Maine Revised Statutes Title 7. Agriculture and Animals § 282. Definitions

1. Direct producer-to-consumer transaction. “Direct producer-to-consumer transaction” means an exchange of food or food products directly between a food producer and a consumer by barter, trade or purchase on the property or premises owned, leased or rented by the food producer; at roadside stands, fundraisers, farmers' markets and community social events; or through buying clubs, deliveries or community-supported agriculture programs, herd-share agreements and other private arrangements.

1-A. Consumer. “Consumer” means an individual who acquires food or food products directly from a food producer of the individual's choosing solely for consumption by the individual or the individual's family.

2. Food or food products. “Food or food products” means food or food products that are grown, produced, processed or prepared for human consumption, including, but not limited to, vegetables, fruit, eggs, grain or grain products, herbs, seasonings or spices, milk or milk products, meat or meat products, poultry or poultry products, fish or fish products, seafood or seafood products, cider or juice, acidified foods, canned fruits or vegetables, honey, nuts, maple products or condiments or any combination of those items, such as baked goods, sandwiches or other meals, and that are provided in a direct producer-to-consumer transaction.

2-A. Food producer. “Food producer” means a person that provides directly to a consumer food or food products that the person:

For the purposes of this subsection, “kitchen” means a room, area, site or location where food or food products are produced, processed or prepared for a direct producer-to-consumer transaction.

2-B. Food sovereignty. “Food sovereignty” means the right of persons to healthy and culturally appropriate food produced through ecologically sound and sustainable methods and the right of persons to define their own food and agriculture systems.

3. Repealed. Laws 2021, c. 625, § 2, eff. Aug. 8, 2022.

4. Traditional foodways. “Traditional foodways” means the cultural, social and economic practices related to the production and consumption of food, including the conveyance of knowledge regarding food production, preservation, preparation and presentation.