Food industry
The economic sector that produces, processes, packages, distributes, and sells food for human consumption, linking farms and fisheries to consumers.
Food processing: The transformation of raw agricultural products into edible or more durable foods. Processing converts farm and fishery outputs into ingredients and finished products.
Agriculture: The cultivation of plants and raising of animals to produce food, fiber, and other goods. Agriculture supplies much of the raw material processed and sold by the food industry.
Food safety: The practices and standards that prevent food from causing illness or injury. Safety controls govern handling and production throughout the industry's operations.
Food systems: The interconnected activities and institutions involved in producing, processing, distributing, and consuming food. The food industry is a major commercial component of broader food systems.
Food packaging: Materials and methods used to contain, protect, preserve, and present food. Packaging protects products during storage and transport while communicating product information.
Fisheries: The harvesting and management of wild fish and other aquatic organisms. Fisheries supply seafood to processors, distributors, and food sellers.
Food preservation: Methods that slow spoilage and extend the usable life of food. Preservation enables storage, transport, and year-round sale of perishable products.
Food waste: Food discarded or lost across production, processing, distribution, retail, and consumption. Industrial handling and retail decisions contribute to losses before food is eaten.
Food supply chain: The connected activities and organizations that move food from production to consumption. It maps the industry's movement of food across firms, locations, and stages.
Food manufacturing: The industrial production of food products from agricultural and other ingredients. It covers the factory-scale conversion of ingredients into marketable foods.