Med Diet 4.0: the Mediterranean diet with four sustainable benefits
2017
Dernini, S. | Berry, E. M. | Serra-Majem, L. | La Vecchia, C. | Capone, R. | Medina, F. X. | Aranceta-Bartrina, J. | Belahsen, R. | Burlingame, B. | Calabrese, G. | Corella, D. | Donini, Aline | Lairon, D. | Meybeck, A. | Pekcan, A. G. | Piscopo, S. | Yngve, A. | Trichopoulou, A. | International Foundation of Mediterranean Diet (IFMeD) | Forum on Mediterranean Food Cultures ; Partenaires INRAE | Food and Agriculture Organization of the United Nations [France] (FAO) ; Food and Agriculture Organization of the United Nations [Rome, Italie] (FAO) | Hadassah Hebrew University Medical Center ; Partenaires INRAE | Universidad de las Palmas de Gran Canaria (ULPGC) | Inter-University International Centre of Mediterranean Food Cultures Studies ; Partenaires INRAE | Università degli Studi di Milano = University of Milan (UNIMI) | International Centre for Advanced Mediterranean Agronomic Studies ; Partenaires INRAE | Universitat Oberta de Catalunya [Barcelona] (UOC) | Universidad de Navarra [Pamplona] (UNAV) | Université Chouaib Doukkali (UCD) | Massey University | Universita di Torino | Universitat de València = University of Valencia (UV) | Nutrition, obésité et risque thrombotique (NORT) ; Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM) | Center for MedInternational Inter-University Center for Mediterranean Food Culture Studies (CIISCAM) | Università degli Studi di Roma "La Sapienza" = Sapienza University [Rome] (UNIROMA) | Hacettepe University = Hacettepe Üniversitesi | University of Malta [Malta] | Örebro University | Hellenic Health Foundation
International audience
Show more [+] Less [-]English. Objective: To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework - the Med Diet 4.0 - in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns. Design: A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects: We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined. Results: The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet. Conclusions: By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions.
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