Mediterranean diet: an integrated view

Malnutrition, in its two contradictory aspects concerning under-nutrition and unbalanced over-nutrition, is becoming one of the main threats to the worldwide population. This call for a radical change on how food is daily produced, thought and managed. New food behaviours are to be developed, proposed and disseminated in order to actively combat both hunger and the growing phenomenon of obesity in the framework of sustainable food systems. In this context, the Mediterranean Diet represents a very effective model of sustainable diet. Characterized by a healthy nutritional model, rich in olive oil, whole grains, fish, fruits and vegetables and (a little of) wine, the Mediterranean Diets are based on the respect for the territory and on activities performed by local communities including crops harvesting, fishing, conservation, processing, preparation and consumption of food. One of the main peculiarities of the Mediterranean Diets is the relevance of biodiversity. The Mediterranean Basin has a high heterogeneity of cultures and a high biodiversity. Epidemiological studies have drawn attention to certain traditional Mediterranean diets which present a high varieties of plant and animal derived food that favour better nutritional conditions. Scientific investigation on this kind of diet and more generally on sustainable food system and diet requires a new holistic vision of research and innovation, based on a pro-active and very participative approach involving stakeholders. This also requires to strongly support independent and transparent research and innovation, open to the public and not subject to economic speculation in order to appropriately respond to the big worldwide questions around the food