AS A CONTRIBUTION TO THE CALL OF ACTION FOR THE REVITALIZATION OF THE MEDITERRANEAN DIET
A FAO/CIHEAM workshop, 14-15 March 2017, CIHEAM-Bari, Valenzano (Bari)
in support of the 10YFP Sustainable Food Systems Programme
The new Med Diet 4.0 is as a new comprehensive multidimensional sustainable Mediterranean diet framework, in which the multiplex dimensions of sustainability of the Mediterranean dit are highlighted together. In the Med Diet 4.0 framework the well-documented health and nutrition mayor benefits of the Mediterranean diet are incorporated with three additional sustainable environmental, socio-cultural and economic benefits: low environmental impacts and rich in biodiversity, high socio-cultural food values, positive economic return locally, with specific country variations.
Dernini, S., EM Berry EM., Serra-Majem L., La Vecchia C., Capone R., Medina FX., J Aranceta-Bartrina J., Belahsen R., Burlingame B., Calabrese G., Corella1 D., Donini LM., Lairon D., Meybeck M., AG Pekcan AG., Piscopo S., Yngve A., and Trichopoulou, A. (2016) “Med Diet 4.0: the Mediterranean diet with four sustainable benefits”Public Health Nutr. Doi: 10.1017/S1368980016003177.
THE 2016 CALL FOR ACTION
ON THE REVITALIZATION OF THE MEDITERRANEAN DIET
IFMeD First World Congress on the Mediterranean Diet, Milan, 6-8 July 2016
1. Fully acknowledges the evolution of the Mediterranean diet concept, from a healthy diet to a sustainable Mediterranean lifestyle, an expression of the Mediterranean culture(s);
2. Fully acknowledges the Mediterranean diet as a significant part of Mediterranean food systems, from consumption to production, and not anymore just a diet, an expression of the diversity of Mediterranean food cultures and culinary systems;
3. Fully acknowledges “the Mediterranean Diet” as a pivotal element for sustainable food systems in the countries of the Mediterranean region within the 2030 Agenda for Sustainable Development, by taking into account its dimensions of health and nutrition, environment (including biodiversity), and socio-cultural and economic aspects;
4. Fully acknowledges that the Mediterranean diet is as a way of living of the Mediterranean people, and a complex web of cultural aspects that depend on each other and lead from nutrition to the economy, through law, history, politics or religion, strongly linked to local territories.
Therefore,
WE INVITE YOU TO JOIN WITH US
IN THIS CALL FOR A COMMON ACTION ON THE REVITALIZATION OF THE MEDITERRANEAN DIET
5. To act together to reduce the increasing erosion of the Mediterranean diet heritage, with the erosion of the richness and diversity of Mediterranean food cultures;
6. To act together towards the development of academic and research institution platforms for an interdisciplinary dialogue on how to revitalize the Mediterranean diet, while improving the sustainability of the Mediterranean food systems, by maintaining the close linkages of the Mediterranean diet, as the result, and driver of a food system, to production, distribution and consumption of its main characteristic products;
7. To act together towards the development of joint interdisciplinary studies and research projects to assess the sustainability of current Mediterranean diet patterns at the country level, and the adherence to an updated Mediterranean diet pyramid, a lifestyle for today, with particular regards to cultural processes and transformations;
8. To act together for effective, integrated curricula in the schools of Mediterranean countries for nutrition education and food culture, healthy lifestyle and sustainability, with particular orientation to gastronomic and convivial issues;
9. To act together to reach a consensus on how to assess the adherence and the sustainability of the Mediterranean diet at the country level; and how to reconstruct a sustainable eating culture and lifestyle more suited to the times and for all Mediterranean people. This process should respect and capture the traditional elements of the Mediterranean diet.
Milan, 8 July 2016
Elliot Berry, Lluis Serra Majem, Sandro Dernini, Emmanuel Pauze
The notion of the Mediterranean diet has undergone a progressive evolution over the past 50 years – from that of a healthy diet to a cultural model and sustainable diet, a sustainable lifestyle model.
Despite the Mediterranean diet is well documented and acknowledged as a healthy diet is paradoxically becoming less followed in most Mediterranean countries. The erosion of the Mediterranean diet heritage is alarming as it has undesirable impacts not only on health, but also on socio-cultural, economic and environmental dimensions in the Mediterranean region. The perception of the Mediterranean diet solely as a “healthy” dietary pattern has until recently overshadowed other important socio-cultural, economic and environmental benefits linked to the Mediterranean diet, by linking food consumption with production and distribution.
The First World Conference on the Mediterranean Diet is made as a continuation of the historical joint effort made by scientists and friends, working together, with open minds and independence, to enhance the Mediterranean diet as a sustainable lifestyle for the today time. It will foster open interdisciplinary dialogues among all participants on how to revitalize the Mediterranean diet heritage. Contributions from diverse disciplines and different cultures will provide a broader understanding of the multiplex sustainable benefits of the Mediterranean diet, to be shared with all countries in the Mediterranean, by taking into consideration the context of the diversity of the Mediterranean food cultures and food systems.
It is time now, for the Mediterranean diet international community to reach a consensus on how to assess the adherence and the sustainability of the Mediterranean diet at the country level; and how to reconstruct, at least partly, a sustainable eating culture and life style more suited to the times and for all Mediterranean people.
This is the consensus challenge that in Milan the World Conference participants have face and achieve in order to truly contribute together towards the revitalization of the Mediterranean diet, as a contemporary life style, a well-being model which includes the principles of sustainability, food security and nutrition for all.
Minister of Health, Yaakov Litzman Prof. Elliot Berry, Hebrew University
https://www.youtube.com/watch?v=QMAj0NI5ppg
Statement from the International Conference on "Sustainable Food Systems: Agriculture, Environment and Nutrition", organized by the Manna Center for Food Security, Tel Aviv University, The Isaeli Forum for Sustainable Nutrition, New York University and the Israel section of the International Union if Nutrition Sciences (IUNS), to adopt a multi-disciplinary approach to food and formulate a National Master plan towards the implementation of sustainable food systems in Israel."
Real Centro Universitario, San Lorenzo de El Escorial, Spain
A better health for youth: from obesity to sustainability
16 April 2016
09:45: Dr. Luis Moreno. Dietary patterns, Mediterranean diet and obesity prevention strategies in the school setting. Universidad de Zaragoza.
10:15 Dr. Sandro Dernini. Exploring the environmental, health and economic sustainability of the current food consumption patterns: The Mediterranean dietary paradox.
OSSERVATORIO dell'APPENNINO MERIDIONALE, UNIVERSITA' DI SALERNO, FISCIANO.
Corso di Formazione ESPERTO IN LEGALITA’ AGRO-AMBIENTALE
Sabato 7 Novembre è avvenuta la lezione del Dott. Sandro Dernini " La Governance globale dei mercati agro-alimentari. Un Approccio olistico ai sistemi alimentari sostenibili". Il Dr. Luigi Cerciello Renna co-direttore scientifico del corso ha introdotto la lezione che è stata di chiusura per il MODULO 1: ASPETTI GIURIDICI NELLA TUTELA AGRO-AMBIENTALE.
La Dieta Mediterranea come modello di dieta sostenibile
Project by Arch. Loreto Papadia, concept Dr. Sandro Dernini
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