Proceedings of an International Workshop Assessing sustainable diets within the sustainability of food systems Mediterranean diet, organic food: new challenges Proceedings of an International Workshop Assessing sustainable diets within the sustainability of food systems Mediterranean diet, organic food: new challenges 15–16 September 2014, Research Centre for Food and Nutrition, CREA, Rome Edited by: Alexandre Meybeck, Suzanne Redfern, Flavio Paoletti and Carola Strassner PREpaRATION, PRODUCTION AND DISTRIBUTION OF THIS BOOK HAVE BEEN MADE POSSIBLE THANKS TO THE SUPPORT AND TECHNICAL INPUT FROM: Cover photo: © FAO/Ivo Balderi 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. 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Contents Acknowledgements vii Agenda ix Opening remarks Stefano Bisoffi, Director, CREA 1 Elena Orban, Director in charge, CREA – Research Centre for Food and Nutrition 3 FIRST SESSION: CONTRIBUTION TO SUSTAINABLE DIETS FROM THE ORGANIC SECTOR 5 Contribution to sustainable diets from the organic sector: preliminary remarks Mauro Gamboni, CNR 7 Contribution to sustainable diets from the organic sector: an introduction Flavio Paoletti, CREA – Research Centre for Food and Nutrition 9 From vision to metrics: lessons from the organic food system Johannes Kahl, University of Kassel 13 The organic food system in Europe Ewa Rembiałkowska, Warsaw University of Life Sciences 19 How the organic food system contributes to sustainability Christian Schader, Matthias Stolze and Urs Niggli, FiBL 27 How can the organic food system contribute to environmentally sustainable diets? Sirli Pehme and Darja Matt, Estonian University of Life Sciences 37 How can the organic food system contribute to a sustainable diet? Carola Strassner, Münster University of Applied Sciences 43 Organic food system – an agro-ecological perspective Nicolas Lampkin, The Organic Research Centre 49 Organic durum wheat in Mediterranean diet: old varieties and traditional bread making Ivana Cavoski and Jelena Turk, Mediterranean Organic Agriculture Network, Jelena Turk and Raffaella Di Cagno, University of Bari Aldo Moro 55 Organic food procurement in schools – iPOPY, a European case study Anne-Kristin Løes, Bioforsk Norwegian Institute for Agricultural and Environmental Research 61 SECOND SESSION: NUTRITION INDICATORS TO ASSESS THE SUSTAINABILITY OF THE MEDITERRANEAN DIET AS A CASE STUDY 67 Introduction: a road map for the sustainability of the Mediterranean diet Lluis Serra Majem, University of Las Palmas de Gran Canaria and Sandro Dernini, FAO, Forum on Mediterranean Food Cultures 69 iii Presentation of a draft of a background document on nutrition indicators to assess the sustainability of the Mediterranean diet, and building a composite index for sustainability Denis Lairon, Aix-Marseille University, and Elliot Berry, Hebrew University 75 WITHIN-SESSION SESSION: SELECTED NUTRITION INDICATORS TO ASSESS THE SUSTAINABILITY OF THE MEDITERRANEAN DIET 81 Introduction Giuseppe Maiani and Federica Intorre, CREA – Research Centre for Food and Nutrition 83 Diet-related morbidity/mortality statistics Lorenzo M. Donini, CIISCAM/Sapienza 87 Fruit and vegetable consumption Aida Turrini, CREA – Research Centre for Food and Nutrition 89 Plant/animal protein ratio Barbara Burlingame, Deakin University 95 Dietary energy intake and dietary energy supply Angela Polito, Federica Intorre, Donatella Ciarapica and Lorenzo Barnaba, CREA – Research Centre for Food and Nutrition 99 Dietary diversity Aida Turrini, CREA – Research Centre for Food and Nutrition 105 Selected nutrition indicators to assess the sustainability of the Mediterranean diet: dietary energy density and nutrient density/quality Denis Lairon, INSERM/INRA/Aix-Marseille University 111 Food biodiversity composition and consumption Barbara Burlingame, Deakin University 113 Nutritional anthropometry Lorenzo M. Donini, CIISCAM/Sapienza 117 Physical activity level and physical inactivity prevalence Angela Polito, Federica Intorre, Donatella Ciarapica and Lorenzo Barnaba, CREA – Research Centre for Food and Nutrition 121 THIRD SESSION: ASSESSING SUSTAINABLE DIETS IN THE CONTEXT OF SUSTAINABLE FOOD SYSTEMS 129 Sustainable diets and sustainable food systems Vincent Gitz, High Level Panel of Experts on Food Security and Nutrition, FAO 131 WITHIN-SESSION SESSION: PERSPECTIVES FROM THE MEDITERRANEAN DIET CASE STUDY 137 iv Towards the Med Diet Expo 2015 call: time to act Sandro Dernini, FAO, Forum on Mediterranean Food Cultures and Roberto Capone, CIHEAM-BARI 139 Assessment of the sustainability of Mediterranean agro-food products: preliminary insights from Aquila region, southeastern Italy Cosimo Lacirignola, Roberto Capone, Francesco Bottalico, Hamid El Bilali and Philipp Debbs, CIHEAM-BARI 147 Perspectives from the Mediterranean diet case study: a view from the Southern Mediterranean rim Rekia Belahsen, Chouaib Doukkali University 153 Nutrition and health: the Mediterranean diet paradigm Antonia Trichopoulou, Hellenic Health Foundation 159 Assessing sustainable diets in the context of sustainable food systems – socio-cultural dimensions F. Xavier Medina, ICAF Europe, Universitat Oberta de Catalunya 163 Assessing diets, food supply chains and food systems sustainability: towards a common understanding of economic sustainability Felice Adinolfi, University of Bologna, Italy, Roberto Capone and Hamid El Bilali, CIHEAM, Mediterranean Agronomic Institute of Bari 167 On the use of environmental life cycle indicators for sustainability assessment of Mediterranean diets Massimo Iannetta and Milena Stefanova, ENEA 177 WITHIN-SESSION SESSION: PERSPECTIVES FROM THE ORGANIC SECTOR 189 Profiles of organic food consumers, first lessons from the French NutriNet-Santé cohort study: a step towards diet sustainability Denis Lairon, INSERM/INRA/Aix-Marseille University and Emmanuelle Kesse-Guyot, Université Paris 191 Putting it all together: how can organic support sustainable diets and translate it into practice? Carola Strassner, Münster University of Applied Sciences, Johannes Kahl, University of Kassel, Germany, and Flavio Paoletti, CREA – Research Centre for Food and Nutrition 199 Understanding sustainable diets: from diets to food systems, from personal to global Alexandre Meybeck, Sustainable Food Systems Programme, FAO 207 APPENDIX NUTRITIONAL AND HEALTH INDICATORS FOR ASSESSING SUSTAINABLE DIETS v vi Acknowledgements The international workshop on “Assessing Sustainable Diets Within the Sustainability of Food Systems. Mediterranean Diet, Organic Food: New Challenges”, held on 15–16 September 2014 at the Consiglio per la ricerca in agricoltura e l’economia agraria (CREA) - Centro di ricerca per gli alimenti e la nutrizione (Council for Agricultural Research and Economics - Research Centre for Food and Nutrition), Rome, received the patronage of the EXPO 2015 around the theme of “Feeding the Planet, Energy for Life”, and a contribution from the Ministry of Agricultural, Food and Forestry Policies (MiPAAF). Particular thanks are extended to CREA – Research Centre for Food and Nutrition and the International Research Network for Food Quality and Health (FQH) for having organized the meeting. Furthermore, we are grateful for the technical collaboration with the FAO/UNEP Sustainable Food Systems Programme, the National Research Council (CNR), the Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA), the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Italian Technology Platform for Organic Farming (PTBio Italia) and the International Inter-University Center for Mediterranean Food Cultures Studies (CIISCAM). We would like to extend our special thanks to all the participants for their contributions and papers. Our appreciation is also expressed to Nicoletta Nardo (CREA – Research Centre for Food and Nutrition) and Irene Baiamonte (CREA – Research Centre for Food and Nutrition) for their support in the preparation of the workshop. vii viii Agenda INTRODUCTION The interest for sustainable