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20/01/2019

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

 

The three-day conference included 18 sessions, representatives of international and intergovernmental organizations, high-level experts and representatives of Mediterranean cities shared their experiences and discussed strategies towards more sustainable food systems that take into account the major challenges to overcome in the Mediterranean region, by linking consumption and production through the Mediterranean diet in a sustainable and healthy way.

 2019 Historical Photo Group 

 

Introduction by Sandro Dernini, Conference Coordinator; Welcome and Opening Remarks by Adham Darawsha, Mayor Representative and Commisioner of Cuture, City of Palermo; Maurizio Raeli, Director CIHEAM-Bari; Lluis Serra Majem, President IFMeD

 Welcome by Leoluca Orlando, Mayor of Palermo

Video Opening Remarks by Graziano da Silva, Director-General FAO

Session 1: A Mediterranean Contribution on Environment and Sustainable Co-Development to the “Summit of the Two Shores”

Mohammed Sadiki, CIHEAM President


Session 4: 

Towards the Sustainability of Small Scale Fisheries and Aquaculture in the Mediterranean: Status, Activities and Prospects

Session 5: 

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

Session 6: 

Developing skills for addressing the deep roots of migration in the Mediterranean: training youth, developing agriculture and creating opportunities for rural sustainable development

Session 7: 

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

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


Session 9: 

Appeal, Acceptance, Adoption of a Contemporary Sustainable Mediterranean

Diet LifeStyle through Education, Communication and Consumer Empowerment

Session 10:

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

 SESSION 13

Research and Innovation as Driving Forces for the   Shift Towards More Sustainable Food Systems  in the Mediterranean


Session 15:Lessons Learned from different Sustainable Diet Case Studies: Japanese Diet, New Nordic Diet and Mediterranean Diet 

Session 16: Sustainable Diets: Linking Nutrition and Food Systems

 

Session 17: 

Sustainable Diets: Linking Nutrition and Food Systems.

 

Session 17:  The Mediterranean Diet as a Lever for Bridging Consumption and Production in a Sustainable and Healthy Way in the Mediterranean Region

Session 18: 

Fostering Multi-stakeholder Engagement and Partnerships Towards More Sustainable Food Systems in the Mediterranean Region

 

From 2003 to 2019: The Historical Contextualization of the Second World Conference

20/01/2019

 


HISTORICAL CONTEXTUALIZATION

2003 Second Forum on Mediterranean Food Cultures, Calabria

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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