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The notion of the Mediterranean diet has undergone a progressive evolution over the past 50 years – from that of a healthy diet to a cultural model and sustainable diet, a sustainable lifestyle model.

Despite the Mediterranean diet is well documented and acknowledged as a healthy diet is paradoxically becoming less followed in most Mediterranean countries.  The erosion of the Mediterranean diet heritage is alarming as it has undesirable impacts not only on health, but also on socio-cultural, economic and environmental dimensions in the Mediterranean region. The perception of the Mediterranean diet solely as a “healthy” dietary pattern has until recently overshadowed other important socio-cultural, economic and environmental benefits linked to the Mediterranean diet, by linking food consumption with production and distribution.

The First World Conference on the Mediterranean Diet is made as a continuation of the historical joint effort made by scientists and friends, working together, with open minds and independence, to enhance the Mediterranean diet as a sustainable lifestyle for the today time.  It will foster open interdisciplinary dialogues among all participants on how to revitalize the Mediterranean diet heritage. Contributions from diverse disciplines and different cultures will provide a broader understanding of the multiplex sustainable benefits of the Mediterranean diet, to be shared with all countries in the Mediterranean, by taking into consideration the context of the diversity of the Mediterranean food cultures and food systems.  

It is time now, for the Mediterranean diet international community to reach a consensus on how to assess the adherence and the sustainability of the Mediterranean diet at the country level; and how to reconstruct, at least partly, a sustainable eating culture and life style more suited to the times and for all Mediterranean people. 

This is the consensus challenge that in Milan the World Conference participants have face and achieve in order to truly contribute together towards the revitalization of the Mediterranean diet, as a contemporary life style, a well-being model which includes the principles of sustainability, food security and nutrition for all.






16.30-17.30: Registration


17.30 -18.00

Welcoming Addresses

Lluis Serra-Majem, IFMeD President, University of Las Palmas de Gran Canaria, Spain

Sandro Dernini, FAO, Forum on Mediterranean Food Cultures, IFMeD Secretary-General, Italy

Opening Remarks

Antonia Trichopoulou, President Hellenic Health Foundation, Greece; Honorary IFMeD Chairperson

Roberto Capone, Principal Administrator, CIHEAM-Bari, Italy; Chairman IFMeD Multistakeholder Committee

Elliot Berry, Chairman IFMeD Scientific Committee, Hebrew University, Israel


Maria Neira, Director, Public Health and the Environment Department, WHO, Switzerland

18.00-19.00 Session 1:

The Declaration of Gran Canaria on food and nutrition sustainability in the community. The island in your plate, organized by Nutrition Research Foundation-FIN, University of Las Palmas de Gran Canaria, Research Institute of Biomedical and Health Sciences-and the Project The Island in your plate; with the collaboration of the Cabildo de Gran Canaria.

Chair: Lluis Serra-Majem, University of Las Palmas de Gran Canaria, Spain.


Linking the communities of the Mediterranean  through food and nutrition sustainability, Sandro Dernini, FAO/IFMeD/Forum on Mediterranean Food Cultures, Italy


Thursday, 7 JULY 2016


8.00-9.00: Registration


9.00-9.15 Opening Remarks:

Roberto Maroni, President of Lombardia Region


9.15-10.15 Session 2

The MED DIET 4.0: A framework for the Mediterranean diet as a sustainable diet, with four sustainable benefits, a round table, moderator,  Sandro Dernini, FAO/IFMeD/Forum on Mediterranean Food Cultures, Italy;  panellists Elliot Berry, Hebrew University,  Israel; Roberto Capone, CIHEAM-Bari, Italy; Xavier Medina, ICAF-Europe/ Universitat Oberta de Catalunya, Spain;Lorenzo Donini, CIISCAM/Sapienza University of Rome, Italy ;  Massimo Iannetta, ENEA, Italy;  Denis Lairon, Aix-Marseille University/INRA/INSERM, France.


10.15-11.45 Session 3

Assessing the adherence to the Mediterranean diet: Building a scoring approach, organized by Hellenic Health Foundation.

Chair: Antonia Trichopoulou, Hellenic Health Foundation, Greece


Christina Bamia, Hellenic Health Foundation & University of Athens, Greece

Genevieve Buckland, Catalan Institute of Oncology, Spain

Carlo La Vecchia, University of Milan, Italy[DS(1] 

Assessing the Mediterranean diet via an online web tool development of the credits4health (c4h) Mediterranean diet questionnaire, Joy Ngo de la Cruz, Nutrition Research Foundation-FIN and IFMED, Spain.

Discussion: Which score for the new sustainable Mediterranean Diet pyramid?


11.45-12.015 Session 4

The Winner Abstracts. Best Oral Communications:

1) Sustainability of organic and Mediterranean diets: an approach based on individual. Seconda L., Baudry J., Allès1 B., Hamza O., Galan P., Hercberg S., Lairon D, Kesse-Guyot E.

 2) Low versus high adherence to the Mediterranean diet in the Italian food consumption: a case study on water foodprint implication. Mistura L., Comendador FJ, Turrini A.,Ferrari M.

3) Variations in the states of prediabetes in adolescents after an school Mediterranean diet program.  Serrano Pardo MD., Campos Pastor MM.,   Escobar Gómez- Villalba F.,  Luna del Catillo JD.,  Escobar Jiménez F.

12.15-13.15 Satellite Session 5:

Mediterranean diet and fish consumption, organized by SPRIM

Silvia Migliaccio, University Foro Italico, Rome, Italy


13.15-14.15 Lunch break     


14.15-15.00 Satellite Session 6:

The role of meat in the Mediterranean diet,  organized by SPRIM

Elisabetta Bernardi, Bari University, Italy


15.00-16.30 Session 7:

From the Heart to the Earth: The new Mediterranean diet sustainable yyramid

Chair & Opening remarks: Lluis Serra Majem, IFMeD President; University of Las Palmas de Gran Canaria, Spain


The history of pyramids in the Mediterranean Diet, Antonia Trichopoulou, President Hellenic Health Foundation, Greece

Cultural and emotional dimensions of food sustainability, Carmen Pérez-Rodrigo, President Spanish Society of Community Nutrition (SENC), Spain

Organic Foods in Mediterranean Diet, Denis Lairon & Emmanuelle Kesse-Guyot, Aix-Marseille University/INRA/INSERM,& UREN/Paris 13 University, France

Fruits and vegetables: sustainability concerns, Carlo La Vecchia, University of Milan, Italy

Legumes: the “new” protagonist, Laura Rossi, CREA, Italy

Time for Discussion



16.30-17.30 Session 8: The Milan Urban Food Policy Pact: an opportunity to revitalize the Mediterranean diet, in collaboration with the Milan Urban Food Policy Pact Secretariat, A Debate coordinated by Claudia Sorlini, president, EXPO Milan 2015 Scientific Committee and Florence Egal, independent expert, Food and Cities.


Raffaella Scalisi, Milan Urban Food Policy Pact Secretariat, Italy

Marisa Porrini, University of Milan Sciences, Italy

Gabriella Iacono, Milano Ristorazione, Italy



17.30-19.15  Session 9:

Interventions to enhance the Mediterranean diet

Chairs: Suzanne Piscopo, president, SNEB; Barbara Burlingame,Massey University, New Zealand


Paths to Peace through the Mediterranean diet and nutrition education initiatives, a Joint presentation by Elliot Berry, Hebrew University, Israel; and Ziad Abdeen, Al Quads, , Palestine National Authority

Gulden Pekcan, Hasan Kalyoncu University, Gaziantep, Turkey
Interventions to enhance the Mediterranean diet
, Denis Lairon, Aix-Marseille University/INRA/INSERM, France

Increasing adherence to the Mediterranean diet at the Spanish universities, Dolores Corella, University of Valencia, Spain

The Mediterranean diet connects territory and health the past, the present and the future: The Apulia case study, Giuseppe Maiani, Ex CREA, Italy

A fruit and vegetable intervention in European schools – The PRO GREENS intervention, Agneta Yngve, Örebro University, Sweden

Interventions to enhance the Mediterranean diet in the United States, Sara Baer-Sinnott, Oldways Foundation,, USA

Attaining health by creating development: the DiMeSa Project,  Giuseppe Carruba, ARNAS-Civico, Italy

Reduce the socioeconomic gaps to revitalize the Mediterranean diet, a priority challenge at a time of economic crisis, Giovanni de Gaetano, IRCCS Istituto Neurologico Mediterraneo Neuromed, Italy






9.00-9.10 Opening remarks

Mediterranean scientific cooperation across the divide,  a joint presentation by Elliot Berry, Hebrew University, Israel, and  Ziad Abdeen,  Al Quads, Palestine National Authority

9.10-10.25 Session 10

A collaborative research project on Mediterranean diet in Spain: The PREDIMED Study, organized by PREDIMED PLUS and CIBEROBN.

Moderators: Elliot Berry, Hebrew University, Jerusalem and; Lluis Serra-Majem, University of Las Palmas de Gran Canaria, CIBEROBN, Spain


Mediterranean diet  and cardiovascular diseases: Major findings from the Predimed Study Miguel Angel Martínez-Gonzalez, University of Navarra, Pamplona, CIBEROBN, Spain

Mediterranean diet, obesity and diabetes mellitus, Ramón Estruch, Hospital Clinic, University of Barcelona, CIBEROBN, Spain and  Jordi Salas-Salvadó, University Rovira i Virgili, Reus, CIBEROBN, Spain

Interactions between gens and Mediterranean diet, Dolores Corella, University of Valencia, CIBEROBN, Valencia, Spain


10.25-11.40  Session 11:

The Challenge of mainstreaming the sustainability of the Mediterranean diet within Mediterranean national dietary guidelines,  organized by FENS

Chair: Jacques Delarue, FENS           


The Mediterranean diet in the new SENC food guide yyramid in Spain, Carmen Pérez-Rodrigo, President, Spanish Society of Community Nutrition (SENC), Spain

Mainstreaming the sustainable (Mediterranean??) diet into French  dietary guidelines

Monique Romon, President, French Society of Nutrition (SFN), France

From dietary consumption to dietary guidelines in Italy: a way to declinate Mediterranean diet principle, Laura Rossi,  Member Board of Directors, Italian Society of Human Nutrition (SINU), Italy

Developing sustainable national food-based dietary guidelines based on the Lebanese Mediterranean diet, Nahla Hwalla, Dean, Faculty of Agricultural and Food Sciences, American University of Beirut, Lebanon

Dietary consumption model and sustainability in Morocco, Rekia Belahsen, Federation of African Nutrition Societies (FANUS), Morocco


11.40-13.10 Session 12

The Mediterranean diet as a sustainable lever linking production and consumption  in the Mediterranean region, within the framework of the 2030 Sustainable Development Agenda.  A  CIHEAM/FAO Side Event

Chairs: Roberto Capone, CIHEAM-Bari; Alexandre Meybeck, FAO

Keynote address: Follow Up 2015 EXPO Call-Time to Act:  The Mediterranean diet in the CIHEAM Strategic Agenda 2025,  Cosimo Lacirignola, Secretary General CIHEAM

Opening remark:

Feeding the Planet: The Intangible legacy of Milan EXPO 2015, Claudia Sorlini, President, EXPO Milan 2015 Scientific Committee, Italy



  • Sustainable food consumption and production in the Mediterranean region in a resource-constrained world, Gianluca Brunori, University of Pisa, Italy
  • The current landscape of food production, trade, consumption in Europe and the Mediterranean region, Aida Turrini, CREA, Italy
  • Promoting sustainable Mediterranean food systems for good nutrition and health. The MEDINA project, Marie Josephe Amiot-Carlin, coordinator Medina Project, Aix-Marseille University/ INRA/INSERM, France

Round table

moderated by Fatima Hachem, FAO, Cairo

Pannelists: Nahla Hwalla, American University of Beirut, Lebanon; Sandro Dernini, FAO, Rome;  Rekia Belahsen, Chouaib Doukkali University, Morocco;; Marie Josephe Amiot-Carlin, Aix-Marseille University/ INRA/INSERM, France; Ana Isla-Ramos, FAO, Rome