Mediterranean food consumption patterns: diet, environment, society, economy and health

The Mediterranean region is undergoing a "nutrition transition" away from an ancient diet long considered a model for healthy living and sustainable food systems, that preserve the environment and empower local producers. A new report by FAO and the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) presented at EXPO Milano traces the negative effects of shifting diet patterns across the Mediterranean and calls for an action program to support more sustainable diets across the region Globalization, food marketing and changing lifestyles - including changes in the roles women play in society - are altering consumption patterns in the Mediterranean, away from fruits and legumes towards more meat and dairy products, according to the report.