{"id":14789,"date":"2021-12-05T04:14:00","date_gmt":"2021-12-05T03:14:00","guid":{"rendered":"https:\/\/futurefoodinstitute.org\/?p=14789"},"modified":"2022-04-22T04:25:26","modified_gmt":"2022-04-22T02:25:26","slug":"from-the-mediterranean-to-okinawa-japan-when-diets-are-sustainable-for-humans-and-the-planet","status":"publish","type":"post","link":"https:\/\/futurefoodinstitute.org\/it\/2021\/12\/05\/from-the-mediterranean-to-okinawa-japan-when-diets-are-sustainable-for-humans-and-the-planet\/","title":{"rendered":"Dal Mediterraneo a Okinawa (Giappone): quando le diete sono sostenibili per l'uomo e per il pianeta"},"content":{"rendered":"
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Le celebrazioni della Settimana della cucina italiana nel mondo hanno fornito preziose occasioni per riflettere sulla sostenibilit\u00e0 e sulla rigenerazione dei sistemi alimentari.<\/p>\n

Questi temi si mescolano profondamente con gli aspetti culturali e comunitari. Infatti, il cibo non \u00e8 solo produzione, ma anche identit\u00e0 e convivialit\u00e0. Il Future Food Institute con il Centro Studi sulla Dieta Mediterranea \"Angelo Vassallo\" e l'Ambasciata d'Italia a Tokyo hanno ospitato voci di esperti che rappresentano le due diete pi\u00f9 salutari a livello globale, le diete della longevit\u00e0, entrambe riconosciute come patrimonio immateriale dell'umanit\u00e0 dall'Unesco.<\/p>\n

L'incontro ci ha permesso di capire come queste identit\u00e0 culinarie distinte possano essere allo stesso tempo simili nei valori, arricchendo il nostro bagaglio di conoscenze.<\/p>\n

Leggi di pi\u00f9 qui.\u00a0<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The celebrations of the Week of Italian Cuisine in the world have provided precious opportunities for us to think about the sustainability and regeneration of food systems. These themes are deeply mixed with cultural and community aspects. In fact, food is not only production, but also identity and conviviality. 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