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Promoting Sustainable Food Systems in Mediterranean Countries

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Promoting Sustainable Food Systems in Mediterranean Countries Promoting sustainable food systems in Mediterranean countries: a framework to implement recommendations and actions Marie Josephe Amiot-Carlin, Marlène Perignon, Nicole Darmon, Sophie Drogue, Carole Sinfort, Eric Verger, Jalila El Ati, . The Medina-Study Group To cite this version: Marie Josephe Amiot-Carlin, Marlène Perignon, Nicole Darmon, Sophie Drogue, Carole Sinfort, et al.. Promoting sustainable food systems in Mediterranean countries: a framework to implement recommen- dations and actions. Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region, Food and Agriculture Organization (FAO). ITA.; International Cen- tre for Advanced Mediterranean Agronomic Studies (CIHEAM). INT., Mar 2017, Bari, Italy. 141 p. hal-01595254 HAL Id: hal-01595254 https://hal.archives-ouvertes.fr/hal-01595254 Submitted on 2 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License Technical Workshop Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region Proceedings of a Technical Workshop Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region 14–15 March 2017 CIHEAM-Bari, Valenzano (Bari) Edited by: Alexandre Meybeck, Suzanne Redfern, Fatima Hachem, Roberto Capone, Sandro Dernini FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2017 Photo credits from left to right: FAO/©Kai Wiedenhoefer; FAO/©Alessia Pierdomenico; FAO/©Giulio Napolitano; FAO/©Giulio Napolitano The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the authors and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-109832-5 © FAO, 2017 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. FAO information products are available on the FAO Web site (www.fao.org/publications) and can be purchased through [email protected]. Contents Acknowledgements vii Purpose of the meeting 1 Key messages 5 STOCKTAKING Outcomes from the 2016 First World Conference on the Mediterranean Diet: Revitalizing the Mediterranean Diet 7 Lluis Serra-Majem Outcomes from the 2011–2016 FAO/CIHEAM case study on the Mediterranean diet as a sustainable diet 11 Alexandre Meybeck PAPERS PRESENTED ON THE VOLUNTARY GUIDELINES Sustainability from theory to practice: Apulia case study 17 Gianluigi Cardone and Roberto Capone Is the Mediterranean diet still a cultural heritage in Lebanon and Tunisia? Evaluation of the long-term changes in food consumption and deviation from the Mediterranean diet 21 Jalila El Ati and the Project Group How to create a healthy food environment through production of diversified foods, as in the Mediterranean diet 25 Laura Rossi Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region 31 Nahla Hwalla, Farah Naja and Sibelle El Labban Education about and for the Mediterranean diet: a snapshot of present actions and proposing a way forward 35 Suzanne Piscopo The Sicily Well-Being Island Action Plan 39 Giuseppe Carruba iii Catering system and the Mediterranean diet 45 Lorenzo Donini Dietary intake pattern in Turkey 49 Ayla Gulden Pekcan The socio-cultural dimension in the sustainability of the Mediterranean diet 55 Mauro Gamboni and Silvana Moscatelli Diet and cancer with a focus on Mediterranean diet 61 Carlo La Vecchia Linking traditional foods with sustainable food systems and health 65 Antonia Trichopoulou The Mediterranean diet: case studies from nutrition, cultural and environmental interactions 67 Lluis Serra-Majem Promoting sustainable food systems in Mediterranean countries: a framework to implement recommendations and actions 75 Marie Joseph Amiot Carlin Women’s situation and food system sustainability in Morocco 79 Rekia Belahsen, Manal Tbatou, Mohammed Elayachi, Salwa Belagnaoui, Mohamed Mziwira, Mohamed Rguibi, Kaoutar Naciri, Adil Kalili and Abdennacer El Ibrahimi, Five relevant points on food, culture and Mediterranean diet 83 Xavier Medina Med Diet 4.0: a transdisciplinary framework for revitalizing the Mediterranean diet as a sustainable diet, linking food security, nutrition and sustainability 89 Sandro Dernini Making the Mediterranean diet the preferred option? Possible contributions of the food environment 93 Gianluca Brunori, Dalia Mattioni and Francesca Galli Call for action for food security and sustainability in Mediterranean countries 97 Alon Shepon, Meredith Harper, Aron Troen, Hagit Ulanovsky, Efrat Oron, Nir Ohad and Elliot M. Berry Multiple perspectives and sustainability assessments of food systems: the case of voluntary sustainability standards 101 Massimo Iannetta and Milena Stefanova iv Proposals for further research on the Mediterranean diet and sustainability within sustainable food systems. 109 Denis Lairon The freshness of fruit and vegetables 113 Flavio Paoletti , Anna Saba, Fiorella Sinesio, Antonio Raffo, Elisabetta Moneta, Nicoletta Nardo, Marina Peparaio, Stefano Nicoli and Irene Baiamonte Sustainability of the Mediterranean diet with regard to other traditional diets 119 Jacques Delarue waY FOrward Towards a 10YFP–SFSP Mediterranean Multistakeholder Platform on Sustainable Food Systems 123 Sandro Dernini The example of the 10YFP-SFSP core initiative “Organic Food System Programme” 131 Flavio Paoletti ANNEX Annex 1: Agenda 135 Annex 2: Final Paper on “Development of Voluntary Guidelines for the Sustainability of the Mediterranean Diet in the Mediterranean Region” 137 v Acknowledgements The technical workshop on Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region was organized by FAO and CIHEAM-Bari was held on 14–15 March 2017 at CIHEAM-Bari, Valenzano, Italy. Overall leadership was provided by Fatima Hachem, Senior Nutrition Officer, of the Nutrition and Food System Division of FAO and Roberto Capone, Principal Administrator, CIHEAM-Bari. The technical and organizational support from Sandro Dernini, FAO Consultant, are highly acknowledged. Special thanks go to the Director of the FAO Nutrition and Food Systems Division, Anna Lartey, and the Director of CIHEAM-Bari, Maurizio Raeli, for their support to this workshop. We would like to extend our special thanks to all the participants for their contributions and papers, as well as to the chairs of the sessions, especially Ana Islas- Ramos, FAO Nutrition Officer and Lorenzo Donini, Director of CIISCAM, Italy. We are particularly grateful to the following staff from CIHEAM-Bari: Hamid Elbilali and Francesco Bottalico for their technical assistance, Maria Amoruso and Elvira Lapedota for the interpretation services provided, Maria Carla Martelli and Annamaria Careccia for the continuous organizational support, and Gianfranco Naborre and Francesco De Girolamo for their on-site technical support. We are also particularly grateful for the technical support of the following staff from FAO: Michele Rude and Daniela Paris. These proceedings were produced by FAO in collaboration with CIHEAM-Bari under the supervision of Alexander Meybeck, FAO Senior Advisor, with the technical support of Suzanne Redfern, FAO Consultant. vii Purpose of the meeting The technical workshop was jointly organized by FAO and CIHEAM-Bari, as part of the implementation of the activities of the 10YFP SFSP core initiative on “Sustainable Diets in the Context of Sustainable Food Systems”, in which FAO and CIHEAM are both members of the 10YFP-SFSP Multistakeholder Advisory Committee (MAC). CIHEAM and FAO, on 23 October 2015, signed a new strategic partnership aimed at working together to advance solutions on issues related to improving food security and nutrition in the region. The 2017 workshop is a follow up to the FAO/CIHEAM-Bari
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