-33.
Relief	The Earth surface modeling is not a static natural element, but it’s essentially dynamic. Over geological time, it suffers from successive and uninterrupted transformations that give it new contours and new morphological and structural characteristics, continuously transformed by various agents of relief transformation.	Height; Landscape shapes; Relationship with geodiversity	Werlang, M. K. (2004). Configuração da rede de drenagem e modelado do relevo: Conformação da paisagem na zona de transição da Bacia do Paraná na Depressão Central do Rio Grande do Sul (Tese de Doutoramento, Universidade Federal de Santa Maria).
Watersheds	A watershed or drainage basin of a watercourse is the area where, due to the relief, rainwater flows into a main river and its tributaries.	Number of water lines; Water capacity; Retention areas (dams, weirs)	Winter, T. C., Rosenberry, D. O., & LaBaugh, J. W. (2003). Where does the ground water in small watersheds come from?. Groundwater, 41(7), 989-1000.
Coastal areas	The interface or transition areas between land and sea, including large inland lakes	Geographic area	1. Fernando de Noronha Archipelago, Brazil: A Coastal Geopark Proposal Moreira, Jasmine & Do Vale, Tatiane & Burns, Robert. (2021). Fernando de Noronha Archipelago (Brazil): A Coastal Geopark Proposal to Foster the Local Economy, Tourism and Sustainability. Water. 13. 1586. 10.3390/w13111586. 2. Singh A.K. (2020) Coastal Agriculture and Future Challenges. In: Singh A., Fernando R.L.S., Haran N.P. (eds) Development in Coastal Zones and Disaster Management. Disaster Research and Management Series on the Global South. Palgrave Macmillan, Singapore. https://doi.org/10.1007/978-981-15-4294-7_5 3. Diana Stuart (2010) Coastal Ecosystems and Agricultural Land Use: New Challenges on California's Central Coast, Coastal Management, 38:1, 42-64, DOI: 10.1080/08920750903363190 4.Weissman, D., Tully, K., McClure, K. (2019). Saltwater Intrusion: A Growing Threat to Coastal Agriculture. USDA Northeast Climate Hub. Available online at https://www.climatehubs.usda.gov/index.php/hubs/northeast/topic/saltwater-intrusion-growing-threat-coastal-agriculture . (accessed on November 2021). 5. FAO (1998). Integrated coastal area management and agriculture, forestry and fisheries. FAO (https://www.fao.org/3/w8440e/W8440e00.htm#TopOfPage)	The develpoment of coastal communities and their activities by developing their coastal practices are related to GEOfood. Coastal areas are also important ecologically, as they provide a number of environmental goods and services. It is estimated that 90% of the world's fish production is dependent on coastal areas at some time in their life cycle. In addition, the coastal areas often provide excellent soil and climatic conditions for agriculture, which has been practiced for thousands of years and plays an important role in the economy of coastal areas.
Natural Resources	Any element of nature that has not yet been transformed by human action, being vital for the survival of living organisms on the planet, such as animals and humans.	Biological; Geological; Water	Barbier, E. B. (2005). Natural resources and economic development. Cambridge University Press.
Population and Settlement	A population consists of a distinct group of individuals, whether that group includes a nation or a group of people with a common characteristic. A settlement is how a population is distributed over a territory.	Absolute (total); Relative (demographic density); HDI (quality of life); Birth rate vs. mortality; Life expectancy (longevity)	Bowman, A., & Wilson, A. (Eds.). (2011). Settlement, urbanization, and population. Oxford University Press on Demand.
PDO – Protected Designation of Origin	A PDO is a geographical or equivalent name that designates and identifies a product that’s originated in that place or region (agricultural products and foodstuffs), whose quality or characteristics are due essentially or exclusively to the specific geographical environment, including natural and human factors, and whose phases production takes place in the defined geographical area.	Certification; Number of POD products;	Teixeira, A. (2009). Produção e comercialização integrada de produtos caprinos e ovinos com denominação de origem: uma experiência de Portugal. 4º Simpósio Internacional Sobre Caprinos e Ovinos de Corte. Feira Nacional do Agronégocio da Caprino-Ovinocultura de Corte.
Networks	Set of interconnections or places interconnected with each other.	Local, national and international partners networks; Transport network; Communication network	Nicholls, W. (2009). Place, networks, space: theorising the geographies of social movements. Transactions of the institute of British Geographers, 34(1), pp. 78-93.
Climate	Average weather condition in a given location, measured over a long period of time (+30 years).	Climate change	Werndl, C. (2016). On defining climate and climate change. The British Journal for the Philosophy of Science, 67(2), pp. 337-364.	1. Climate change may be due to natural internal processes or external forcings such as modulations of the solar cycles, volcanic eruptions and persistent anthropogenic changes in the composition of the atmosphere or in land use. 2. Rising temperatures affects pest and disease pressures, water shortages, extreme weather events, loss of biodiversity and other impacts
Natural Hazards and Disasters	The main types of natural hazards, through the presentation of their causes and the identification of the different components, allow to group them into subtypes: geophysical (such as earthquakes and volcanic activity), climatic (such as droughs and wildfires), hydrological (such as floods and avalanches), geomorphological (landslides, soil erosion, costal erosion, ground subsidence) and biological (such as disease epidemics and insect/animal plagues).	Ocurrence of natural hazards and disasters	Nunes, L. H. (2015). Urbanização e desastres naturais. Oficina de Textos.

CONCEPT	DEFINITION	INDICATORS	BIBLIOGRAPHY	OBSERVATIONS
Soil	A natural body consisting of layers (soil horizons) that are composed of weathered mineral materials, organic material, air and water. Soil is the end product of the combined influence of climate, topography, organisms (flora, fauna and human) on parent materials (original rocks and minerals) over time. As a result soil differs from its parent material in texture, structure, consistency, color, chemical, biological and physical characteristics. Soil is in constant evolution.	1. FAO/UNESCO Soil Map of the World. Available online http://www.fao.org/soils-portal/data-hub/soil-maps-and-databases/faounesco-soil-map-of-the-world/en/) (accessed on November 2021).2. National, regional or local soil maps	1. FAO - Food and Agriculture Organization of the United Nations (http://www.fao.org/) 2. FAO/UNESCO Soil Map of the World (available http://www.fao.org/soils-portal/data-hub/soil-maps-and-databases/faounesco-soil-map-of-the-world/en/)	Soil is one of the elements of geodiversity. It is an essential resource and a vital part of the natural environment where GEOfood and most of the global food is produced. At the same time, soil provides living space for humans, as well as essential ecosystem services which are important for water regulation and supply, climate regulation, biodiversity conservation, carbon sequestration, protection from natural hazards such as floods and cultural services.
Soil Erosion	The removal of topsoil from the land surface. Soil erosion is a naturally occurring geomorphic process, but human use of the soil typically results in rates of soil detachment and transport that are many times the naturally occurring rates	Rills; Colour of run off; Steep slopes; root exposure	1. FAO. 2019. Soil erosion: the greatest challenge to sustainable soil management. Rome. 100 pp. (http://www.fao.org/3/ca4395en/ca4395en.pdf); 2. Raab, G., et al (2021). Soil characteristics and erosion in the UNESCO Geopark Estrela, Portugal. (https://www.researchgate.net/publication/349870229_Title_Soil_characteristics_and_erosion_in_the_UNESCO_Geopark_Estrela_Portugal)	Soil erosion continues to be a major threat in many regions of the world despite decades of focused scientific research and social concern.
Land use / Land Cover (LULC)	Categorization or classification of human activities and natural elements on the landscape. Land-use change and land-cover change (LULC) are terms often used interchangeably but the two have different meanings: Land cover describes the natural and anthropogenic features that can be observed on the Earth's surface (deciduous forests, wetlands, developed/built areas, grasslands, water, etc); Land use describes activities that take place on the land and represent the current use of property - how people are using the land (residential homes, shopping centers, tree nurseries, state parks, reservoirs, etc.)	LULC Maps	1. Gregorio, A. et al. (1998). Land Cover Classification System (LCCS): Classification Concepts and User Manual. Food and Agriculture Organization of the United Nations. 2. Halim, M. et al.( 2018). Land use/land cover mapping for conservation of UNESCO Global Geopark using object and pixel-based approaches. IOP Conf. Ser.: Earth Environ. Sci. 169 (https://iopscience.iop.org/article/10.1088/1755-1315/169/1/012075/pdf )	1. LULC maps play a significant and prime role in planning, management and monitoring programmes at local, regional and national levels. 2. Soil erosion is a consequence of unsustainable land use and other disturbances. Examples: fire, mining, or intensive agricultural uses.
Soil productivity	Soil’s ability to produce biomass, whether for agricultural, forestry or environmental purposes.	Agricultural productivity (crop yields)	FAO, 2019. The International Code of Conduct for the Sustainable Use and Management of Fertilizers. Rome. 43p.	1. Soil fertility (The ability of a soil to sustain plant growth by providing essential plant nutrients and favorable chemical, physical, and biological characteristics as a habitat for plant growth.) is crucial for agricultural productivity and therefore for food security. It can be maintained or increased through several management practices. Farmers can improve soil fertility and soil health by optimizing soil nutrient management in terms of maximizing net returns, minimizing the soil nutrients depletion, and minimizing nutrient losses or negative impacts on the environment. 2. The International Code of Conduct for the Sustainable Use and Management of Fertilizers promotes practices including nutrient recycling, and agronomic and land management to improve soil health; it recommends regulation related to the sale, distribution and labelling of fertilizer products, wherever appropriate.
Fertilizer	A substance that is used to provide nutrients to plants, usually via application to the soil, but also to foliage or through water in rice systems, fertigation, hydroponics or aquaculture operations.	Types of fertilizers used (Organic, inorganic, …)	1. FAO, 2019. The International Code of Conduct for the Sustainable Use and Management of Fertilizers. Rome. 43p.; 2. Raup, O. (1977). Proceedings of the Geology and Food Conference, with Related. U.S. Geological Survey Projects and a Bibliography. Geological Survey Circular 768. United States. 51p.	1. The improper or inappropriate use, such as the application of fertilizers to the soil surface when not appropriate, not suited to the soil type, soil properties or the landscape (such as erosion risk due to slope), crop requirement, or the prevailing weather and climatic conditions, or by unsuitable application methods results in nutrient losses to the environment (including soil, water and air pollution); 2. the use of geospatial methods or in situ soil testing for efficient and effective use of fertilizers should be encouraged;
Soil health	“The capacity of soil to function as a living system. Healthy soils maintain a diverse community of soil organisms that help to control plant disease, insect and weed pests, form beneficial symbiotic associations with plant roots, recycle essential plant nutrients, improve soil structure with positive repercussions for soil water and nutrient holding capacity, and ultimately improve crop production.”	Study of physical, chemical, and biological parameters in assessing soil health	FAO, 2019. The International Code of Conduct for the Sustainable Use and Management of Fertilizers. Rome. 43p.
Soil pollution	Refers to the presence of a chemical or substance out of place and/or present at higher than normal concentration in the soil whose nature, location, or quantity produces undesirable effects in the environment or human health.	Use and/or presence of pesticides and/or fertilizers, wastewater for irrigation, plastic materials, rural waste, proximity to factorys or mining areas	1. FAO (2019). The International Code of Conduct for the Sustainable Use and Management of Fertilizers. Rome. 43p.; 2. FAO and UNEP. (2021). Global assessment of soil pollution: Report. Rome.(https://doi.org/10.4060/cb4894en ) 3. FAO-ITPS (2020). Protocol for the assessment of Sustainable Soil Management. Rome, FAO.	1. The main sources of soil pollution in agricultural areas can be grouped as: i) pesticides; ii) mineral fertilizers; iii) organic fertilizers (manure and sewage sludge); iv) wastewater for irrigation; v) plastic materials such as films for mulching and greenhouses, drip irrigation tubes and empty packaging; vi) and rural wastes. Different contaminants are linked to each source. 2. The development of effective remediation techniques and regulatory safeguards to soil pollution depends on thorough knowledge of the nature of soil contaminants and the fate in the environment.
Sustainable Soil Management (SSM)	‘’Soil management is sustainable if the supporting, provisioning, regulating, and cultural services provided by soil are maintained or enhanced without significantly impairing either the soil functions that enable those services or biodiversity. The balance between the supporting and provisioning services for plant production and the regulating services the soil provides for water quality and availability and for atmospheric greenhouse gas composition is a particular concern.’’	SSM assessment, SSM action plan	1. FAO, 2019. The International Code of Conduct for the Sustainable Use and Management of Fertilizers. Rome. 43p.; 2. FAO-ITPS 2020. Protocol for the assessment of Sustainable Soil Management. Rome, FAO.
Salt-affected soils	Term that describes both saline soils and sodic soils. Saline soils contain salts more soluble than gypsum in a concentration sufficient to negatively affect the ability of plants to take up water, while sodic soils contain high amounts of sodium ions that weaken the bond between the soil particles forming the soil’s structure.	Presence of saline or sodic soils	FAO, 2021. Salt-affected soils are a global issue. ITPS (Intergovernmental technical panel on soils) Soil Letters #3	1. Soils often become affected by salinity due to inappropriate management, e.g. by poorly managed irrigation or fertilization; or through saline water intrusion from sea, river or groundwater. In these instances, soils undergo a rapid decline of health, losing their capacity for biomass production, natural filtration, carbon sequestration and other necessary ecosystem functions; 2. Halophytic plants, white scabs, an oily appearance or lack of plant growth are all signs of salinity in the field. Salinity can be estimated using electrical conductivity (EC).
Desertification	Land degradation in arid, semi-arid and dry subhumid areas resulting from various factors, including climatic variations and human activities.	bareness; rock outsrop; stoniness; % of land area affected.	1. UNITED NATIONS (1992). Agenda 21, Chapter 12. Report of the United Nations Conference on environment and development. United Nations - Convention to combat desertification. 27p. 2. FAO (1993). Sustainable development of drylands and combating desertification. Food and agriculture organization of the United Nations.	Although it might appear vain to combat desertification, it is nonetheless essential to help local communities confront the situation and adapt to it without making it worse.

Concept	Definition	Indicators	Bibliography	Observations
Sustainable agricultural development	The management and conservation of the natural resource base, and the orientation of technological change in such a manner as to ensure the attainment of continued satisfaction of human needs for present and future generations. Sustainable agriculture conserves land, water, and plant and animal genetic resources, and is environmentally non-degrading, technically appropriate, economically viable and socially acceptable.	Good practices	1. FAO. 1988. Report of the FAO Council, 94th Session, 1988. Rome 2. FAO. Building a common vision for sustainable food and agriculture - principles and approaches (2014). FAO. Available online https://www.fao.org/3/i3940e/i3940e.pdf (accessed on November 2021).	1. Sustainable food and agriculture is therefore that of a world in which food is nutritious and accessible for everyone and natural resources are managed in a way that maintain ecosystem functions to support current as well as future human needs. 2. Achieving sustainable agriculture requires, therefore, the development of strategies that make wise choices in order to reach those multiple objectives.
Local food product	A product produced at local or regional level and contribute to the rural development strategy of that region.	Local products (fruit and vegetable varieties and animal species)	1. Committee of the regions (2011), “Opinion of the Committee of the Regions on ‘Local food systems’ (outlook opinion) ”, Official Journal of the European Union, (online), C 104/1. 2. Monnet J.C., Gaiffe M., (1998). Le terroir, une réalité géographique mise en évidence par des critères édaphiques. Etude et gestion des Sols, vol 5, 1, pp. 43 – 60 3. Salette J., (1997). Le sol, la terre, le terroir : d’une définition à une réalité opérationnelle. In G Thevenet & P Riou : Qualité des sols et qualité des productions agricoles. Actes Comifer Gemas. 4. Dorioz J.M. et al., (2000). La composante milieu physique dans l’effet terroir pour la production fromagère quelques réflexions à partir du cas des fromages des Alpes du Nord. 5. Dorioz J.M. et al., (2002). The land, the environment and cheese production: the example of cheese produced in the Northern Alps. http://www7.inra.fr/dpenv/doriod22e.htm	1. Local food systems develops the local and regional economy. Frequently, they have environmental benefits thanks to more sustainable production methods; 2. offering local products with authentic, traditional, original, sustainable, seasonal or other locally appreciated features supports social cohesion and community spirit and encourages the community to display environmental friendly behaviour. Sales outlets for local products such as direct sales stalls and open-air markets often contribute to the process of social and professional inclusion for consumers, producers and sellers;
GEOfood as a concept beyond Geoparks	An approach to connect people with the territory, through agricultural/food products, with a special focus on natural heritage and soil, promoting the responsible use of resources and food education, including the importance of short chains/km zero.	Geopark & partners practices, adhesion to the GEOfood brand	1. GEOfood (2021) The GEOfood Manifesto. https://www.geofood.no/the-manifesto (2020) 2. Ramos and Moreira (2021). Caracteristics and examples of the gastronomic offer related to the geological heritage within the Global Geoparks Network (GGN). Revista Mangút: Conexões Gastronômicas. Rio de Janeiro, v. 1, n. 1, p. 56-73.	1. Local food as a source for sustainable development. It was possible to identify that not only Geoparks members of this Project have examples of gastronomic offer, known as geofood, and for this reason it is believed that much more than a brand, geofood ought to be considered a concept for gastronomic productions able to connect food and the geological heritage, even when not related to the GEOfood® Project. 2. GeoFood is connected to extensive livestock farming. As most of the UGGp are within rural areas it can be automaticlly very well established. The criteria should have a close look within the farming. It should mostly exclute intensive farming or in other words it always depends on the ecological impact of the farming. This means intensity depends on various parameters within a region (social impact, eclogical impact, ressources, regionality,...)
Agroecology	A form of food production that does not harm the environment, as it uses resources and mechanisms that are provided by nature itself, as opposed to chemicals and pesticides that are harmful to the planet and to health.	Collaborating organisations, local economy, socio-environmental sustainability, food sovereignty, local production, quality and healthy products	1. A summary to assess synergies and trade‐offs among the twenty interconnected Sustainable Food and Agriculture (SFA) actions. (2020). Available online https://www.fao.org/3/ca9923en/ca9923en.pdf (accessed on November 2021). 2. FAO , Climate-smart agricutlure case studies 2021 - projects from around the world (2021). Available online (accessed on November 2021). 3. Transforming food and agriculture to achieve the SDGs - FAO (2018). Ailable online https://www.fao.org/3/I9900EN/i9900en.pdf (accessed on November 2021).	1. Also, the economic model provided by this type of agriculture is more sustainable, as it puts small farmers and peasants who produce 80% of the food that reaches our tables at the centre of life. 2. Geofood is directly related to agro-ecological production as it offers quality, healthy food while caring for the environment and the socio-economic sustainability of the territories.
Organic agriculture	A holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system	Local practices, certification	FAO/WHO Codex Alimentarius Commission, 1999.	Organic label indicates to the consumer that a product was produced using certain production methods.
Extensive livestock farming	Extensive farming or extensive agriculture (as opposed to intensive farming) is an agricultural production system that uses small inputs of labour, fertilizers, and capital, relative to the land area being farmed. . When we talk about extensive farming we mostly talk about extensive livestock farming. This form of farming ist very comming in mountainous areas such as the alps in Europe	Local practices, certification	1. Casasús, Isabel & Riedel, J.L. & Blanco, Mireia & Bernués, Alberto. (2012). In: Extensive livestock production systems and the environment. Wageningen Academic Press (10.3920/978-90-8686-741-7_9 ). 2. Brak, B.H.; Hilarides, L.; Elbersen, B.S.; Wingerden, W.K.R.E. van (2004). Extensive livestock systems and biodiversity: The case of Islay. Wageningen : Alterra (Alterra-rapport 1100) - 113 3. Temple, D., Manteca, X. (2020). Animal Welfare in Extensive Production Systems Is Still an Area of Concern. In: Frontiers Sustainable Food Sysem (https://doi.org/10.3389/fsufs.2020.545902)	GeoFood is connected to extensive livestock farming. As most of the UGGp are within rural areas it can be automaticlly very well established. The criteria should have a close look within the farming. It should mostly exclute intensive farming or in other words it always depends on the ecological impact of the farming. This means intensity depends on various parameters within a region (social impact, eclogical impact, ressources, regionality,...). Extensive can lead to more effort but it increases the quality of products, lowers the enviromental impact and gives positive influences to the environment
Women in agriculture	Women work in agriculture as farmers on their own account, as unpaid workers on family farms and as paid or unpaid labourers on other farms and agricultural enterprises. They are involved in both crop and livestock production at subsistence and commercial levels. They produce food and cash crops and manage mixed agricultural operations often involving crops, livestock and fish farming. All of these women are considered part of the agricultural labour force.	Women-led businesses/companies	1. FAO (2011). The State of Food and Agriculture: Women in Agriculture - Closing the gender gap for development. Food and Agriculture Organization of the United Nations. Italy. 148p. (https://www.fao.org/3/i2050e/i2050e.pdf) 2. International Food Policy Research Institute (IFPRI). (2012). Women's empowerment in agriculture index. nternational Food Policy Research Institute (IFPRI), Oxford Poverty and Human Development Initiative (OPHI), Feed the Future. 11p. (https://www.ifpri.org/publication/womens-empowerment-agriculture-index) 3. Mansur, K. et al. (2021). Costões e Lagunas Geopark Project in RJ (Brazil) and the Sustainable Development Goals: contribution to gender equality. In: Lozano, G. et al. Building Connections for Global Conservation - 10th International ProGEO online Symposium. Abstract Book. Instituto Geológico y Minero de España. p 187-188. (https://www.researchgate.net/publication/352410532_Costoes_e_Lagunas_Geopark_Project_in_RJ_Brazil_and_the_Sustainable_Development_Goals_contribution_to_gender_equality; )	1. Closing the gender gap in agriculture would produce significant gains for society by increasing agricultural productivity, reducing poverty and hunger and promoting economic growth; 2. Empowerment is a multidimensional concept
Transhumance	Transhumance is the seasonal droving of livestock along migratory routes in the Mediterranean and in the Alps.	Ocurrence of transhumance routes	1. Transhumance, the seasonal droving of livestock along migratory routes in the Mediterranean and in the Alps - UNESCO 2019. Available online https://ich.unesco.org/en/RL/transhumance-the-seasonal-droving-of-livestock-along-migratory-routes-in-the-mediterranean-and-in-the-alps-01470 (accessed on November 2021). 2. La Trashumancia en España - Libro Blanco (2013). Ministerio de Agricultura, Alimentación y Medio Ambiente. Secretaría General Técnica. Centro de Publicaciones. 128p.	1. Transhumance is classified as UNESCO intangible cultural heritage. 2. Transhumance is perfectly embedded in the rich geological, geomorphological, and hydrological diversity of the landscape (geodiversity), as seasonal movements of livestock and shepherds require in-depth knowledge of both the territory and needs of the animals.
Urban agriculture	Urban Agriculture is part of a local food system where food is produced within an urban area and marketed to consumers within that area. Urban farming can also include animal husbandry (e.g., breeding and raising livestock), beekeeping, aquaculture (e.g., fish farming), aquaponics (e.g., integrating fish farming and agriculture), and non-food products such as producing seeds, cultivating seedlings, and growing flowers.	Practices	1. Urban agriculture as a keystone contribution towards securing sustainable and healthy development for cities in the future. COST Action CA17133 - Report on the state-of-the-art and existing case studies. Available online https://circular-city.eu/wp-content/uploads/2019/11/CA17133_Deliverable-2_State-of-the-art_v3.pdf (accessed on November 2021). 2. Lia, E., Endter-Wadab, J., Shujuan Li (2019). Dynamics of Utah's agricultural landscapes in response to urbanization: A comparison between irrigated and non-irrigated agricultural lands. In: Applied Geography Volume 105, April 2019, Pages 58-72 Zasada I. (2011) Multifunctional peri-urban agriculture – A review of societal demands and the provision of goods and services by farming. Journal of Land Use Policy 28 (4), 639–648. doi:10.1016/j.landusepol.2011.01.008. 3. Wästfelt A. Zhang Q. (2016) Reclaiming localisation for revitalising agriculture: a case study of peri-urban agricultural change in Gothenburg, Sweden. Journal of Rural Studies 47 (Part A), 172–185. doi: 10.1016/j.jrurstud.2016.07.013. 4. Tóth A. Timpe A. (2017). Exploring urban agriculture as a component of multifunctional green infrastructure. Application of figure-ground plans as a spatial analysis tool. Moravian Geographical Reports 25 (3). doi:10.1515/mgr-2017-0018.	1. Urban farms can also contribute to the revitalization of abandoned or underutilized urban land, social and economic benefits to urban communities, and beneficial impacts on the urban landscape. 2. Urban agriculture in combination with urban geoparks as an innovative mechanism to secure cities a sustainable and healthy development in the future.
Terroir	The environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.	Existence of terroir	1. James E. Wilson (2012). Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines. University of California Press.336p. 2. van Leeuwen, C., and G. Seguin. 2006. The Concept of Terroir in Viticulture. J. Wine Res. 17(1): 1-10. 3. Tomasi, D., and F. Gaiotti. 2010. The taste of soil. The personality of the Veneto wines through the soil. Veneto Agricoltura e CREA-VIT, Conegliano, Italy.	Terroir is a highly important concept, for example, in viticulture, because it relates the sensory attributes of wine to the environmental conditions in which the grapes are grown.
Field trials	Field trial research is a form of experimental research. It is a systematic way of comparing plant production technologies on a small piece of land.	Science, research, innovation, sustainable development	Agroecology & Technology Fieldlab. Wageningen University. Available on https://www.wur.nl/en/Research-Results/Research-Institutes/plant-research/Field-crops/Agriculture-of-the-future/testlocation-agroecology.htm (Accessed on November 2021).	Trial fields are a tool for advancing research to improve production in the agricultural sector. if these fields are also ecological, they will allow us to obtain more data to produce healthier food while taking care of the environment. There is an infinity of bibliography on the matter,from how to start specific tests on specific crops, different techniques, sharing between crops in different countries or areas, treatments, pest control, etc.
Fertilizers	Organic or inorganic substances containing chemical elements that improve the growth of plants and the fertility of the soil.	Application	Khan, M., Mobin, M., Abbas, Z., Alamri, S. (2018). Fertilizers and Their Contaminants in Soils, Surface and Groundwater. Editor(s): Dominick A. Dellasala, Michael I. Goldstein. Encyclopedia of the Anthropocene. Elsevier. Pages 225-240. (https://doi.org/10.1016/B978-0-12-809665-9.09888-8)	The use of organic fertilizers and water-retaining products, may contribute to overcome these constraints and improve land productivity.
Pesticides	Chemicals that are applied to agricultural land, and other public areas to kill undesirable organisms.	Application	Hassaan, M., Nemr, A. (2020). Pesticides pollution: Classifications, human health impact, extraction and treatment techniques. The Egyptian Journal of Aquatic Research. Volume 46, Issue 3, Pages 207-220. (https://doi.org/10.1016/j.ejar.2020.08.007)	Pesticides in water resources adversely affect both the ecosystems and humans. Those materials have been thought as probable mutagens as they comprise constituents to trigger deviations in DNA. According to the world health organization (WHO), about 1000,000 human being are affected by acute poisoning by contact with pesticide.

Concept	Definition	Indicators	Bibliography	Observations
Biological diversity (= Biodiversity)	The variability among living organisms from all sources including, inter alia, terrestrial, marine and other aquatic ecosystems and the ecological complexes of which they are part; this includes diversity within species, between species and of ecosystems.	Number of species; Sctructural diversity	1. Convention on Biological Diversity, Art. 2. Available at https://www.cbd.int/convention/articles/?a=cbd-02 . Avvessed on November 2021. 2. Kratochwil, A. (1999). Biodiversity in ecosystems: principles and case studies of different complexity levels. Springer-Science.	There are at least 25 more definitions of biological diversity. The one given here is the definition used in the Biodiversity Convention text. Glossary — European Environment Agency (europa.eu) Structural diversity is the range of types of physical structure in a community that may provide habitats for species (ex. grass, shrubs, trees); Structural diversity increases biodiversity (Thienemann's 2nd basic principle)
Species	Systems of populations whose individuals are able to combine their genetic materials and maintain themselves as a cohesive evolutionary lineage. It is the fundamental concept in biology that designates the basic unit of the taxonomic system of scientific classification of all living organisms. It is denoted by a Latin binomial, e.g., Homo sapiens.	Number of endangered species; Number of overexploited/harvested species; Number of exotic/invasive species introduced by local food production;	1. Queiroz, K. (2007). Species Concepts and Species Delimitation. Systematic Biology. Volume 56, Issue 6. Pages 879–886. (https://doi.org/10.1080/10635150701701083) 2. Rodrigues, A., et al. (2006). The value of the IUCN Red List for conservation.Trends in ecology & evolution 21.2 . 71-76.	The GEOfood initiative, by valuying food production in a traditional way and using elements of local biodiversity, can collaborate with the preservation of local native SPECIES and reduce the number of exotic and invasive species associated with conventional food production. Furthermore, reinforcing the connection of native species with the local food culture contributes to raising the sense of usefulness and awareness of the preservation of local native species. Endemic species are special and vulnerable: Endemic are native species that occur naturally restricted to a specific territory (for ex. endemic to Iberian Peninsula, endemic to an archipelago, etc.)
Habitat	Habitat means the place or type of site where an organism or population naturally occurs.	Number of habitat patches; Number of habitats impaired by human activities;	1. Convention on Biological Diversity, Art. 2. Available at https://www.cbd.int/convention/articles/?a=cbd-02 . Avvessed on November 2021. 2. Luigi, L., Rocchetti, G., Trevisan., M. (2020). Extending the concept of terroir from grapes to other agricultural commodities: An overview. Current Opinion in Food Science 31: 88-95. 3. Odd, N., Wramner, P. (2014). Terroir a key concept when building a geographic identity for food. Food and Rurality in Europe. 311.	The GEOfood initiative predicts that local food production is dependent on local habitats (terroir concept), so supporting habitat integrity is crucial to the maintenance of typical sensorial and cultural aspects of local food.
Community	Community is an association of different populations of organisms that live and interact in the same place at the same time.	Alpha-diversity (richness, evenness, diversity, phylogenetic diversity); beta-diversity (dissimilarities among communities); functional diversity; trophic guilds diversity; food web diversity.	Townsend, Colin R., Michael Begon, and John L. Harper. "Essentials of Ecology. Oxford." UK: Blackwell Publishing (2003). Raven, Peter H., Hassenzahl, David M., Hager, Mary C., Gift, Nancy Y., Berg, Linda R. Environment. 9th Edition. Wiley & Sons, 2015.	The composition of species that occupy the environment, in which local food production is interconnected, is dependent on the relationships that species establish as a community. Changes in species composition can affect the community equilibrium and impact the ecological services performed by the community related with local food production (focus of GEOFood initiative).
Ecosystem	Ecosystem consists of interconnected biological communities that occurs in the same place at the same time, and physical and chemical (abiotic) factors that support all these biological communities.	Diversity of bioindicator species; Water quality parameters; Soil heavy metals concentration;	1. Kremen, C. (2020). Ecological intensification and diversification approaches to maintain biodiversity, ecosystem services and food production in a changing world. Emerging Topics in Life Sciences 4.2. 229-240. 2. Montoya, D.l, et al. (2020). Reconciling biodiversity conservation, food production and farmers’ demand in agricultural landscapes.Ecological modelling. 416. 3. Derek, M. (2021). Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework. Sustainability 13.4: 1687.	Food production under the focus of the GEOFood initiative must be considered as part of a whole ecosystem, so that food production is influenced by the other elements of the ecosystem just as ecosystem functioning is influenced by food production.
Biological resources	"Biological resources" includes genetic resources, organisms or parts thereof, populations, or any other biotic component of ecosystems with actual or potential use or value for humanity.	Threatened species, protected areas, forest resources and land cover.	Convention on Biological Diversity, Art. 2. Available at https://www.cbd.int/convention/articles/?a=cbd-02 . Avvessed on November 2021.
Domesticated or cultivated species	"Domesticated or cultivated species" means species in which the evolutionary process has been influenced by humans to meet their needs.	Number of cultivars / breeds ("subspecies")	Convention on Biological Diversity, Art. 2. Available at https://www.cbd.int/convention/articles/?a=cbd-02 . Avvessed on November 2021.	Endangered breeds (ex. livestock) and traditional cultivars (old fruit, vegetables or crop varieties ) are also an important part of our cultural heritage and the way to cultivate and use them is an important part of our intangible cultural heritage (traditions, special recipes, dishes products etc.). They are often well adapted to local conditions (climate, geology, pedology, topography etc.).
Sustainable use	"Sustainable use" means the use of components of biological diversity in a way and at a rate that does not lead to the long-term decline of biological diversity, thereby maintaining its potential to meet the needs and aspirations of present and future generations.	Practices promoting de sustainable development	Convention on Biological Diversity, Art. 2. Available at https://www.cbd.int/convention/articles/?a=cbd-02 . Accessed on November 2021.
Bioeconomy	Production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy.	Practises	Fava,F., Gardossi,L., Brigidi,P., Morone, P., Carosi,D., ALenzi, A. (2021).The bioeconomy in Italy and the new national strategy for a more competitive and sustainable country. New Biotechnology. Volume 61. Pages 124-136. https://doi.org/10.1016/j.nbt.2020.11.009.	To be successful, the bioeconomy needs to have sustainability and circularity at its heart. This will drive the renewal of our industries, the modernization of our primary production systems, the protection of the environment and will enhance biodiversity
Ecosystem services	The most common classification system divides ES into four categories: provisioning services, regulating services, habitat/supporting services and cultural services.	Conservation practises	1. Avelar, S., Mansur, K.L., Anjos, S.C. et al. (2015). Community Perceptions for Geoconservation of a Coastal Area in Rio de Janeiro, Brazil. Geoheritage 7, 275–283. https://doi.org/10.1007/s12371-014-0130-z 2. Pinheiro, R.O., Triest, L., Lopes, P. (2021). Cultural ecosystem services: linking landscape and social attributes to ecotourism development in protected areas. Ecosystem Services, Volume 50. (https://doi.org/10.1016/j.ecoser.2021.101340) 3. Moreira, J., Pinheiro, P., Robles, R., Do Vale, T. (2015). O programa Amigos das Tartarugas Marinhas do projeto TAMAR/ ICMBio e as hospedarias domiciliares de Fernando de Noronha – Brasil. TOURISM AND HOSPITALITY INTERNATIONAL JOURNAL. 4. 108. 4.Parron, L., Fidalgo, E., Luz, A., Campanha, M., Turetta, A., Pedreira, B., Prado, R., (2019). Research on ES in Brazil: a review. Rev. Ambient. Água 14 (3) (https://doi.org/10.4136/ambi-agua.2263)	The provisioning services include the assurance of FOOD; regulating services are related to climate, water, diseases (etc.); cultural services include recreation, inspiration and espiritual well being; supporting services oinclude soil formation, fotossintesis and basis of growth and production. In terms of GEOfood, the most important ecosystem services are the provisioning services and the cultural services.
Genetic diversity	The amount of genetic variability within species		1. Frankham, R., et al. (2010). Introduction to conservation genetics. Cambridge university press, 2nd Edition. 2. Hammer, K., Gladis, T., Diederichsen. A. (2003). In situ and on-farm management of plant genetic resources. European Journal of Agronomy 19.4: 509-517. 3. Berni, R. et al. (2018). Agrobiotechnology goes wild: Ancient local varieties as sources of bioactives. International journal of molecular sciences 19.8: 2248. 4. Gandini, G.., Villa, E. (2003). Analysis of the cultural value of local livestock breeds: a methodology. Journal of Animal Breeding and Genetics 120.1: 1-11.	Food production using non-commercial breeds/cultivars should be incorporated into the GEOFood initiative as a way to preserve local genetic resources. Maintaining the genetic diversity of species (genetic resources) involved in food production is essential to ensure the population's resilience against environmental changes (especially climate changes) as well as ecosystem disturbances generated by human activities. Heterozygosity; Allelic richness; Genetic erosion; Hybridization; Inbreeding depression; Genetic isolation
Genetically Modified Organisms (GMOs)	A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. This creates combinations of plant, animal, bacterial and virus genes that do not occur in nature or through traditional crossbreeding methods.	GMO-free Zone; GMO-free food.	CDB (2003). Biosafetyand the environment - An introduction to the Cartagena Protocol on Biosafety. Available at https://www.cbd.int/doc/publications/bs-brochure-04-en.pdf (accessed on November 2021).	Proponents argue that biotechnology will boost food security for the world’s growing population by raising sustainable food production. It will benefit the environment by reducing the need for more farmland, irrigation and pesticides. It will also provide better medical treatments and vaccines, new industrial products and improved fibres and fuels. For many people, however, this rapidly advancing science raises a tangle of ethical, environmental, social and health issues. Because modern biotechnology is still so new, they say, much is unknown about how its products may behave and evolve, and how they may interact with other species. RISK to GEOfood: that imports of genetically engineered foods may replace traditional crops, undermine local cultures and traditions or reduce the value of biodiversity to indigenous communities. Impact of GMOs on the environment and on human health - There is no scientific consensus on the safety of GMOs. Longterm impacts of GMOs are unknown. GMO-free Zone; GMO-free food.
Biosafety	Range of measures, policies and procedures for minimizing potential risks that biotechnology may pose to the environment and human health.	Measures, policies and procedures	CDB (2003). Biosafetyand the environment - An introduction to the Cartagena Protocol on Biosafety. Available at https://www.cbd.int/doc/publications/bs-brochure-04-	Precaucionary approach - when Government decide on the basis of precaution, not just to biodiversity, but to potential risks to human health as well.
Biodiversity facilitated by Man /High nature Value farming	High Nature Value (HNV) farming describes low-intensity farming systems which are particularly valuable for wildlife and the natural environment.	Number of species (related to farming), habitats	Oppermann, R. , Beaufroy, G, Gwyn J. (Eds.) (2012): High Nature Value Farming in europe: 35 European countries - experiences and perspectives. Ubstadt-Weiher: verlag regionalkultur, 544p. ( http://www.highnaturevaluefarming.org.uk/what-is-high-nature-value-farming/)	The idea is that on one hand we have GEOfood from wild animals and plant and on the other hand we have domesticated animals and plants. The place where these animals and plants are cultivated offer special conditions (cultural landscape) and habitats for many species. These wouldn’t exist if we wouldn't farme a place. Conclusion: GEOfood may facilitate accompanying biodiversity, depending of the way of production. The concept of High Nature value farming developed in the early 1990s from a growing recognition that the conservation of biodiversity in Europe depends on the continuation of low-intensity farming sytems across large areas of countryside [...] (p. 13)
Pollination/Pollinators	Pollination is the transfer of pollen from the male anther of a flower to the female stigma of a flower. The animal species that assure this transference are pollinators.	Number of pollinating species	Hallmann, C., Sorg, M,, Jongejans, E., Siepel, H., Hofland, N., Schwan, H., et al. (2017). More than 75 percent decline over 27 years in total flying insect biomass in protected areas. PLoS ONE 12(10): e0185809.	All animals pollinating are important to ensure food production which needs pollination. Insects are often the major pollinators (but also some species of bats). However studies showed an enormous decline in insect biomass. Preserving biodiversity is thus essential to food production relying on pollination (effects of biodiversity - ecosystem services).
Food biodiversity	All the biodiversity that is used for food production, including the microbiome (such in cheeses, breads and fermented beverages).	Number of species used for food; Number of foodborne outbreaks; Food microbiome diversity; Food facilities microbiome diversity	1. Afshari, R., Pillidge, C., Dias, D., Osborn, A., Gill, H., (2018). Cheesomics: The future pathway to understanding cheese flavour and quality. Crit. Rev. Food Sci. Nutr. 60 (1), 33-47. https://doi.org/10.1080/10408398.2018.1512471 2. Choi, J., Lee, S.I., Rackerby, R., Goddik, L., Frojen, R., Ha, S.D., Kim, J.H., Park, S.H., (2020). Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses. J. Dairy Sci. 103 (5), 4026–4042. https://doi.org/10.3168/jds.2019-17455 3. Einson, J.E., Rani, A., You, X., Rodriguez, A.A., Randell, C.L., Barnaba, T., Mammel, M.K., Kotewicz, M.L., Elkins, C.A., Sela, D.A., (2018). A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment. Appl. Environ. Microbiol. 84 (22), e01680-18. https://doi.org/10.1128/AEM.01680-18 4. Kamimura, B.A., De Filippis, F., Sant’Ana, A.S., Ercolini, D., (2019). Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. Food Microbiol. 80, 40-49 https://doi.org/10.1016/j.fm.2018.12.014 5. Pineda, A.P.A., Campos, G.Z., Pimentel-Filho, N.J., Franco, B.D.G.D.M., Pinto, U.M. (2021). Brazilian artisanal cheeses: diversity, microbiological safety, and challenges for the sector. Front Microbiol. 12, 732. https://doi.org/10.3389/fmicb.2021.666922 6. Bokulich, N.A., Lewis, Z.T., Boundy-Mills, K., Mills, D.A., (2016). A new perspective on microbial landscapes within food production. Curr. Opin. Biotechnol. 37, 182 189. https://doi.org/10.1016/j.copbio.2015.12.008 7. Araújo, T. et al. (2018) Cachaça yeast strains: alternative starters to produce beer and bioethanol. Antonie van Leeuwenhoek, v. 111, n. 10, p. 1749-1766.. https://doi.org/10.1007/s10482-018-1063-3 8. Christofoleti-Furlan, R. et al. (2020). Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Research International, v. 135, p. 109282. 9. Libkind, D. et al. (2011). Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Proceedings of the National Academy of Sciences, v. 108, n. 35, p. 14539-14544. 10. Steensels, J., Verstrepen, K. (2014). Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations. Annual review of microbiology, v. 68, p. 61-80. 11. Dawson, I.K., Attwood, S.J., Park, S.E., et al (2019). Contributions of biodiversity to the sustainable intensification of food production –Thematic Study for The State of the World’s Biodiversity for Food and Agriculture. FAO, Rome. 38 pp. http://www.fao.org/3/ca4003en/ca4003en.pdf	The food must be considered as microecosystems composed of a wide range of microorganisms (virus, archaea, bacteria, molds, acari,...) which can cause negative impacts such as food spoilage and foodborne diseases, but they can also be crucial components in the production process, such as fermentation. Do not forget that it includes species from the wild and also the domesticated/cultivated species. Food biodiversity supports sustainable food production, although recognition of its roles has been relatively neglected in the sustainable intensification literature. Food biodiversity can help address hunger, malnutrition and micronutrient deficiencies. Using biodiversity to provide multiple services in sustainable food systems - https://www.bioversityinternational.org/fileadmin/user_upload/online_library/Mainstreaming_Agrobiodiversity/All_you_need_to_know_about_Mainstreaming_agrobiodiversity.pdf

Concept	Definition	Indicators	Bibliography	Observations
Agriculture Product	Any product or commodity, raw or processed, that is marketed for human consumption (excluding water, salt and additives) or animal feed.	Product or commodity	FAO (2001). Codex Alimentarius - Organically Produced Foods. Available at https://www.fao.org/3/y2772e/y2772e00.htm#Contents (accessed on November 2021).
Family Farming (=Family Agriculture)	Organizing agricultural, forestry, fisheries, pastoral and aquaculture production which is managed and operated by a family and predominantly reliant on family labour, both women’s and men’s. The family and the farm are linked, coevolve and combine economic, environmental, reproductive, social and cultural functions.”	Family farming businesses	Garner, E., Campos, A. (2014). Identifying the “family farm” An informal discussion of the concepts and definitions. . ESA Working Paper No. 14-10. Rome, FAO.
Circular Economy	The circular economy is a model of production and consumption, which involves sharing, leasing, reusing, repairing, refurbishing and recycling existing materials and products as long as possible. In this way, the life cycle of products is extended.	System	1. GEOfood (2021) The GEOfood Manifesto. Available at https://www.geofood.no/the-manifesto (accessed on November 2021). 2. European Parliament (2016). Closing the loop - New circular economy package. Available at https://www.europarl.europa.eu/RegData/etudes/BRIE/2016/573899/EPRS_BRI%282016%29573899_EN.pdf. (Accessed on November 2021).
Territorial marketing	Strategy for promoting territorial attractiveness, especially for areas with low resources and characterised by micro and small business, rural and informal economies.	Strategic Plan, Action Plan, Website, Social Media, Offline Advertising…	1. Geopark Management Toolkit (2021). Available at https://www.geoparktoolkit.org/ (accessed on November 2021)
Raw material	Materials or substances used in the primary production or manufacturing of goods.	Ingredients	1. GEOfood (2021) The GEOfood Manifesto. Available at https://www.geofood.no/the-manifesto (accessed on November 2021).
Local Market	Acquisition of products / services in the vicinity of where they are produced.	Local products/services	1. Holt, G., (2005) Local foods and local markets: strategies to grow the local sector in the UK. Open Edition Journals. (https://doi.org/10.4000/aof.179) 2. Duarte, A. (2020). The contribution of Arouca Agricola & Geofood for sustainable development in Arouca Geopark. European Geoparks Network Magazine, 17, 23.
Short marketing channels	A mode of marketing that takes place either by direct sales from the producer to the consumer or by indirect sale, provided that there is no more than one intermediary. he is associated a geographic proximity and relational proximity between producers and consumers	Short channels	1. Committee of the regions (2011), “Opinion of the Committee of the Regions on ‘Local food systems’ (outlook opinion)”. Official Journal of the European Union, (online), C 104/1. Available online https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2011:104:0001:0006:EN:PDF (accedded on November 2021). 2. Teixeira, F. (2014). Circuitos Curtos Agroalimentares em Portugal: estudo de casos. Dissertação de Mestrado. ISCTE - Instituto Universitário de Lisboa. 119p.	1. Also known as Agrifood Short Circuit or Short Channels; 2. short distribution channels favor greater interaction between consumers and producers. These channels create trusting relationships and a possibility of immediate product traceability to consumers, in addition to providing a minimum of food sovereignty;
Food hub	Business or organization that actively manages the aggregation, distribution, and marketing of identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand	Products	https://www.rd.usda.gov/files/SR_77_Running_A_Food_Hub_Vol_1.pdf, https://www.usda.gov/media/blog/2015/07/15/lessons-field-new-series-food-hub-development, https://www.youtube.com/watch?v=y5zey_6AB5Q

Concept	Definition	Indicators	Bibliography	Observations
Foraging & Berry Picking	Finding, harvesting, and preparing edible plants	For Geofood production (i.e. preserves), there exist opportunities to harvest edible plants grown in a Global Geopark but we must understand some general harvesting guidelines to follow. Questions to ask include: Am I harvesting from a safe environment? Am I harvesting sustainably? Are the plants I'm harvesting safe to eat? Do the plants have dangerous look-alikes?	Resource: The Foraager's Dinner 2020 Dawson, Shawn, 1988-author: Publisher Bolder Books; Portuagal Cove-St.Phillips, Newfoundland & Labrador, Canada in addition to heritage NL recordings of stories about berry picking via weblink https://www.heritage.nf.ca/dictionary/#318	Foraging is a method of gathering and begins when the early tender shoots emerge after a long Newfoundland winter - when maple sap starts flowing and spring is just around the corner. Berry picking is one of the most common cultural traditions in NL and many GEOfood stories revolve around gathering a variety of berries used in jams and preserves, bottled or jarred, and stored in traditional root cellars (rock-like structures built into the hillsides /cliff rock before refrigeration.
Root Cellars	These traditional food storage systems – traditionally used mainly for root vegetables like potatoes and carrots – are built right into the ground, mainly into small hills and banks. The natural humidity and moisture keep things cool in the summer and prevents freezing in the winter.	Root Cellars are part of Discovery Global Geopark's intangible cultural heritage and one small community (Elliston NL) has more than 130 documented root cellars in the small town and surrounding area. Of those, half are still in working condition and used today.	https://collections.mun.ca/digital/collection/ich_nature/id/650/rec/1	Once commonplace throughout Newfoundland, root cellars provide consistent humidity and temperature levels essential for food security prior to the introduction of electricity and refrigeration. Additionally, root cellars have also been the site of children’s games and stories, fairy legends, and other local lore. They have come to be recognized as a prominent symbol of Newfoundland`s agricultural heritage and represent the current potential for food security and self-sufficiency movements within our province.
Sahti/sahti brewing	Sahti is a farmhouse ale, a liquid bread". Sahti is a thick, strong traditional beer that is made for home use and as a party drink for weddings and funerals, for example. Water, barley and rye malt, juniper, yeast, and sometimes hops are used in the manufacture of sahti. In the past, farmhouse yeasts were used, but baking yeast has now been used for over a hundred years. The finished sahti has an alcohol content of about 6-12%.	Sahti is an important Finnish product, as it has received the EU's Traditional specialty guaranteed -status (TSG). Sahti tradition is one of the most significant cultural unifying factors in the Lauhanvuori - Hämeenkangas (LH) Geopark area. Dialects and traditional dishes may vary in different parts of the area, but the sahti is familiar to everyone – even those who don’t like it. Most of the sahti enjoyed in the Geopark is traditionally made at home. In the Geopark area, commercial sahti is made by Olu Bryki Raum / Suupohja Brewery in Isojoki. The local specialty is pale and thick rye sahti. They organize sahti brewing shows in fairs and other events.	Laitinen Mika, Moser Randy. 2019. Viking Age Brew. Chicago Review Press.https://www.theseus.fi/bitstream/handle/10024/72304/Lampinen_Jarkko_Lehtonen_Juha.pdf?sequence=2&isAllowed=y (English summary)	World-renowned beer journalist Michael Jackson described sahti as a glass of anthropology – the missing link in beer making between Mesopotamia and today. Finland’s / the world's only Sahti Academy is located next to Lauhanvuori National Park in Isojoki in the LH Geopark area. Sahti is a combination of intangible cultural heritage, GEOfood (groundwater, local crop) and tourism (brewing shows, Sahti Academy's exhibits)
Touristic food activities "food experiencing"	As the sahti is a fresh beer, i.e. it has not been pasteurized, filtered and the fermentation is not stopped, its shelf life is limited. It also requires a cold chain and is poorly resistant to transport."	Type and number of activities	e.g. https://www.slowfood.travel/de	These activities contribute to promote and maintain food traditions and therefore GEOfood
Touristic food activities "farming"	Activities experiencing farming	Type and number of activities		These activities contribute to maintaining old cultivars of crops, vegetables or fruits or old breeds of livestock being a source of GEOfood.
Special menus	Menus presenting GEOfood in restaurants	Type and number of menus		These menus facilitate testing GEOfoods
Geothermal cooking	Type of cooking using the heat from the earth, normally around volcano activity. It can be in holes in the ground (ex. in Furnas village in the Azores Archipelago, this village is inside the Furnas volcano caldera and has hot spring fields; the typical dish there is called "cozido das Furnas", a recipe of meat and vegetables boiled inside the earth, inside cloths or in a pan), or boiling food (ex. eggs) inside the hot springs, or using only the steam.	Type and number of activities/recipes	https://www.thinkgeoenergy.com/using-geothermal-energy-for-cooking-examples-from-around-the-world/	This type of cooking is done outdoors, so other people/tourists can watch. A touristic product can be not only the demonstration but also the experience of preparing the traditional dishes, where tourists learn the recipe by doing it with the locals.
Mahinga Kai (food-gathering place)	Indigenous New Zealand concept that refers to Ngāi Tahu (South Island Tribe) interests in traditional food and other natural resources and the places where those resources are obtained. They largely relate to indigenous plant, bird and fish species and their ecosystems and habitats.	There are several Mahinga Kai sites in the Waitaki Whitestone Geopark. Those are usually close to waterways like wetlands, rivers, lakes, or the ocean. The local iwi (tribe) is working on preserving those places for future generations. Food includes eels, whitebait, edible plants, weka, speargrass, indigenous vegetables... Local and international visitors are becoming more and more interested in indigenous concepts in New Zealand. There are opportunities to create 'working mahinga kai wetlands'.	Hepburn, C. D., Jackson, A. M., Pritchard, D. W., Scott, N., Vanderburg, P. H., & Flack, B. (2019). Challenges to traditional management of connected ecosystems within a fractured regulatory landscape: A case study from southern New Zealand. Aquatic Conservation: Marine and Freshwater Ecosystems.http://www.journal.mai.ac.nz/content/creation-narratives-mahinga-kai-m%C4%81ori-customary-food-gathering-sites-and-practices
Agritourism	Any activity carried out on a farm or ranch that allows members of the general public, for recreational, entertainment, or educational purposes, to view or enjoy rural activities, including farming, ranching, historic, cultural, harvest-your-own activities, or natural activities and attractions.	Geoparks are often set in rural settings and environments.	Mackay, M., Nelson, T. & Perkins, H. (2019). Agritourism and the adaptive re-use of farm buildings in New Zealand. Open Agriculture, 4(1), 465-474. https://doi.org/10.1515/opag-2019-0047
Dry stone walling	Dry stone walling is a building method by which structures are constructed from stones without any mortar to bind them together. Dry stone structures are stable because of their construction method, which is characterized by the presence of a load-bearing façade of carefully selected interlocking stones.	Among playing a vital role in preventing landslides, floods and avalanches, combating erosion and desertification of the land and enhancing biodiversity these walls help to create adequate microclimatic conditions for agriculture. There are variations in construction depending on the geology of the available stone and the use of the dry stone walls.	https://ich.unesco.org/en/RL/art-of-dry-stone-walling-knowledge-and-techniques-01393?fbclid=IwAR27SB6Eg5ajWcvV248vUA9GJpJuVKMRF3Fk-DhuJmVLGCRaRtZyvTcV7a8https://www.buildingconservation.com/articles/dry-stone-walling/dry-stone-walling.htm	Dry stone walling was especially important in agriculture in areas with limited fertile land. By excavating stone and building dry stone walls, farmers managed to conquer the rugged stone landscape and turn it into fertile land terraces for growing food.
Geofood's harmony	Food is a culture that is largely connected to identity. Historically (and presently) it is influenced by religion and social standing. the rich history of agricultural practices and innovation is related to that Egypt is one of the first civilizations to practice large-scale agriculture. Egypt has desert and Nile basin food which presenting all the different methodologies of planting and varieties of food represent most of the climate plants regions. Agriculture practices allowed to successfully grow many different types of staple crops including wheat, barley, flax, palms, olive, fruits, and papyrus.	Food is a critical factor to show respect, happiness, support, and make peace. Feasts, festivals, weddings, funerals, peace, etc., are connected to food and plants and directly connected to the time of harvesting most of the time. The River Nile basin and desert of the country Beans, cotton, wheat, and flax were important and abundant crops that could be easily stored in the river Nile basin and the diet of Saharan tribes was based mainly on meat, milk, and derivatives. The coastal tribes added to this diet fish dishes, rice, and so on. Couscous, meal paste, with meat and vegetables Tajín, camel meat, goat meat...etc.	https://egyptianstreets.com/2019/05/05/19-middle-eastern-desserts-to-remember-this-ramadan/ https://www.scenic.co.uk/news/15-dishes-you-must-try-in-egypt https://www.tasteatlas.com/siwa-oasis-dates https://www.food-links.com/egyptian-food-and-culture/	Egyptians are without doubt one of the most foodies in the world. it serves as a relevant catalyst to increase and enhance the quality of the tourist experience and to promote other intangible heritages across Egypt like Ramadan is around the corner, marked with Konafa with mangoes while celebrating by eating ka7k -Eid cookies- with tea for breakfast on the Eid-el-Fitr and Eid-El-Adha, Sham El Nessim (Easter) one of the oldest occasions celebrated till today...etc.
Geotourism	Food and beverage could strengthen the image of the place through it special culinary. Local cuisine plays an important role in tourism, as well as promoting the survival and the revitalization of traditional cooking practices. Local cuisine reflects the place and the culture, and appeals to the visitors pursuing authenticity.	Food and beverage, Local cuisine	https://egyptianstreets.com/2019/05/05/19-middle-eastern-desserts-to-remember-this-ramadan/ https://www.tasteatlas.com/siwa-oasis-dates https://www.scenic.co.uk/news/15-dishes-you-must-try-in-egypt https://www.food-links.com/egyptian-food-and-culture/
Tourism	local culture becomes a tourism resource using indigenous foods, arts, and crafts as tourism attractions. Food is one example of a local cultural resource that has the potential to facilitate a number of community benefits	community-based tourism, food, and nutrition, indigenous knowledge	Giampiccoli, A. and Kalis, J.H. (2012), Tourism, Food, and Culture: Community-Based Tourism, Local Food, and Community Development in Mpondoland. CAFÉ, 34: 101-123. https://doi.org/10.1111/j.2153-9561.2012.01071.x
Food Tourism from a cultural anthropology perspective	food tourism is dominated by five themes: motivation, culture, authenticity, management and marketing, and destination orientation.	Food tourism is about cultural anthropology, Food tourism management is the management of food cultural resources	Ashleigh Ellis, Eerang Park, Sangkyun Kim, Ian Yeoman, What is food tourism?, Tourism Management, Volume 68, 2018, Pages 250-263, ISSN 0261-5177,
Food in Tourism	food is one of the most important factors for tourists decision making to travel to a certain destination	tourists destination making	Kim, Y., J. Yuan, B. K. Goh & J. M. Antun (2009b): Web Marketing in Food Tourism: A Content Analysis of Web Sites in West Texas. Journal of Culinary Science and Technology, 7(1), 52-64.
Gastronomy and tourism	The main relationship between gastronomy and tourism have different states: (1) on the behavior and the demand of the tourist in front of the local gastronomic specialties; (2) on the appearance and commercial development of gastronomy as a tourist product; (3) gastronomy as a marketing variable in relation to the manifest preferences of visitors; and (4) gastronomy as an instrument and a variable for the development and transformation of the chosen destination.	tourism destinations, gastronomy, destination making	Henderson, J. C. (2009): Food Tourism Reviewed. British Food Journal, 111(4), 317-326. "Kivela, J.; Crotts, J. Gastronomy tourism: A meaningful travel market segment. J. Culin. Sci. Technol. 2005, 4, 39–55." "Bjork, P.; Kauppinen-Raisanen, H. Local food: A source for destination atraction. Int. J. Cont. Hosp. Manag. 2016, 28, 177–194."	Gastronomy serves as a relevant catalyst to increase and enhance the quality of the tourist experience and to promote a destination. "Gastronomy represents a crucial factor in decision making for a tourist destination, based on the different attitudes shown by tourists"
"Good Restaurant"	This word is the most commonly used word when searching on SNS or the Internet to select a travel destination in South Korea. For example, when traveling in Gwangju, most of people search for "Good Restaurant in Gwangju" and conversely search for "Good Restaurant" and select the area that appears as the travel destination. That's how important food and dining are to travel.	destination making		"Good Restaurant" is said to be a "Mat-jip" in Korean.

Concept	Definition	Indicators	Bibliography	Observations
Local food traditions	the interpretation of "local food " related to the concept of belonging to a community within a certain area, where a culinary tradition has been preserved generation after generation.	N of culinary traditions generally and broadly recognized by the community of the Geopark	Bazzani C., Canavari M; 2005, IS LOCAL A MATTER OF FOOD MILESOR FOOD TRADITIONS? in: Ital. J. FoodSci., vol 29, 2017-505PAPER	https://www.itjfs.com/index.php/ijfs/article/view/733/338
	Brunori G. 2007, "local food" is based on re-valuation of food traditions within a community	N of food traditions generally and broadly recognized by the community of the Geopark	Brunori G. , 2007, Local food and alternative food networks: a communication perspective	https://journals.openedition.org/aof/430
	Roslynn Brain 2012, eating locally means minimizing the distance between production and consumption, especially in relation to the modern mainstream food system	Distance between consumers and prodcution place	Roslynn Brain 2012, Utah University, Extension Sustainability	https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1788&context=envs_facpub
	In this special issue, they emphasize the concept of localised food production and products, which is not only based on the local as a place, but on the cultural dimension as well as the know-how aspect.	Know how aspects	Laurence Bérard et Philippe Marchenay, Les produits de terroir. Entre cultures et règlements. Paris, CNRS Éditions, 2004, 229 p.	https://journals.openedition.org/etudesrurales/3080
Local Food	Despite a proliferation of articles focused on consumer willingness-to-pay for locally produced foods, few studies have systemically considered the role of food identity in the price premium of local foods.	locally produced foods, the role of food identity in the price premium of local foods	The Role of Collective Food Identity in Local Food.Francisco Moreno and Trey Malone Demand	https://www.cambridge.org/core/journals/agricultural-and-resource-economics-review/article/role-of-collective-food-identity-in-local-food-demand/C563A544041EB3DCFADED533CD73C3BA
Food Traditions	The concept of traditional food product has been associated with four typical dimensions as follows: “habit-natural”, “processing-elaboration”, “sensory properties” and “origin-locality”.	- Marketing traditional; - Innovation in traditional foods;- Consumer acceptance of eyhnic foods	The duality of innovation and food development versus purely traditional foods Raquel P.F. Guiné, Sofia G. Florença, Maria João Barroca, Ofélia Anjos	https://www.sciencedirect.com/science/article/abs/pii/S0924224421000066
Food culture	Food culture (by definition) refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food	Numbers of practices, attitudes, beliefs, network connected with consuption of that peculiar kind of food/ dishes	The cultural dimension of food, Barilla Centre for Food and Nutrition,	https://www.barillacfn.com/m/publications/pp-cultural-dimension-of-food.pdf
	This short story gives good insights into the value of agricultural biodiversity, how local food cultural supoprt the conservation of unique species.	-Marketing local food culture; - Value Local produts;	Marketing of unique local food culture: Moo Chamuang	https://www.researchgate.net/publication/283497361_Marketing_of_unique_local_food_culture_Moo_Chamuang
	It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described.	-Food Security; - Human Right to Adequate Food and Culture	HUMAN RIGHT TO ADEQUATE FOOD, CULTURE AND FOOD SECURITY. A CASE STUDY OF FOOD CULTURE IN KATSIKAS REFUGEE CAMP. LILIANE MACHADO ABDALLA	https://www.repository.utl.pt/bitstream/10400.5/19952/1/DM-LMA-2019.pdf
Food Traditional and Culture	Traditional foods constitute an important part of the culture, history, identity, heritage and local economy of a region or country and they are key elements of the dietary patterns of each country. These foods are commonly perceived as foods that have been consumed locally or regionally for a long time and the methods of preparation of such foods have been passed from generation to generation. The Portuguese cuisine is characterized by a variety of rich, filling and fully-flavoured dishes. It is a Mediterranean cuisine, with Atlantic characteristics (high consumption of fish and seafood) and influence from diferente places around the world. The cuisine across Portuguese regions and islands is varied. In 1992, the European Union (EU) created quality product designation systems, including Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG), which protect registered traditional foods and enable producers to market distinctive high-quality regional products. In this study, a review among Portuguese traditional foods with quality product designation has been carried out.	-Traditional quality products	An overview of Portuguese traditional foods with quality product designation. Tânia Gonçalves Albuquerque, Ana Sanches-Silva, Filipa Santos, Helena Soares Costa
Food culture and Slow food	Legend tells that the addition of saffron to the milk during production goes back to the period of the Norman domination (XI century); the story tells that Roger the Norman, in order to cure his wife Adelasia who suffered from deep depression and loved cheese, ordered the preparation of a cheese with revitalising properties. In fact, saffron has always been famous for its stimulating and energising properties.	Piacentinu ennese DOP is a Sicilian cheese, sheep, hard pasta; it's also flavoured with saffron. It is Slow Food. In Sicily, in the province of Enna, this ancient cheese is produced with sheep’s milk of various breeds.The saffron is also produced locally and is characterised by an elevated crocin and picrocrocin content, which gives the cheese an intense and characteristic bouquet.	Piacentinu Ennese DOP: History and gastronomy	https://www.qualigeo.eu/en/product/piacentinu-ennese-pdo/
Food culture and eating habits	The priciples of the " Mediterranean Diet, UNESCO Heritage" - A sustainable food system to involve local communities	The diet of ordinary people of classical period in Greece and Rome was derived from cereals pulses vegetables fruit olive oil milk and a little fish and meat	traditional ingredients traditional composition traditional type of production and/or processing method - Ensure environmental sustainability - Cultivation of local products contribute to biodiversity - smaller water footprint lower greenhouse gas emissions	finale_carta_valori_dieta_mediterranea.pdf (unitelmasapienza.it)
Agriculture Produts	Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States.	QUALITY SCHEMES FOR AGRICULTURAL PRODUCTS	25 years of European Union (EU) qualityschemes for agricultural products and foodstuffs across EU Member StatesTânia G Albuquerque,MBeatriz PP Oliveira and Helena S Costaa,	Published online in Wiley Online Library: 13 February 2018
Foodscape			"Destination foodscape: A stage for travelers' food experience"	https://doi.org/10.1016/j.tourman.2018.11.005
Culinary arts	the art of preparing, cooking, presenting and serving food.		"Culinary arts and meal science – a new scientific research discipline"	https://doi.org/10.1111/j.1471-5740.2003.00083.x
UNESCO Heritage List	UNESCO World Heritage List includes many food related topics, such as Landscape of the Pico Island Vineyard Culture (in Azores UGGp), Alto Douro Wine Region, (Portugal), Turkish coffee culture and tradition (Turkey), Craft of the miller operating windmills and watermills (The Nederlands), ritual of transplanting rice in Mibu, Hiroshima (Japan), Traditional agricultural practice of cultivating the ‘vite ad alberello’ (head-trained bush vines) of the community of Pantelleria (Italy), Tree beekeeping culture (Poland – Belarus)…..		Xavier Medina, F. (2009). Mediterranean diet, culture and heritage: Challenges for a new conception. Public Health Nutrition, 12(9A), 1618-1620. doi:10.1017/S1368980009990450 // Bruno Santucci Oliveira, Luciano Torres Tricárico, Ana Paula Lisboa Sohn & Nicolas Pontes (2020) The culinary intangible cultural heritage of UNESCO: a review of journal articles in EBSCO platform, Journal of Culinary Science & Technology, 18:2, 138-156, DOI: 10.1080/15428052.2018.1513882 // Broude, Tomer, A Diet Too Far? Intangible Cultural Heritage, Cultural Diversity, and Culinary Practices (May 20, 2014). Irene Calboli and Srividhya Radavan (eds.), Protecting and Promoting Diversity with Intellectual Property Law (Cambridge University Press, 2015). , The Hebrew University of Jerusalem Faculty of Law Working Paper No. 02-14, Hebrew University of Jerusalem Legal Research Paper No. 15-6, Available at SSRN: https://ssrn.com/abstract=2439181 // Akagawa, N. (2019). National identity, culinary heritage and UNESCO. Safeguarding intangible heritage: Practices and politics, 200-218.	https://ich.unesco.org/en/lists
Globally Important Agricultural Heritage systems (GIAHS)	The GIAHS Initiative from FAO promotes public understanding, awareness, national and international recognition of Agricultural Heritage systems. Looking to safeguard the social, cultural, economic and environmental goods and services these provide to family farmers, smallholders, indigenous peoples and local communities, the initiative fosters an integrated approach combining sustainable agriculture and rural development.		Arnés García M, Yagüe JL, de Nicolás VL, Díaz-Puente JM. Characterization of Globally Important Agricultural Heritage Systems (GIAHS) in Europe. Sustainability. 2020; 12(4):1611. https://doi.org/10.3390/su12041611 // Yukio Yotsumoto & Kazem Vafadari (2021) Comparing cultural world heritage sites and globally important agricultural heritage systems and their potential for tourism, Journal of Heritage Tourism, 16:1, 43-61, DOI: 10.1080/1743873X.2020.1758116 // Wenjun, J., Bojie, W., Yehong, S., & Moucheng, L. (2021). Design and Application of the Annual Report of Globally Important Agricultural Heritage Systems (GIAHS) Monitoring. Journal of Resources and Ecology, 12, 498 - 512.	http://www.fao.org/giahs/giahsaroundtheworld/en/
Tourism food and culture	The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners.		Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience	https://www.mdpi.com/2071-1050/11/12/3437/htm
Tourist approach and behaviours towards local food	Hall and Sharples (2004) argue that when defining food tourism there must be a differentiation among those tourist behaviors who consume food as a part of their travel experience and those who select destinations solely influenced by their interest of food. Wolf (2002) defines culinary tourism as travel for searching prepared food and beverages and memorable gastronomic experiences.		Tourists’ Approach to Local Food	https://reader.elsevier.com/reader/sd/pii/S1877042815039646?token=7B2AAB1466C0FEE135EFB75A38AE9D453B73F4335AD31089D5BFC516F82C2B11E2A306258FDA4BC6ED85621D57222615&originRegion=eu-west-1&originCreation=20210922072949
	Local food expresses national, regional, and personal identity, and can enhance the image of a destination		Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention	https://reader.elsevier.com/reader/sd/pii/S0278431917304115?token=881894B60AEE9DCF7DCB1AED93DFBF4CD079AE970C92CB18E8B6C568A2E7A36CDF8B6986DBF7E8CAD64252CB276880E5&originRegion=eu-west-1&originCreation=20210922073541