From the Mediterranean to Okinawa (Japan): when diets are sustainable for humans and the planet
The celebrations of the week of Italian Cuisine in the world have been a precious moment 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. The Future Food Institute with the Centro Studi Dieta Mediterranea “Angelo Vassallo” and the Italian Embassy in Tokyo hosted expert voices representing the two healthiest diets globally, the diets of longevity, both recognized as intangible heritage of humanity by Unesco. The meeting allowed us to understand how these distinct culinary identities can be at the same time similar in values, enriching our wealth of knowledge.
Okinawa and the Mediterranean: are we so different?
The Mediterranean Diet and the Japanese diet of Okinawa, studied by Craig Willcox, of the Okinawa Research Center for Longevity Science, despite the fact that they are located in two very different continents have aspects that make them extremely similar. This was first revealed by Ancel Keys in his “Seven countries study”, a longitudinal study that investigated the unusual longevity present in areas of these seven countries. Two of these are Italy with the Cilento and the Okinawa archipelago in South West Japan. The Okinawa islands are a very particular ecosystem, with more than 160 islands, the subtropical climate has allowed the development of unique species of flora and fauna. The language and culture are different from the rest of Japan, women for example rule the religious system. Moreover many Unesco sites are present in these islands. The Okinawan Diet is a “semi-vegetarian” diet, rich in vegetables (including seaweed), proteins and poor in meat, only lean meats are present in this type of diet. Thanks to the recent birth of the “Shoku — iku” movement, the corresponding slow food movement, this diet is becoming more and more known both in Japan and in the rest of the world.
Some of these aspects clearly recall the Mediterranean Diet, as studied by Ancel Keys: a diet low in fats but very rich in nutrients. Some similarities are also found in the lifestyle which clearly refers to conviviality and the desire to be together. These aspects are central to the research of Elisabetta Moro, Co-Director of MedEatResearch and Professor at the Suor Orsola Benincasa University. MedEatResearch is in fact committed to documenting the lifestyle in Cilento, which unfortunately is gradually fading, sustainable both for the planet and for the people who live there and who are often unaware of its preciousness: “Sometimes, when I ask the people I’m researching with what the Mediterranean Diet is, they don’t know what to tell me, it’s in their habits and this thing doesn’t have a name” says Elisabetta Moro.
Halfway between Italy and Japan: a living example
These two cultures, and the respective philosophy of thought behind them, find a concrete representation in the work of Luca Fantin, Italian star chef of “Il Ristorante — Luca Fantin” at the Bulgari Ginza Tower in Tokyo. Luca Fantin moved from Italy to Japan and initially used products from his native country, but then he realized the richness of the Japanese territory: “In Japan they say they have 72 seasons. This is very interesting for chefs. And little by little I started to discover the country. I started to find a lot of new products! Little by little my cooking also changed. The season tells me what to cook.” The work is guided by the territory, by the season is rooted in the land where it is located. This has become the philosophy of Luca Fantin’s restaurant: “As of today we have up to 60 suppliers, which is a lot for a restaurant like ours that seats 35!”
Partnership Japan
The celebrations of the week of Italian Cuisine in the world have been a precious moment 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. The Future Food Institute with the Centro Studi Dieta Mediterranea “Angelo Vassallo” and the Italian Embassy in Tokyo hosted expert voices representing the two healthiest diets globally, the diets of longevity, both recognized as intangible heritage of humanity by Unesco. The meeting allowed us to understand how these distinct culinary identities can be at the same time similar in values, enriching our wealth of knowledge.
Also, this year, the Week of Italian Cuisine in the World, allowed us to create or consolidate strategic relationships such as the historical one between Italy and Japan thanks to the work of our Italian Embassy in Tokyo, represented by Ambassador Gianluigi Benedetti, who, in conclusion, underlined strategic points for Italy and the development of its food culture: “Each edition of Italian Cuisine Week is dedicated to a specific theme. This year is dedicated to food sustainability. Recently, food production and sustainability have become topics of growing interest in the international community, as they pose great challenges to all of us. Italy has a primary responsibility as the home of the Mediterranean Diet. Italy is convinced that there is no universal diet, but that local communities develop local responses in terms of nutrition, food availability and creative spirit”.
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