This online event was part of the initiative “Mediterranean Diet’s Principles for Agenda 2030”, a series of thematic sessions promoted by the Food and Agriculture Organization and the Italian Permanent Representation to raise awareness on how the Mediterranean Diet can help achieve Sustainable Development Goals. A sustainable diet should guarantee food security, promote healthy lifestyles, avoid food loss and waste, contribute to reducing environmental impacts, and improve the well-being of current and future generations.
The approach of the Alliance for the Mediterranean Diet has potential common goals with those of the FAO- Globally Important Agricultural Heritage Systems Programme in achieving sustainable agriculture and food systems which reduce the impact on the environment, conserve biodiversity, landscapes, cultures and traditional knowledge.
IN THE SPEAKERS WORDS
The Italian Ambassador to FAO, H.E. Vincenza LOMONACO, warmly welcomed all attendees of the webinar “As smooth as oil- Discovering traditions, properties and benefits of Olive oil and other traditional vegetable oils”, an event organized by the Permanent Representation of Italy to the UN in Rome and FAO within the framework of the initiative “Mediterranean Diet’s Principles for Agenda 2030”. Subsequently, she explained how extraordinary and resilient olive trees are, especially in the Mediterranean context; she emphasized that it is one of the most important trees as the basis of the Mediterranean Diet, due to its’ ecological, economic, nutritional, and cultural importance. She also raised the role of other traditional oils for supporting food and livelihood security of farmers around the world.
The Secretary General of the Italian Ministry of Foreign Affairs and International Cooperation, H.E. Ettore SEQUI, introduced olive oil as a key food, capable of generating and uniting cultures through millennia due to its’ multiple uses and benefits. In additionto its’ economic potential and its’ high organoleptic quality, it is also the healthiness and its’ contribution to a proper nutritional balance that makes olive oil a central ingredient of the Mediterranean diet. He also stressed the extraordinary environmental and water sustainability of oil production, as well as the harmonious integration into the landscapes on which the olive groves are planted. In this regard, Mr. Sequi commented on the collaboration between the Italian government and FAO and praised the efforts made by FAO’sGIAHS Programme for the conservation of agricultural landscapes of universal importance, characterized by their sustainability and resilience contributing to healthy diets, as well as to the Agenda 30.
The Deputy Director of FAO’s Office of Climate Change, Biodiversity and Environment, Zitouni OULD-DADA, underlined the relevance of this webinar to the FAO mandates and activities. He also highlighted the approach of this event to discuss one agricultural product from various angles,includjng production, cultures, traditions, economic contribution and nutritional value. He reminded the audience about the fundamental role of traditional diets contribution to the SDGs. Moreover, he pointed out the relevant approaches for this kind of analysis which the GIAHS Programme has been taking by combining innovation and tradition and coordinating the activities for the U.N. Decade on Family Farming, the U.N. Decade on Eco-system Restoration and the Global Biodiversity Framework.
Antonio PUZZI, Professor from the Center for Social Research on the Mediterranean Diet at the University of Suor Orsola Benincasa, Naples, gave a speech on “Gastronomic and cultural uses of olive oil in Mediterranean countries”. He introduced the history of olive trees since 2,500 AC from religious aspects. It is said in the legend that the first oil tree was planted in Adam's tomb, and oil trees are also believed to be blessed in the Koran. People in Crete Island are believed to live long lives because they drink olive oil every day. Olive oil has been used widely in the Mediterranean area due to its’ benefits according to research results. Olive oil plays an important role in both, nutrition and culture. He believes that olive oil should be valued as an integral part of traditional diets.
Anna CANE, President of Assitol - Oil Sector, talked about “Combining innovation with tradition: the sustainable transformation process”. Studies in 2020 showed that 15% of consumers had been consuming sustainable food products, while 66% of consumers were willing to get more information about sustainable food products. Innovation is essential to obtain sustainable development, and innovation and tradition should not be opposed. She believes that cultural transition is required for sustainable transition and innovation should be introduced in both sustainability and business management, including the process of the olive oil supply chain. She emphasized that a sustainable olive oil company may exist only if a sustainable consumer exists and all the innovations should be disseminated to consumers to help them choose sustainable food products.
Andrea GAUDENZI, Olive oil producer, introduced the “History and innovation in the Italian GIAHS site of Assisi-Spoleto". In this GIAHS site, every family owns an olive plantation and it is always a time for family gathering when people help each other with the harvest. There are 1,500,00 olive trees in the GIAHS site, and the population is 140,000, which means every inhabitant owns 10 olive trees in the site, or even 50 olive trees in his village. He shared a legend of a 1,800-year-old olive tree, showing the great cultural value with sacred meanings to local people. He said that continuous innovations are needed to promote the quality and standards of edible oil. He is proud that the olive oil produced in the GIAHS site, is of the highest quality, also thanks to the innovation of production processes. Traditions should not be a prison but a solid foundation on which to build our olive growing model.
Marco SCORTICHINI, Research Director at the Council for Research in Agricultural and Economics (CREA) - Research Center for Olive, Fruit and Citrus Crops of Rome, Italy, provided the latest news about “Progress towards Sustainable Control of Xylella fastidiosa in Olive Groves of Salento (Apulia, Italy)”. The Xylella fastidiosa has killed millions of oil trees in southern Italy. Infection with Xylella fastidiosa causes infact the death of olive trees. He has been working on control of the disease with sustainable biological treatments for 7 years. It is difficult to eliminate the disease which requires continuous intervention. His study working with universities has shown that biological treatments are effective in the control of Xylella fastidiosa in olive trees in Apulia. He suggested spraying zinc-copper-citric acid once per month (March-September) to the crown, mechanical removal of the weeds during February-early May, and regular pruning (not heavy cuts) every 2 years,in order to control the disease caused by Xylella fastidiosa.
Fatima HACHEM, Senior Nutrition Officer, Food and Nutrition Division, FAO, highlighted “the importance of the use of olive oils in healthy diets from sustainable agri-food systems”. She said the health benefits of the Mediterranean Diet have been well established, research has also shown that MD is associated with lower greenhouse gas emissions, efficient land use and energy and water consumption in comparison with western diets. The olive oil provides monounsaturated acids – oleic acid and is classified into different types by the level of free acidity. For more than two decades, evidence has been accumulating that Extra Virgin Olive Oil (EVOO) has health benefits as part of the Mediterranean Diet and as an individual food with phenolic compounds. She indicated several factors that affect the quality of olive oil at the production stage, such as irrigation, fertilization and extraction technology. Cooking methods also affect the nutrition in olive oil.
Mayu AIZAWA, TSUNO GROUP CO., LTD. introduced “rice bran oil” as a quality product rich in nutrients having health effects such as antioxidant effect due to its’ high content of vitamin E and plant sterol, good balance of fatty acids and existence of a specific component (γ-Oryzanol). For this reason, rice brown oil is considered a healthy oil in Japan. Dr. Aizawa explained how rice bran oil is extracted from the rice bran (skin of white rice) with the production yield data (1 ton of brown rice required for producing just 10 kg rice bran oil). Rice brown oil can be of multiple use in the diet but it is especially popular in dishes of the Japanese traditional cuisine such as Tempura, due to its’ resilience to high temperature. Its’ domestic demand has been increasing.
Jinchang LI, expert from the Museum of Torreya, presented the Kuaijishan Shaoxing GIAHS site, located in China where Torreya oil is produced. After a short video-presentation of the site, Dr. Li introduced the productive Chinese Torreya plant whose fruits are processed for the production of Torreya oil used both for food and medical purposes. More in detail, the almonds produced by the referring plant were described as being rich in lipids, amino-acids and minerals in a much higher quantity than ordinary dried fruits. Mr. Li further reported about the anti-inflammatory effects of this oil, about the industrial processes involved in its’ extraction and about high adaptability of this product to any type of dish.
Pietro PAGANINI, Adjunct Assistant Professor of Business Administration at Rome's John Cabot University and co-founder of the think-tank “Competere - Policies for Sustainable Development”, highlighted the importance of palm oil as a food ingredient that ensures a healthy, nutritious and safe diet to billions of people worldwide. He reported about the increasing adoption of certification schemes and best practices led by the palm oil industry to protect biodiversity and further ensure jobs and prosperity to a large number of communities. Moreover, he explained the production methods related to this product and its’ use in cuisine, cosmetics and for energetic purposes (biodiesel). Finally, he highlighted the contribution of palm oil to the achievement of SDGs in terms of jobs creation, poverty reduction and forest protection in countries such as Colombia, Guatemala and Indonesia, being mainly involved small-holders and legal jobs . Prof. Paganini’s contribution was concluded with a short video-story from Central America.
Teresa Adell PONS, Manager of the GIAHS site “Gerencia Taula del Sènia”, introduced the Senia millenary olive trees territory located in Spain, by describing its’ main features starting from the large site extension (207.000 ha), the involvement of 27 municipalities referring to three autonomous regions (Valencian Community, Catalonia and Aragon) as well as the olive tree density (6500 millenary olive trees) and structure (some measuring over 10 meters in height). Furthermore, Dr. Pons reported about the threat of being sold and replanted for ornament purposes which have resulted in the development of countermeasures taken by local authorities which include conservation measures by protection laws. She further explained that the olive oil coming from this region owns a dedicated label and that several tourism-oriented activities have been launched (guided visits and tours, dedicated museums, cycle paths, traditional restaurants etc.) for celebrating this system as a symbol of identity, of local farmers’ resilience and of maintenance of autochthonous biodiversity. A short video-intervention concluded the presentation.
Saïd GHARBY, Associate Professor at Ibn Zohr University, Morocco, introduced the Argan oil production in his country, starting from the chemical and health benefits of food Argan oil. He presented the endemic Argan tree which is mainly present in south-western Morocco and is very resistant to high temperatures (up to 50 degrees). Moreover, he explained the extraction of the oil and introduced the small spherical fruits harvested from the trees which contain the oily almonds (includes 50% of the famous Argan oil). Prof. Gharbi then focused on the environmental, social and economic roles of Argan oil, on its’ multiple uses of all parts of the tree (wood for energy, pulp and leaves for animal feed, almonds for Argan oil) and on the extraction method according to traditional methods where women play an important role. He further explained that nowadays the processing phases are more mechanical and take place with the help of ICTs. Finally, Prof. Gharby reported about the chemical composition of this oil in terms of fatty acids, tocopherols (higher than olive oil) and polyphenols. He also explained the international recognition awards of this site, such as the UNESCO Biosphere recognition (1998), the FAO GIAHS site designation (2018) and the proclamation of the international day of Argan tree on May 10th by the United Nations (2021).
Lynnette NEUFELD, ESN Director at FAO, highlighted the importance of traditional diets for being central to human health and culture. She expressed satisfaction in having learned a lot from the webinar about vegetable oils around the world, their role in traditional diets, the different nutritional components and ways of processing. She highlighted that not all vegetable oils contribute equally and in the same manner in traditional diets and that there is still much to learn about their role. Moreover, Dr. Neufeld reminded the audience about the importance of promoting healthy diets from sustainable food systems and from the nutritional perspective which starts from the fact that vegetable oils are high in calories and should be consumed in quantities in line with international guidance, addressing malnutrition and overweight. She pointed out that healthy diets are a key element in the framework of all forms of malnutrition and that there is indeed much to learn from traditional diets in the context of cultures, tradition and protection of the environment. Finally, she congratulated all the organizations involved in the webinar, recalling that the initiative shall represent the starting point to document and explore traditional diets and their potential, being them good for people and good for the planet.