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Food: Mediterranean Area Μ Unsaturated Fatty Acids in Human Food Μ Agriculture: Mediterranean Area Μ Rural Development: Mediterranean Area

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Food: Mediterranean Area Μ Unsaturated Fatty Acids in Human Food Μ Agriculture: Mediterranean Area Μ Rural Development: Mediterranean Area Maquette_EN:Mediterra_2012_EN 22/02/12 9:05 Page 1 12Medi INTERNATIONAL CENTRE FOR ADVANCED MEDITERRANEAN AGRONOMIC STUDIES PRESSES DE SCIENCES PO Maquette_EN:Mediterra_2012_EN 22/02/12 10:29 Page 2 Électre bibliographical database (in conjunction with the Sciences Po Library) Mediterra 2012. The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM). – Paris: Presses de Sciences Po, 2012. ISBN 978-2-7246-1248-6 ISSN 1960-8527 RAMEAU: µ Food: Mediterranean area µ Unsaturated fatty acids in human food µ Agriculture: Mediterranean area µ Rural development: Mediterranean area DEWEY: µ 338.1: Agricultural production economy (agricultural products) µ 363.3: Environmental protection – Health problems µ 333.3: Natural resource economy 1 The 1957 Intellectual Property Act explicitly prohibits photocopying for collective use without the authorisation of the rightful owner(s). (Only photocopying for the private use of the copier is authorised.) We therefore emphasise that any form of reproduction of the present work, whether in part or in full, is prohibited without the authorisation of the editor or of the Centre français d’exploitation du droit de copie (CFC, 3, rue Hautefeuille, 75006 Paris). © 2012 PRESSES DE LA FONDATION NATIONALE DES SCIENCES POLITIQUES Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 3 Medi THE MEDITERRANEAN DIET FOR SUSTAINABLE REGIONAL 12 DEVELOPMENT INTERNATIONAL CENTRE FOR ADVANCED MEDITERRANEAN AGRONOMIC STUDIES PRESSES DE SCIENCES PO Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 4 Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 5 Founded in 1962 at the joint initiative of the OECD and the Council of Europe, the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) is an intergovern mental organisation comprising thirteen member countries from the Mediterranean Basin (Albania, Algeria, Egypt, France, Greece, Italy, Lebanon, Malta, Morocco, Portugal, Spain, Tunisia and Turkey). The CIHEAM is made up of four Mediterranean Agronomic Institutes (MAI) located in Bari (Italy), Chania (Greece), Montpellier (France) and Zaragoza (Spain) and a General Secretariat in Paris. At present, Adel El-Beltagy chairs the CIHEAM Governing Board and Francisco Mombiela is Secretary General. In pursuing its three main complementary missions (specialised post-graduate education, networked research and facilitation of the regional debate), the CIHEAM has established itself as an authority in its fields of activity: Mediterranean agriculture, food and sustainable rural development. In 2012, the CIHEAM celebrates its fiftieth anniversary with trust and hope. Trust is essential for developing the Mediterranean partnership, and the CIHEAM thus insists that it does not work “on” but “for” and “with” the Mediterranean region aiming to disseminate the spirit of cooperation. Hope also, to continue along the same path as before while adapting to the new political and financial trends that are gradually taking shape in the region. The CIHEAM views these challenges as tremendous opportunities for the future. Current events constantly demonstrate that agriculture, food and the sustainable management of natural resources are areas of common interest which foster solidarity between peoples. www.ciheam.org This report has been produced in partnership with: Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 6 Maquette_EN:Mediterra_2012_EN 24/02/12 20:51 Page 7 Table OF CONTENTS PREFACE 15 CONTRIBUTORS 17 INTRODUCTION 21 • The fare of the Mediterranean seas 21 • A new journey to be taken 22 • The Mediterranean Diet – between concern and hope 23 • Multidisciplinary expertise for a cross-cutting report 24 • An itinerary in eight stages 25 ORIGINS 1and construction of the Mediterranean Diet 27 > CHAPTER 1 The Mediterranean Diet: designed for the future Joan Reguant-Aleix 29 • Beyond words 29 • The Mediterranean, much more than a sea 30 • A space with slippery limits 31 • A sculptured landscape 33 • A sea of achievements 35 • The Mediterranean Diet, much more than a nutritional guideline 38 • The Mediterranean, alive and dynamic 40 • Revisiting Ancel Keys 42 • Voices of the Mediterranean today 46 > CHAPTER 2 History of Mediterranean food Mohamed Yassine Essid 51 • A look at the past 51 • Culinary practices 59 Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 8 8 MEDITERRA 2012 • A confluence of traditions 61 • Conclusion 65 > CHAPTER 3 A dietary model constructed by scientists Sandro Dernini, Elliot M. Berry, Anna Bach-Faig, Rekia Belahsen, Lorenzo M. Donini, Denis Lairon, Lluís Serra-Majem and Carlo Cannella 71 • From concept to development 72 • Various definitions by nutritionists 75 • Mediterranean Diet and health 76 • Mediterranean Diet pyramids 77 • Conclusion 82 FOOD 2 and sociocultural dynamics 89 > CHAPTER 4 Mutations in Mediterranean societies Senén Florensa and Xavier Aragall 91 • Change in values and impact of globalisation 91 • The centrality of the demographic transition in the Mediterranean 98 • Migration flows in the Mediterranean region 102 • Conclusion 109 > CHAPTER 5 The Mediterranean Diet: consumption, cuisine and food habits Isabel González Turmo 115 • The Mediterranean Diet: reality and prospects of a worthy challenge 115 • Mediterranean consumers: on shortages and the taste for diversity 116 • Mediterranean cuisine 121 • Markets, cuisines, identities and consumers 125 • Conclusion 128 > CHAPTER 6 The “Mediterraneanisation” of food fashions in the world Giulia Palma and Martine Padilla 133 • The “Mediterraneanisation” of food: what does it mean? 133 • Is the convergence towards the Mediterranean Diet a fact? 134 • A marked decline in food quality, especially in the Mediterranean 138 Maquette_EN:Mediterra_2012_EN 23/02/12 18:24 Page 9 Table of contents 9 • The beneficiaries of “Mediterraneanisation” 142 • Inverted dynamics 149 ENVIRONMENT 3 and biodiversity 153 > CHAPTER 7 Can sustainable consumption protect the Mediterranean landscape? Rami Zurayk 155 • Capitalist agriculture and the new agrarian question 156 • The spatial projection of the agrarian question 159 • Can the invisible hand of the market preserve agrarian landscapes? 163 • Conclusion 167 > CHAPTER 8 Natural resources and food in the Mediterranean Roberto Capone, Hamid El Bilali, Abderraouf Elferchichi, Nicola Lamaddalena and Lamberto Lamberti 171 • Water and land resources in Mediterranean countries 171 • Diversity of plants, crops and farming systems in the Mediterranean 172 • The main environmental impacts of food consumption in the Mediterranean 176 • Conclusion 186 THE SOCIAL 4 responsibility of the actors involved 195 > CHAPTER 9 Social responsibility in agriculture Catherine Rivoal 197 • Precarious farming, the other side of the picture 197 • Risk and opportunity of seasonal agricultural migration 202 • Conclusion 208 > CHAPTER 10 Social responsibility in food distribution Luis Miguel Albisu 211 • Food distribution in the Mediterranean area 212 • Corporate Social Responsibility (CSR) 215 Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 10 10 MEDITERRA 2012 • Social responsibility in the public sector 219 • EU approaches 220 • Future trends 222 • Conclusion 224 > CHAPTER 11 Responsible consumption Roberto Burdese 227 • Consumer associations: a little history 227 • The paradigms of consumption 230 • Mediterranean Diet: by nature or by choice 235 • Is the customer always right? 237 • Is it possible to return to an authentic Mediterranean Diet? 239 • Conclusion 241 FOOD 5producers and distributors 245 > CHAPTER 12 Producters’ organisations and food supply Hiba El Dahr 247 • The need for strong and structured farmer’s organisations 248 • Producers, farmers’ organisations and governance of chains 249 • The “terroir” as a tool for the structuring of chains 253 • Producers’ organisations: key actors in innovation and vectors of change 255 • What if regional development also took place through agricultural organisations? 260 > CHAPTER 13 Mediterranean food products: research and development Dimitrios Boskou 265 • Mediterranean food products 266 • Health and wellness preparations based on Mediterranean products and by-products 272 • The functionalisation of food 275 • Novel antioxidants from herbs and plant extracts 276 • Research and development 277 • Conclusion 279 > CHAPTER 14 Market strategies of the agro-food firms: the Turkish experience Ahmet Ali Koç 283 Maquette_EN:Mediterra_2012_EN 22/02/12 9:06 Page 11 Table of contents 11 • Main agro-food indicators 284 • Market opportunities for agro-food firms in the Mediterranean area 288 • Conclusion 296 > CHAPTER 15 Traditional Mediterranean products: markets and large-scale retail trade Fatiha Fort 305 • Traditional products: from construction to information 306 • Traditional product markets 312 • Case study in Morocco and Tunisia 317 • Conclusion 321 LAW 6and trade 325 > CHAPTER 16 Legal protection of Mediterranean products Annarita Antonelli and Hélène Ilbert 327 • The history of institutional compromises 328 • Market asymmetry and power struggles 333 • Outlook and conclusions 339 > CHAPTER 17 Agricultural globalization and Mediterranean products José Maria García Álvarez-Coque, Victor Martinez-Gomez and Josep Maria Jordán Galduf 345 • Agricultural trade in the world and in the Mediterranean region 346 • The WTO response 353 • Non-tariff measures 356 • Agriculture and the Euro-Mediterranean Partnership 359 • The role of policies 362 • Conclusion 364 HEALTH 7 and food safety 369 > CHAPTER 18 Protecting European consumers
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