Presses de Sciences Po

http://www.pressesdesciencespo.fr/en/livre/?GCOI=27246100333510
MEDITERRA 2012
Title MEDITERRA 2012
Subtitle The Mediterranean Diet for Sustainable Regional Development
Edition First Edition
Author CIHEAM
Collection Annuels
Publisher Presses de Sciences Po
BISAC Subject Heading POL000000 POLITICAL SCIENCE
Audience 06 Professional and scholarly
Title First Published 05 March 2012
Subject Scheme Identifier Code      93 Thema subject category: JP
 


Format ePub
Nb of pages DIV - p.
Product Detail EPUB
ISBN-10 2724688570
ISBN-13 9782724688573
Publication Date 05 March 2012
Product Content Text (eye-readable)
Technical Protection ebook Adobe DRM
Front matter page count (Roman) 504
 


Format Paperback
Nb of pages
ISBN-10 2-7246-1248-5
ISBN-13 978-2-7246-1248-6
GTIN13 (EAN13) 9782724612486
Reference no. 978-2-7246-1248-6
Publication Date 05 March 2012
Weight 1040 gr
List Price 36.50 €
 

Description

The 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemographics, health, ecology, enterprise, geo-economics and citizens' initiative.

Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in the dynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is the basis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding the complexity of diet-related issues.

Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view given the growing awareness of the strategic dimension of agriculture and the crucial role played by food production in the stability and development of societies. This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is now raising questions in the fields of environmental responsibility and political action to promote greater regional cooperation.

This report has been produced under the direction of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), which is an intergovernmental organisation for training, research and cooperation in the fields of agriculture, food and sustainable rural development in the Mediterranean region.

Contents

PREFACE

CONTRIBUTORS

INTRODUCTION
• The fare of the Mediterranean seas
• A new journey to be taken
• The Mediterranean Diet – between concern and hope
• Multidisciplinary expertise for a cross-cutting report
• An itinerary in eight stages

ORIGINS and construction of the Mediterranean Diet

> CHAPTER 1 The Mediterranean Diet: designed for the future
Joan Reguant-Aleix
• Beyond words
• The Mediterranean, much more than a sea
• A space with slippery limits
• A sculptured landscape
• A sea of achievements
• The Mediterranean Diet, much more than a nutritional guideline
• The Mediterranean, alive and dynamic
• Revisiting Ancel Keys
• Voices of the Mediterranean today

> CHAPTER 2 History of Mediterranean food
Mohamed Yassine Essid
• A look at the past
• Culinary practices
• A confluence of traditions
• Conclusion

> CHAPTER 3 A dietary model constructed by scientists
Sandro Dernini, Elliot M. Berry, Anna Bach-Faig, Rekia Belahsen, Lorenzo M. Donini, Denis Lairon, Lluís Serra-Majem and Carlo Cannella
• From concept to development
• Various definitions by nutritionists
• Mediterranean Diet and health
• Mediterranean Diet pyramids
• Conclusion

FOOD and sociocultural dynamics

> CHAPTER 4 Mutations in Mediterranean societies
Senén Florensa and Xavier Aragall
• Change in values and impact of globalisation
• The centrality of the demographic transition in the Mediterranean
• Migration flows in the Mediterranean region
• Conclusion

> CHAPTER 5 The Mediterranean Diet: consumption, cuisine and food habits
Isabel González Turmo
• The Mediterranean Diet: reality and prospects of a worthy challenge
• Mediterranean consumers: on shortages and the taste for diversity
• Mediterranean cuisine
• Markets, cuisines, identities and consumers
• Conclusion

> CHAPTER 6 The "Mediterraneanisation" of food fashions in the world
Giulia Palma and Martine Padilla
• The "Mediterraneanisation" of food: what does it mean?
• Is the convergence towards the Mediterranean Diet a fact?
• A marked decline in food quality, especially in the Mediterranean
• The beneficiaries of "Mediterraneanisation"
• Inverted dynamics

ENVIRONMENT and biodiversity

> CHAPTER 7 Can sustainable consumption protect the Mediterranean landscape?
Rami Zurayk
• Capitalist agriculture and the new agrarian question
• The spatial projection of the agrarian question
• Can the invisible hand of the market preserve agrarian landscapes?
• Conclusion

> CHAPTER 8 Natural resources and food in the Mediterranean
Roberto Capone, Hamid El Bilali, Abderraouf Elferchichi, Nicola Lamaddalena and Lamberto Lamberti
• Water and land resources in Mediterranean countries
• Diversity of plants, crops and farming systems in the Mediterranean
• The main environmental impacts of food consumption in the Mediterranean
• Conclusion

THE SOCIAL responsibility of the actors involved

> CHAPTER 9 Social responsibility in agriculture
Catherine Rivoal
• Precarious farming, the other side of the picture
• Risk and opportunity of seasonal agricultural migration
• Conclusion

> CHAPTER 10 Social responsibility in food distribution
Luis Miguel Albisu
• Food distribution in the Mediterranean area
• Corporate Social Responsibility (CSR)
• Social responsibility in the public sector
• EU approaches
• Future trends
• Conclusion

> CHAPTER 11 Responsible consumption
Roberto Burdese
• Consumer associations: a little history
• The paradigms of consumption
• Mediterranean Diet: by nature or by choice
• Is the customer always right?
• Is it possible to return to an authentic Mediterranean Diet?
• Conclusion

FOOD producers and distributors

> CHAPTER 12 Producters' organisations and food supply
Hiba El Dahr
• The need for strong and structured farmer's organisations
• Producers, farmers' organisations and governance of chains
• The “terroir” as a tool for the structuring of chains
• Producers’ organisations: key actors in innovation and vectors of change
• What if regional development also took place through agricultural organisations?

> CHAPTER 13 Mediterranean food products: research and development
Dimitrios Boskou
• Mediterranean food products
• Health and wellness preparations based on Mediterranean products and by-products
• The functionalisation of food
• Novel antioxidants from herbs and plant extracts
• Research and development
• Conclusion

> CHAPTER 14 Market strategies of the agro-food firms: the Turkish experience
Ahmet Ali Koç
• Main agro-food indicators
• Market opportunities for agro-food firms in the Mediterranean area
• Conclusion

> CHAPTER 15 Traditional Mediterranean products: markets and large-scale retail trade
Fatiha Fort
• Traditional products: from construction to information
• Traditional product markets
• Case study in Morocco and Tunisia
• Conclusion

LAW and trade

> CHAPTER 16 Legal protection of Mediterranean products
Annarita Antonelli and Hélène Ilbert
• The history of institutional compromises
• Market asymmetry and power struggles
• Outlook and conclusions

> CHAPTER 17 Agricultural globalization and Mediterranean products
José Maria García Álvarez-Coque, Victor Martinez-Gomez and Josep Maria Jordán Galduf
• Agricultural trade in the world and in the Mediterranean region
• The WTO response
• Non-tariff measures
• Agriculture and the Euro-Mediterranean Partnership
• The role of policies
• Conclusion

HEALTH and food safety

> CHAPTER 18 Protecting European consumers from food-related risks
Anne-Laure Gassin, Davide Arcella, Ariane Titz, Finn Sheye, James Ramsay and Céline Kalaïtzis
• The EU food safety system
• EFSA’s work in the field of nutrition
• Understanding European’s perception of food
• Conclusion

PUBLIC policies and measures

> CHAPTER 19 Redesigning dietary education
Habiba Hassan-Wassef
• Dietary education in a changing world
• Putting new knowledge and scientific advances into practice
• DE measures throughout the human life cycle
• Integrating environmental concerns
• Communicating with consumers
• Dietary education in the 21st century
• Policy and programme implications
• Evolution of probable scenarios
• Conclusion

> CHAPTER 20 Food, tourism and regional authorities
Émilie Vandecandelaere and Sébastien Abis
• The dynamics of tourism
• The dynamics of regional authorities and decentralised cooperation
• Regional specialities – a lever for a local development and a primary tool for cooperation
• Several avenues that might be explored

> CHAPTER 21 Policies and regulations in the Mediterranean: complementarity and coherence
Giulio Malorgio and Laura Solaroli
• Changes in agricultural policy: a shift towards consumers and the environment
• The quality policy of the EU and the Southern Mediterranean countries
• Quality regulation and market access
• Complementarities and coherence of agricultural policy
• Conclusion

> CHAPTER 22 The Mediterranean Diet, intangible cultural heritage of humanity
Joan Reguant-Aleix and Francisco Sensat
• The nomination process
• A sea of heritage
• Beyond the inscription
• Conclusion