Mediterranean food consumption patterns and …

1 White Paper Mediterranean food consumption patterns Diet, environment, society, economy and health White Paper Mediterranean food consumption patterns Diet, environment, society, economy and health Authors Reference persons: Cosimo Lacirignola & Roberto Capone, CIHEAM-Bari Senior technician: Hamid El Bilali, CIHEAM-Bari Contributing authors: Philipp Debs, Gianluigi Cardone and Noureddin Driouech, CIHEAM-Bari Reference scientists: Sandro Dernini, FAO/Forum on Mediterranean food Cultures (FMFC); Barbara Burlingame, FAO; Vincent Gitz, FAO;. Alexandre Meybeck, FAO.

2 International experts Rekia Belahsen, Chouaib Doukkali University, Morocco Elliot Berry, WHO Collaborating Centre for Capacity Building in Public Health, Hebrew University Israel Denis Lairon, Universit Aix-Marseille, France F. Xavier Medina, Universitat Oberta de Catalunya, Spain Yousseph Aboussaleh, Ibn Tofail University, Morocco Gulden Pekcan, Hacettepe University, Turkey Antonia Trichopoulou, Hellenic Health Foundation (HHF), WHO. Collaborating Centre for food and Nutrition Policies, Medical School, University of Athens, Greece Llu s Serra-Majem, University of Las Palmas de Gran Canaria/CIISCAM, Spain This white paper is an outcome of the collaborative effort with the FAO/UNEP Sustainable food Systems Programme, FAO.

3 food and agriculture organization of the united nations International Centre for advanced Mediterranean agronomic studies Rome, 2015. ii Photo credits from left to right: Marco Salustro, Balint Porneczi, Rocco Rorandelli Recommended citation: CIHEAM/FAO. 2015. Mediterranean food consumption patterns : diet, environment, society, economy and health. A White Paper Priority 5 of Feeding Knowledge Programme, Expo Milan 2015. CIHEAM-IAMB, Bari/FAO, Rome. 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.

4 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 author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108705-3 (FAO). ISBN-2-85352-542-2 (CIHEAM-Bari). FAO and CIHEAM-Bari, 2015. FAO encourages the use, reproduction and dissemination of material in this information product.

5 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 or addressed to FAO information products are available on the FAO website ( ) and can be purchased through iii Contents Acknowledgements v Acronyms and abbreviations list vii Key messages ix Summary xi 1.

6 Objectives of the white paper 1. 2. Rationale 3. 3. Analysis of problems and assessment indicators 13. Problem analysis 13. Nutrition and health: malnutrition and decline of the adherence to the Mediterranean diet pattern 13. Economy: population growth, urbanization, food prices, food waste 15. Environment: water scarcity, climate change and biodiversity loss 16. Socio-cultural factors: homogenization of lifestyles and erosion of the Mediterranean diet cultural heritage 18. Assessment indicators 19. Criteria for selecting indicators 20. Potential indicators 21.

7 4. Conceptual framework 25. 5. Research needs 27. Nutrition and health implications of the current food system 28. Economics of the Mediterranean food system 30. food -related environmental footprints 30. food cultures in the Mediterranean region 32. food losses and waste 33. 6. Policy needs 35. 7. food for thought 39. 8. References 41. Annex 1. Conclusions of the CIHEAM International Seminar The Sustainability of food Systems in the Mediterranean Area 55. v Acknowledgements This white paper is the outcome of a collaborative effort with the FAO/UNEP. Sustainable food Systems Programme, FAO.

8 We would like to thank all those that contributed to the preparation of this white paper with their valuable comments and insights. The following experts are acknowledged for their significant contribution towards the development of the section regarding the indicators for assessing the sustainability of Mediterranean diets: Massimo Iannetta, ENEA, for the development of an Integrated Product Index for the Sustainability of Mediterranean Diets (IPI-SMeD) and for the identification of environmental indicators;. Angela Polito, Aida Turrini, Federica Intorre, Giuseppe Maiani, Ex INRAN/CRA; Lorenzo M.

9 Donini, Alessandro Pinto, Annamaria Giusti and Valeria del Balzo, CIISCAM/Sapienza University of Rome, for the identification of nutrition and health indicators;. Eva Alessi; WWF-Italy, for the identification of environmental indicators;. Giulio Malorgio, University of Bologna, for the identification of the economic indicators;. Mauro Gamboni and Silvana Moscatelli, CNR, for the identification of the socio-cultural indicators. Also, following experts are acknowledged for their contribution to the brainstorming process that has accompanied the development of indicators: Denis Lairon, University Aix-Marseille, France, and FENS representative; Pasquale Steduto, FAO, Rome; Rekia Belahsen, Chouaib Doukkali University, Morocco.

10 Elliot Berry, Hebrew University-Hadassah Medical School, Jerusalem, Israel;. Llu s Serra-Majem, University of Las Palmas de Gran Canaria/CIISCAM/MDF, Spain; F. Xavier Medina; Universitat Oberta de Catalunya (UOC) & International Commission on the Anthropology of food and Nutrition (ICAF)-Europe, Barcelona, Spain; Antonia Trichopoulou, Hellenic Health Foundation & WHO. Collaborating Centre for Nutrition, Department of Hygiene and Epidemiology, University of Athens, Greece; Federico Mattei, Bioversity International. The Forum on Mediterranean food Cultures (FMFC) has significantly contributed in the organisation of the international workshop Guidelines for vi the Sustainability of the Mediterranean Diet , held on 28-29 November 2011 at the CIHEAM- MAI Bari, towards the establishment of the Mediterranean Diets Working Group (MDWG) for evaluating the sustainability of Mediterranean Diets.