Emerging Concepts

  “We have grouped twenty-three identified concepts to ensure that Working Group members are on the same page when certain terms are used.
  These concepts will evolve in the future, and we aim to add more concepts as time progresses. If you would like to make any suggestions for or
  additions to this, please email foodsystems@mandela.ac.za.” 


Identifying stakeholder communities to practice and implement co-learning within the space of food and food system.
The surrounding Nelson Mandela University community members 
Constituents of an institution whose interest come through a direct relationship such as employment in that particular institution; namely, Nelson Mandela University
A group of people coming together and working towards achieving a mutually agreed-upon goal that benefits all people involved 
A communication approach in Mandela University Food Systems that can transfer knowledge and learn cohesively from the initiators and receivers of Mandela University Food Systems
Shared and joint learning amongst Mandela University Food Systems members 
Knowledge rationality that is nonpartisan and connects all disciplines of learning in food and food systems
Any substance that is consumed for bodily nutritional support 
Rooted in consumers spatial accessibility and affordability of food - relativity to access of food price, socio-economic resources for food by consumers and healthy food 
May be linked to adequate quantities of food and of appropriate quality, supplied through domestic production or imports, including food aid 
The economic products available for human consumption, such as the agricultural commodities from various farmers put together for nutritional requirements to ensure minimum daily food consumption 
The average price level for food across the board (countries, regions and on a global scale), having an impact on producers and consumers of food. Food pricing is determined by the food production process, marketing and distribution 
"When all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life. Commonly, the concept of food security is defined as including both physical and economic access to food that meets people's dietary needs as well as their food preferences" (World Health Organization, 2021) 
“The right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their food and agriculture systems” (Patel, 2009) 
the sum of actors and interactions along the food value chain.
Refers to safe and nutritious food which meets people’s dietary needs; while people may have access to available food, the selection, conservation, preparation and absorption becomes relevant here; considering how people prepare food, the nutritional knowledge and cultural traditions. 
being adequately or well-nourished at all times.
Actions taken to assist and improve an identified problem or issue
A hypothesis - of a world that is fair and orderly where what happens to people generally is what they deserve, such as evil is punished and good is rewarded 
Meeting current needs without compromising the ability of future generation to meet their own needs
To synchronize the existing body of knowledge in food, food systems and interrelated complexities within the space 
Brings together and harmonizes existing work and body of knowledge done in the space by nurturing and linking all science disciplines for a positive output on the project
Creating environments that are conducive and favorable to food by linking to other food systems actors