Summary Report of the 2nd World Conference on the Revitalization of Mediterranean Diet on Strategies Towards More Sustainable Food Systems in the Mediterranean Region

12 July 2019

PROGRAMME SUMMARY

 “Strategies towards more sustainable food systems in the Mediterranean Region: Mediterranean Diet as a Lever for Bridging Consumption and Production, in a Sustainable and Healthy Way”

The CIHEAM Bari organised 2nd World Conference “Strategies towards more sustainable food systems in the Mediterranean Region: Mediterranean Diet as a Lever for Bridging Consumption and Production, in a Sustainable and Healthy Way” in Palermo (Italy) between the 15 -17 May 2019. It was intended to better identify strategies, programmes and actions, able to provide solutions to cope with regional challenges thanks to sustainable Mediterranean food systems and the Mediterranean diet as a lever to bridge the gap between production and consumption. The thematic sessions contributed to the 2019 Palermo Call for a Common Action in the Mediterranean Towards More Mediterranean Sustainable Food Systems: CHANGE OF ROUTE, A Transformational Change in the Region.

Published the summary report of the 2^nd World Conference on the Revitalization of Mediterranean Diet on "Strategies Towards More Sustainable Food Systems in the Mediterranean Region - The Mediterranean Diet as a Lever for Bridging Consumption and Production in a Sustainable and Healthy Way", edited by Roberto Capone and Sandro Dernini.

The Conference, which was held in Palermo from 15 to 17 May 2019, was organized by CIHEAM Bari (Centre International de Hautes Etudes Agronomiques Méditerranéennes) and Forum Mediterranean Food Cultures; it was held, under the auspices of CIHEAM, the Union for the Mediterranean (UfM), the Italian Ministry of Foreign Affairs and the International Cooperation, the Italian Ministry of Health, the Italian Ministry of Agricultural, Food,  Forestry and Tourism Policies, Region of Sicily, the City of Palermo, the International Foundation on Mediterranean Diet (IFMeD), and the European Federation of Nutrition Societies, with technical support of FAO. 

Summary report