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Food
Foodisanysubstanceormaterials[1]thatisconsumedtoprovidenutritionalsupportforthebodyorforpleasure.Itisusuallyofplantoranimalorigin,andcontainsessentialnutrients,suchascarbohydrates,fats,proteins,vitamins,orminerals.Itisingestedandassimilatedbyanorganismtoproduceenergy,stimulategrowth,andmaintainlife.
Historically,peopleobtainedfoodfromhuntingandgathering,farming,ranching,andfishing,knownasagriculture.Today,mostofthefoodenergyconsumedbytheworldpopulationissuppliedbythefoodindustryoperatedbymultinationalcorporationsusingintensivefarmingandindustrialagriculturemethods.
FoodsafetyandfoodsecurityaremonitoredbyagenciessuchastheInternationalAssociationforFoodProtection,WorldResourcesInstitute,WorldFoodProgramme,FoodandAgricultureOrganization,andInternationalFoodInformationCouncil.Theyaddressissuessuchassustainability,biologicaldiversity,climatechange,nutritionaleconomics,populationgrowth,watersupply,andaccesstofood.
TherighttofoodisahumanrightderivedfromtheInternationalCovenantonEconomic,SocialandCulturalRights(ICESCR),recognizingtherighttoanadequatestandardofliving,includingadequatefood,aswellasthefundamentalrighttobefreefromhunger.
Foodsources
Almostallfoodsareofplantoranimalorigin.Cerealgrainisastaplefoodthatprovidesmorefoodenergyworldwidethananyothertypeofcrop.Maize,wheat,andricetogetheraccountfor87%ofallgrainproductionworldwide.[2]
Otherfoodsnotfromanimalorplantsourcesincludevariousediblefungi,especially mushrooms. Fungi and ambient bacteria are used in thepreparationoffermentedandpickledfoodssuchasleavenedbread,alcoholicdrinks,cheese,pickles,kombucha,andyogurt.Anotherexampleisblue-greenalgaesuchasSpirulina.[3]Inorganicsubstancessuchasbakingsodaandcreamoftartararealsousedtoch
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