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20/01/2019

THE HISTORICAL BACKGROUND OF THE 2° WORLD CONFERENCE OF THE REVITALIZATION OF THE MEDITERRANEAN DIET

 

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

Hall 1

Session 5

Solutions for Coping with Youth Migrations, Agriculture, and Rural sustainable development in the Mediterranean Region: Knowledge Sharing, Capacity Building and Training as Driving Forces

Hall 2

Session 6

Solutions for Coping with Malnutrition, Primary Prevention and Public Health Nutrition in the Mediterranean Region

 

 

 

Hall 3

Session 7 Solutions for Coping with impacts of Water Scarcity, Land Degradation and Climate Change on Mediterranean Food Systems

 

 

Hall 4

Session 8

The Diversity of Mediterranean Food Cultures and Culinary Systems as a Driver for the Revitalization of the Mediterranean Diet in the Context of Sustainable Food Systems in the Mediterranean Region

 

10.30-11.00 Coffee break

11.00 -13.00 PARALLEL SESSIONS

Session 9

Understanding the Food Environment in the Mediterranean: Interlinkages between Sustainable Diets and Sustainable Food Systems

 

 

 

 

 

Session 10

The Challenge of Organic Food Systems Linking Sustainable Production and Consumption in the Mediterranean

 

Session 11

Appeal, Acceptance, Adoption of a Contemporary Sustainable Mediterranean Diet Life Style through Education, Communication and Consumer Empowerment 

 

Side event 1

Networking EuroMediterranean Countries for Sustainable Food Consumption and Production Strategies using the Mediterranean Diet for the Prevention of Noncommunicable Diseases Coordinated by Ordine dei Medici

 

Side Event 2

12.00-13.00

Sicilia Sea Food and Sea Women

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

 


20/01/2019

 


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

16/03/2017

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 

08/03/2017

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. 

22/07/2016

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

04/07/2016

                         Elliot Berry, Lluis Serra Majem, Sandro Dernini, Emmanuel Pauze

 

 

 

08/06/2015

 

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

29/04/2015

EXPO CONFERENCE CENTER - MILAN, 14 MAY 2015 

CNR-CIHEAM-Bari- CRA-ENEA, FORUM ON MEDITERRANEAN FOOD CULTURES 

 

 

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