The Mediterranean diet aims to follow traditional eating habits common in countries around the Mediterranean. Long associated with good health, the diet is high in vegetables, fruits, legumes, nuts, beans, grains, fish and unsaturated fats, while being low in meat and dairy. Previous studies have linked it to a reduced risk of dementia, increased risk of age healthily, and an increase in bone health in people suffering from osteoporosis.
However, many Mediterranean countries are moving towards the consumption of “ultra-processed” foods, which are associated with poor health outcomes. According to some estimates, the contribution of ultra-processed foods to nutritional intake exceeds 50% in many European Mediterranean countries.
Additionally, some researchers have suggested a link between evolution toward “Western diets” in Italy and the rise of obesity-related diseases.
Now a new EU project aims to promote the wider adoption of minimally processed and unprocessed foods, at the expense of consumption of ultra-processed foods, in eight countries.
Highlighting the large body of evidence demonstrating that the Mediterranean diet is linked to positive health outcomes, and that it is easy to adopt among minimally processed eating habits with its emphasis on fruits, vegetables, produce whole grain and olive oil, this diet was chosen. as a diet of choice.
A transnational and multidisciplinary project
To promote the Mediterranean diet, researchers will conduct online surveys to better understand Euro-Mediterranean consumers and their adherence to the Mediterranean diet. This will enable them to design programs that encourage food consumption, including social and exercise programs as well as dietary recommendations.
Some of the products and activities that will be implemented by the project include cooking classes, collaborative games, organizing awareness and motivation campaigns, creating digital outlets, developing and testing modern nutritional recipes and with environmentally friendly bio-packaging, and the establishment of a consumer-producer contact platform. The project will also develop and test a MEDIET4ALL app, which it aims to use as a smart lifestyle coach.
In addition, it will emphasize the sustainable aspect of the Mediterranean diet, which can help save energy and water, preserve soil and reduce greenhouse gas emissions. Thus, the project will be part of the EU Farm to Fork Strategy.
In addition to focusing on the benefits of the Mediterranean diet, the project will also raise awareness of the negative impact of ultra-processed foods on health.
The project, which spans southern Europe and North Africa, will involve an eclectic and diverse group of experts, in fields ranging from sports science to IT, dietetics to technology of the packaging.
It will also involve a wide range of academic institutions, such as the University of Burgundy in France, the University of Valencia in Spain, the University of Palermo in Italy, the University of Sfax in Tunisia, the École Nationale d Agriculture of Meknes and the Faculty of Medicine and Pharmacy of Rabat in Morocco and the University of Boumerdes in Algeria. The project will also include non-academic partners such as the agri-food innovation cluster Vitagora in France and the training institute and social enterprise Microtarians in Luxembourg.
“Our challenge is to create a transnational movement to promote MEDIET culture and thus support the transition to healthy, minimally processed food.,” said Dr. Achraf Ammar, who leads the project.
