Environmental and digital innovation in food: The role of digital food hubs in the creation of sustainable local agri-food systems

This document is based on the study of what a local digital food hub is. Topics such as the sustainability of agri-food systems, de-agrarianization and the causes related to them are covered, but also such principles as "shared value", useful for improving the competitiveness of a company as well as the economical and social conditions within the communities in which it operates. In addition to these discussions, an excursus is created on the actual developments of the models ranging from "field to table", with the new possibilities obtained from modern types of distribution networks, particularly focusing on Food Hubs and the first reasons for the validity of the system. Having explained these issues, the focus shifts exclusively to the Food Hub topic, defining what it is and what the models used for its different structures are, also based on the social and local contexts in which this reality is located or created. The results of the study highlight the presence of Food Hubs already developed and functioning in the USA, although they are almost non-existent in Europe and Italy where they could be a source of economic recovery in this sector, with the possibility of both digital and non-digital development. The presence of the only concrete example of a food hub in Italy is highlighted. Also, the current problems faced by Italian politics are considered regarding the possible legislative evolutions for the innovation and digitization of businesses, supported by the new financial programs envisaged by the "New Generation EU" European Plan, through which substantial funds have been allocated to Italy, also for the development of digital innovations and the enhancement of Italian products, as well as the "made in Italy" brand.

The Mediterranean diet from past to future: Key concepts from the second "Ancel Keys" International Seminar

The year 2020 celebrated the tenth anniversary of the recognition of the Mediterranean Diet as Intangible Cultural Heritage of Humanity by the UNESCO Intergovernmental Committee. This event represented a milestone in the history of nutrition, as the Mediterranean diet was the first traditional food practice to receive such award. Since then, a lot has been discussed not only on the beneficial aspects of the Mediterranean diet, but also on its complex role as a lifestyle model that includes a set of skills, knowledge and intercultural dialogue. This process ended up with the recognition in 2019 of Mediterranean diet as a possibly universal model of healthy diet from the EAT-Lancet Commission. These concepts were widely debated at the 2019 "Ancel Keys" International Seminar, held in Ascea (Italy) (for more information see: www.mediterraneandietseminar.org) with the aim to stimulate interest and awareness of a young group of participants on the current problems inherent to the effective implementation of the Mediterranean diet. The present article collects the contributions of several lecturers at the Seminar on key issues such as methodological and experimental approach, sustainability, molecular aspects in disease prevention, future exploitation, without neglecting a historical view of the Seven Countries Study. From the Seminar conclusions emerged a still vibrant and modern role of Mediterranean diet. The years to come will see national and international efforts to reduce the barriers that limit adherence to Mediterranean diet in order to plan for multi-factorial and targeted interventions that would guide our populations to a sustainable healthy living.