# Food

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Substance consumed for nutrition

This article is about food for all organisms. For food for humans, see [Human food](/source/Human_food). For other uses, see [Food (disambiguation)](/source/Food_(disambiguation)).

"Foodstuffs" redirects here. For the New Zealand grocery company, see [Foodstuffs (company)](/source/Foodstuffs_(company)).

Display of various foods

**Food** is any substance consumed by an [organism](/source/Organism) for [nutritional](/source/Nutrient) support. Food usually consists of plant, animal, or [fungal](/source/Fungus) origin and contains essential nutrients such as [carbohydrates](/source/Carbohydrate), [fats](/source/Fat), [proteins](/source/Protein_(nutrient)), [vitamins](/source/Vitamin), or [minerals](/source/Mineral_(nutrient)). The substance is [ingested](/source/Ingestion) by an organism and assimilated by the organism's [cells](/source/Cell_(biology)) to provide energy, maintain life, encourage physical requirements, and support growth. Different species of animals have different [feeding behaviours](/source/List_of_feeding_behaviours) that satisfy the needs of their [metabolisms](/source/Metabolism) and have evolved to fill specific [ecological niches](/source/Ecological_niche) within specific geographical contexts.

[Omnivorous](/source/Omnivore) humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use [cooking](/source/Cooking) to prepare food for consumption. The majority of the [food energy](/source/Food_energy) required is supplied by the industrial [food industry](/source/Food_industry), which produces food through [intensive agriculture](/source/Intensive_farming) and distributes it through complex [food processing](/source/Food_processing) and [food distribution](/source/Food_distribution) systems. This system of conventional agriculture relies heavily on [fossil fuels](/source/Fossil_fuel), which means that the food and agricultural systems are one of the [major contributors to climate change](/source/Greenhouse_gas_emissions_from_agriculture), accounting for as much as 37% of total [greenhouse gas emissions](/source/Greenhouse-gas_emissions).[1]

The food system has a significant impact on a wide range of other social and political issues, including [sustainability](/source/Sustainability), [biological diversity](/source/Biological_diversity), [economics](/source/Nutritional_economics), [population growth](/source/Population_growth), [water supply](/source/Water_supply), and [food security](/source/Food_security). [Food safety](/source/Food_safety) and security are monitored by international agencies, like the [International Association for Food Protection](/source/International_Association_for_Food_Protection), the [World Resources Institute](/source/World_Resources_Institute), the [World Food Programme](/source/World_Food_Programme), the [Food and Agriculture Organization](/source/Food_and_Agriculture_Organization), and the [International Food Information Council](/source/International_Food_Information_Council).

## Definition and classification

Food is any substance consumed to provide [nutritional](/source/Nutrient) support and energy to an [organism](/source/Organism).[2][3] It can be raw, processed, or formulated and is consumed orally by animals for growth, health, or pleasure. Food is mainly composed of water, [lipids](/source/Lipid), [proteins](/source/Protein), and [carbohydrates](/source/Carbohydrate). Other organic substances (e.g., [vitamins](/source/Vitamin)) and minerals (e.g., salts) can also be found in food.[4] Plants, [algae](/source/Algae), and some microorganisms use [photosynthesis](/source/Photosynthesis) to make some of their own nutrients.[5] Water is found in nearly all foods and has been defined as food by itself.[6] Water has no food energy, and [fibers](/source/Dietary_fiber) have low energy densities, or food energy relative to volume, some providing none, while fat is the most energy-dense component.[3] Some inorganic substances are also essential for plant and animal functioning.[7]

Human food can be classified in various ways, either by related content or by how it is processed.[8] The number and composition of [food groups](/source/Food_group) can vary. Most systems include four basic groups described by their origins and relative nutritional functions: vegetables and fruit, cereals and bread, dairy, and meat.[9] Studies that look into diet quality group food into whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy products, fish, red meat, processed meat, and sugar-sweetened beverages.[10][11][12] The [Food and Agriculture Organization](/source/Food_and_Agriculture_Organization) and [World Health Organization](/source/World_Health_Organization) use a system with eighteen or nineteen food classifications, including: cereals and their products; roots, tubers, plantains and their products; pulses, seeds and nuts and their products; milk and milk products; eggs and their products; fish, shellfish and their products; meat and meat products; insects, grubs and their products; vegetables and their products; fruits and their products; fats and oils; sweets and sugars; spices and condiments; beverages; foods for particular nutritional uses; food additives; composite dishes; and savory snacks. (The source claims nineteen but lists eighteen, numbered 1–15 and 17–19.)[13]

## Food sources

A typical aquatic food web

In a given ecosystem, food forms a [web](/source/Food_web) of interlocking [chains](/source/Food_chain) with [primary producers](/source/Primary_producers) at the bottom and [apex predators](/source/Apex_predator) at the top.[14] Other aspects of the web include [detritivores](/source/Detritivore) (that eat [detritis](/source/Detritus)) and [decomposers](/source/Decomposer) (that break down dead organisms).[14] Primary producers include algae, plants, bacteria and protists that acquire their energy from sunlight.[15] Primary consumers are the [herbivores](/source/Herbivore) that consume the plants, and secondary consumers are the [carnivores](/source/Carnivore) that consume those herbivores. Some organisms, including most mammals and birds, have diets consisting of both animals and plants, and are considered omnivores.[16] The chain ends with the apex predators, the animals that have no known predators in its ecosystem.[17] Humans are considered apex predators.[18]

Humans are omnivores, finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed.[16] Cereal grain is a [staple food](/source/Staple_food) that provides more food energy worldwide than any other type of crop.[19] [Corn (maize)](/source/Maize), wheat, and rice account for 87% of all grain production worldwide.[20][21][22] Just over half of the world's crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for [biofuels](/source/Biofuels).[23] Fungi and bacteria are also used in the preparation of [fermented](/source/Fermentation_(food)) foods like [bread](/source/Bread), [wine](/source/Wine), [cheese](/source/Cheese) and [yogurt](/source/Yogurt).[24]

### Photosynthesis

During [photosynthesis](/source/Photosynthesis), energy from the sun is absorbed and used to transform water and carbon dioxide in the air or soil into oxygen and glucose. The oxygen is then released, and the glucose stored as an energy reserve.[25] Photosynthetic plants, algae and certain bacteria often represent the lowest point of the food chains,[26][27] making photosynthesis the primary source of energy and food for nearly all life on earth.[28]

[Plants also absorb important nutrients](/source/Plant_nutrition) and minerals from the air, natural waters, and soil.[29] Carbon, oxygen and hydrogen are absorbed from the air or water and are the basic nutrients needed for plant survival.[30] The three main nutrients absorbed from the soil for plant growth are nitrogen, phosphorus and potassium, with other important nutrients including calcium, sulfur, magnesium, iron boron, chlorine, manganese, zinc, copper molybdenum and nickel.[30]

### Microorganisms

Bacteria and other microorganisms also form the lower rungs of the food chain. They obtain their energy from photosynthesis or by breaking down dead organisms, waste or chemical compounds. Some form symbiotic relationships with other organisms to obtain their nutrients.[31] Bacteria provide a source of food for protozoa,[32] who in turn provide a source of food for other organisms such as small invertebrates.[33] Other organisms that feed on bacteria include nematodes, fan worms, shellfish and a species of snail.

In the marine environment, plankton (which includes [bacteria](/source/Bacteria), [archaea](/source/Archaea), [algae](/source/Algae), [protozoa](/source/Protozoa) and microscopic [fungi](/source/Fungi))[34] provide a crucial source of food to many small and large aquatic organisms.

Without bacteria, life would scarcely exist because bacteria convert atmospheric nitrogen into nutritious [ammonia](/source/Ammonia). Ammonia is the precursor to proteins, nucleic acids, and most vitamins. Since the advent of the industrial process for nitrogen fixation, the [Haber-Bosch Process](/source/Haber-Bosch_Process), the majority of ammonia in the world is human-made.[35]

### Plants

Foods from plant sources

[Plants as a food source](/source/Edible_plants) are divided into seeds, fruits, vegetables, legumes, grains and nuts.[36] Where plants fall within these categories can vary, with botanically described fruits such as the tomato, squash, pepper and eggplant or seeds like peas commonly considered vegetables.[37] Food is a fruit if the part eaten is derived from the [reproductive tissue](/source/Ovary_(botany)), so seeds, nuts and grains are technically fruit.[38][39] From a culinary perspective, fruits are generally considered the remains of botanically described fruits after grains, nuts, seeds and fruits used as vegetables are removed.[40] Grains can be defined as seeds that humans eat or harvest, with cereal grains (oats, wheat, rice, corn, barley, rye, sorghum and millet) belonging to the [Poaceae](/source/Poaceae) (grass) family[41] and pulses coming from the [Fabaceae](/source/Fabaceae) (legume) family.[42] [Whole grains](/source/Whole_grain) are foods that contain all the elements of the original seed (bran, germ, and [endosperm](/source/Endosperm)).[43] Nuts are dry fruits, distinguishable by their woody shell.[40]

Fleshy fruits (distinguishable from dry fruits like grain, seeds and nuts) can be further classified as [stone fruits](/source/Stone_fruits) (cherries and peaches), [pome fruits](/source/Pome) (apples, pears), [berries](/source/Berry) (blackberry, strawberry), [citrus](/source/Citrus) (oranges, lemon), [melons](/source/Melon) (watermelon, cantaloupe), Mediterranean fruits (grapes, fig), [tropical fruits](/source/Tropical_fruits) (banana, pineapple).[40] Vegetables refer to any other part of the plant that can be eaten, including roots, stems, leaves, flowers, bark or the entire plant itself.[44] These include [root vegetables](/source/Root_vegetable) (potatoes and carrots), bulbs (onion family), flowers (cauliflower and broccoli), [leaf vegetables](/source/Leaf_vegetable) ([spinach](/source/Spinach) and lettuce) and [stem vegetables](https://en.wikipedia.org/wiki/Category:Stem_vegetables) (celery and [asparagus](/source/Asparagus)).[45][44]

The carbohydrate, protein and lipid content of plants is highly variable. Carbohydrates are mainly in the form of starch, fructose, glucose and other sugars.[36] Most vitamins are found from plant sources, with the exception of [vitamin D](/source/Vitamin_D) and [vitamin B12](/source/Vitamin_B12). [Minerals](/source/Mineral_(nutrient)) can also be plentiful or not. Fruit can consist of up to 90% water, contain high levels of [simple sugars](/source/Simple_sugars) that contribute to their sweet taste, and have a high [vitamin C](/source/Vitamin_C) content.[36][40] Compared to fleshy fruit (excepting bananas) vegetables are high in starch,[46] [potassium](/source/Potassium), dietary fiber, [folate](/source/Folate) and vitamins and low in fat and calories.[47] Grains are more starch based[36] and nuts have a high protein, fiber, vitamin E and B content.[40] Seeds are a good source of food for animals because they are abundant and contain fiber and healthful fats, such as [omega-3 fats](/source/Omega-3).[48][49] Complicated chemical interactions can enhance or depress bioavailability of certain nutrients. [Phytates](/source/Phytates) can prevent the release of some sugars and vitamins.[36]

Animals that only eat plants are called [herbivores](/source/Herbivore), with those that mostly just eat fruits known as [frugivores](/source/Frugivore),[50] while leaf and shoot eaters are [folivores](/source/Folivore) (pandas) and wood eaters termed [xylophages](/source/Xylophagy) (termites).[51] [Frugivores](/source/Frugivore) include a diverse range of species from annelids to elephants, chimpanzees and many birds.[52][53][54] About 182 fish consume seeds or fruit.[55] Animals (domesticated and wild) use as many types of grasses that have adapted to different locations as their main source of nutrients.[56]

Humans eat thousands of plant species; there may be as many as 75,000 edible species of [angiosperms](/source/Angiosperm), of which perhaps 7,000 are often eaten.[57] Plants can be processed into breads, pasta, cereals, juices and jams or raw ingredients such as sugar, herbs, spices and oils can be extracted.[36] [Oilseeds](/source/Oilseed) are pressed to produce rich oils – ⁣[sunflower](/source/Sunflower_oil), [flaxseed](/source/Flaxseed), [rapeseed](/source/Rapeseed) (including [canola oil](/source/Canola_oil)) and [sesame](/source/Sesame_oil).[58]

Many plants and animals have [coevolved](/source/Coevolution) in such a way that the fruit is a good source of nutrition for the animal, who then excretes the seeds some distance away, allowing greater dispersal.[59] Even [seed predation](/source/Seed_predation) can be mutually beneficial, as some seeds can survive the digestion process.[60][61] Insects are major eaters of seeds,[48] with ants being the only real seed dispersers.[62] Birds, although being major dispersers,[63] only rarely eat seeds as a source of food and can be identified by their thick beak that is used to crack open the seed coat.[64] Mammals eat a more diverse range of seeds, as they are able to crush harder and larger seeds with their teeth.[65]

### Animals

Various raw meats

[Animals are used as food](/source/Animal_source_foods) either directly or indirectly. This includes meat, eggs, shellfish and dairy products like milk and cheese.[66] They are an important source of protein and are considered complete proteins for human consumption as they contain all the essential amino acids that the human body needs.[67] One 4-ounce (110 g) steak, chicken breast or pork chop contains about 30 grams of protein. One large egg has 7 grams of protein. A 4-ounce (110 g) serving of cheese has about 15 grams of protein. And 1 cup (~240 mL) of milk has about 8 grams of protein.[67] Other nutrients found in animal products include calories, fat, essential vitamins (including B12) and minerals (including zinc, iron, calcium, magnesium).[67]

Food products produced by animals include milk produced by [mammary glands](/source/Mammary_glands), which in many cultures is drunk or processed into [dairy products](/source/Dairy_product) (cheese, butter, etc.). [Eggs](/source/Egg_(food)) laid by birds and other animals are eaten and [bees](/source/Bee) produce [honey](/source/Honey), a reduced [nectar](/source/Nectar) from flowers that is used as a popular sweetener in many cultures. Some cultures [consume blood](/source/Blood_as_food), such as in [blood sausage](/source/Blood_sausage), as a thickener for sauces, or in a [cured](/source/Curing_(food_preservation)), [salted](/source/Salting_(food)) form for times of food scarcity, and others use blood in stews such as [jugged hare](/source/Jugging).[68]

## Taste

Main article: [Taste](/source/Taste)

Animals, specifically humans, typically have five different types of taste sense: [sweet](/source/Sweet), [sour](/source/Sour), [salty](/source/Saltiness), [bitter](/source/Bitter_(taste)), and [umami](/source/Umami). The differing tastes are important for distinguishing between foods that are nutritionally beneficial and those which may contain toxins.[69] As animals have [evolved](/source/Evolution), the tastes that provide the most energy are the most pleasant to eat while others are not enjoyable,[70] although humans in particular can acquire a preference for some substances which are initially unenjoyable.[69] Water, while important for survival, has no taste.[71]

Sweetness is almost always caused by a type of simple sugar, such as [glucose](/source/Glucose) or [fructose](/source/Fructose), or [disaccharides](/source/Disaccharides), such as [sucrose](/source/Sucrose), a molecule combining glucose and fructose.[72] Sourness is caused by [acids](/source/Acid), such as vinegar. Sour foods include citrus, especially lemons and [limes](/source/Lime_(fruit)). Sour is evolutionarily significant as it can signal a food that may have gone [rancid](/source/Rancidity) due to bacteria.[73] Saltiness is the taste of [alkali metal](/source/Alkali_metal) [ions](/source/Ions) such as [sodium](/source/Sodium) and potassium. It is found in almost every food in low to moderate proportions and enhances flavor. Bitter taste is a sensation considered unpleasant, caused by foods such as unsweetened dark chocolate, [caffeine](/source/Caffeine), lemon rind, and some types of fruit. Umami, commonly described as savory, is a marker of proteins and characteristic of broths and cooked meats.[74] Foods that have a strong umami flavor include cheese, meat and mushrooms.[75]

Catfish have millions of taste buds covering their entire bodies.

While most animals' taste buds are located in their mouths, some insects' taste receptors are located on their legs, and some fish have taste buds along their entire bodies.[76][77] Dogs, cats, and birds have relatively few taste buds (a chicken has about 30),[78] and an adult human has between 2000 and 4000,[79] while a [catfish](/source/Catfish) can have more than a million.[77] Herbivores generally have more than carnivores as they need to tell which plants may be poisonous.[78] Not all [mammals](/source/Mammal) share the same tastes: some [rodents](/source/Rodent) can taste [starch](/source/Starch), cats cannot taste sweetness, and several [carnivores](/source/Carnivores) (including [hyenas](/source/Hyena), dolphins, and sea lions) have lost the ability to sense up to four of the five taste modalities found in humans.[80]

## Digestion

Main article: [Digestion](/source/Digestion)

Food is broken into nutrient components through digestive processes.[81] Proper digestion consists of mechanical processes ([chewing](/source/Chewing), [peristalsis](/source/Peristalsis)) and chemical processes (the actions of [digestive enzymes](/source/Digestive_enzyme) and [microorganisms](/source/Gut_microbiota)).[82][83] The digestive systems of herbivores and carnivores are very different as plant matter is harder to digest. [Carnivores](/source/Carnivore)' mouths are designed for tearing and biting compared to the grinding action found in herbivores.[84] [Herbivores](/source/Herbivore), however, have comparatively longer digestive tracts and larger stomachs to aid in digesting the cellulose in plants.[85][86]

## Food safety

Main article: [Food safety](/source/Food_safety)

According to the [World Health Organization](/source/World_Health_Organization) (WHO), about 600 million people worldwide get sick, and 420,000 die each year, from eating contaminated food.[87][88] [Diarrhea](/source/Diarrhea) is the most common illness caused by consuming contaminated food, with about 550 million cases and 230,000 deaths from diarrhea each year. Children under five years of age account for 40% of the burden of foodborne illness, with 125,000 deaths each year.[88][89]

A 2003 [World Health Organization](/source/World_Health_Organization) (WHO) report concluded that about 30% of reported [food poisoning](/source/Food_poisoning) outbreaks in the WHO European Region occur in private homes.[90] According to the WHO and [CDC](/source/Centers_for_Disease_Control_and_Prevention), in the US alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.[91]

In Vietnam, from 2011 to 2016, on average, there were 668,673 cases of foodborne illness and 21 deaths each year.[92][93][94][95] In addition, during this period, 1,007 food poisoning outbreaks with 30,395 cases of food poisoning were reported.[88]

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [Food pairing](/source/Food_pairing)

- [Cuisine](/source/Cuisine)

- [Lists of foods](/source/Lists_of_foods)

- [List of food and drink monuments](/source/List_of_food_and_drink_monuments)

## References

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### Further reading

- Collingham, E. M. (2011). *The Taste of War: World War Two and the Battle for Food*.

- Katz, Solomon (2003). *The Encyclopedia of Food and Culture*, Scribner.

- Mobbs, Michael (2012). *Sustainable Food* Sydney: NewSouth Publishing, [ISBN](/source/ISBN_(identifier)) [978-1-920705-54-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-920705-54-1).

- Nestle, Marion (2007). *Food Politics: How the Food Industry Influences Nutrition and Health*, University Presses of California, revised and expanded edition, [ISBN](/source/ISBN_(identifier)) [0-520-25403-1](https://en.wikipedia.org/wiki/Special:BookSources/0-520-25403-1).

- [The Future of Food](https://www.youtube.com/watch?v=VQsC7e2qAcY) (2015). A panel discussion at the 2015 *[Digital Life Design](/source/Digital_Life_Design) (DLD)* Annual Conference. "How can we grow and enjoy food, closer to home, further into the future? *[MIT Media Lab](/source/MIT_Media_Lab)*’s Kevin Slavin hosts a conversation with food artist, educator, and entrepreneur Emilie Baltz, professor Caleb Harper from *MIT Media Lab's* CityFarm project, the Barbarian Group's Benjamin Palmer, and Andras Forgacs, the co-founder and CEO of *Modern Meadow*, who is growing 'victimless' meat in a lab. The discussion addresses issues of sustainable [urban farming](/source/Urban_farming), ecosystems, technology, food supply chains and their broad environmental and humanitarian implications, and how these changes in food production may change what people may find delicious ... and the other way around." Posted on the official YouTube Channel of *[DLD](/source/Digital_Life_Design)*.

## External links

Wikibooks has a book on the topic of: ***[Cookbook](https://en.wikibooks.org/wiki/Cookbook)***

Wikiquote has quotations related to ***[Food](https://en.wikiquote.org/wiki/Special:Search/Food)***.

- Media related to [food](https://commons.wikimedia.org/wiki/food) at Wikimedia Commons

- [Food](https://en.wikivoyage.org/wiki/Food#Q2095) travel guide from Wikivoyage

- Works related to [Food](https://en.wikisource.org/wiki/Special:Search/Food) at Wikisource

- The dictionary definition of [*food*](https://en.wiktionary.org/wiki/Special:Search/food) at Wiktionary

- [Official website](https://www.foodtimeline.org/) of Food Timeline

- [Food](https://www.bbc.co.uk/programmes/p00547n1), BBC Radio 4 discussion with Rebecca Spang, Ivan Day and Felipe Fernandez-Armesto (*[In Our Time](/source/In_Our_Time_(radio_series))*, 27 December 2001)

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Armenian Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordanian Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese Europe Armenian Azerbaijani Caucasian English French German Greek Hungarian typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar Oceania Australian New Zealander Misc./other Jewish National dishes By type and origin Breads American Armenian British Indian Pakistani Swiss Cheeses American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss Syrian Condiments Accompaniments to french fries Filipino Indian Indonesian Japanese Pakistani Desserts and sweets American Argentine Armenian Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish Soups and stews Azerbaijani Chinese French German Indian Indonesian Italian Japanese Pakistani Spanish Snack foods Snack foods by country Indian subcontinent Indonesian Japanese Misc. American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities By type By cooking style Baked goods twice-baked Casseroles Deep fried Smoked Spit-roasted Steamed By preparation style Dips Dried Fermented soy products Food pastes Garnishes Gravies Instant Pickled fruits relishes Rolled Sauces dessert fish hot instant Spreads Stuffed Breads, grains, nuts and seeds Almond Breads dishes flatbreads quick rolls sourdough sweet Buckwheat Coconut milk Crackers Dumplings Fried dough Legume chickpea peanut Maize Noodles dishes fried noodle ramen Pancakes Pasta dishes Rice cakes fried pudding rice and beans Sesame seed Toast Dairy-based Butter dishes Cheeses brined dishes fondues Yogurt-based Fruits and vegetables Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fries Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato Fish and seafood Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna Meat-based Barbecue Beef shredded steak veal Chicken Duck Egg scrambled Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork bacon ham dishes hams Sausages dishes Soups and stews Bean Blood Cheese Cold Cream Fish and seafood Noodle Sour Vegetable Sweets Cakes Candies Chocolate bars Chocolate-covered Cookies sandwich shortbread Desserts custard Doughnuts Maple Pastries Choux poppy seed Pies, tarts and flans Puddings Misc. Ancient Bacon substitutes Baozi Breakfast cereals drinks Brunch Chifa Christmas Chutneys Coffee Comfort Hangover remedies Hors d'oeuvre tapas Mushroom Porridges Sandwiches Soul Street Syrups Tortilla-based Traditional Food portal Category: Lists of foods v t e Natural resources Air Pollution / quality Ambient standards (US) Index Indoor Law Clean Air Act (US) Ozone depletion Emissions Airshed Trading Deforestation (REDD) Energy Bio Law Resources Fossil fuels (gas, peak coal, peak gas, peak oil) Geothermal Hydro Nuclear Solar sunlight shade Wind Land Agricultural arable peak farmland Degradation Field Landscape cityscape seascape soundscape viewshed Law property Management habitat conservation Minerals gemstone industrial ore metal mining law sand peak copper phosphorus rights Soil conservation fertility health resilience Use planning reserve Life Biodiversity Bioprospecting biopiracy Biosphere Bushfood Bushmeat Fisheries climate change law management Forests genetic resources law management non-timber products Game law Marine conservation Meadow Pasture Plants FAO Plant Treaty food genetic resources gene banks herbal medicines UPOV Convention wood Rangeland Seed bank Wildlife conservation management Water Types / location Aquifer storage and recovery Drinking daily consumption Fresh Groundwater pollution recharge remediation Hydrosphere Ice bergs glacial polar Irrigation huerta Marine Rain harvesting Stormwater Surface water Sewage reclaimed water Watershed Aspects Desalination Floods Law Leaching Sanitation improved Scarcity Security Supply Efficiency Conflict Conservation Peak water Pollution Privatization Quality Right Resources improved policy Related Commons enclosure global land tragedy of Economics ecological land Ecosystem services Exploitation overexploitation Earth Overshoot Day Management adaptive Natural capital accounting good Natural heritage Nature reserve remnant natural area Systems ecology Urban ecology Wilderness Resource Common-pool Conflict (perpetuation) Curse Depletion Extraction Nationalism Renewable / Non-renewable Politics Electrostate Oil war Petroleum politics Petrostate Petro-Islam Resource war Category

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Adapted from the Wikipedia article [Food](https://en.wikipedia.org/wiki/Food) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Food?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.