Sustainability of the food chain from field to plate: the case of the Mediterranean diet

Proceedings of the International Scientific Symposium : Biodiversity and Sustainable Diets United against Hunger, 2010/11/03-05, Rome (Italie)International audienceThe Mediterranean diet is considered as a paragon among the world's diets. The reference is the diet of Crete in the late 1960s. Is it provided sustainable? Various authors have commented on the design of sustainable food. Some emphasize healthy food and alternative agriculture, while others focus on the link between health and welfare, or environmental practices on consumers. For us sustainable food is the one that combines the protection of nutrients, environmental conservation, community development through social aspects. The traditional Mediterranean diet may be considered as sustainable in part because of (i) a great diversity that ensures food nutritional quality of diet and biodiversity, (ii) a variety of food practices and food preparation techniques, (iii) main foodstuffs demonstrated as beneficial to health as olive oil, fish, fruits and vegetable, pulses, fermented milk, spices, (iv) a strong commitment to culture and traditions, (v) a respect for human nature and seasonality, (vi) a diversity of landscapes that contribute to the wellbeing, (vii) a diet with low environmental impact due to low consumption of animal products. However, trends in plant breeding on an economic base, intensive modes of production and greenhouse production, higher consumption of meat, industrialization of food, endanger the sustainability of food systems. No analysis of social impact has been achieved. We cannot conclude on this aspect of sustainability, nor on the environmental impact of the food chain. In conclusion, the Mediterranean diet has numerous virtues. We must ensure that modernity and globalization do not alter its characteristics of sustainability