“Going Green” Nutrition Term Dictionary
As we have become more interested in the quality of our food and where it comes from, producers have
begun to use different terms on packages. It is important to know exactly what these terms do and do
not mean, so you can decide whether a particular product is right for your family and budget. Here are
some brief definitions to help:
Organic.The green and white USDA Organic seal on your food means that it was
grown and processed according to the standards established in 2002 under the
National Organic Standards Program. Organic growing and processing practices are
verified by USDA approved third-party certifiers in order for any product to carry
the USDA seal or to be called “organic.” The USDA rules allows for four categories
of organic labels:
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100% Organic - may carry USDA Organic Seal
Organic - at least 95% of content is organic by weight (excluding water and salt) and may carry
the USDA Organic Seal.
Made With Organic - at least 70% of content is organic and the front product panel may display
the phrase "Made with Organic" followed by up to three specific ingredients. (May not display
new USDA Organic seal.)
Less than 70% of content is organic and may list only those ingredients that are organic on the
ingredient panel with no mention of organic on the main panel. (May not display new USDA
Organic seal.)
Farmers who gross less than $5000 from organic products and sell directly to consumers or retailers are
exempt from inspection and certification requirements. They must, however, comply with practices
approved by the National Organic Standards. Those farmers may call their product organic, but they
can't use the USDA seal.
Other labels may also include words such as “natural,” “hormone-free,” “free-range,” “sustainable,”
“antibiotic-free,” “pesticide-free,” “grass-fed,” “healthy,” or “fresh.” Many of these terms can have
more than one meaning. These labels may or may not have been verified by the USDA’s Food Safety and
Inspection Service.
Natural. The USDA’s Food Safety and Inspection Service defines “natural” as used on a food label to
mean that the product contains no artificial ingredients or added color and is only minimally processed.
The label must explain the use of the term (such as: no added colorings; minimally processed).
University of Illinois College of Agricultural, Consumer, and Environmental Sciences • United States Department of Agriculture • Local
Extension Councils Cooperating
University of Illinois Extension provides equal opportunities in programs and employment.
Naturally Raised. January of 2009 the USDA approved a voluntary “naturally raised” meat label.
According to the USDA, “naturally raised” means that no growth hormones, antibiotics were used nor
were animal by-products fed to these animals. The rule does not contain any restrictions on livestock
handling, living conditions, the feeding of grains or grain by-products, or access to pasture.
Grass-Fed. According to the USDA, meat labeled as grass-fed must have been raised on grass, hay or
other forages after weaning. They must have continuous access to pasture during the growing season.
The feeding of grains, grain by-products and animal by-products are prohibited. Grass-fed labeling does
not prohibit the use of antibiotics, hormones, or pesticides.
Fresh. According to the USDA’s labeling rules “fresh” simply means that the meat has never been
completely frozen. Poultry labeled “fresh” can be stored at 26 degrees, its freezing point.
No Hormones. Beef may be labeled “no hormones administered” but the producer must be able to
prove to the Food Safety and Inspection Service that none have been used. The use of hormones is
prohibited in the raising of poultry and pork. The claim “no hormones added” cannot be used on the
labels of pork or poultry unless followed by a statement that says “Federal regulations prohibit the use
of hormones.”
Antibiotic-Free. According to the USDA labeling rules, “no antibiotics added” may be used for meat or
poultry products if the producer can prove the claim that the animals were raised without antibiotics.
Pesticide-Free. The term "pesticide-free" has no precise meaning, and food with that label may be any
of several types. It might have been grown without pesticides, similar to organically grown food, but not
grown organically in other ways. It might have been tested before it reached the market and certified to
contain no detectable pesticide residues.
GMO-Free. Food labeled GMO-Free may have been grown with non-GMO seeds or it may have been
tested and show no detectable presence of altered genetic material. Some products, such as oils, are
labelled GMO-Free even though they may or may not have been made from genetically altered crops.
The resulting oil contains few proteins and therefore no detectable levels of altered genetics are
present.
Sustainable. There is no single definition for sustainable agriculture. There are organizations such as the
Food Alliance that have set standards and certify that participating farmers meet those standards of
production. Sustainable standards may or may not allow the use of synthetic fertilizers and chemical
pesticides. Consumers should check the standards of the specific certifying agency to understand what
those criteria are.
Certified Humane/Animal Welfare Approved. Certified Humane, Animal Welfare Approved and other
programs seek to insure that farm animals are treated in as humane manner as possible both on the
farm and in the slaughter plant. Standards vary as do verification and certification procedures.
Adapted from North Dakota Organic Advisory Board
University of Illinois College of Agricultural, Consumer, and Environmental Sciences • United States Department of Agriculture • Local
Extension Councils Cooperating
University of Illinois Extension provides equal opportunities in programs and employment.