Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region

FAO/CIHEAM

Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region

Year of publication 2017

Pages 154 p.

Author FAO/CIHEAM

Publisher FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-109832-5

Edition 1

Full item page

Synopsis (short abstract) The workshop discussed the need act in order to protect the Mediterranean diet for the future. It highlighted the need to strengthen collaboration among key stakeholders to consolidate the role of the Mediterranean diet as a lever to improve the sustainability of food systems and consumption patterns in the Mediterranean region, towards achieving the 2030 Agenda’s goals for this region, as well as to contribute to the new CIHEAM Strategic Agenda 2016–2025. This publication is a compilation of th e papers presented at the workshop, including key messages and a summary.

Language English

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This publication aims at contributing to the overall development of the Feeding Knowledge Programme, by reporting on the work done under its Priority 5: “Mediterranean food consumption patterns: diet, environment, society, economy and health”. The Feeding Knowledge Programme has been developed by CIHEAM-Bari, in cooperation with the Politecnico of Milan, in the framework of the 2015 Milan Universal Exposition, the theme of which is: Feeding the planet, energy for life. The Programme is part of t he intangible legacy of Expo Milan 2015. The objective of this document is to highlight the role that the current food consumption patterns play in food and nutrition security, public health, environment protection and socio-economic development in the Mediterranean region.The ultimate aim is to stimulate a multidisciplinary dialogue among the Euro-Mediterranean scientific community on the sustainability of current food consumption and production patterns in the Mediterranean region and beyond, and to identify the research activities and policy actions needed to move towards more sustainable Mediterranean food systems. The publication addresses several interdisciplinary and interdependent issues related to: food consumption patterns; sustainable diets; health implications of the current food consumption patterns; food environmental footprints; food production systems; food economics; food cultures and sociology; food losses and waste; and food system governance and policies.
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The main objective of this side event is to showcase food systems transformation processes and pathways in the Mediterranean, as a direct contribution to the UNFSS follow-up process, by fostering more knowledge sharing, leveraging new collaborations and partnerships, as well as, mobilizing more resources to further consolidate the joint SFS-MED Platform’s effort. Echoing the global objectives and efforts of the One Planet Network’s SFS Programme at regional level, the work conducted by the SFS-MED Platform focuses on leveraging cross-country and multi-stakeholder collaboration to advance sustainable food systems transformation in the Mediterranean region. The expected outcome is the consolidation of a Mediterranean collaborative way forward, embracing the concepts of blue, green and circular economy, fostering research and innovation, and leveraging the Mediterranean diet to bring about more sustainable consumption and production patterns, all key for achieving progress towards the 2030 Agenda in the region.
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During this webinar, organized by the SFS-MED Platform and held on 26 January 2023, stakeholders from across the Mediterranean shared experiences and successful cases from the consumer perspective, including on transparent information and consumer education and innovative pathways for sustainable public procurement. Panelists and speakers highlighted how consumers should be at the center of all elements of the food system, from food research to food production and procurement, as well as food industry, environments and marketing. The discussion was instrumental in demonstrating that empowering consumers to make informed food choices is key to enabling the transformation of Mediterranean food systems. In this context, the Mediterranean diet can be a strategic resource for driving transformative change, with its environmental, social, cultural, health and economic benefits. Education for sustainable consumption enables individuals and social groups to become actors of change by providing knowledge, values and skills to make environmentally friendly, ethically sound, and responsible decisions as consumers. Moreover, involving consumers in research and innovation processes (consumer-driven data) is needed to better understand their needs and preferences. Finally, targeted policy frameworks and multi-stakeholder partnerships can leverage public food procurement schemes to promote the Mediterranean diet, while supporting local economies and environmental sustainability.