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The book, 'Sustainable Food Systems. Change of Route in the Mediterranean', explores food system sustainability through a transdisciplinary approach, highlighting the intricate challenges which face food systems - from production to consumption - emphasising the vital role of the Mediterranean diet across different sectors, and recognising ecosystem-dependent relationships and interdependencies.

Inspired by the discussions held at the Third World Conference on the Revitalisation of the Mediterranean Diet, organised by CIHEAM Bari, Italy in 2022, the book is an ideal continuation of a cultural journey towards a change in the vision of Mediterranean food systems, moving from agri-food production to sustainable consumption and placing the Mediterranean diet and the consumer at the heart of this new course.

You can download the book here



In the international debate on the sustainability of diets and food systems, in recent years the Mediterranean diet, predominantly a plant-based diet with low consumption of animal and industrial products, has been increasingly studied as a model of sustainable diet, context-specific for the Mediterranean. Its sustainability is characterized by four interrelated sustainable benefits, with country-specific variations in nutrition and health, environment, local economy, society and culture. Many questions still need to be addressed on sociocultural and economic assessments of the Mediterranean diet. It is necessary to develop a systemic approach on the Mediterranean diet as a sustainable dietary pattern, more than only on its characteristic food groups. It requires updating the notion of the Mediterranean diet, with a new perspective as a contemporary Mediterranean sustainable lifestyle with contextual differences. In conclusion, it is necessary to rethink the Mediterranean diet, as a sustainable diet model, within the framework of the Mediterranean sustainable food systems, through a new transdisciplinary narrative, overcoming the silos of disciplines, at different levels of specialization, and fragmented sectoral approaches, centered on present and future Mediterranean generations.






28-30 September 2022 – CIHEAM Bari




Antonia Trichopoulou, Hellenic Health Foundation

Sandro Dernini, IFMed/Forum on Mediterranean Food Cultures

Barbara Burlingame, Massey University


 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 

Link to the book:  https://zenodo.org/record/4626179#.YI2Xx9UzbIU


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

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