Abstract
Despite the recurring discourse on food systems and their sustainability in the Mediterranean region, compre-hensive studies are hard to find. Therefore, this article provides an overview on the challenges and perspectives of food systems in the Mediterranean. In particular, the paper addresses the main challenges (environmental, economic, socio-cultural and nutrition-health) facing Mediterranean food systems; analyses the multifaceted relations between sustainable food systems (SFS) and sustainable diets by exploring the example of the Medi-terranean diet; and briefly presents the relevance of the innovation for Mediterranean food systems. The paper highlights the urgency of action to move towards sustainable and resilient food systems in the Mediterranean area. This is particularly relevant in the context of the COVID-19 pandemic. For that, there is a need for shared policy, governance, practice and research agenda. In this respect, the contribution of CIHEAM results fundamental. The paper concludes by highlighting the disruptive potential of the SFS-Med Platform – under co-development by CIHEAM, FAO and the Union for the Mediterranean (UfM) – to foster food systems trans-formation towards sustainability and accelerate the achievement of SDGs in the region.
Highlights
More and more scholarly literature shows that human activity has profoundly modified the functioning of planetary biological and physical processes and that well-being and development are closely linked to the availability of natural resources, the services offered by ecosystems and the resilience of the Earth (Steffen et al, 2015)
The 2030 Agenda clearly shows that the transformation of food systems is fundamental for achieving sustainable development
Food systems are strongly linked to many Sustainable Development Goals (SDGs)
Summary
More and more scholarly literature shows that human activity has profoundly modified the functioning of planetary biological and physical processes and that well-being and development are closely linked to the availability of natural resources, the services offered by ecosystems and the resilience of the Earth (Steffen et al, 2015) In this context, the 17 Sustainable Development Goals (SDGs) of the 2030 Agenda for Sustainable Development NEW MEDIT SPECIAL ISSUE eral Assembly, 2015) contribute to harmonising policy with scientific knowledge and orienting government strategies towards a new development paradigm that improves the well-being of future generations while ensuring the sustainable management of the planet’s natural resources All this is even more important if viewed in the context of food systems, whose sustainability is paramount for sustainable development. The article addresses the main challenges (environmental, economic, socio-cultural and nutrition-health) facing the Mediterranean food systems; analyses the relations between sustainable food systems and sustainable diets by exploring the example of the Mediterranean diet; and sheds light on innovation in Mediterranean food systems and its relation with tradition and sustainability
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