University of Malta academic Professor Suzanne Piscopo was in Milan recently where she participated in a Conference with the theme Revitalising the Mediterranean Diet: From a healthy dietary pattern to a healthy Mediterranean sustainable lifestyle. The conference aimed to bring together researchers from different disciplines to discuss promotion of the Mediterranean Diet (MD) looking at the 4 pillars of sustainability—health, economy, environment and socio-cultural aspects. Presentations tackled, amongst others, the latest research on the interaction between genes and the MD, studies on adherence to the MD by different population groups, establishing indicators for measuring sustainability of the MD, and regional and urban food policies supporting the MD.
The conference was organised by the International Federation of the Mediterranean Diet (IFMeD) established in 2014. Professor Piscopo is a member of the IFMeD Scientific Committee and during the conference she presented on Nutrition Educator competencies for promoting healthy individuals, communities and food systems, as well as participated in a Roundtable discussing a proposed framework for the MD as a sustainable diet. She also chaired a session on MD interventions which involved schools, community initiatives, health entities, research institutions and retail and industry focusing on different aspects of food production and consumption.
The University of Malta is one of the official signatories to the Call.
On her return Professor Piscopo commented as follows: 'The conference has inspired me to further strengthen the Mediterranean Diet and sustainable consumption components of the new B.Sc. Home Economics to be launched this October by our Department of Health, Physical Education and Consumer Studies. We will continue to emphasise the role of the Med Diet in public health, food security and family meal planning, as well as in offering added value to local agro-ecology and the tourist product.'
'This is also another opportunity for the Faculty of Education to collaborate with the University’s own Programme for Mediterranean Culinary Culture, together with other university, government or community entities.'