16,  Hall 1,  programme

THURSDAY, 16 MAY 2019 H1


8.30 -10.30 Session 5
Solutions for Coping with Malnutrition, Primary Prevention and Public Health Nutrition in the Mediterranean Region
Objective: To present and discuss doable solutions to make progress in better understanding mounting complexity of the malnutrition in the Mediterranean region.
Co-Chaired by Gaetana Ferri, General-Director, Hygiene, Food Safety and Nutrition Dept., Italian Health Ministry; Lluis Serra Majem, Director of the Research Institute of Biomedical and Health Sciences University of Las Palmas de Gran Canaria; Lorenzo Donini, Sapienza University of Rome.

Solutions for Coping with Malnutrition, Primary Prevention and Public Health Nutrition in the Mediterranean Region: The Case of Morocco
Rekia Belahsen, Chouaib Doukkali University

Challenges of Health Systems facing changing health needs in North African countries ‎‎
Jalila El Ati, Institut National de Nutrition et de Technologie Alimentaire, Tunisi

Overweight, selected aspects of Mediterranean diet and cancer risk
Carlo La Vecchia, University of Milan, Milan

Impact of shifting to a healthy Mediterranean food consumption pattern on environmental sustainability and food security in MENA countries

Nahla Hwalla, American University of Beruit
Ziad Abdeen, Palestine

May precision agriculture have a role in the prevention of NCDs?
From DiMeSa to the 123 PASSI study and beyond

Giuseppe Carruba, ARNAS-Palermo

10.30 – 11.00 Coffee break

11.00 – 13.00 Session 9:

Appeal, Acceptance, Adoption of aContemporary Sustainable Mediterranean Diet LifeStyle through Education, Communication and Consumer Empowerment

Objective: To showcase and discuss different projects and initiatives which have been implemented in different settings to promote the Mediterranean Diet as a sustainable diet.

Co-chaired by Suzanne Piscopo, Head of Dept. of Health, Physical Education and Consumer Studies, University of Malta, and SNEB; Lluis Serra-Majem, President, IFMeD and University of Las Palmas de Gran Canaria


Achieving a ‘Green New Diet’: What’s a Nutrition Educator To Do?

Jennifer L. Wilkins, Society for Nutrition Education and Behavior

Healthy Children, Healthy Planet: A School-Based Educational Programme Focusing on Promoting Healthy and Sustainable Eating Behaviours in Children

Vassiliki Costarelli, Harokopio University, Athens

Two Year School-Based Intervention and One Year Washout Nutrition Interventions to Promote Healthy Eating and Physical Activity in Lebanese School Children

Nahla Hwalla, American University of Beirut;

The FED Regional Programme: What It Is and What Has Been Achieved

Giuseppe Carruba, ARNAS-Civico, Palermo; DIAITA

Education cannot begin early enough for the Sustainable Mediterranean Diet and Lifestyle

Elliot M Berry Braun School of Public Health, Hebrew University, Jerusalem

From Smart Rabbits to Sustainable Habits: School-based Education and Community Interventions Promoting the Mediterranean Diet in Malta

Suzanne Piscopo, University of Malta

Teaching the Mediterranean Diet: Food as a Bridge Between Theory and Practice

Anne McBride, Torribera Mediterranean Center and Culinary Institute of America

Eating Art

Sandro Dernini, Forum on Mediterranean Food Cultures

13.00 – 14.30 Lunch

14.30 -16.30


Blue Economy, Green Economy, Circular Economy:Partnership Proposals for an Urban and Coastal Sustainable Development in the WesternMediterranean

Coordinated by Sicilian Fisheries District and Blue Growth,

Nino Carlino, President

14.30: Contribution from the Sicilian fishery District

15.30: Italian proposal: address

Enrico Granara, Maeci

15.40: Circolar Economy for food: partnership for sustainable coastal cities in western Mediterranean

Giulia Maci, speaker, Group of the 10, Italy

16.00: Contributions from the partnersFrance, Tunisia, Morocco, Algeria, Malta

16.30-17.00 Coffee breaks

17.30: Contribution from WestMed Initiative, Roberto Cimino, Cluster BIG

17.45: Discussion with the civil society to finalize a joint common proposal

19.00: Conclusions

speakers from the participating countries

20.30 DINNER