THE MEDITERRANEAN DIET AS A SUSTAINABLE FOOD SYSTEM

Ricardo Lopes ()
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Ricardo Lopes: Nutrimeio, Postal: Nutrimeio, Lisboa, Portugal, http://www.nutrimeio.pt/

Journal of Tourism, Sustainability and Well-being, 2016, vol. 4, issue 4, 281-288

Abstract: Central theme in society these days, the diet went through several phases during the evolution of the human being. Currently human’s advanced civilizational, deplete resources, develops forms of reproduction and rapid growth of animals, genetically alter plants to make them more resilient and artificially prolongs life. All these factors lead to an overload in nature and revolve to a group of environmentalists and animal rights. Sustainability is part of everyday life of political and social discourse as the fundamental way to our relationship with the environment. Sustainable food systems are those that are able to survive over time, promoting sustainable use of resources and a balance in the economic, social and environmental aspects. Changing diet to the Mediterranean Diet would bring benefits: on the health level, with better nutrition and increased use of some processed products; economic, by encouraging the consumption of local and national production of products; social, with the creation of jobs in agriculture; and environmental, using organic production and the reduction of transportation needs. The Mediterranean Diet encourages a more balanced and healthy eating style, with great positive impact on the environment. With the globalization phenomena is was gradually lost, but is now being revived due to the awakening to health and ecological problems.

Keywords: Mediterranean Diet; Sustainability; Environment; Nutrition (search for similar items in EconPapers)
JEL-codes: Q01 Q56 (search for similar items in EconPapers)
Date: 2016
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