American Univesity of Beirut

Towards the enhancement of the Mediterranean diet in the Mediterranean region

​The Food and Agriculture Organization of the United Nations (FAO), a Tunisian delegation and the NFSC Department held a Technical Meeting on the ongoing FAO funded project “Towards the enhancement of the Mediterranean diet in the Mediterranean region” on February 26-28, 2018 at FAFS. 

The Technical Meeting was attended by FAO Representative in Lebanon Dr. Maurice Saade and Senior Nutrition and Consumer Protection Officer at FAO Italy Dr. Fatima Hachem, researchers from Tunisia, an international consultant from France, a representative from the Lebanese Ministry of Agriculture, and AUB research team led by Dr. Nahla Hwalla, Dr. Farah Naja and Dr. Lara Nasreddine. 

The main objective of this meeting was to bring together the two research teams from Tunisia and Lebanon to align their research activities. The research teams discussed the nutrition situation analysis in their respective countries, agreed on the methodology to be applied in data analysis and the expected deliverables, and revised the project timeline.

Both research teams will generate evidence documenting adherence of Tunisian and Lebanese people to the traditional Mediterranean diet, and will develop policies and interventions that promote a healthy and sustainable diet for all. The results of this project will make an essential contribution to improve our understanding of the production, availability, access to, and consumption of foods that are part of the traditional Mediterranean diet, within a country specific context.

In his opening remarks, FAFS Dean Dr. Rabi Mohtar assured FAFS commitment to the project and its objectives in light of the ongoing nutrition transition in the country and the region, and the project’s alignment with research initiatives at the School under the water-energy-food nexus theme. 

The project will engage local private sector food industries, will address gender dimensions and will contribute to the international debate on The Sustainable Food Systems (SFS) Programme of the 10-Year Framework for Programmes on Sustainable Consumption and Production Patterns (10YFP) and the Sustainable Development Goals.

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