The worldwide known concept of Mediterranean diet clearly opens the debate on food provision as an holistic issue that needs to be analyzed “from landscape to table”, by examining all the complex dynamics pertaining political, social, cultural, economic and nutritional issues. Climate change, population growth and unsustainable farming practices are threatening the region and have led to water scarcity, desertification and biodiversity loss.

This is a great opportunity for re-invention and re-imagination of the region. Academics, creative thinkers and practitioners who understand that every obstacle is the doorway to opportunity and envisage the Mediterranean Basin as a laboratory, where ancient wisdom and design will lead to a new way to think about food systems overall.

The MOOC is based on data collected within the Food Sustainability Index, an analysis carried out by the BCFN Foundation and The Economist, which measures the sustainability of food systems through 35 indicators. The document places a special focus on the Mediterranean region and the challenges it faces, within the wider 34-country study.