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# Promoting sustainable Mediterranean food systems for good nutrition and health

Marie Josephpe Amiot-Carlin

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## ► To cite this version:

Marie Josephpe Amiot-Carlin. Promoting sustainable Mediterranean food systems for good nutrition and health: The MEDINA project. 1. World Conference on the Mediterranean Diet, Jul 2016, Milan, Italy. hal-01603710

HAL Id: hal-01603710

https://hal.science/hal-01603710

Submitted on 5 Jun 2020

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Distributed under a Creative Commons Attribution - ShareAlike 4.0 International License
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On the occasion of the
2016 International Year of Pulses

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7-8 JULY 2016
MILAN

REVITALIZING THE MEDITERRANEAN DIET

From a healthy dietary pattern to a healthy
Mediterranean sustainable lifestyle

Promoting sustainable Mediterranean
food systems for good nutrition and health.
The MEDINA project

Marie Josèphe Amiot-Carlin, NORT, Aix-Marseille Université, INRA, INSERM, France
The main objective : to promote sustainable foods systems,
conciliating food security and healthy nutrition for the
Mediterranean populations (South of France and Tunisia).

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## Specific objectives of MEDINA project

* To evaluate the nutritional potential of the current food systems in three Mediterranean areas: South-East of France (LR and PACA regions), Tunisian urban area (Greater Tunis) and Tunisian rural area (Sidi Bouzid).

* To identify the food consumption changes needed to adequate patterns towards better nutrition and environmental fit

* To evaluate the consequences of these changes on the whole food chains, up to the agricultural production

* To identify and promote bio-cultural food diversity (local agro-biodiversity and traditional know-how) as a source of dietary diversity and quality

* To build viable and acceptable scenarios promoting these changes and maximise agro-food chains' contribution to human health and nutrition in a sustainable way.
# Methodologies

## DATA & ANALYSIS

### Dietary surveys

(France, INCA & Nutrinet; Tunisia, TAHINA)

Food composition

Environmental data

Food balance sheet

## MODELISATION

### Optimisation of dietary pattern under constraints

(covering all the dietary requirements, reducing the water footprint, increasing the biodiversity...)

## Valorisation

### Change in production

### High nutritional dense products

(green vegetables, pulses, wild plant species...)

### Promotion of food chains with lower environmental impact

(Water, land use, GHG emissions)

## Multi-criteria analysis

Case study on Sidi Bouzid : dietary survey (600 rural women), recipes, biodiversity assessment, farm characteristics
# Methodologies developed- Modelisation

## Optimisation of dietary patterns and analysis of the consequences

1. What are the observed intakes

Dietary surveys

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4. What are the adequate intakes

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2. Constraints of sustainability

- Covering all the nutritional recommendations-

- Respecting Mediterranean Pyramid

- Reducing the toxicant exposure

- Reducing the GHG emissions

- Favoring biodiversity....

3. Optimisation

(by linear programming)

5. Conséquences production

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Development of tables and metrics

- Compilation and harmonization of data
(foods, recipes, ingredients, nutritional &
toxicological composition, CO2)

- Generation of new data on
  - environmental impact
  (water footprint and landuse)

- indicators of biodiversity

- food intakes in Sidi bouzid governorate (rural zone)

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## Biodiversity

Food diversity can improve nutrition and health (FAO, 2010)

- Assessment the local food agro-biodiversity by using the novel methodology of "nutritional functional diversity": number of species within a food category of the Mediterranean pyramid, number of cultivars within a species....

- Mapping the food sources in relation to 4 classes of nutrients

<table><thead><tr><td>Class</td><td>Presence of nutrients</td><td>Quantity</td><td>Nutrient</td><td>Food sources</td></tr></thead><tbody><tr><td>I</td><td>In many foods</td><td>high</td><td>proteins</td><td>animal products, cereals, pulses</td></tr><tr><td>II</td><td>In many foods</td><td>low</td><td>iron</td><td>meat, plants products (less bioavailability)</td></tr><tr><td>III</td><td>In specific foods</td><td>high</td><td>fibers</td><td>whole cereals, fruits, vegetables</td></tr><tr><td>IV</td><td>In specific foods</td><td>low</td><td>Vitamin C<br>Folates</td><td>fruits<br>meat offal, green vegetables</td></tr></tbody></table>

- Classification for 23 nutrients: proteins, fibers, vitamin A and provit A-carotenes, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, biotin, vitamin B12, folate, vitamin C, calcium, iron, zinc, selenium, magnesium and iodine
# Impact of dietary pattern on environment
## Water footprint WFP

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<figure><img src="image_15.png" /><figcaption>## Water footprint of dietary patterns
### Impact M³/yr/cap</figcaption></figure>

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# Quantification of Mediterranean Pyramid

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Energy : Lowest recommendations ≈2000 kcal ; Highest recommendations ≈ 3600 kcal
## Comparaison of Tunisian food consumption with MP

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* Low consumption of nuts is low affordability

* High consumption of sugar

* High consumption of vegetable (other than olive oil)

Confirmed by food balance sheets

On the availability of ingredients/
nutrients
Next step - optimisation of dietary patterns

1. Observed consumtion

Dietary surveys

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3. Optimisation
(by linear programming)

4. Optimized consumption
& identification of main
dietary changes

2. Constraints of sustainability

- Covering all the nutritional recommendations-
- Respecting Mediterranean Pyramid
- Reducing the toxicant exposure
- Reducing the GHG emissions
- Favouring biodiversity....
Promotion of traditional recipe with pulses, wild plants, green leafy vegetable

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<figure><img src="image_24.png" /><figcaption>Couscous with fenel
32% Vit B9
64% Vit A
25% Fer</figcaption></figure>

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## Promotion of traditional recipe

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### Eco-innovation

Improvement of micronutrient bioavailability

by reducing anti-nutritional components

Less lipids

Reducing energy of process
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7-8 JULY 2016
MILAN

REVITALIZING THE MEDITERRANEAN DIET

From a healthy dietary pattern to a healthy
Mediterranean sustainable lifestyle

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On the occasion of the
2016 International Year of Pulses

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Grazie per l'attenzione

MJ Amiot (coordinator), N Achir, L Alouane, J El Ati,
S Bellagha, PM Bosc, M Broin, N Darmon, C Dhuique-Meyer, MC Dop,
S Drogué, S Dury, A Ferchoui, Z Ghrabi, F Kamassi, Y Kameli, F Kefi, E Kesse-Guyot,
D Lairon, Y Martin-Prevel, C Mouquet, S Njoumi, M Padilla, M Pérignon, C Sinfort, P Traissac, E Verger

Financial Support ANR (ANR-12-TMED-0004) Bioversity and Agropolis Fundation