scholarly journals Agroecology in Mediterranean Europe: Genesis, State and Perspectives

2018 ◽  
Vol 10 (8) ◽  
pp. 2724 ◽  
Author(s):  
Paola Migliorini ◽  
Vasileios Gkisakis ◽  
Victor Gonzalvez ◽  
Ma Raigón ◽  
Paolo Bàrberi
Keyword(s):  
Food Systems ◽  
Agricultural Sector ◽  
Expert Knowledge ◽  
Grey Literature ◽  
Political Support ◽  
Sustainable Food ◽  
Agriculture Sector ◽  
Mediterranean Countries ◽  
Mediterranean Europe ◽  
The Mediterranean

The Mediterranean agro-food systems need to be properly managed. A promising pathway is the transition towards more sustainable food systems through agroecology, which represents the ecology of food systems. In this paper, the state-of-the-art of agroecology is described for three representative euro-Mediterranean countries: Italy, Greece, and Spain. The analysis has been partly based on results of a dedicated literature search and partly on grey literature and expert knowledge. After an overview of the history of agroecology, targeted research and education, collective action (political and social), and some agroecological practices in the three countries are presented. These countries share a rather similar use of the term “agroecology”, but they differ regarding (i) the existence/extent of strong civil and social movements; (ii) the type of study/educational programmes, and the relative importance of different scientific disciplines and their evolution; (iii) the development of political support and legal frameworks; and (iv) the elaboration of concepts to rediscover traditional practices and apply new ones, often taken from the organic agriculture sector. Agroecology is an emerging concept for the Mediterranean agricultural sector, with huge potential due to the peculiar socio-cultural, bio-physical, and political-economic features of the region. To boost agroecology in Mediterranean Europe, better networking and engagement of different actors within a coherent institutional framework supporting the transition is strongly needed.

scholarly journals A note on the dynamics of food systems in Algeria: The example of the Ziban and the Souf

2021 ◽  
Vol 10 (1) ◽  
pp. 048-055
Author(s):  
Salah Bouchemal
Keyword(s):  
Food Systems ◽  
Agricultural Practices ◽  
Mediterranean Coast ◽  
Negative Consequences ◽  
Important Food ◽  
Sustainable Food ◽  
The Past ◽  
The North ◽  
The Mediterranean ◽  
The Mediterranean Basin

This work is about a note which records some results concerning a research undertaken in Algeria. It is part of a cooperation between several Mediterranean teams. Its objective is to report on current developments in agricultural practices on the environment and on the territories, in order to design conceptual scenarios that will draw profiles that can ensure sustainable food security in cities and the maintenance of biodiversity. Similarly, it will have another interest, it is to develop an exhaustive and homogeneous database on the western part of the Mediterranean basin. For Algeria, the studied areas are distributed on a biogeographical section, from the Mediterranean coast to the Sahara, that is to say, places sufficiently representative of the North-South ecological degradation and of the diversity of situations. The results reported in this note concern two Saharan areas, the Ziban and the Souf, as the final results of the research have not yet been achieved, since the project is still ongoing. In these two areas, agriculture in the past was limited to the traditional oasis system, just to ensure the subsistence of the inhabitants, but today, several factors have contributed to a revival of agriculture whose development is spectacular. Thus, the Ziban and the Souf have become very important food producing areas and even exporters of food products. However, it should be pointed out that this dynamic, if it is a source of innovation, it has negative consequences on the oasis heritage and on the environment.

scholarly journals Changing Route: Common Action on Food Systems Transformation in the Mediterranean

New Medit ◽  
2020 ◽  
Vol 19 (3) ◽  
Author(s):  
Roberto Ridolfi ◽  
Sandro Dernini ◽  
Jamie Morrison ◽  
Árni M. Mathiesen ◽  
Roberto Capone
Keyword(s):  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Agenda 2030 ◽  
The Mediterranean ◽  
Food Security And Nutrition ◽  
Multi Stakeholder ◽  
Systems Transformation ◽  
Union For The Mediterranean ◽  
Common Action

The Coronavirus pandemic has revealed the fragility of our food systems, affecting all dimensions of food security and nutrition across the world. It has highlighted how deeply our world is interconnected and the importance of better recognising and understanding the interconnections that are intrinsic to these systems and their key role in pursuit of the SDGs of the 2030 Agenda. There is now, more than ever, a stronger need for a “route change” towards a common action on food systems transformation. Dialogues among all stakeholders to redesign the future of tomorrow’s food systems are needed to trigger collective, multi-stakeholder actions on the ground, at local, regional and global level, towards more sustainable food systems, linking sustainable food production to more healthy and sustainable food consumption. In this context CIHEAM, FAO, and the Union for the Mediterranean Secretariat (UfMS) initiated in 2019, a joint collaborative effort for the establishment of a multi-stakeholder platform on Sustainable Food Systems in the Mediterranean to accelerate the shift towards the Agenda 2030 in the Mediterranean region, with the Mediterranean diet acting as a driver.

scholarly journals Sustainability of Food Systems in the Mediterranean Region

New Medit ◽  
2021 ◽  
Vol 20 (3) ◽  
Author(s):  
Keyword(s):  
Research Agenda ◽  
Mediterranean Region ◽  
Food Systems ◽  
Mediterranean Area ◽  
Policy Governance ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Governance Practice ◽  
The Mediterranean ◽  
Union For The Mediterranean

Despite the recurring discourse on food systems and their sustainability in the Mediterranean region, compre-hensive studies are hard to find. Therefore, this article provides an overview on the challenges and perspectives of food systems in the Mediterranean. In particular, the paper addresses the main challenges (environmental, economic, socio-cultural and nutrition-health) facing Mediterranean food systems; analyses the multifaceted relations between sustainable food systems (SFS) and sustainable diets by exploring the example of the Medi-terranean diet; and briefly presents the relevance of the innovation for Mediterranean food systems. The paper highlights the urgency of action to move towards sustainable and resilient food systems in the Mediterranean area. This is particularly relevant in the context of the COVID-19 pandemic. For that, there is a need for shared policy, governance, practice and research agenda. In this respect, the contribution of CIHEAM results fundamental. The paper concludes by highlighting the disruptive potential of the SFS-Med Platform – under co-development by CIHEAM, FAO and the Union for the Mediterranean (UfM) – to foster food systems trans-formation towards sustainability and accelerate the achievement of SDGs in the region.

scholarly journals Sustainable food systems and healthy diets: the case of mediterranean diet

2021 ◽  
Vol 24 (2) ◽  
pp. 110-118
Author(s):  
Anka Trajkovska Petkoska ◽  
Anita Trajkovska-Broach
Keyword(s):  
Mediterranean Diet ◽  
Food Systems ◽  
Food System ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
United Nations General ◽  
Healthy Diets ◽  
The Mediterranean

Abstract Sustainability should be an imperative in everyone’s lifestyle in order to achieve an equilibrium between humans and ecosystem for the wellbeing of current and future generations. Sustainable food systems and healthy diets are main key-players to achieve sustainable planet and lifestyle and at the same time to be in line with the Sustainable Development Goals (Agenda of 17 global goals set by the United Nations General Assembly in 2015 to achieve better and sustainable future for all). Such food systems offer not only a way towards ending the hunger, but also enable healthy nations and less environmental pollution. A good representative of a sustainable food system is the Mediterranean diet that is affordable and accessible even in the regions far from the Mediterranean basin. Raw or minimally cooked plant-based food products flavoured by different herbs and spices are the foundation of this diet packed with powerful nutrients, vitamins, and minerals, enriched with healthy fats from extra virgin olive oil. The Mediterranean lifestyle provides many health and wellbeing benefits for humans. Authors believe that adhering to it leads to healthy nations and a sustainable world with less hunger.

scholarly journals Sustainable Food Systems and the Mediterranean Diet

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2229 ◽  
Author(s):  
Elliot M Berry
Keyword(s):  
Food Security ◽  
Mediterranean Diet ◽  
Food Systems ◽  
Scientific Evidence ◽  
Stakeholder Involvement ◽  
Holistic Approach ◽  
Cultural Economic ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
The Mediterranean

During the past decade, the concept of sustainability has been added to the factors involved in food security. This has led to a more comprehensive and holistic approach to sustainable food systems which considers drivers—environment, geopolitics, demographics, policy regulations, socio-cultural-economic factors, science and technology and infrastructure. The outcomes, similarly, involve many dimensions—environment, food security and nutrition, health and socio-cultural-economic aspects. This article discusses the Mediterranean diet in the context of sustainable food systems and shows (as in all parts of the world) that there is food insecurity in every country as monitored by the Global Nutrition Index. Three recent, major reports published in 2019 suggest what measures need to be taken to improve sustainable food systems. All environmental analyses agree on the need to promote more plant-based diets—achieved practically by using “more forks than knives”. The Mediterranean Diet pattern is a case study for a sustainable diet. It has the best scientific evidence for being healthy, together with economic and socio-cultural benefits. A major challenge is that it is not consumed by the majority of the population in the Mediterranean region, and any solution must involve equity—the socially just allocation of resources. The task now is implementation with multi-stakeholder involvement, in the knowledge that “a well fed nation is a healthy nation is a sustainable and productive nation”.

scholarly journals Availability of Mediterranean and non-Mediterranean foods during the last four decades: comparison of several geographical areas

2009 ◽  
Vol 12 (9A) ◽  
pp. 1667-1675 ◽  
Author(s):  
Daniela Vareiro ◽  
Anna Bach-Faig ◽  
Blanca Raidó Quintana ◽  
Isabel Bertomeu ◽  
Genevieve Buckland ◽  
...  
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Food Availability ◽  
Mediterranean Area ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Negative Consequences ◽  
Mediterranean Countries ◽  
Mediterranean Europe ◽  
The Mediterranean

AbstractObjectiveThe purpose of the present study was to evaluate the changes in the availability of the most important food components of the traditional Mediterranean diet and other food groups in five geographical areas during a 43-year period.DesignEcological study with food availability data obtained from FAO food balance sheets in forty-one countries for the period 1961–1965 and 2000–2004.SettingMediterranean, Northern and Central Europe, Other Mediterranean countries and Other Countries of the World were the studied areas.ResultsThe main changes since the 1960s, at an availability level, were found in European areas and in Other Mediterranean countries. The greatest changes were found in Mediterranean Europe, recording high availability of non-Mediterranean food groups (animal fats, vegetable oils, sugar and meat), whereas the availability of alcoholic beverages, including wine, and legumes decreased. Despite having lost some of its typical characteristics, Mediterranean Europe has more olive oil, vegetables, fruits and fish available than other areas. Although Northern Europe has a greater availability of non-Mediterranean foods, there has been a tendency towards a decrease in availability of some of these foods and to increase Mediterranean food such as olive oil and fruits.ConclusionsThe present study suggests that European countries, especially those in the Mediterranean area, have experienced a ‘westernisation’ process of food habits, and have increasingly similar patterns of food availability (mainly non-Mediterranean food groups) among them. Measures must be taken to counteract these tendencies and to avoid their possible negative consequences. It is also crucial to find ways to promote and preserve the Mediterranean diet and its lifestyle in modern societies.

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