Un primo convegno si è tenuto a Roma nel Febbraio 2023 al fine di attivare le necessarie sinergie per promuovere la ristorazione collettiva da semplice erogatore di servizi a strumento culturale di educazione e formazione, promuovendo congiuntamente i molteplici benefici sostenibili della dieta Mediterranea, attraverso un programma di incontri istituzionali e scientifici, progetti di ricerca, formazione ed educazione, eventi di promozione e campagne di comunicazione.
VOLUNTARY CODE OF CONDUCT FOR PROMOTING ADHERENCE TO THE MEDITERRANEAN DIET
AS A MODEL OF SUSTAINABLE DIET
Globally, and over many decades, hundreds of agreed texts in the form of guidelines, goals, targets, treaties, codes of conduct, declarations, action plans and recommendations covering a variety of topics, have been produced.
There is a long history of failures and unintended consequences in all sectors’ approaches, including interventions of one sector undermining those of the other.
International initiatives and guidelines in nutrition, as well as those addressing environmental sustainability have largely been sector specific.
For many decades, the nutrition and agriculture sectors were focussed on dietary energy supply and food security. Food was the basic unit of nutrition (FAO, 2003).
Individual nutrients were the basic units of nutrition for the health sector. The health sector model focussed on diet-related chronic diseases and micronutrient deficiency diseases. The disease model for malnutrition required pharmaceutical-types of interventions – hence, ‘good’ nutrients were delivered to diverse populations as supplements, fortificants and therapeutic formulations; and intakes of ‘bad’ food components were treated with drugs. Food-based approaches for dealing with micronutrient deficiencies were consequently undermined. Thus, a multi-sectoral, transdisciplinary approach seemed long overdue.
The book, 'Sustainable Food Systems. Change of Route in the Mediterranean' explores food system sustainability through a transdisciplinary approach, highlighting the intricate challenges which face food systems - from production to consumption - emphasising the vital role of the Mediterranean diet across different sectors, and recognising ecosystem-dependent relationships and interdependencies.
Inspired by the discussions held at the Third World Conference on the Revitalisation of the Mediterranean Diet, organised by CIHEAM Bari, Italy in 2022, the book is an ideal continuation of a cultural journey towards a change in the vision of Mediterranean food systems, moving from agri-food production to sustainable consumption and placing the Mediterranean diet and the consumer at the heart of this new course.
You can download the book here
https://www.medfoodcultures.org/files/download/corrected%20book28_03_24.pdf
In the international debate on the sustainability of diets and food systems, in recent years the Mediterranean diet, predominantly a plant-based diet with low consumption of animal and industrial products, has been increasingly studied as a model of sustainable diet, context-specific for the Mediterranean. Its sustainability is characterized by four interrelated sustainable benefits, with country-specific variations in nutrition and health, environment, local economy, society and culture. Many questions still need to be addressed on sociocultural and economic assessments of the Mediterranean diet. It is necessary to develop a systemic approach on the Mediterranean diet as a sustainable dietary pattern, more than only on its characteristic food groups. It requires updating the notion of the Mediterranean diet, with a new perspective as a contemporary Mediterranean sustainable lifestyle with contextual differences. In conclusion, it is necessary to rethink the Mediterranean diet, as a sustainable diet model, within the framework of the Mediterranean sustainable food systems, through a new transdisciplinary narrative, overcoming the silos of disciplines, at different levels of specialization, and fragmented sectoral approaches, centered on present and future Mediterranean generations.
https://www.sciencedirect.com/science/article/abs/pii/S0007996023000883
3rd MEDITERRANEAN DIET WORLD CONFERENCE
28-30 September 2022 – CIHEAM Bari
SUMMARY REPORT
PROGRAMME
BOOK OF ABSTRACTS
Chapter 2. A Change of Route in the Mediterranean, revitalising the ‘Mediterranean Diet’ towards more Sustainable Food Systems: A Cross-disciplinary Approach by Sandro Dernini and Roberto Capone
Link to the book: https://zenodo.org/record/4626179#.YI2Xx9UzbIU
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