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”... deriving from the Greek “diaita” meaning way of life,  the Mediterranean diet is a social practice based on the set of skills, knowledge and traditions ranging from the landscape to the table of the Mediterranean area, including the crops, harvest, fisheries, conservation, processing, preparation and, particularly, consumption of food” – 16th November 2010, Nairobi, Mediterranean Diet, intangible cultural heritage -  UNESCO

In the previous months the CIHEAM has launched the MED DIET EXPO 2015 CALL to raise awareness towards more sustainable Mediterranean food systems through concrete actions that can contribute to the improvement of the Mediterranean Diet as a model of sustainable food.

The Mediterranean diet in fact, seen as a driver for the improvement of sustainable consumption and food production in the Mediterranean, can make an important contribution to this purpose as it is used as a case study by CIHEAM and FAO to assess the sustainability of diets and consumption trends in the Mediterranean in the context of improvement of sustainable food systems.

Therefore, we invite you to Endorse the “MED DIET EXPO 2015 CALL: TIME TO ACT”

Link to endorsement module

 

List of persons that have approved:

 

1- Sandro Dernini - Forum on Mediterranean Food Cultures, Italy - The Forum on Mediterranean Food Cultures recognizes the importance of the initiative of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) to promote the sustainability of the Mediterranean diet in the context of the improvement of the Mediterranean food systems. Therefore, the Forum on Mediterranean Food Cultures fully endorses the MED DIET EXPO 2015 CALL;TIME TO ACT as continuation of the joint effort started with CIHEAM through the 2005 Rome Call for a Joint Action of Food in the Mediterranean to acknowledge the pivotal role of the Mediterranean diet in it.

 

2- Noureddin Driouech – CIHEAM Bari, Italy - energizing the Mediterranean cultural dialogue as well as a science of peace and coexistence

 

3- Spartak Koci - AlbaForest Center, Albania

4- Dritan Topi – University of Tirana, Albania

5- Stefano Padulosi – Bioversity International, Italy

6- Youssef Aboussaleh - Ibn Tofail University, Morocco

7- Ines Ksentini - Olive Tree Institute,Tunisia

8- Larbi Toumi - Ministry of Agriculture/General Secretary, Morocco

9- Esra Seyran - Cumhuriyet University, Turkey

10- Ulrich Koepke - IOL, Bonn University, Germany

11- Cesare Zanasi - University of Bologna, Italy

12- Giuseppe Lembo – COISPA, Italy

13- Saliu Gentjan - Agency for Rural Development and Agriculture, Albania

14- Mulugheta Tesfamichael Solomon – University of Foggia, Italy

15- Abdalmohdi Obeidat - Abu Dhabi farmers services center, United Arab Emirates

16- Mohammed Besri – University IAV Hassan II, Morocco

17- Leonardo Manganelli – CIHEAM Bari, Italy

18- Ramzi Yammine – CIHEAM Bari, Italy

19- Ibrahim Al-Jboory - Melford Consultants Ltd, Amman, Jordan

20- Imri Demelezi - Institut für Ökologischen Landbau [IfÖL], BOKU, Austria - Significant expo for Networking of mediterranean actors in field of sustainability

21- Sebastien Abis – CIHEAM, Paris France

22- Rekia Belahsen – Chouaib Doukkali University, Morocco

23- Uygun Aksoy – Ege University, Turkey

24- Marie Therese Abi Saab – LARI, Lebanon

25- Ilir Nicko - University of Korca, Albania

26- Etleva Muca (Dashi) - Agricultural University of Tirana, Albania

27- Doaa Hussein - Palestinian Water Authority, Gaza Strip, Palestine - The Mediterranean diet is inextricably linked to biodiversity. Indeed, biodiversity plays a key role in ensuring dietary diversity as nutrient composition between foods and among varieties/cultivars/breeds of the same food can differ dramatically. In order to guarantee that local Mediterranean diets are healthy, and that the average levels of nutrient intake is adequate, it is important that the biodiversity level is kept high. Mediterranean local food biodiversity has received relatively little attention concerning its nutritional value in the scientific literature, especially on nutraceuticals from plantspecies, with potential health benefit effects, traditionally used in rural communities.

28- Xhevaire Dulja - Agricultural University of Tirana, Albania

29- Hakima Araar - Technical Institute of Vegetables and Industrial Crops, Algeria - The Mediterranean diet is a dietary practice that combines a relatively low caloric intake compared to physical activity deployed with abundant consumption of vegetables and fresh fruit, bread, cereal (basic energy intake), dried fruit and olive oil. On the other hand, the animal products represent a small share of food, except fish often garnished plates of Mediterranean populations.

30- Amani Alawamleh - Ministry of Agriculture, Amman, Jordan

31- Souheil Awad – Lebanese university, Lebanon

32- Reda Abdelaziz Madany - Horticulture Research Institute, Egypt

33- Lahcen Ahouate - Office NAtional du Conseil Agricole, Morocco

34- Khaled Sassi - National Agronomic Institute of Tunisia, Tunisia

35- Tegene Negesse Aychiluhim - Hawassa University, Ethiopia

36- Marie Reine Bteich – CIHEAM Bari, Italy

37- Massimo Iannetta – ENEA, Italy

38- Si Mokrane Siad– CIHEAM Bari, Italy

39- Sanaa Zebakh - University IAV Hassan II, Morocco

40- Agnese Litti – Agropromotion, Belgium

41- Eriona Shtembari - University of New York Tirana, Albania

42- Hussein Almadhoun – Ministry of Agriculture, Palestine

43- Laura Mugnai - DISPAA, University of Florence, Italy

44- Mourad Aouji – Insitute of Research, Tunisia

45- Mohamed Abd-elAziz - Field Crops Research Institute, Egypt

46- Omneya Abou El-Leel - Horticulture Research Institute, Egypt

47- Mohamed Abdullah - Agricultural Research Center, Egypt

48- Mohammed Hussein – ICRC, Gaza, Palestine

49- Sereen Bou Zein Eldeen – QUALEB project, Lebanon

50- Claudio Cocozza - DiSSPA - University of Bari, Italy

51- Graham Woodgate - UCL Institute of the Americas, UK

52- Thi Tran – EDAMUS Programme, Moltpellier, France

53- Hossam Aloksh - Bio Tec Misr, Egypt

54- Samia Maamer - agriculture ministry of Tunisia, Tunisia

55- Mohammed Ghorab - National Institute of Oceanography and Fisheries (NIOF), Egypt

56- Juan Sagardoy – CIHEAM Bari, Italy

57- Lamia ayadi - Ministère de l'agriculture , des ressources hydrauliques et de la peche, Tunisia

58- Nidale EL Hachem - Lebanese Agricultural Research Institute, Lebanon

59- Gloria Hanna - Food Quality Center - Chamber of Commerce, Industry and Agriculture of Zahle and Bekaa, Lebanon - the Chamber has been partner within 2 european funded projects aiming to preserve and promote the Mediterranean Diet since the Chamber believes in the importance of the diet especially that it is considered as an intangible heritage that might be transferred to future generations

60- Iyad El Khayer - ministry of water resources, Syria

61- Zeineb Abdmouleh - Qatar University, Qatar

62- Sajeda Saqallah - Jordan Green Building Council, Jordan

63- Mauro Gamboni - CNR - Department of Biology, Agriculture and Food Sciences, Italy

64- Silvana Moscatelli - National Research Council (CNR), Department of Biology, Agriculture and Food Sciences, Italy

65- Bartali El Houssine - INPV. ALGIERS. ALGERIA, Algeria

66- Samir Ali Arous - INPV. ALGIERS. ALGERIA, Algeria

67- Giuseppe Sorrentino - National Research Council, Italy

68- Duncan Williamson – WWF UK, UK

69- Zina Flagella - Department of Agricultural, Food and Environmental Sciences- University of Foggia, Italy

70- Shahat Sabet Mohamed Ahmed Ali - Chinese Academy of Agricultural Sciences, Beijing, China

71- Shereen Bakeer Youssef - Hagaza prep school, Egypt

72- Milena Stefanova – ENEA, Italy

73- Alessandro Galli - Global Footprint Network, Switzerland

74- Desirée Quagliarotti - Istituto di Studi sulle Società Mediterranee - ISSM - Consiglio Nazionale delle Ricerche –CNR, Italy

75- Marcello Scalisi – UNIMED, Italy

76- Antonia Trichopoulou - Hellenic Health Foundation, Greece

77- Charbel Mahfoud – AFED, Lebanon

78- Aziza Mourassilo - Consumers International, Oman

79- Amal Mosharrafieh – AFED, Lebanon

80- F. Xavier Medina - Universitat Oberta de Catalunya (UOC), Spain

81- Lorenzo Maria Donini - Sapienza University of Rome – CIISCAM, Italy

82- Giulio Malorgio - DISTAL University of Bologna, Italy

83- Amale Jabbour – AFED, Lebanon

84- Hanady El Cheikh - Dip to color SAL, Lebanon

85- Angela Polito - Council for Agricultural Research and Economics Research Centre for Food and Nutrition( CRA-NUT), Italy

86- Francesco Giardina – SINAB, Italy

87- Anne-Laure Roy – CIHEAM Montepellier, France

88- Semia Gharbi – AEEFG, Tunisia

89- Eleonora Matarrese – Pikniq, Italy

90- Abdel Aziz EL-Khawaga - South valley University ,Qena, Egypt

91- Corrado Finardi - Confederazione Nazionale Coldiretti, Italy

92- Alessandro Gianicolo – CIHEAM Bari, Italy

93- Rozeta Gradeci – COSPE, Albania

94- Desirée Quagliarotti - Consigli Nazionale delle Ricerche - Istituto di Studi sulle Società del Mediterraneo, Napoli, Italy

95- Salma Essawi - Academy of scientific research and technology, Egypt

 

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