The complex food systems in this diverse region demand analysis across the political, social, cultural, economic and nutritional spectrums from landscape to table. But the ability of Mediterranean agriculture to sustain its peoples—and the planet—is being threatened.
These videos are from the SDG Academy online course Sustainable Food Systems: A Mediterranean Perspective, first launched in 2018 and taught by leading experts from the region.
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Every night, 795 million people go to bed hungry although we produce sufficient food to provide an average 2700 kilocalories every day per person. Four billion metric…
From SDG Academy 23 August, 2019
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In this chapter, Sonia Massari discusses why sustainability issues require new skills and professional profiles. She proposes the idea of sustainability natives, similar…
From SDG Academy 23 August, 2019
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Recently, a high level panel of experts on food security and nutrition has been created to advise the committee on world food security about how to promote more…
From SDG Academy 23 August, 2019
95 plays -
This chapter discusses challenges for sustainable farming globally and in the Mediterranean region. Dynamic population growth poses the first problem; by 2050, the world…
From SDG Academy 23 August, 2019
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The basics of the Egyptian diet, bread and beer, were made for their main crops, wheat and barley. Honey, dates, and fruit juice were used for sweeteners, and garlic and…
From SDG Academy 23 August, 2019
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Through the analysis of two professions – the food designer and the innovation broker in agriculture – Massari describes how innovation in the agri-food…
From SDG Academy 23 August, 2019
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There is a high prevalence of non-communicable diseases that are affecting the global population, including cardiovascular disease, cancer, diabetes, digestive disease,…
From SDG Academy 23 August, 2019
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This chapter discusses new sustainability careers in the agri-food sector, including robotics, artificial intelligence, biotechnology, and genomics. Current educational…
From SDG Academy 23 August, 2019
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This chapter is part of Module 10: New Professional Profiles in a Mediterranean Context and serves as the conclusion to Sustainable Food Systems: A Mediterranean…
From SDG Academy 23 August, 2019
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This chapter defines the core competencies necessary to create tools that support the chain of agri-food innovation in the Mediterranean, and the agri-food entrepreneur.…
From SDG Academy 23 August, 2019
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The gastronomic ritual and cuisine of the Mediterranean is similar throughout. Leguminous vegetables like peas, lentils, chick peas, and oils produced in Syria and…
From SDG Academy 23 August, 2019
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Land and water degradation in North Africa are adding stress to regions that are under pressure from global environmental change. Land degradation has resulted from…
From SDG Academy 23 August, 2019
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Agriculture and horticulture in the ancient Mediterranean were carried out by the ancient Egyptians and the Hittites, among others who are able to make use of natural…
From SDG Academy 23 August, 2019
25 plays -
In this chapter we learn about the enormous contribution of fish and seafood to human nutrition, what the ocean provides us, and how its resources are finite. This…
From SDG Academy 3 March, 2022
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This chapter looks at case studies around initiatives that have facilitated the participation of smallholder farmers in food value chains, especially the role of…
From SDG Academy 23 August, 2019
17 plays -
This chapter discusses how the value chain can contribute to local and regional development. The Mediterranean diet consists of products that range from olive oil to…
From SDG Academy 23 August, 2019
21 plays
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