Chapter 2. A Change of Route in the Mediterranean, revitalising the ‘Mediterranean Diet’ towards more Sustainable Food Systems: A Cross-disciplinary Approach by Sandro Dernini and Roberto Capone
Lluís Serra-Majem, Laura Tomaino, Sandro Dernini, Elliot M. Berry, Denis Lairon,
Joy Ngo de la Cruz, Anna Bach-Faig, Lorenzo M. Donini, Francesc-Xavier Medina,
Rekia Belahsen, Suzanne Piscopo, Roberto Capone, Javier Aranceta-Bartrina,
Carlo La Vecchia, and Antonia Trichopoulou
Int. J. Environ. Res. Public Health 2020, 17, 8758; doi:10.3390/ijerph17238758
HISTORICAL CONTEXTUALIZATION
2019 Second MD World Conference, Palermo
2003 Second Forum on Mediterranean Food Cultures, Corigliano Calabro
https://www.cabi.org/environmentalimpact/ebook/20183377454
AS A CONTRIBUTION TO THE CALL OF ACTION FOR THE REVITALIZATION OF THE MEDITERRANEAN DIET
A FAO/CIHEAM workshop, 14-15 March 2017, CIHEAM-Bari, Valenzano (Bari)
in support of the 10YFP Sustainable Food Systems Programme
Dernini, S., EM Berry EM., Serra-Majem L., La Vecchia C., Capone R., Medina FX., J Aranceta-Bartrina J., Belahsen R., Burlingame B., Calabrese G., Corella1 D., Donini LM., Lairon D., Meybeck M., AG Pekcan AG., Piscopo S., Yngve A., and Trichopoulou, A. “Med Diet 4.0: the Mediterranean diet with four sustainable benefits”
Public Health Nutr.Public health nutrition, 2017, 20.7: 1322-1330.
THE 2016 CALL FOR ACTION
ON THE REVITALIZATION OF THE MEDITERRANEAN DIET
IFMeD First World Congress on the Mediterranean Diet, Milan, 6-8 July 2016
Elliot Berry, Lluis Serra Majem, Sandro Dernini, Emmanuel Pauze
EXPO CONFERENCE CENTER - MILAN, 14 MAY 2015
CNR-CIHEAM-Bari- CRA-ENEA, FORUM ON MEDITERRANEAN FOOD CULTURES
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