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Title: Med Diet 4.0: the Mediterranean diet with four sustainable benefits
Author: Dernini, Sandro
Berry, Elliot M.
La Vecchia, Carlo
Serra Majem, Lluís
Capone, Roberto
Medina Luque, Francesc Xavier  
Aranceta Bartrina, Javier
Belahsen, Rekia
Burlingame, Barbara
Calabrese, Giorgio
Corella Piquer, Dolores
Donini, Lorenzo M.
Lairon, Denis
Meybeck, Alexandre
Pekcan, Gülden
Piscopo, Suzanne
Yngve, Agneta
Trichopoulou, Antonia
Others: International Foundation of Mediterranean Diet
Universitat Oberta de Catalunya (UOC)
Keywords: mediterranean diet
sustainable diets
sustainable food systems
public health
food security and nutrition
Issue Date: May-2017
Publisher: Public Health Nutrition
Citation: Dernini, S., Berry, E.M., Serra-Majem, Ll., La Vecchia, C., Capone, R., Medina-Luque, F., Aranceta-Bartrina, J., Belahsen, R., Burlingame, B., Calabrese, G., Corella, D., Donini, L.M., Lairon, D., Meybeck, A., Pekcan, G., Piscopo, S., Yngve, A. & Trichopoulou, A. (2017). Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public Health Nutrition, 20(7), 1322-1330. doi: 10.1017/S1368980016003177
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Abstract: The objective is characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework- the Med Diet 4.0- in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns.
Language: English
ISSN: 1368-9800MIAR

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