Location 5 – Palazzo delle Aquile, Sala delle Lapidi
Lessons Learned from different Sustainable Diet Case Studies: Japanese Diet, New Nordic Diet and Mediterranean Diet
Chaired by Jacques Delarue, FENS;
Features and challenges of the Japanese diet from the viewpoint of the national Shokuiku (food and nutrition education) promotion.
Yukari Takemi, Kagawa Nutrition University. Chiyoda, Sakado-city, Saitama, Japan
The rise of kale: how progressive policy enabled healthy and sustainable consumer choices
Mads Frederik Fischer-Møller, Nordic Council of Ministers Copenhagen, Denmark
Mediterranean diet and sustainability in current dietary patterns in Spain
Carmen Pérez-Rodrigo, University of the Basque, Bilbao, Spain
Mediterranean Diet: from health to sustainability
Laura Rossi, CREA Centre of Research on Food and Nutrition., Rome, Italy
Investigating the place of meat in more sustainable diets: insights from the two Mediterranean shores Nicole Darmon, INRA 1110, CIRAD, CIHEAM-IAMM, SupAgro, Montpellier Université, Montpellier, France
17.00-19.00 SESSION 16 Sustainable Diets: Linking
Nutrition and Food Systems.
by Barbara Burlingame, Massey University; Sandro Dernini, President, Forum on Mediterranean Food Cultures
Important Agricultural Heritage systems (GIAHS): A legacy for Food and
Parviz Koohafkan, World Agricultural Heritage
Traditional Foods at the Epicentre of
Sustainable Food Systems
Trichopoulou, Hellenic Health Foundation
The Med Diet 4.0 Framework: a Multidimensional
Driver for Revitalizing the Mediterranean Diet as a Sustainable Model – lessons
learned about the assessment of food systems.
Massimo Iannetta and Milena Stefanova, ENEA.
Crossing Sociological, Ecological, Economical and
Nutritional Perspectives on Agrifood Systems Transitions: Towards a
Transdisciplinary and Multistakeholder Approach