International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
With the technical collaboration of FAO
INTERNATIONAL WORKSHOP
MEDITERRANEAN SUSTAINABLE FOOD SYSTEMS
TOWARDS EXPO MILAN 2015
FROM THEORY TO PRACTICE: LINKING TERRITORY, FOOD QUALITY PRODUCTION, FOOD CONSUMPTION AND DIETARY PATTERNSFOR IMPROVING THE SUSTAINABILITY OF THE MEDITERRANEAN DIET.
APULIA CASE STUDY
Agenda
Mediterranean Agronomic Institute of Bari
Valenzano, Bari
Thursday 23 April 2015
9.00-9.30 WELCOME AND OPENING REMARKS
Cosimo Lacirignola, Secretary-General, CIHEAM
Fabrizio Nardoni, Commissioner of Agriculture, Apulia Region
10.00-10.15TERRITORY, PRODUCTS, FOOD SYSTEMS: WHAT LINKS TO IMPROVE THE SUSTAINABILITY OF THE MEDITERRANEAN DIET
Alexandre Meybeck, Sustainable Food Systems, FAO
10.15-10.30FROM THE HEART TO THE EARTH: THE NEW INTERNATIONAL MEDITERRANEAN DIET PYRAMID PROPOSAL
Lluis Serra-Majem, International Foundation of Mediterranean Diet; Universidad de Las Palmas de Gran Canaria, Spain
10.30-10.45VALORIZATION OF QUALITY TYPICAL FOOD PRODUCTS OF APULIA REGION
Fabrizio De Castro, CIHEAM-Bari
10.45-12.45THE PILOT PROJECT OF APULIA REGION FOR THE DEVELOPMENT OF GUIDELINES FOR IMPROVING THE SUSTAINABILITY OF MEDITERRANEAN QUALITY TYPICAL PRODUCTS
Introduction: Roberto Capone, CIHEAM-Bari
Economic: Giulio Malorgio, University of Bologna, Italy
Environment: Massimo Iannetta & Milena Stefanova, ENEA, Italy
Socio-cultural aspects: Mauro Gamboni & Silvana Moscatelli, CNR, Italy
Nutrition: Giuseppe Maiani & Angela Polito, CRA, Italy
Working group of CIHEAM-Bari: Hamid El Bilali, Francesco Bottalico, Jenny Calabrese, Gaetano Ladisa, Gianluigi Cardone
12.45-13.00 Discussion
13.00-15.00 Lunch break
15.00-16.30MEDITERRANEAN DIET IN THE CONTEXT OF SUSTAINABLE FOOD SYSTEMS: LINKING THE TERRITORY
Chairs: Sandro Dernini, FAO/Forum on Mediterranean Food Cultures, Italy
Roberto Capone, CIHEAM-Bari
Redesigning the Mediterranean diet: From sociotype to territory
Elliot Berry, Hebrew University, Israel
Back to the future: Traditional foods, quality and innovation in the Mediterranean Diet
Antonia Trichopoulou, Hellenic Health Foundation, Greece
Nutrition transition and food consumption changes in the Mediterranean
Rekia Belahsen, Chouaib Doukkali University, Morocco
Where are we going with nutrition indicators to assess the sustainability of the Mediterranean diet?
Lorenzo Donini, CIISCAM/Sapienza University of Rome, Italy
Enhancing the socio-cultural sustainability of the Mediterranean diet products
Xavier Medina, ICAF Europe, Universitat Oberta Catalunya, Spain
How the lower environmental impact can valorize the Mediterranean diet and its quality food products?
Alessandro Galli, Mediterranean-MENA Program, Global Footprint Network, Switzerland
Linking territory, economy and sustainability: The Apulia Case Study
Felice Adinolfi, University of Bologna, Italy
16.30-17.45WAY FORWARD TOWARDS THE EXPO 2015 MILAN: THE MED DIET EXPO CALL
Cosimo Lacirignola, Secretary General, CIHEAM
Luca Bianchi, Head, Food Quality Dept., Ministry of Agriculture (MiPAAF), Italy
Alexandre Meybeck, Sustainable Food Systems, FAO