|
WEDNESDAY 15 MAY 2019 TEATRO S. CECILIA |
|
8.00-9.00 Registration |
|
9.00 -9.30 Welcome by Authorities |
|
9.30-10.00 Opening Remarks |
|
10.00-10.45 Keynote Addresses The Mediterranean Diet Fish Consumption Recommendation as an Emblematic Challenge for Nutrition, Sustainability and Food Security |
|
10.45-12.00 Session 1 A Mediterranean Contribution on Environment and Sustainable Co-Development to the “ Summit of the Two Shores” |
|
12.00-13.00 Session 2: Connecting Mediterranean Countries: From Expo 2015 Milan to Expo 2020 Dubai, passing through the Channel of Suez
|
13.00-14.30 LUNCH BREAK
|
14.30-15.00 Mediterranean Scientific Collaboration Across the Divide: The Continuation of an Israeli/Palestinian Scholar Dialogue, 2005-2019 |
|
15.00-17.00 Session 3: Milan Urban Food Policy Pact: Sustainable Urban and Peri-Urban Food Systemsin the Mediterranean Cities |
|
17.00–19.00 Session 4: Towards the Sustainability of Mediterranean Fisheries: Sustainable Small-Scale Fisheries and Aquaculture Projects in Mediterranean Countries |
20.30 DINNER
|
THURSDAY, 16 MAY 2019 PARALLEL SESSIONS IN 4 HISTORICAL LOCATIONS NEAR TO EACH OTHER |
||||||||||||||||||||
|
8.30 -10.30 |
||||||||||||||||||||
13.00 - 14.30 Lunch |
||||||||||||||||||||
|
14.30 -16.30 PARALLEL SESSIONS |
||||||||||||||||||||
|
Side Event 3 Contribution from the Sicilian Fisheries District and Blue Growth to the 5+5 Dialogue of the “ Summit of the Two Shores”
|
Session 12 Lessons Learned from different Sustainable Diet Case Studies: Japanese Diet, New Nordic Diet and Mediterranean Diet
|
Session 13 Sustainable Agriculture, Agro-Ecology and Sustainable Food Value Chains Development in the Mediterranean Region
|
Session 14 Research and Innovation as Driving Forces for the Shift Towards More Sustainable Food Systems in the Mediterranean
|
|
||||||||||||||||
|
16.30-17.00 Coffee breaks |
||||||||||||||||||||
|
17.00 – 19.00 PARALLEL SESSIONS: |
||||||||||||||||||||
|
Side Event 4 Blue Economy, Green Economy and Circular Economy: A Contribution to the 5+5 Dialogue of the “ Summit of the Two Shores”
|
Sessione 15 17.00-18.00 Pannel Discussion Coping with Food Losses and Waste in the Mediterranean through more Sustainable Food Systems ___________ Side Event 6 18.00 -19.00 Food Education and Training for a Healthier Future |
Side Event 5 17.00-18.00 Training for the Agro-Food Sector in Sicily
Side Event 7 18.00 -19.00 |
Session 16 Sustainable Diets: Linking Nutrition and Food Systems. A Transdisciplinary Imperative
|
|
||||||||||||||||
|
20.30 DINNER |
||||||||||||||||||||
|
FRIDAY, 17 MAY 2019 S. CECILIA THEATRE, PLENARY HALL |
|
8.30-10.30 Session 17: Evolution of the Mediterranean Diet as a Sustainable Diet in the XXI Century, for the Well-Being of Present and Future Generations.
|
|
|
|
10.30. 12.30 Session 18: Fostering Engagement and Partnership Towards a Multi-stakeholder Sustainable Food Systems Platform in the Mediterranean, within the United Nations One Planet Network, for Achieving the 2030 Agenda’s SDGs.
|
|
13.00-13.30 CONCLUSIONS CHANGE OF ROUTE: A TRANSFORMATIONAL CHANGE. THE PALERMO CALL 2019 FOR A COMMON ACTION IN THE MEDITERRANEAN TOWARDS MORE SUSTAINABLE FOOD SYSTEMS AND THE REVITALIZATION OF THE MEDITERRANEAN DIET AS A SUSTAINABLE DIET MODEL FOR ACCELERATING THE 2030 AGENDA IN THE REGION |
HISTORICAL CONTEXTUALIZATION
2015, Sandro Dernini," Esiste ancora la Dieta Mediterranea'", EXPO Conferenza Internazionale organizzata congiuntamente dal CNR, CIHEAM, CREA, ENEA e Forum sulle Culture Alimentari Mediterranee. EXPO Milano 2015.
2009: Sandro Dernini, The Mediterranean Diet Today: A Sostainable Diet Model". 3rd International CIISCAM Conference, Parma in direction to the EXPO Milan 2015
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 framework for the Mediterranean diet as a sustainable diet with multiplex sustainable benefits and country specific territorial variations. 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, and positive economic local returns.
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. “Med Diet 4.0: the Mediterranean diet with four sustainable benefits”
Public Health Nutr.Public health nutrition, 2017, 20.7: 1322-1330.
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
Elliot Berry, Lluis Serra Majem, Sandro Dernini, Emmanuel Pauze
La Nuova Piramide ha come obiettivo principe quello di parlare al grande pubblico, diventando a partire da Luglio 2015 un PAVILION itinerante e interattivo, rivolto a promuovere tra la gente i molteplici benefici della Dieta Mediterranea attraverso il modello MED DIET 4.0, con quattro sostenibili benefici per la salute, l'ambiente, l'economia, la società e la cultura, partendo inizialmente con un tour nazionale ed euro-mediterraneo, per poi affrontare il mercato globale.
Project by Arch. Loreto Papadia, concept Dr. Sandro Dernini
EXPO CONFERENCE CENTER - MILAN, 14 MAY 2015
CNR-CIHEAM-Bari- CRA-ENEA, FORUM ON MEDITERRANEAN FOOD CULTURES
Feed RSS