Sustainable Food Systems and the Mediterranean Diet

Abstract

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".

Keywords: Global Nutrition Index; Mediterranean Diet; sustainable food systems.

Figure 1

The relationships between the food security pathway and many of the sustainable development goals.

Figure 2

Percent of female obesity (BMI >30 kg/m²) in Mediterranean country groups, 1990–2015, compared to world trends. Key (from top to bottom): Red line North African and Eastern Mediterranean countries; Blue line High Income countries; Black line Eastern Europe LMIC; Grey line World. (Source reference 16 from WHO data).