 Excellencies, dear colleagues, ladies and gentlemen, good morning everyone. Very well. Welcome to everyone who's joining us online to attend this webinar on the Mediterranean diet and agricultural heritage. My name is Yituni Uldada. I'm the deputy of the climate change biodiversity and environment at FAO and it is my great pleasure to moderate this opening session. This webinar is organized with the Italian permanent representation to FAO and the secretariat of the global important agricultural heritage system GIS. And in this webinar, we will explore the potential synergies between the global important agricultural heritage systems, the international alliance for the promotion of the principles of the Mediterranean diet and other healthy traditional diets around the world. So I would like to thank everyone and all the speakers and the moderators who are joining us today for this important event. And let me just set the scene very briefly just to say that as part of the initiative, the Mediterranean diet principles for the agenda 2030 for sustainable development, this webinar, the aim of this webinar is to identify potential synergies and mutual benefits regarding the health, sustainable diet and agricultural heritage and doing this in two kinds of ways. On one hand, by raising awareness of the international relevance of the GIS program to food culture, the preservation of food systems and diets. And on the other hand, by sharing experiences and innovative solutions also for the post COVID-19 pandemic era. And although, as you can see in the webinar, we're referring to the Mediterranean area. In fact, the webinar intends to go beyond this geographical area and to look at the linkages between the GIS and healthy diets, also in other regions of the world. So traditional diets like the Mediterranean ones have always shown really a strong character of resilience and ability to adapt to new conditions, as well as the extreme link with the respective territories, cultures and agricultural landscapes. So the traditional diets are really an integral part of our heritage of food systems and they're absolutely key for preservation. So without much due, let me just explain a couple of technical points before I introduce our speakers for this opening session. Interpretation for different languages is available and for Arabic, Chinese, English, French, Russian, Spanish, Italian and Japanese. So as usual, please just go to the globe icon at the right bottom of the screen and you can choose the language you want there. And after the webinar, all the presentations, all the material will be made available on the GIS website. So please go there and visit it and use the material that you're interested in. So now it's really my great pleasure to move on into this opening session and we're very honored, very delighted to have with us her Excellency Ambassador Vincenzo Lomonaco, who's the Ambassador of the Italian Permanent Presentation to FAO. Ambassador, we're still delighted to have you with us. I know you're very passionate about this topic and we're here to work with you and it's a pleasure. The floor is yours. Thank you. Thank you very much for the very kind words. That you spoke. I'm going to be very brief and concise because today I think the experts need to take the floor and speak. First of all, I wish to welcome all of our colleagues, our friends from FAO, the professors and faculty who are connected remotely and all the experts who have followed us and organized this webinar with us. This webinar, as you rightly said, was organized by the permanent representative or representation of Italy at the Rome-based agencies and together with FAO, of course. And I would say that it coincides with a very special time. 2021 is the year of the Italian presidency of the G20 and Italy's co-chair or co-presidency of COP26 and the Rome Pre-Summit and the UN Food Systems Summit. And in Rome, in the fall of this very year, 2021, we will host the International Conference on Biodiversity in Agriculture, the ABD Congress. In the context of these very important events, this representation is strongly committed to supporting the discussions underway, both nationally and internationally. And these discussions and debates are endeavoring to guarantee food security for all. They're endeavoring to also respond to the challenges posed by the pandemic to food systems and in broader terms to achieve the SDGs, the Sustainable Development Goals of Agenda 2030. We are therefore continuing to organize all these events and thanks to the very valuable contribution of FAO. Especially, we're focusing on these days that we have devoted to the study and promotion of Mediterranean diet and the other healthy and traditional diets within the Initiative Mediterranean Diets Principles for the Agenda 2030. This is an initiative which, as you rightly said, goes well beyond the Mediterranean itself because it embraces all countries throughout the world. As many of you will recall, this representation between 2019 and 2020 organized seven thematic days in order to raise awareness of the countries that are members of the Rome-based agencies, as well as stakeholders, public at large and other interested parties on how it is that Mediterranean diet and other healthy and traditional diets can contribute to the achievement of the Sustainable Development Goals of Agenda 2030. Now, there was great interest elicited by these initiatives and that's why today we've decided to organize yet another day in collaboration with FAO and in coordination with the Ministry of Health. Today, we are going to devote our attention to local flavors that are part of the FAO GS, the Globally Important Agricultural Heritage Systems, the aim of which is to identify and protect extremely important global agricultural systems and food. Our goal is to highlight, thanks to the presence of Italian and international experts who, by the way, I'd like to thank Wormley for accepting our invitation, I was saying our aim is to highlight the link between agricultural production sites and products that derive from that land, not just those products that make up the Mediterranean diet, but others too. A special focus shall be placed on the Jihad sites in the Mediterranean, which are the custodians of knowledge and know-how that have made it possible to develop extremely important global agricultural systems that are capable of protecting agro-biodiversity and ecosystems, foster local food production, support the well-being of farmers, defend landscapes, support appropriate food habits or eating habits and nutrition, and preserve an amazing panoply of local traditions that have a great historic and cultural meaning. With today's event, we also wish to welcome Japan in this alliance for the promotion of the principles of Mediterranean diet and other healthy traditional diets, promoted by this representation back in 2019, and which sees the participation of about 20 countries from the Mediterranean area and beyond. Japan, together with China, is one of the main champions and supporters of GS, and the speaker from Japan today will actually highlight the link between Japan, the Japan's sites and traditional diet. I'm also very proud of something else. Professor Pizzana, who is the director of the clinical, the national clinical facility on nutrition and in the city of Turin, will be able to present the scientific dossier on the Mediterranean diet, which was developed within the UN Decade Project on Nutrition. He will highlight the sustainable and healthy diet model as an important tool to prevent non-communicable global diseases. This is a document and a tool that Italy intends to enhance, also in the context of the upcoming UN Food Systems Summit, to promote and protect the Italian agri-food model in terms of sustainability and health of individuals and of the planet. This is a most recent scientific study available on the many benefits provided by the Mediterranean diets and other healthy diets, which is developed by a team of experts and researchers coordinated by Professor Pizzana himself in collaboration with the Ministry of Health, which today is represented by the Diplomatic Council of the Minister for Health. I now would like to give the floor to our speakers who certainly have a lot more to say than I do. Thank you. Well, thank you very much, Ambassador. This has been a really very important introduction, and you said the scene very nicely. And I would like to thank you for your leadership in this area and wish the Italian presidency really good luck with the G20, with preparation for the pre-COP and COP26. I'm sure you will do very well and we're with you to help you and support you on that. And as you said, this is time for international experts as well to tell us more about the evidence, about the importance of traditional diet and traditional heritage, and the focus on GIS site, as you said. And when you mentioned that today the attention will be on local flavor, you reminded me, Ambassador, two years ago when we had this event, what we miss in those, when we finished that event, we had the pleasure to taste the Mediterranean food, the variety of Mediterranean food. So we're going to miss this virtually and I think to bring people really closer to the food than what it means. So I hope we'll have another opportunity to have that where we can actually really taste the beauty and tasting food. Thank you very much Deputy Director. We will, don't worry, we will do it in presence in tasting the food. Thank you. Really looking forward to that. Yes. Thank you. Thank you very much. And now it gives me great pleasure to invite His Excellency Davide La Cifiglia, who's Minister Pliny Potentiary, Ministry of Foreign Affairs and International Cooperation of Italy. Your Excellency, you have the floor. Thank you very much, Director General. Thank you, Vincenzo, for this initiative. On behalf of the Minister of Health, Roberto Esperanza, I wish to thank FAO and our representation, of course, for having organized this special day that is devoted to the Mediterranean diet within the context of the initiative known as Mediterranean Diets Principles for Agenda 2030. This is a great opportunity to draw attention to the Mediterranean diet and its potential, which were recognized globally with the inclusion by UNESCO in its global heritage, cultural heritage. We know that, unfortunately, one death out of five is because of poor quality of diet. We know that and there are problems related to under nutrition, malnutrition and over nutrition that we find not just in the same population but also in the same individual. This is a factor that, unfortunately, has taken the place of veritable scourges for public health throughout the world like malaria, TB, and measles. I think that this is especially true also in this COVID era and the Italian presidency of the G20 intends to play special emphasis on how to better prepare for pandemics in the future and it will place a special focus on the food systems and how a healthy nutritional environment and appropriate eating habits, not just what we eat but how we eat it and how we share our food with others, how all this can contribute to reinforcing our resilience to vis-à-vis disease. In this context, the Mediterranean diet as a traditional and sustainable diet plays a fundamental role in preventing non-communicable diseases by reducing obesity, overweight by promoting sustainability, protecting biodiversity, reducing pollution, improving food production and by limiting food waste and fostering food security and this has a pretty big impact on several sustainable development goals. Today, as the ambassador said, we're not just going to talk about the Mediterranean diet but all of the healthy traditional diets that are related to our land that are the custodians of know-how and that have made it possible to protect agro-biodiversity ecosystems and foster production that is very local and that that's made it possible to support the well-being of farmers, defend landscapes and support appropriate nutrition which will make it possible to retain and conserve an incredible legacy of local traditions of great historic and cultural meaning. I too would like to mention now the very important study carried out by Professor André Pizzana within the framework of the UN Decay Project on Nutrition which we will definitely be able to enhance at the UN Food Systems Summit so that we will be able to promote and safeguard the model offered by these traditional diets and guarantee the sustainability and health of individuals and planet because we know that persons and planet are the themes of Italy's G20 in 2021. This is a study that was carried out as I said by Professor Pizzana with a team of experts in collaboration with the Ministry of Health. I'm very keen to listen to what he has to say and I'd like to thank him and all of you for your kind attention. Well thank you very much for your excellency Davidila Cicilia and thank you for highlighting the health benefits of the Mediterranean diets but also the broader healthy traditional diets as you well explained particularly the benefit not just for health but also for protecting ecosystems and enhancing by diversity as well as supporting the well-being of farmers and providing nutritious values to consumers and also your point on the legacy of the local tradition that needs to be preserved and like all of us as you said we're looking forward to learning more about this study from Professor Pizzana so thank you very much for continuing with the setting the scenes and now excellencies, dear colleagues, ladies and gentlemen, the GIS secretariat is hosted in FAO within the Office of Climate Change by Diversity and Environment which is linked to the overall and broader agenda of climate change by diversity and environment and it is my great pleasure now to invite Mr. Eduardo Montsour who is the director of the Office of Climate Change by Diversity and Environment to say a few words in this opening session. Eduardo you have the floor. Thank you very much, it's truly your excellencies dear ambassador, it's a great pleasure on behalf of FAO to welcome this initiative of the Italian representation in FAO to organize the excellent and timely webinar on the Mediterranean diets, the principles for agenda 2030. As you my colleague, the deputy director of the Office of Climate Change by Diversity and Environment mentioned we host the GIS secretariat at OCB and we are very pleased to have it in FAO because the global important agricultural heritage systems offer the knowledge based for all the innovation we need now to promote sustainable agriculture. It's a living laboratory that has been developed based on the traditional knowledge that will bring to us the opportunity to address what Ambassador LaCetilla just mentioned, the link between health, nutrition and the environment and we welcome the way that this webinar is approaching in the framework of what we call the super year for nature 2021 is the year where we are going to have the UN food summit is the year where we are going to have the CBD COP 15 in Kunmi, the pre-cop of the summit here in Rome, the co-presidency of Italy and UK on the COP of the climate that will be held in Glasgow in November. It's a year that we are all debating how we are going to build a better planet and at the same time going through this pandemic that has been very tragic for most family families and tragic for the economy. We know that the recovery will only the best tool we have for the recovery is a healthy environment and a healthy life. Nutrition is essential for that, for recognize this importance and is events like this that put the elements for us to have action on the table for combating the pandemic with healthy lives. The Mediterranean diets have certain responses that have to be learned to all. So I would like to close just by welcoming the initiative that has been put to us through the Italian representation in FAO saying that we are very honored to participate to provide the elements, the basis for the geosecretaria to operate and the movement that we have just approved the new fall strategy on nutrition that has been endorsed by the FAO council a few weeks ago shows this event as one of the steps moving ahead on the implementation of this strategy section on the ground and I would like to congratulate for the organization press presence of about 200 participants in this event and we are here to serve. Thank you very much our excellences. Thank you very much and back to you dear Zitunin. But thanks very much Tiridwardo that sets the scene also very nicely by reminding us of the broader context of the importance of having a healthy environment and a healthy life if you want to recover in a healthy way from the pandemic. So thanks very much for that and thank you for also reminding us of the FAO strategy on nutrition which is very much relevant to our discussion and our event today and where that fits in. So for this opening session I would like to thank all the three speakers your Excellency Ambassador La Monaco, your Excellency La Cecilia and and dear Eduardo for opening this session and setting the scene for the next phase of this event. So now it gives me a great pleasure to hand over to Mr. Yoshihide Andu who GIS coordinator and he will introduce and moderate the next session of this webinar which will be dedicated to the local food systems, sustainable diets and food culture. So Mr. Andu San the floor is yours. Thank you very much Mr. Manso and Zitunin for my introduction and thank you again once again to Ambassador Okunas and the Italian Embassy and the Italian Ministry of Foreign Affairs for supporting this event and also I extend my thanks to all the speakers and moderators from many countries. Due to lack of time I must immediately start the next session. In this session we have five speakers and this is a comprehensive session to introduce what is a Mediterranean diet and what is a GS and how the Mediterranean diet and just is synergy and connection and how consumers will behavior and dieting pattern impact the production and sustainability and all about. So let me start my presentation just to let me have some time to share the screen. I hope you can see the screen. Yes then let me start. Yes thank you. Okay this is a general information on GS and this slide would like to focus on the selection criteria here and yes and GS is nominated based on these five criteria and one of the criteria is cultures and this culture includes traditional food cultures recently more proposal a GS proposal includes their own culture cuisine in their proposal document and here we have a whole number of the just size in all of the world we have 62 GS size in 22 countries now. These are examples of GS side I don't have time to explain in detail but you can see wide variation of the agriculture types harvest and adopted to the different environment. Next time if we have enough time I introduce each detail of this GS side and this slide to illustrate the entire just designation process. The designation process of GS start from proposal making by member countries and action plan must be included in the proposal document and after the GS is designated just sites should implement action plan for dynamic conservation by conducting several measures and activities of action plan we expect that the combination of all the outcomes of these actions will contribute to conservation and development of the site this is the purpose of GS program recently we over discussion healthy diets and sustainable agriculture or sustainable food system have created a new concept namely sustainable healthy diets FLWHR nutrition conference in 2014 pointed out the environmental degradation as well as unsustainable production and consumption patterns as a constraint faced by current food system. Based on this recognition FLWHR expert consultation 2019 agreed on the term of sustainable healthy diets as a dieting pattern which not only promote consumers health but also have low environmental pressure and impact on our culture acceptable. Now diet is viewed from its environmental impact in the production side and connected with cultures. Here I would like to explain the purpose of this webinar which is very important. Now more attention is attracted than ever to the impact of the diet on the production side like GS achieve sustainable agriculture through their unique features in the production side specific types of diets in particular when they are based on traditional and the culture and strength with its connection to the production can also contribute to sustainable agriculture and sustainable food system. One of the prominent examples of such healthy diets based on tradition and culture is the Mediterranean diet the purpose of this seminar is to review the healthy dietary patterns based on tradition and culture in Mediterranean region as well as in other countries like Japan and China and to learn how these diets can contribute to promotion of health and sustainable agriculture and based on this analysis and recognition and studies finally to explore the way to use the traditional food culture in the jazz side as an effective tool for promoting sustainability of GS agriculture. So these are the objectives of seminars and I would like to expect that the fruitful discussion will take place and this will be a very useful seminar all of us and thank you very much for your attention. So this concludes my presentation then I have to give forward to the next speaker. Next speaker is Ms. Cori's partner she has been working in an FAO since 2001 for such a subject as sustainable value chain development and inclusive business model voluntary standards and geographic indications please Ms. Tathamak the floor is yours we have 10 minutes thank you. Yeah thank you very much Mr. Endo and thank you very much for inviting me to this very interesting webinar and actually to represent let's say the nutrition side of the topic and I am happy to hear Mr. Siduni and Edward also mentioning the nutrition strategy of FAO which we collaborate in so I will I would try to put the scene for the topic which is actually very interesting maybe starting with the basics so going back to the 2040 agenda which offers a vision for food and agriculture as a neighbors for sustainable development and looking at the need for really taking a food system approach to achieve the SDGs then also looking at the definitions of food systems so I will not go through all these definitions but just to to highlight that there is really a need for to realize the SDGs for food systems to be reshaped to be more inclusive of poor and marginalized population more productive environmentally sustainable and resilient and able to deliver healthy diets to all and when we look at the food system so sorry for this very complicated diagram but you may know it already it's a food system framework from the HLP from the CFS looking at the link between the different pieces of the food system starting from the food supply chain on the left and we can understand that when we influence the this part of the food supply chain and stimulate the supply of diversified and nutritious food we influence also the other part also looking at the food environment by improving availability and accessibility for nutritious food because it's not enough to to produce enough food but you also need people to be able to to to buy them and to access to them and to lead to the consumer behavior and increasing the demand of diversified nutritious food while we arriving them to the diet which is let's say the objective of of the webinar to link with with L in particular healthy diets so it's also important to say that there is not one food system there are multiple food system around the world and one specific like what kind of specific food system are traditional food system and it's the this traditional food system are very diverse they are embedded in unique historical religious social cultural and economic context and the healthy diets are therefore shaped by the way the food is produced procured distributed marketed chosen prepared and consumed and the social and cultural aspects and the economic impact of the food and the food system must be taken into account in the dialogue on the responses to improve the diets so I will not go back to the concept of sustainable healthy diet that mr and already highlighted in his previous presentation but you could refer to to this the FAO WSU publication to to have more details about it so now I would like to to take the example of the Mediterranean diet to to highlight all of the future features that I was talking about so the Mediterranean diet could be considered as a territorial diet but as its roots in the history of the Mediterranean sea and its region that was for centuries a meeting point and also a melting pot for different cultures and civilizations the traditional Mediterranean diet was defined originally as a diet with high consumption of whole cereals legumes vegetables fruits nuts and olive oil a low to middle consumption of dairy products and a low consumption of meat and poultry we can also mention but in 2010 UNESCO added the Mediterranean diet to its its list of intangible cultural heritage of humanity not only because of its nutritional attributes but also because of it being a way of life but and compass is a set of skills knowledge practices and traditions from landscape to table including crops harvesting fishing conservation processing preparation and in particular food consumption so we really see the systemic component of this kind of approaches with the example also of the Mediterranean diet I understand there will be a further presentation about the health benefits of the Mediterranean diet so I will maybe not go too much into the details but there are a lot of scientific studies highlighting the Mediterranean diet and diet and the positive health outcomes for example the reduction in total mortality reduction in mortality for from cardiovascular disease and cancer and with cancer risk lowering potential and the favorable influences of Mediterranean diet on the risk of fall obesity type 2 diabetes cancer and neurodegenerative diseases but what is interesting is to see the link between the Mediterranean diet and the traditional food system that is going with it even if we we can even say there is not one traditional food system around the Mediterranean diet because despite of its consistency of time and space the Mediterranean diet was shaped by the specificity of its local context and manifested itself in different local diversions around the Mediterranean reflecting the diversity of local food systems also and also cultural context across the countries while overall preserving the main characteristic of the traditional Mediterranean diet and to finalize I will just would like to highlight different tools for the Mediterranean diet and how to use it as a driver for sustainable development so Mr. Ando already introduced the concept of of GIS also global important agricultural heritage system but I would like also to highlight the importance of a tool like a geographical indication which is a tool to assign to link and to to identify a product and with a quality link to the origin and geographical origin and we can see that there is a similar approach with the preservation and promotion of agriculture and food heritage in a specific location and territory to contribute to more sustainable development and these approaches they both value identity culture local knowledge but also biodiversity for example with specific races and and breeds particular agroecological characteristics in relation with the knowledge which is related with approach of terroir in geographical indication and terminology and so territory and its community of local actors to lead to territorial strategy it's very important to involve also producers and producer organization in these territorial processes so they both offer conservation in situ of local biological and cultural resources official recognition and link to self-esteem for producers which is very important for them to to have their products and their way of living recognized and also public private coordination so I saw in the program that there will be a more detailed presentation on this example from Italy where we see the link between a GIS so in this case the olive grove of the slopes between Assisi and Spoleto and the GI product which is in this case olive oil produced in the area which is a geographical indication of the denomination of origin in Italy certifying the high quality of the product and ensuring a specific way of cultivation and processing so finally I just would like to highlight some complementary approaches and synergies between GI geographical indication that can bring to GIS mainly the contribution to a better valorization and preservation of typical product from mediterranean diet also to strengthen the market dimension and to ensure the future of local the local production maintaining activity and employment and reducing poverty it's it's always important to link the component of sustainability also economical with the social and the environmental way so I will not go through all the list of synergies and benefits but I will list some good synergies and also between the policies and incentives between agriculture rural development intellectual property environment culture and tourism actually I just wanted to highlight one publication that we we did jointly with GIS about geographical indication and so slow food slow food procedure thank you very much for your attention thank you very much thank you for a very comprehensive presentation which touched upon with an all aspect of the nutrient diet and its implications and much faster nature much faster nature of the nutrient diets which can connect to the diet dietary product and the production sustainability as well as social and economic aspect as well with GIS and GIS which have the common objectives with nutrient diets thank you very much now next speaker is a professor Andrea Pezzan as we will introduce in the opening remarks he is a professor in different prestigious public and private university in Italy he also does a scientific production of over 200 scientific articles at the moment he is director of clinical nutrition unit at Acienza Sanitaria Cittaditorino I'd like to introduce the professor's presentation by asking his question such as that which are the countries that have expressed their interest in scientifically comparing different models of this traditional healthy and sustainable diet professor Pezzan you have it's a pity just five minutes next time please extend your time you have five minutes for presentation please professor Pezzan good morning everyone I'd like to thank the moderator whose question I'll answer immediately but please let me open with a heartfelt thanks to Ambassador Vincenzo Salomonaco and the diplomatic counselor Davide La Cittilia for presenting my work which is the result of a large team whom I am only representing right now I appreciate an admired question because it enables us to actually set the scene for the document the scope of the document is very broad it's only a part of a longer journey it's not an arrival and in this journey we're interested not only in engaging in exchanges with countries that are part of UNESCO and that are committed to the Mediterranean diet but with other countries with academia and associations that scientifically devote attention to the issues that are dear to our heart the whole question of the Mediterranean diet as a traditional healthy and sustainable model has seen great work between us in countries like the US, the Netherlands, Morocco, Greece, Lebanon and others and we really do hope that this may become an agrar that is of a venue of aggregation in which we can continue to exchange our views and experiences and build scenarios of global one health so as to provide a gain situation for individuals and the planet at large now specifically this is a document this is a table of content the index and which shows you the various steps of our work essentially we very strongly espoused the UN decade for nutrition and the triple burden of malnutrition is something that provides us with a perfect point of departure for our work let's not forget that what we're learning from the pandemic and this whole tragedy has helped us to understand that although nutrition has not influenced contagions and contamination once contamination has occurred the presence of one of the three forms of under nutrition malnutrition or the deficiency of micronutrients are responsible for poor health and the price to be paid by the individual is way too high that's why we must engage in prevention measures on this front there's a price of course for the planet for human beings and even for the animal species and there's a price to be paid for future generations so this is one of the parts one of the steps analyzed in this part of the book which has to do the triple burden the price for the planet the animal kingdom the contamination of water and soil and land and then of course the lack of or loss of biodiversity so we start with a multicultural and multi territorial perspective and in so doing we develop this circular model which is very important to us because it's part of a transgenerational perspective in which we've tried to include the four benefits of sustainable diet health the environment society and culture and the economy going beyond the one health approach in the endeavor to work on all possible fronts so going back to the very appropriate definition of FAO of sustainable diet based on the food policies proposed by FAO we came to define a Mediterranean diet pattern based of course on the evidence already available in the literature and perhaps emphasized by a number of aspects for example we reflected on the role of fibers of fermented food the role of seasonality which can actually be compared with other traditional diets with which we could engage in by promoting parallel work and studies so the four benefits are analyzed in dedicated chapters of this study where we've included daily life and the territorial scope and the importance of retrieving traditions let me conclude in the interest of time by saying that our working group tried of course to focus and promote our approach our vision we had very young students studying nutrition who gave a contribution along with senior researchers and together they contributed to this study of course along with the ministry for health and the higher health institute which really helped us out in this endeavor this was a very fruitful mix of experience and freshness and it basically conveys our message which is that the future of sustainable and healthy diet lies in a fine balance between tradition and innovation tradition needs to be conveyed and passed on as legacy innovation provided that it doesn't disrupt the environment and provided that it helps us to achieve the SDGs must be supported carefully in relation to the messages of tradition thank you Thank you very much Professor Pazzana your dialogue gives us some insights to develop some simple uh diagram to let us fully understand the connection between nutritional aspect and sustainability also as well as social impact of the one type of dietary pattern very instructive and a useful presentation thank you very much once again the next speaker is uh from Japan his name is Masahuki Okuda he's a famous chef in Japan specialized in Italian cuisine and based on his philosophy mainly locally produced locally consumed he has been actively working to collect his restaurant menu and production of rare local traditional varieties and vitalizing farmers and their traditional knowledge over the last 20 years he has revised several famous awards both in Japan and the world recently he has been awarded by the Japanese culture agency for his continuous commitment to promoting traditional vegetables and their conservation thank you a restaurateur who owns a restaurant in the north of Japan, Kicherno restaurant and I have a number of restaurants and shops in Japan and I've worked in 13 countries in the field and in my main restaurant I specialise in Italian cuisine with specialisation in vegetables and you can see some of these on the screen and I try to use local ingredients in these dishes. May I first introduce the Shounai area in which the restaurant is located. In the winter the mountains are covered in snow in the northern part of Japan as you can see on this picture and then in spring the snow thaws and melts and it has the effect of resetting the soil. Here you can see the molten snow in the rice paddies and this is a panoramic view of the Shounai area. The two main towns are Tsuroka and Sakata. The area is surrounded by mountains on three sides and it's very difficult to gain access to it which has helped to make its culture unique. There are five types of ocean with different characteristics. Some of the sea areas contain thaw water and so there are very varied marine ingredients there are also different types of rivers so there are 40 freshwater fish types as well as shellfish. There are also very many types of fruit and vegetables which are not particularly resilient to snow but nonetheless many vegetables are grown here and we also bring in others from abroad and you should bear in mind that the temperature deviation range during the day is very high given the varied altitude within the region and the seasons are very distinct in Shounai. This is the spring and of course such discrete seasons allow for very varied products. In spring we have wild mountain vegetables and wild herbs. We also have bamboo shoots above 1,000 meters altitude. We also have cherry salmon near the sea of course they come out the rivers in summer. You'll also find the edamame king the dadajamame which are the best beans in the world it's felt as well as oysters which are specific to the region and these oysters are in an area where the snow thaws and they're thought to be the best oysters in Japan Egawaki oysters. You also have the rice Japanese rice Shounai rice in particular and then Motegiku which are edible chrysanthemum flowers and of course a wide variety of fruit and then in winter you have different fish which can only survive in very cold areas for example cod, kandara cod and this is a calendar which I've created and I wish to show you you can see all the different ingredients available for each specific season you'll see the date and then you follow it all the way through the various ingredients in the fields in the seas and then the types of dish which you can concoct from those different varieties so my cuisine expresses this wealth of variety produced in Shounai in just one dish and many occupations of historically coexisted in this region which has produced a very diverse food culture for example here you have an example of religious cuisine you could call it Japanese veganism veganism it's called shōjin cuisine eaten by the Buddhist monks and there is no animal origin ingredient in any of this food you then have cuisine which is specific to the farmers then you have a cuisine which is specific to the fishers the fisherfolk in the region and then you have a lot of visitors coming in by boat and to host these visitors we've developed what we call odd cuisine high class cuisine and all of these cuisines have been preserved as local gastronomy and Shounai is there for a very rich area in terms of food but it was not very well known until recently and this brings me to the main issue of my presentation what we call heirloom vegetables living cultural heritage if you like these are vegetables cultivated down through several generations in a given area picked and planted by hand by the farmers themselves and they are used for specific festivals or rituals so these are the criteria which allow us to describe them as heirloom vegetables heritage vegetables now if you look at this map the orange lines are the main transportation routes and in green you have the area connected to the market in the major cities such as Tokyo via this network and in the green areas the farmers have given pride of place to vegetables that are easy to grow with strong demand for them and you have the blue area in on the map which is my area the Shounai area it's very difficult to get good access to the big cities and for this reason traditional vegetables have been grown and eaten in the local area and preserved in this way and here are some examples of these heirloom vegetables there are 150 varieties in the Yamagata prefecture including around 50 in Suroka where the Shounai region is located now transposed to a map you can see the list of these vegetables and I'm going to introduce to you a few of them so here's an example of the tonojima cucumber now this can be consumed in various ways it has a rather rich bitter aroma it's astringent but it has around sweetness you might say why would you eat a bitter cucumber but this helps you to wet your appetite and it's good for curing the body from summer heat and here's a dish with these characteristics so it's a flounder fish which was dried and then we've added this cucumber and you have this very particular watery sensation and aroma added to the fish here are the Hirata red leeks now what is peculiar about these leeks is that when they're cooked they become very soft and melt in the mouth when they can be quite acidic before they've been cooked and they're very different to leeks elsewhere they're very sweet but also tart and vinegary at the same time and here's the dish I prepared it's a Hata Hata fish which has been boiled with this red leek which has been acidified using vinegar and it's a hot dish and now you have a masterpiece in our heirloom vegetables we call it the snow vegetable in a particularly cold area of Yamagata prefecture and it's unique you grow it inside this in the snow and it continues to grow in the snow so it's a very particular specific type of vegetable and it's eaten during autumn and winter when vegetables are lacking showing the wisdom of our ancestors so they are sowed at the end of the end of August beginning of September and then they're covered with straw and soil while they grow in the snow no the snow vegetable the yukinaa allows its own leaves to be melted and this is going to produce heat and it will then be that heat will be maintained because of the rice straw around it so the snow vegetable breathes as such and it survived the winter cold and it was absorbed in nutrients becoming a beautiful white vegetable and here's one of my dishes using the yukinaa snow vegetable and I want the landscape of the region to be reflected in this dish and to conclude I'd like to present to you the Fuji sour turnip now this is a vegetable which is difficult to grow and as it's not very popular it's a lot of people stop growing it and at one point only one cup of seeds seeds were left but today you have a whole mountainside covered thanks for the renaissance of this turnip and here's a dish showing the unique tartness and sweetness of the turnip that's been presented on television and many people and many tourists have come to this region as a consequence and a cartoon book for children and a movie have been screened showcasing the Fuji sour turnip and this has led to a consumption an increase in the consumption of it and the key to its success has been cooperation amongst these three key players the researchers or groups of players the researchers the chefs and the farmers of course I represent the chefs in this configuration the producers give their produce to us the chefs we then adapt the produce for the customer and we effectively advertising this produce as a consequence the chefs can present their recipes in books for example the researchers have knowledge and social status which bolsters the status of the product produce and this three-way relationship has worked very well making the Fuji sour turnip a great success and our restaurant has been made famous thanks to this dish and many people have become talking about our Fuji sour turnip dish which has increased the info of tourists in the region thus providing stability to us in our ability to supply these vegetables and we've even been able to distribute them to restaurants elsewhere in Japan and this has stabilized the income of the local small scale farmers producing rare products they now have greater security and this allows us to establish a relationship of trust amongst the various partners and stakeholders which only strengthens the prospects for these vegetables and this virtuous cycle has been possible because of this three-way cooperation between researchers farmers and chefs and conclude in order to reinvigorate the local agriculture and stakeholders we've created a number of activities making sure I the capital of gastronomy and here are some of those activities when I started my career in catering we were talking about very large-scale activities so there were very few small orders from restaurants and the products as well were not conducive to convincing restaurants of the virtues of shounai vegetables so I visited producers frequently to exchange ideas and I involved a number of stakeholders in this I also turned to local governments and thus Shounai became more energized and galvanized and it began to be recognized as a gastronomic capital its airport is now called delicious Shounai Airport and the city of Turoka in the region has also been designated by UNESCO as a creative city of gastronomy it's the only Japanese city to have received this distinction and it's now become the number one tourist destination in Yamagata prefecture with a three-fold increase in foreign tourists and it's also been ranked as an ideal town to live in and then a food train has also been created called kairi and many people come from abroad to study our cuisine particularly people coming in from Italy and through our gastronomy Shounai is now receiving many tourists and to conclude I'd like to say that farmers are parcel of the restaurants and the restaurants are parcel of the farming community so this is a felicitous example which I wanted to give you we're all united as you can see in this photograph working hand in hand in order to galvanize my restaurant my team they're all on this photo so this is a great example of how you can revive a rural area at least in japan thank you thank you for that thank you this example shows that the importance of consumption and diet pattern which give great impact on the conservation and biodiversity agro biodiversity and also his experiences as gave us some lessons learned that supporting systems such as the combination with the academia funds in demand people thank you very much this is a Italian chef he often comes to Italy so when he comes the next time Italy I wish some some meeting or a collaboration work where he'll be carried out with Italian people on the Italian side and I'm also the Monaco and the George's son why don't you visit this restaurant when you visit Japan and also I recommend all the parts up and so the presenter to visit his restaurant when you visit Japan when the COVID-19 settles down so I must proceed to the next speaker next speaker is Professor Bitrari he's a he has a PhD in international cooperation and policy for sustainable development from University of Bologna he has been a visiting researcher at Southern University and research centers in Europe and the United States including the Center for International Development at Harvard University his interest is in the sustainability of agriculture and rural policies and bioenergy and food waste please Professor Bitrari you are expect to make a presentation on economic and environment and social sustainability in local food system please you have 10 minutes thank you thank you very much Mr. Rendo and well many thanks also to the ambassador the Monaco facilitated the participation to this exciting workshop well it will be fairly difficult to to talk after the very fascinating presentation of Mr. Okuda anyway they see what we wanted to share today is this is something on what we are doing and how we see the challenge of assessing economic environmental and social sustainability in local food systems I think that all the previous speakers emphasized the complexity which is laying behind the food system sustainability which is a complex challenge that is characterized by I see different layers and dimensions that required complex solutions and assessment tools and I do like in particular the emphasis or the say the emphasis that Mr. Okuda made in the need for co-designing and engaging communities and different type of stakeholders in developing solutions and methods so that is something important and also since I'm working in the academia it is extremely important to go outside the academia in order to get the outstanding knowledge that it is produced also outside the let's say scientific environment so the challenge of today is food systems sustainability as we have emphasized this morning there is not a single food system so we should look at the sustainability of different and diverse food systems and so the challenge is the provision of affordable safe and sustainable food which is quite challenged today and it is challenged by a number of causes including globalization trend population growth the competition over resources over consumption and waste food waste is clearly an important and emerging challenge and climate and climate change as well so this let's say challenges are leading to a number of consequences that include the the fact that consumers are often losing the relationship with the food they are consuming we have used the concept of terroir so they are losing the link between the consumption the food the consumption and and the way food is is is produced an additional consequence is related to the fact that the impacts of food systems are fully delocalized so it is a challenge to understand where the impacts are are located along food supply chains that are often localized in different regions in different countries and a third consequence is related to the fact that the food is often seen as a commodity so we are often talking about the monetary value of food potentially losing the cultural value the environmental value the social value of food so that is something that is extremely important and if we want to let's say include the components and the dimension of food that are not related only to its monetary value but also to the social to the nutritional to the environmental value of food we also should think about instruments for assessing these let's say additional dimensions that are not always represented in the cost that we pay in the price that we pay for food so the food system challenge is getting more and more important because there are a number of imbalances and and trade-offs that we are facing within society if we think about the food redistribution ideally redistributing just the one percent of food production would be enough to feed all the hungry people obviously there are logistical and organizational challenges that do not allow this but this is emphasizing the inequalities that we have with the food systems despite having food for all over 800 million people remain chronically undernourished we we are paying an important cost for obesity in many countries in many regions within countries if we look at the european scale and we think about food waste each european citizen is wasting over 100 kilogram of food per year over 130 kilogram of food per year if we look at the last estimates we have issues with food mirages and food desert so the sustainability of food system is challenged by a number of elements that need to be taken into consideration and what we need are holistic approaches systemic approaches that are allowing us to combine and to look at sustainability within the different pillars they're different pillars but we need to have and to develop methodologies that are allowing us to understand the trade-offs and the tensions between the different dimensions of sustainability so moving from let's say a more theoretical and global perspective to a more operational one in some of the work that we are doing at the moment we are taking a city region food system approach and so we are taking an approach that we believe it is allowing to understand and to detect and to identify the diversity of food systems and as a city region food systems taking the the definition of feo and of gennings we are defining the complex network of actors processes and relationship to to do with food production processing marketing and consumption that exist in a given geographical region that include a more or less concentrated urban center and the surroundings so meaning the peri urban and rural interland so we are looking at the stakeholders everybody who is engaged in food production processing and consumption the territory and the relations and the relations between these actors within a given territory and we are applying this type of concept to Europe through let's say working in different city and region settings looking not at the at region food systems only from let's say a macro perspective but also in a micro perspective so we are looking at single initiatives that are allowing to understand the diversity between them and and we are trying to adopt this concept at the european scale within a project that is called food food systems in european cities what we are doing within this project is first of all to try to define an operational methodology for understand how to assess the sustainability of city we are basing this methodology on life life cycle thinking approaches so combining life cycle assessment in order to understand environmental impacts life cycle costing to understand the monetary and economic impacts and social life cycle assessment to understand social impacts including also health and nutrition that should be embedded in this dimension and we want to do a number of other activities including learning let's say between different city region food systems and what we want to do is also to let's say start from this small initiative in in order to ensure that we are creating an impact so we want to understand how to scale up these initiatives how to scale up sustainability in order to create an impact in larger food systems and so the focus on our work is of our work is to understand how to develop systems and methodologies that allow are allowing the integration between social economic and environmental impacts and we are using we are starting this work by identifying and using selected KPIs so key performance indicators that are allowing to target and to understand the different dimensions if we look at the social one we can include job community food quality and safety if we look at the economic one the organization outlook local economic development consumers and users if we look at the environmental one the use of resources waste management transport can be included and at the moment we are looking out to include health healthy and sustainable diets within the social let's say pillar of the work in order to include food safety welfare cost and sanitary services eco health in this type of methodology it is a methodology that we are applying to different settings that we are testing to different settings because we have already applied it to food waste to natural to natural resources so what we are doing is also to understand how to tailor it to specific system and beside tailoring it to specific systems what we are doing is also to try to ensure the understanding and the usability of this methodology for users that are not expert in using life cycle thinking why because it is important to provide operators and stakeholders at any stage of the food supply chain with the simplified systems in order to understand the sustainability of the activities they are they are carrying out so the the final aim of this work is to develop a simplified assessment tool this is based on these key performance indicators in order to allow different stakeholders to have a rapid appraisal about the sustainability of the activities they are performing and this should allow them to have a clear idea about the hotspots for improvement in terms of how to maximize social benefits how to minimize environmental externalities and eventually to run let's say more full-scale or complex type of assessment if they want to focus on a single type of type of hotspot and going even more in the detail we have discussed about diets the Mediterranean diet sustainability and so one example of potential as a initiative at the city region food system level is represented by school can teams that are clearly an important setting to understand the healthy diet sustainable diets and how to shift let's say consumer behavior and citizen behavior towards food we are running taking this approach of let's say integrated sustainability assessment based on a life cycle thinking approach we are working with different schools and and school can teams in Italy in particularly we have started with the two schools in the province of ferrara in Italy in a small town called cento and we are running studies in order to look at the quantification of food waste within schools and the quantification of the environmental impact of a meal and also to look at the environmental impact of a meal considering both the current diet and also the introduction of alternative proteins in the school menu and i want to emphasize once again the need to work together with the community and let's say starting the work with the with the municipality in cento we started to work with the food operators with the food cutters with the dieticians and and now we are working together with the region emilia romagna since the region emilia romagna is the let's say the administrative center the policy center which is a coordinating the the development of food school can teams at the regional level and what we are doing is trying to provide them with a simplified tool in order to understand the sustainability of school can teams at the local level so allowing them to have a tool which is that can be used by food providers at the local level in order to have a rapid isle about how to improve the sustainability of the system again basing on life cycle thinking so the the main message i would like to share is the importance as many other speakers also highlighted to have tools that allow us to clearly understanding in a more concrete way what we mean as sustainability looking at the different pillars and inside the different pillars and we want to understand the trade offs in order to be sure that the improving environmental conditions do not mean to decrease any other benefit in economic and social terms so thank you again to everybody and very happy to have joined and to have had the chance to contribute to this workshop thank you very much professor victory this comes to the end of the session one although we are 30 minutes behind the schedule let's take a break until 11.35 so just three minutes but please come back we'll resume the next session from 11.35 three minutes after so see you later on three minutes after and we'll resume 11.35 presenter in the session one okay uh i wish everyone is coming back in time but shall we still stop the second session miss nazarona thank you for taking care of the second session so please stop you can stop thank you uh mr. endo uh good morning everyone i'd like to thank the italian permanent representation to the un and of course the secretariat of gs for organizing the webinar and for the invitation to moderate this panel the goal of which is to provide experience from the various countries and focus on a fair use of recognition of traditional farming systems i'd like to thank the speakers who have taken the floor so far um my name is ladis arena lanza and since 2015 i've been coordinating slow food activities in the near-eastern north africa following the value chains of products communities of producers and traditional cuisine in this part of the Mediterranean some very important products in this region are not only shared among the various countries looking on to the Mediterranean but they're also quoted in the texts of the monotheistic religions like the bible of the Quran and the Talmud and they are figs olives honey pomegranates just to give you an idea and this just stress how the elements of historical and cultural and spiritual union and are a lot more numerous than those elements that set us apart and separate us and of these the most important one of course is our cuisine which is the result of connections and exchanges between the various civilizations so much so that we can speak of a Mediterranean diet with the different local manifestations and expressions slow food as you know endeavors to restore local gastronomic and agricultural traditions today in synergy with jihaz tries to connect communities of consumers with producers in order for them to keep this legacy alive now this is a heritage that's not just translated into the consumption of certain foods like vegetables grains or dairy products but in the very unique way in which they were produced and that make these foods healthy not just for those who consume them but also for the landscapes that they are part of Mediterranean diet is therefore important and not only because it indeed has beneficial effects on health but also in order because it is able to link up the landscape of processing practices and the traditional values of foods and it can represent one of the many points of convergence between slow food and jihaz in this session we're going to be able to listen to various examples of jihaz sites so who are very specific and that today can narrate their challenges and their experience our first speakers will be Miss Chiara Mattiello and Mr. Antonio Gaudenzi both of them represent jihaz sites in Italy Miss Mattiello is a sommelier she's a brand ambassador in 2012 she established Verona Autoctona which deals with territorial branding in the area of Verona she's here with us representing the consortium of Soave Mr. Gaudenzi instead is in charge of communications and sales as well as production in the family run firm and today he represents the jihaz site of Assisi and Spoleto you have the floor and you have four ministries Miss Mattiello and Mr. Gaudenzi thank you thank you everyone it's a great honor and pleasure to be here with us to represent the land and the territory of Soave and I bring you the greetings of Mr. Gini and all the farmers that are part of this consortium we became a jihaz site in November 2018 and we are the 52nd site although we're the only one so far devoted to the production of grapes exclusively for wine production this wine is exported in countries throughout the world and it has thus become an ambassador of Italian wine and for made in Italy products throughout the planet because this wine opened up Italian wine to markets like the US that we had not known before Soave is a very hilly landscape and over the centuries it did not change very much because of the way that it is structured it wasn't possible to do anything but practice agriculture garganica was brought to Soave by the Romans the Roman Empire and this I think speaks volumes about the great link that exists between us and the Italian jihaz site that produces olive oil because the olive groves and vines were symbols of the Roman Empire so much so that centurions that were part of the Roman Empire would bring to conquered lands vine shoots and olives and so olive trees and wine have become the symbols of the greatness of the Mediterranean over the centuries and the variety and the genetic evolution of these species also both wine and olive oil have a religious function they indeed have a very strong religiosity and they've become very close and that's why we're very happy that these are the two sites as easy and so that represent Italy throughout the world as FAO jihaz site so we know that in the European community there is a much debate over wine consumption and we know that there is much talk about the consumption but especially the abuse of alcohol and alcoholic beverages in general but the studies that we've carried out in the consortium speak about the fact that a moderate consumption of wine one slash two glasses per day can actually produce a lot of benefits wine is a base of dilator and is rich in polyphenols one of them is reservatrol which was thought to be found only in red wine and red grapes and it's a very strong antioxidant in 2020 we carried out a study with the university of the sacred heart in pietenza with professor bavarisco because we wanted to do research into the polyphenols of garganica which is a main a great variety in suave and we found not just a reservatrol but many polyphenols that were not known so this is research that we must continue because we might find antioxidants and other substances that could be of great benefit to human health so since i don't have very much time i'm afraid i'll have to move to my conclusion and just say that our heritage dates back to thousands and thousands of years it's the garganica grapes that you see in this landscape of suave we've been able to preserve this biodiversity over the centuries and this i think is the key to the future in this environment which is rural but modern at the same time because we are a modern agricultural system and we are a gem to be preserved in the future thank you miss miss mattiello i now give the floor to mr gauden see here i am good morning and thank you for giving me this opportunity it's always a great pleasure to be here and to speak to you about our land and our territory it's very close to our heart and we really devote a lot of effort to the production of such an important product which is an extra virgin olive oil which is basically the main constituent of the Mediterranean diet i'd like to start with my presentation right away because i've got very little time right so the importance of extra virgin olive oil we know that extra virgin olive oil is one of the key elements that are the basis of the Mediterranean diet for many different reasons well because there are many different molecules in oil making oil so important to our health these three molecules are um oleic acid that took a ferals and vitamin e so i'm going to make this very brief preamble and polyphenols of course now oleic acid at the first of these three molecules is present in oil and ranges between 50 all the way up to 85 percent and in this respect in Italy we're doing very well because Italian olive oils have a very high average if not the highest in the world around 75 percent of oleic acid content um this kind of acid has many benefits it protects some agastric mucosa it reduces the risk of ulcers it prevents the formation of stones and in inhibits of the metabolism of cholesterol toco ferals or vitamin e are important antioxidants and they protect cells from oxidation and inflammation which underlie degenerative disease and aging including of course diseases like cancer let's move on to polyphenols directly that the previous speaker alluded to as well polyphenols have an effect on many many diseases that are very serious like cancer diabetes hypertension cardiovascular disorders infections aging and asthma and these are the three large groups of molecules that make oil so good for our health and so beneficial but the important part that i wanted to stress here is that not all extra virgin olive oils have the sufficient percentages of these molecules to make them beneficial so the necessary condition is for oil to be high quality quality of oils determined by many factors some of which are related strictly to humans extraction and harvesting of all eggs olives and the storage of olives that these are processes that we need to be involved in other factors instead are related strictly to the territory and we've inherited them in other words from those who came before us so cultivars in other words the quality of olives that are farmed and the territory the land the soil and climate patterns in this respect the area around the cities bullet on the olive groves there are very appropriate because as regards the soil part of the quality that we need an oil there are many advantages the first advantage is that in our olive groves we have a lot of polyphenols so our oils have a very very high degree of polyphenols and so they're very beneficial to our health the second important aspect is that of climate or rather temperature change what i mean to say is that between seasons we have a great variety in the winter time we go down to minus 10 and in the summer time we go up to 40 degrees Celsius as a result of this parasites like oil flies and other pests have a very difficult time in surviving which means that our olives are in excellent state because of the lack of parasites and organic farming it doesn't present a problem last but not least is the type of soil which is very rocky and has water drainage as a property so this increases the level of polyphenols so let me conclude because i'm afraid i've run out of time by thanking you for your kind attention thank you so much miss mattello and mr gavdansi for your extremely interesting presentations unfortunately we just don't have time to delve into these um details but thank you really for exploring such important products like wine and oil which are so crucial to the culture of the Mediterranean at large let's move on to the next speaker professor jose maria garcia alvarez coquet he's an agronomist who obtained a phd in agrarian economy and he now teaches food policies and he's also the director of the international a group of economy and development at the university of valencia in spain he was also in charge of the historic irrigation system of laurthein valencia uh which is part of the gs system professor garcia alvarez coquet you have the floor and you have eight minutes thank you thank you very much i think that now the screen is being shared so i'm going to open the presentation and i want to thank to the gi hs secretary and to the italian permanent representation for this webinar and i confess that i am really hungry now because i would like to combine the japanese food with italian wine and olive oil and all food that we are talking about connected with tradition so let's travel to another part of the Mediterranean sea and we go to the eastern part of spain to one of the systems uh called the Mediterranean word and Mediterranean garden and this is a space of Peruvian area where you have an agricultural area a cultivated area which is surrounding urban areas so it's a peruvian area and it is conformed by a system of channels very old channels from historical times roman arabic times and the southern part of these channels are connecting with a lake lake which is a freshwater lake you see very very very thin band very thin stream strip between the lake and the Mediterranean sea well as i said it's a very old cultivated landscape polycultural landscape and it has a historical water governance system you have a way of distributing land with rules which come from very old times from the 12th century and 12th century and the community agricultural community the community of irrigators is self-governing this system of irrigation and there is an identity of urban area of a densely populated area which is connected feel sensitive to this peruvian polycultural system with over 5 000 small family farms small holdings and in the southern part in the lake uh artisanal fisheries and also uh with very very traditional methods in the abufera lake during the lockdown and during the pandemics uh fero and no less the resilience of the system i just put the the the link of a video uh distributed by feo and it will i will share this this link in the in the chat uh you resilience because uh sorry around this system uh a solidarity solidarity network uh was built and i will i will try to explain this but first let's talk about pandemics and the Mediterranean diet first of all i i i want to to share a list of recent contributions scientific contributions provided evidence that Mediterranean diet is associated with lower risk of COVID-19 and related deaths and also there are increasing evidences that on the negative side the lockdown provoked a sedentary behavior in people but on the positive side dietary patterns change during pandemics at least in the spanning society in in our local society with greater consumption of healthier foods less consumption of poor noti or food of poor nutritional interest and also an increase in domestic practice of cooking uh of fresh products at home five contributions of the system to Mediterranean side diet i want to mention first diversity and you have lots of of vegetables cultivated in the area and some vegetables come from uh very old times uh some were imported of course from America from from eastern from from from eastern regions and our diversity helps Mediterranean diet second climate adaptability the irrigation system uh self-government irrigation system guarantees the use of water and use of water uh allows for adaptability to climate impacts this is good for Mediterranean system and for Mediterranean diet third proximity between the system and your run areas you have the pictures with local markets with your own gardens and all the municipal markets in the in the city are supplied by local products fourth lifestyle okay we know that new products are adapted to convenience to the concept of convenience but here i think that also farmers and people are trying to keep a lifestyle with its value to time and to take things quietly and eating well because you have to take your time to eat well fifth five reason five contribution cooking uh of course this is not i'm not i'm not uh cooking a cook i'm not a sommelier but there are local products uh local dishes that you have uh you know based on pumpkins based on oranges based on ills uh the fish from the lake and or based on ciperos sculentus or chata and of course i want to mention that the system is the origin of one of the most famous or recognized spanish dishes rice sorry paya valenciana which combines elements of the Mediterranean diet in the in the plan in the action plan in the you know different administrations are collaborating regional university uh the municipalities of the system and in the valencian city there is a food council which joins a forum of nutritionists farmers food industry consumers and the council is promoting good practices for example in school feeding and good practices also in public procurement for social services hospitals different residences etc examples of initiatives i mentioned i was happy to hear the experience in japan of the calendar so we also have our calendar of seasonal fish from abufera another initiative is the ecotira ecotira no translation tira is in valencian is row like a row row of farmers farmers which produce organic products from the local area going to the wholesale market merca valencia the wholesale market to have uh the their deals and and the different groceries and restaurants can go there to uh and this uh also comes from very old times and initiatives like controlling food waste by the practice of gleaning gleaning but this is organized in a social way so the rest of the harvest are taken for social uh for social services and food distribution sustainable campus campaigns for promotion the right to healthy food and also the recent campaign eating well saves the climate perspectives okay we have been working at the university level with different stakeholders and there is a published paper an experience where we assessed different kinds of diets and the group which was a disciplinary group concluded that the advantages of the meter and diet are not only based on nutritional advantages but also on environment and social attributes social attributes so you are you are working with your people and of course there are problems the question remains on the future of small holdings there is a pressure you run pressure still and will with the small holdings manage to survive in the future because you can have very healthy diets but can be supplied by big companies so can you combine the social perspective and the nutritional perspective and the environmental perspective and I want to add that digital technologies are improving the position of many small holdings and the links with proximity with local markets so this is an interesting development in the the area of the GHS of the word the Valencia Delegation Delegated System of the word the Valencia okay thank you very much and I was happy to be here thank you professor Garcia Alvarez Coque for the very passionate presentation about this some example of resilience and solidarity that happened during the covid outbreak let's now move on to the next speaker right away I have the pleasure of introducing professor had them as you told me who works as an assistant at the University of Gafs in Tunisia and he's also chair of the association for the protection of the Medina of Gafs since 2011 this has been the association the local association responsible for the conservation of the GS site of Gafs its main interests are technologies and agricultural practices and the conservation of the Medina in Gafs professor you have the floor and you have eight minutes thank you well thank you very much thank you for the FRO I mean GS secretary for giving us this opportunity I would like today to talk about I mean one I mean GS site in Tunisia it's the historical ways of Gafs I will talk my presentation will be I mean entitled resilience climate change adaptation and local diets in Gafs historic oasis in Tunisia now this will be my outline simply I will locate then give you an idea about the food habits there then explain such things and then at the end I mean I will end up with some I mean adaptation measures that are I mean adopted by the farmers here I mean this is a map of the oasis of Gafs I mean the oasis of Gafs is something like 2005 2500 I mean hectares with a small nucleus I mean of 750 hectare that is the historical oasis and that was at the origin of the expansion of the whole oasis it was I mean recognized as a gear site in 2011 I would simply start by this quote which I like diet divides from the Greek I mean diet here meaning a way of life it's not a nutritional model but a phenomenon in compassing food production marketing consumption conviviality ritual and symbology of the Mediterranean and I believe that I mean this one applies very well to the oasis of Gafs I mean their diet is mainly based on cereals which is a staple ingredient mainly meat wheat and barley you know we eat two types or two dishes of couscous we call couscous mouchin and vegetable couscous now the point is that these cereals they are not produced in the oasis they all come from the north of Tunisia the same thing I mean we have another I mean dish basically flour olive oil water sugar and nuts and the the I mean the nuts are simply produced locally yet I mean the cereals are not produced here so there's right from the beginning a problem of food security in this area right the other I mean type is the question of legumes chickpeas lentils and all of these which most of them also come from the the north of Tunisia so what you may ask what does the oasis of Gafs produce simply it produces I mean olives olive oil dates and vegetables right and all these products are being traded with the north of Tunisia okay in it in a in terms of exchanging these products that's why I mean we move to the question of vegetables if you look at the I mean the photo in the middle that's what you find in the bag of a common man who goes to the market every morning to buy I mean his food so it's mostly vegetables right so the diet here is rather I mean vegetable food a vegetable based I mean diet and most of the dishes I mean that we eat are mainly based on I mean vegetables this brings me to the question of drawing a certain table what is the ingredients that are locally produced and the ingredients that are not locally produced and you see the the cereals the legumes and the meat itself is not locally produced but is what is produced dates olives olive oil nuts vegetables and corn so one characteristic of this area is that meat is considered as a secondary ingredient and cereals and legumes as exotic ones right very simple they are exotic because the population here has to travel north to get such things right so this question of shortage of resources has encouraged communication with other communities to create a combination between production and commercial activities now as a mechanism of adaptation the local population I mean will develop great storage capacities for their products because they need to take them I mean up to the north right and the population has also has to develop techniques to reduce the demand for animal-based food I mean products and move to what we call plant-based proteins for this reason one thing was introduced into the oasis of gas safety introduction of corn it was introduced because of its fiber fiber content because of its root mass which considers a lot I mean which contains considerable organic matter for the soil it's good for animal feed and it's best to rotate with the forage culture and it's already a niche product that we find in the oasis right and when it comes to the diet it's easily adapted to cooking with vegetables now this inclination I mean led to develop two corn varieties are being naturalized and now they have I mean locally developed seeds right now we come to the question of I mean the question of the seeds sovereignty with the oasis especially with vegetables right because that's I mean very important for them and most of the locally I mean developed seeds are climate reasons resilient than the generic commercial varieties and the farmers they develop a small seed exchange networks and banks to promote I mean their local agro-biodiversity and then the races both within the oasis and within the other Tunisian oasis I mean deep and I mean deep in the south and in the east of Tunisia one more thing is that you have a fair competition between the farmers to produce I mean the most enduring seeds right you know that farmers they don't want to give I mean what they call I mean the male seed right this is something that they want they want to exchange between I mean within their community now these seeds they play a key role in increasing I mean the dietary diversity in the area now these questions of I mean adaptations matters it's this demand side increasing proportions of plant-based foods in diets particularly vegetables and replacing meat with more efficient protein I mean the sources this is very important in a small area like the oasis of Gafsa because this reduces the pressure on land and water and thus the vulnerability of the climate okay and puts limitations on the area where this is the this is an area where the the average parcel is less than two hectares so land is very important and the consumption of water also is very important these are some of the these are some of the products another I mean another adaptation measure is the question of manual management okay and you have this question of I mean conserving the soil I mean organic I mean quality right now the other one is the question of cultural values this is an area where the population is an indigenous community historically speaking they have I mean been a community that has always resisted and it has its own I mean adaptations I mean measures they suffered a lot of risks right and they want simply to have I mean their culture to have their own I mean culturally sensitive I mean the risk analysis right to better I mean their life and to adopt these are some of the fruits produced in the oasis right and thank you very much thank you thank you professors it to me for this interesting example of that adaptation of local agricultural practices and the solidarity and collaboration that took place I do have a question concerning the grains that are no longer being grown in spite of the traditional diet in spite of the fact that your traditional diet I was saying is largely composed by traditional grains I was especially thinking about the importance of traditional oasis which unfortunately seem to be disappearing but they do represent the most incredible example of resilience and agroforestry systems it would be important I think to say something more about these systems because they exist thanks to ingenious systems managing water resources it's a multi-layer multi-stratum system so you have palm trees and then at the highest level then you have pomegranates and in the intermediate level and at the lowest level you have farage and vegetables which are life-giving of course and which allow for resilience in the oasis I just wanted to underscore the importance of these models and say how difficult it is in some cases to actually retrieve some of these practices and cultivate certain crops that are so crucial to the entire system let's move on to the next speaker now Ms. Susan Lucio graduated from the University of Porto she's a project manager who works for DRAD a DRAD is an organization that was responsible for the candidacy of Barroso as a site to the GS system Ms. Lucio is especially in charge of the communications concerning the GS site of Barroso you have the floor Ms. Lucio thank you thank you so much for having us the opportunity to present the Barroso GS traditional knowledge and local diet I will try to keep on schedule so the Barroso region is located in the northern Portugal and in administrative terms it covers two of the six municipalities that compose the Alto Tamga which is a new three the municipalities that compose Barroso, Arbutique and Montalega. Barroso territory is a mountainous area with a general aspect of one compact mass of highlands and palatous separated by large depressions and crossed by many rivers and streams a large part of the municipality of Montalega is within the only national park in Portugal called Pineda Jerês the management of the meadows take advantage of the natural topographic features and of the physiologic cycles of the vegetation as you can see in the image it is one of the main and ancient knowledge systems that is still present being vital for the agrarium system of Barroso farms are usually small on average and agro climatic conditions have fostered collective farming habits between residents which are based on mutual help and solidarity communitarianism is one of the most typical values and customs of Barroso closely associated with the rural practices and collective living of its needs to adapt to the environment it is a form of rural organization circumscribed to the territory and based on deep sense of solidarity and cooperation between neighbors in Portugal examples of this community organization can only be found today in some of the more remote mountain areas in the northern region among the communitarian activities and customs are the creation of the communitarian mill and oven and the clearing of the paths and irrigation channels in Barroso the farming and the food are a part of an economy of subsistence the soils are poor and thin and have restrict farming development and extensive grazing land is very very important the land structure is typically of private small holdings as you can see in one of the pictures it's edible lands and meadows agricultural crops are mostly based on annual crops cereals and vegetables in addition to permanent pastures used for cattle grazing the region has a number of agricultural productions where annual and forage crops prevail this way providing a very important part of human food and animal feed especially the rye potatoes turnips beans and cabbages in animal land is used an animal crop rotation system including follow period during which the land is used for livestock grazing the farming system is an agro livestock and each farmer produces different crops and even creates different animal species grazing is extensive with animal spending much of the time outdoors this type of grazing uses both permanent pastures reserved for their grazing and also for poor pastures filled with vegetation which cover very significant distinctions of the Barroso territory the main cereal of Barroso is rye grown on the land with poor soil conditions usually in a two-year crop rotation altering with the potato the rye is cultivated for human conception and used for the baking and also for animal feed indeed the eating habits of the populations have been strongly associated for centuries with the need of subsistence and have evolved with processing of various products such as smoked meat the vegetable production is resumed to potato turnip cabbage and squash which are grown in the mountains and valleys and the method of production has not changed significantly over the time these products are well suited to the soil and climate of the region it's also very common to find several types of beans in the Barroso cuisine these vegetables are used as side dishes to the meat and also used in the soups which are very popular in the region in the region of Altotamga which is where Barroso is located are produced several products traditionally found in the Mediterranean diet such as the olive oil which is the main seasoning in the most of the dishes including boiled vegetables salads and stews the aromatic herbs are quite popular such as thyme basil rosemary parcel and so on in the daily diet is also common to use bread even a side dish or appetizer together with olive oil wine also produced in the Barroso honey is one of the productions in the upward trend in the municipality of Boutiques and Montalegre they are 183 beekeepers registered and it was awarded to Barroso honey the protected denomination of origin which reinforces the recognition of its quality constituting an important complement to the agricultural family economy the honey has numerous uses in Barroso especially in regional cuisine and also regarding health issues gastronomy is one of the strongest identity factors of Barroso culture in its deeply rooted in the daily culture the small productions constitute a subsistence production and the products such as vegetables aromatic herbs honey and bread have always been basis to the Barroso diet it is important to mention that the bread is traditionally made in wood fire ovens in some villages is still cooked in a large community oven where two or three families come together and bake the bread this way the expenses for the firewood are split in the climate of Barroso the climate of Barroso favors the farming and of this type of products linked to the Mediterranean diet favoring their integration of these products within the usual populations day-to-day conception practices the practices used in the agriculture and confection of the products do not include preservative food additives being the products the most natural possible from the land to the table thank you thank you very much for touching upon the products that I talked about I'm sorry it's the green button at the bottom it says share screen yeah that's it no no I'm sorry my mistake thank you so our next and last speaker is um in the session that is it is Professor Shan De Li who teaches at the academy of agricultural sciences in China he's published eight books and over a hundred articles academic articles disseminated internationally like the Journal of Food Studies so he also has a lot of experience in terms of jihaz and is a member of the expert committee on the national jihaz in China and is also an expert of the globally important agricultural heritage system Mr. Li you have the floor you have eight minutes maybe a little bit less actually because we really have to wind up very quickly and move on to the next session thank you thank you very much moderately in order to save time I would like to use Chinese this is a very important to theme when we're talking about the food healthy diet in China there are eight types of the cuisines if we divide these eight cuisines into detailed cuisines in different provinces in different local areas we could find healthy foods and diets now let me come to the background when we're talking about food and agricultural systems a lot of problems were mentioned and the moderator mentioned we issued a report last year at the UNCFC talking about the food system material 2030 there are a series of problems the first one is the increasing food security and diabetes and there are 690 million hunger people if we put all those with a poor nutrition the figure might be increased to 202 billion people currently the biodiversity is decreasing including the types of foods is decreasing we have a feeling compared with the before the taste of the food we're having is different from those in the past we also are facing food insecurity because of time constraint I'm not going to elaborate on them one by one you know in China we have a GIS sites compared with other countries this is a big number we have carried out some studies within the traditional wisdoms of a GIS the traditional wisdoms were embodied in different stages and the links of production resource management and consumption the GIS is very conducive to solve a lot of problems we are facing which is also realize help realize the four betters better production better nutrition a better environment and a better life and the next in combination of Chinese history I'm allowed to expand on the points the first thing we found is that the diverse provide an abundant seas and a jump plus GIS is a compound and recycling system for example in Zhejiang province a developed province there is a dike and a fish account system trees mobile trees were planted along the pond and the worms silk worms will eat the leaves the facets will be dumped into the pond and the fish will eat the feces of the silk worm so this is just a basic picture so in Yunnan honey rice terrace we have more than 100 local varieties of red rice in Honghe honey rice terraces of Yunnan province which can promote species and varieties diversifications and diversity conservation this picture shows a study we carried out in Anxi Fujian province we have found that Anxi area produces a tea but the production of a tea is closely related to the ecosystem around the tea production area so in these GIS systems we can find a lot of variety of affairs the production of GIS concerns a whole life cycle covering processing let's take tea for example we have the choice of the site of the tea and the establishment of irrigation the drainage ecological planting and measurement of the tea soil and water management passing disease prevention and control these all these activities are showing some traditional wisdoms these are the four pictures covering several stages the lower right corner is the traditional production process and processing process of teas from the environmental perspective we emphasize the combination of nature and a nurture nature and a human being the philosophy of harmony between man and nature Franklin Hiram King is a Sawyer scientist 100 years ago in 1911 he wrote a book farmers of 40 centuries we translated that book into Chinese we are using this book to guide and promote a environmentally friendly ecological agriculture and farming process efficient resources recycling we also found that there are a lot of scientific management and distribution resources in GIS such as the measurement of the soil this picture shows the 14th report of HLPE within this report where it's highlighted with the red ink is the honey terrace of rice next one is Longji terrace which is located in Guangxi province we used these two good examples into the HLPE 14th report of course we are using these resources and types and forms to do the GIS we have a honey rice terrace the organic matter including phosphate and other nutrients compared with the growing the standards of the nation of course the indicators here are much higher fourthly we provide a healthy diets and rich nutrition in the GIS sites the products produced there and with natural flavor fresh and with high standard therefore foods in these areas are characterized with being healthy tasty diversified nutritive local and unique these health diets are conducive to prevent malnutrition or obesity because these health diets emphasize on balanced intake of nutritional elements there are 15 GIS theme restaurants open being opened in Huzhou that means all the dishes and the cuisines from these 15 places are collected here let's look at the picture these are the special products or cuisines all these cuisines are made with Chinese ingredients and produced with Chinese procedures the first one is dried fishes Qingtian zhejiang province the second one is the run on the right upper corner is a honey source comprising 30 ingredients in Xinhua county of Jiangsu province they have their own ingredients and beautiful healthy foods produced with the ingredients this is impressive this is the honey rice terrace i was talking about this is called the long street banquet there is a huge species of diversity in Yunnan so in Yunnan province there is a habit and a culture and a specific festivity season the dishes are made by different families and then they present the dishes on the long people on the street this is a good practice if we have a good food we can have a better and a happy life so first of all i believe this is closely related to beautiful landscapes which can attract a lot of tourists to see the scenery and enjoy the beautiful cuisine i listed some pictures these pictures are taken by professional photographers are very beautiful this is ronghe rice terrace and this is the rice and the fish system this is the rice plant ducks and the fish system this is the jias the 2018 promotion picture and this is the mulberry tree and the fish pond in huzhou this picture is an activity of reduction in the northern part of china the last one is the jasmine tea system so in the jias sites we have a traditional culture and historical stories attracting a large number of tourists and visitors they love these places employment was also promoted we carried several studies into the sites we found that a 50 percent of women are participating in relevant activities of production in these sites we talked about all the advantages and the four betters although china has 15 jias ranking first in the world but it's still far from enough compared with people's expectation for a better life and the requirements for the transition and transformation of the food and agricultural system therefore we needed to work harder to establish more jiasis as well as the application in the globe thank you very much that's all from me thank you mr. lee for this very interesting presentation i feel hungry now i've worked up an appetite we're three minutes behind i'm afraid at one of the interpreters will finish their interpretation time so i ask you to please be patient and wait for the end of the last session to take your break and show the videos that were meant to be projected so now we look at time and within 30 minutes we have we lose the interpretation service so we have finished the seminar within 30 minutes so i'd like to ask the rest of the speakers to abide by could you please cooperate to shorten your presentation time to seven minutes i'm sorry to interfere with the moderator too and due to the interconnection problem with the professor i'm going to moderate the three session so without any break we need to get into automatically to the session three so first speaker sorry uh mr. mazaren i'm sorry to interfere but this is quite urgent situation thank you very much for your good moderation and speakers and moderation too so let's get into this first session first speaker is a professor mohammad bakri from morocco he's working for national agencies for development of oasis and armen tree area and as well so professor mohammad bakri i'm sorry to ask you seven minutes present his time to guarantee the good quality of the position please professor let's see what goes thank you very much i'll try to stick to that timing and i hope you can hear me especially interpreters yes the interpreters can hear the speaker fine so i presume you're hearing me so i shall begin with this presentation in this very important seminar i'd like to point out from the start that the fact that gs has been repeated in many statements only stresses how important this process is and the gs is indeed in morocco too a means of enhancing visibility and an opportunity as well for sustainable development so with your permission my presentation will focus on four key points the first is on the agricultural production system in morocco which is an ancestral rustic system and it produces a healthy food and to enrich the mediterranean basket i'd like to talk about some of our products for example the argon oil which you're probably familiar with and you don't know about the culinary and health virtues of the argon tree with the recent international day of the argon tree and the second is our gs approach which is an approach which fits within the dovetailing of man nature and it stresses the importance of the gs hallmark which has become especially important recently with the consequences of the pandemic demonstrating the importance of always remaining close to nature and close to our culture and our agriculture and given our history and given the climatic problems which we face in morocco we have huge potential here which would make the country eligible as gs for gs science now we have two already in morocco one which was inscribed in 2018 at mansoor i'd suab and that that incidentally is related to the argon tree and we have two more science in the pipeline the irrigation system in one area and tasnacht which is also very important for livestock in the oasis region and then there is the further one which we are considering submitting now as i said at the start i wanted to enrich the basket of products in the Mediterranean and i wanted to to speak about the argon tree which recently enjoyed an international day of the argon tree celebrated on the 10th of may of each year and this is something which acknowledges the efforts to safeguard this universal heritage so good practices and traditional practices in this in this area around this product warranted a great deal of attention and our country is proud to contribute very meaningfully through this product which is of great importance for humanity as i said it's a typically Mediterranean system which has made it possible for centuries to produce valuable services for the local community very very production tailored to the difficult circumstances in terms of climate in the area it's also allowed us to have niche products which have now reached most international market markets i'm sure you know are well aware of what argon oil for nutrition and indeed for skincare and it's um becoming very important internationally as a result now the argon forest is a complex space with exceptional natural curiosity where socio-cultural and economic systems have developed which are very original centered around the argon tree which has remarkable resilience to acute water shortage as well as extreme temperatures it is a tree which has a root system which is 10 times deeper than other trees and now this is also an area which is rich in tradition and the culture the monuments of the region and above all the lifestyle which is very much rooted in the life of the population many of whom work in the area of extracting argon oil and it's also a very ingenious form of adaptation in terms of water resource management which is very important in these areas here you see a very simplified graphic of water collection in these areas in the knowledge interruption from the chair i'll go even more quickly says the speaker so these are very varied sites in terms of landscape and on my third point i want to say that this is a system which fits very well with national policy and international policy in terms of sustainable development and i'll also point out we've just uh also developed biosphere reserves with huge resources i'll have to go through all this too quickly and i'll just let you travel through this presentation which i'll leave with you you have the mapping of the areas as well as the specificities of the endemic species in this area we are the second highest country in terms of biodiversity in the Mediterranean many endemic species in these regions i just want to say one short word that to close by talking about agricultural agricultural diversity and there are species here which have adapted to the circumstances i'm thinking of animals in particular speakers frozen okay um if you love the time i must ask the next speakers to uh present so next speaker is Xi'an Italian agency for veterinary and diet study mr Roberto Capone uh could you please prepare the presentation i'm going to put this on mohammed i'm sorry very sorry to say could you uh close the yeah we'll take some remedy and action to post your video later on in some way so mr Capone please sorry six minutes and we'll take remedy action see when driving off good morning good morning everyone good morning everyone i'd like to very kindly thank his um her excellency the ambassador at vincenzo monaco for having convened this important event i have the um honor to represent an international organization called the chi ham that um comprises 13 countries from the southern and northern shore of the mediterranean i'm going to have to cut back on my presentation to allow for the last speaker to deliver his presentation so i'm just going to move on to the conclusion so what i had prepared to facilitate everybody's task in light of everything that was said again about food systems and the mediterranean diet what i wanted to bring to your attention is the the witness that f a o and she ham at the center that um i chair um and the work that they've done since 2010 on the sustainability of uh of food production and consumption with the special reference to the sustainability of diets and the sustainability of food systems in the mediterranean using as a case study the mediterranean diet after the knowledge gained during many international workshops and visits attention was focused on uh the mediterranean diet as being not just healthy but especially sustainable because it reduces the overall impact on ecosystem and raises the awareness of people as to the economic social and cultural aspects following this approach of the mediterranean diet has been looked upon as a model of sustainable diet with many um sustainable factors that change according to country and these were actually summarized in a um slide that i'd prefer anyway that i'd prepare that shows benefits on health for example the prevention of chronic disease non-communicable disease benefits also because of the low environmental impact the richness in biodiversity appreciation of the value and meaning of biodiversity that we have cases from all over the world from china japan portugal and spain and the also high or the high social and cultural value of food the recognition of mutual respect and high social inclusion however data has shown that the adherence to this kind of model seems to be declining especially in mediterranean countries one of the main challenges that seems to or seem to be involved when it comes to this nutritional model is the lack of information and significant data especially in the southern shore of the mediterranean that seems to be the case so of course we need to step up a sustainable production on both shores of the mediterranean and so doing we will be able to provide additional scientific evidence and data in order to better understand how to bridge the gap between consumption and production of sustainable food in this context i think that the g has some program is extremely important in relation to what we've said thus far so as to develop new strategies and innovative solutions and share experiences and in january the c m together with f a o and the union for the mediterranean um assigned an m o u on the sustainability of food systems in the mediterranean and attached therein is a program of work which also provides for the establishment of a platform in order to respond to the needs that regional and local requirements considering the multi-dimensional aspect of the diet and the countries both in the northern and southern shore of the mediterranean in line with the un sdgs the platform seeks to reinforce regional efforts and collaboration and the involvement of all stakeholders in conclusion i would like to stress that our organization intends to continue its activities to step up the sustainability of food and diets with special special focus on the mediterranean diet at the different levels and this through training research and international cooperation in synergy with the many institutes that chiham includes but also with the governments that are sharing this journey with a view to achieving sustainable development for the mediterranean i hope that one concrete um result of this webinar is the possibility of establishing a network of universities and international agencies and organizations around these items and issues i'd like to conclude now and thank everyone including the interpreters who have made all this possible thank you thank you mr it is our pleasure to further promote our collaboration thank you very much the final speaker is mr katsuyoshi ishii from ishika prefecture he's the director general of agriculture department of ishika local government he will present the case of not all satayamu just system and local food system so you know so please go ahead and speak in japanese i'm sorry for the limited time my name is ishii i am from ishikawa prefecture today i would like to introduce our initiatives to realize sustainable agriculture and communities based on that in notos peninsula we are based here in ishikawa prefecture the noto peninsula is located here uh sticking out to the sea of japan and when i say sato yamasato umi it indicates to the it designates that to the local traditional landscape and coastal scape that we can find we can find in noto peninsula i'm sorry the speaker's voice is um is working up internet connection seems to be um not sufficient so um i'm explaining about the sato yamasato umi umi and the local landscape and seascape in the noto peninsula which consists of teres rice paddies um the forest irrigation ponds um and where local activities like salt making are undertaken we are blessed with the natural uh landscape filled with rivers uh coast area forest and we have distinct four seasons uh i'm sorry the the speaker's voice is completely inaudible and the voice is not coming in sorry this is mr ando speaking that um that the voice is not audible the voice of the speaker is not audible but please come closer to the microphone so i was talking about the four seasons uh was human and hot summer and snowy and cold winter which is adapted to the fermentation activities like sake and soy sauce and miso paste making our agricultural and forestry and fishing activities are closely connected to our local festivals and rituals furthermore we have the irrigation canals and the rice paddies that are forming biodiversity where we are creating the habitat for even endangered species the teres rice paddies are world famous and it is facing the coastal area we have the traditional bamboo fences that protect the houses and structures from the strong sea wind we are also facing with some challenges today because in noto peninsula area we are seeing the aging population of farmers and young people flocking to city centers this is uh creating the problem of succession of farmland in ishikawa prefecture we are taking measures to solve the situation and we have requested the certification by fal of our area in noto peninsula in june 2011 notos sato yama sato yumi area was designated as gs i'd like to talk a bit more about the initiatives in our area in ishikawa prefecture we are financially supporting the agricultural promotion we have two different funds for these purposes the first fund i'd like to talk about is called ishikawa agricultural entry support fund for starting farmers and corporations who would like to start farming activities in our area the recognition of our area we had seen quite a brand recognitions and improvement of our brand image of our agricultural produce i'm sorry could you speed up your presentation so that we can finish in time and you could perhaps come up with a conclusion already 42 companies inside and outside of ishikawa are using these schemes we also have created a special school of farmer schools or to educate future farmers the second fund that i'd like to talk about that the prefecture has set up is called ishikawa sato yama promotion fund to come up with new products and services based on our local produce they like to give you some examples of the product that utilize this scheme the buckwheat noodles that are grown in noto and also the restaurants in noto area have come up with five different type of lunch boxes for the tourists who visit this area we are also creating the local branding of our produce such as these we are learning from the italian movement of slow food and slow tourism and we are coming up with a ishikawa style slow tourism farmhouse in district in noto village is a good example it's called shinran no sato and this village is used by a overseas tourist as well as high school students who visit this area it is becoming an important tourism financial source of the region finally i would like to make an announcement that this coming fall we are planning to commemorate the 10th anniversary of noto sato yama sato rimi as gs and as such we are planning international forum we will make sure that this forum is accessible as a webinar online i hope that you'll be interested in participate in this meeting planned this autumn thank you very much for your attention thank you very much to hurry up this way and now this come to the end of the old presentation and today we have learned a lot of presentation very interesting presentation which stars up our insights to connect a dietary activity dietary pattern to sustainability and social and economic and cultural impacts and even the agriculture projects on site and based on studying we would like to further develop our ideas and how to address the issue of sustainability and nutrition in the very big umbrella of healthy and sustainable diet which connect dietary pattern and production and just program is also working toward to more like on the traditional diet existing at just site and how this could be continued the promotion to just sustainability on this occasion i'd like to thank the embassy that in ministry for enough years for the support of just program and all the presenters from different countries and all the moderators as well and interpretation team which uh accepted our uh few minutes extension and fbl meeting service team and then at the video on the audio service team i'd like to extend all the uh collaborators for this webinars and our result on the recording will be uploaded in somewhere and i will let you know that i also make a summary of this seminar and also upload in the fbl just website and thank you very much very once again very much for your cooperation and see you in the future in the similar type of webinars thank you very very much and this will be the end of the uh session thank you admiroch and i'll talk to you later