Here you will find definitions of terms used in resources on the Foodsource website. You will also find these definitions on the right-hand side within chapters. If you have any suggestions for new glossary items, let us know here.
is a plant or animal species that is able to thrive in a large variety of environmental conditions, or that can live on a wide variety of foods. Members of the same generalist species can often be found at different parts of landscapes and in different regions of the world.
GHGs is an abbreviation for greenhouse gases. These include gases such as carbon dioxide, methane, and nitrous oxide, which affect outgoing radiation, leading to global warming.
Global warming potential
A commonly used means of quantifying the strengths of different greenhouse gas emissions relative to carbon dioxide (CO2). Derived from estimating the total change in atmospheric energy balance resulting from a pulse emission of the gas, relative to CO2, over a specified time-frame (typically 100 years).
An alternative application of Global Warming Potentials to derive carbon dioxide equivalents (referred to as CO2e* if using GWP*) that primarily relates the change in the rate of short-lived greenhouse gases (such as methane) to a fixed quantity of CO2, rather than a direct equivalence between emissions of both short- and long-lived greenhouse gases, as is the case for conventional use of the 100-year Global Warming Potential.