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Mediterra 2012


med12 enThe 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemographics,health, ecology, enterprise, geo-economics and citizens’ initiative.

Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in thedynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is thebasis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding thecomplexity of diet-related issues.

Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view given the growing awareness of the strategic dimension of agriculture and thecrucial role played by food production in the stability and development of societies. This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is nowraising questions in the fields of environmental responsibility and political action to promote greater regional cooperation.

The report, involving 49 international experts, has been produced in partnership with the European Institute of the Mediterranean (IEMed) and the Mediterranean Diet Foundation (FDM).

Free Download
 
 
Full Report   EN    FR    ES  
Executive Summary  
Table of contents  
Preface  
Contributors
 
 
Introduction  
Ch1 - The Mediterranean Diet, designed for the future   
(J. Reguant-Aleix)
 
Ch2 - History of Mediterranean Food  
(M.Y. Essid)
 
Ch3 - A Dietary Model constructed by the Scientists  
(S.Dernini, E.M. Berry, A. Baich-Faig, R. Belahsen, L.M. Donini, D. Lairon, L. Serra-Majem, C. Cannella)
 
Ch4 - Mutations in Mediterranean Societies  
(S. Florensa, X. Aragall) 
 
   
Ch5 - Consumption, Cuisine and Food Habits  
(I. Gonzalez-Turmo)
 
Ch6 - The "Mediterraneisation" of Food Fashions in the World  
(G. Palma, M. Padilla)
 
   
Ch7 - Can sustainable Consumption protect the Mediterranean Landscape ?  
(R. Zurayk)
 
Ch8 - Natural Resources and Food  
(R. Capone, N. Lamaddalena, L. Lamberti, A. Elferchichi, H. El Bilali)
 
Ch9 - Social Responsibility in Agriculture  
(C. Rivoal)
 
Ch10 - Social Responsibility in Food Distribution   
(L.M. Albisu)
 
Ch11 - Responsible Consumption  
(R. Burdese)
 
Ch12 - Producers' Organisations and Food Supply  
(H. El Dahr)
 
Ch13 - Mediterranean Food Products: research and development  
(D. Boskou)
 
Ch14 - Markets Strategy of the Agro-food Firms: the Turkish Experience  
(A.A. Koç)
 
Ch15 - Traditional Mediterranean Products: Markets and Large-scale Retail Trade 
(F. Fort)
 
Ch16 - Legal Protection of Mediterranean Products  
(A. Antonelli, H. Ilbert) 
 
Ch17 - Agricultural Globalization and Mediterranean Products  
(J.M.G Alvarez-Coque, J.M Jordan Galduf, V. Martinez-Gomez)
 
Ch18 - Protecting European Consumers from Food-related Risks   
(A.L. Gassin, D. Arcella, A. Titz, F. Sheye, J. Ramsay, C. Kalaïtzis)
 
Ch19 - Redesigning Dietary Education  
(H. Hassan-Wassef)
 
Ch20 - Food, tourism and Local Authorities  
(S. Abis, E. Vandecandelaere)
 
Ch21 - Policies and Regulations in the Mediterranean: complementarity and coherence  
(G. Malorgio, L. Solaroli)
 
Ch22 - The Mediterranean Diet, Intangible Cultural Heritage of Humanity  
(J. Reguant-Aleix, F. Sensat)
 
   
Table of documents  
Official Cover  
   
 Press Review (March-April 2012)
 
 
   

 



 

 

 

 

 

 

 

 

 

 

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