Workshop 2

FRAMEWORK AND OBJECTIVES
Local food systems face a number of challenges, particularly in island and mountain regions. And in some areas, the demands imposed by the tourism sector exacerbate the problems of food self-sufficiency and environmental sustainability for the local population, due to seasons and food cultures that do not correspond to the specific characteristics of the area.
Producing quality food for the local population while meeting the food demands and preferences of tourists can create both tensions and innovations, new opportunities as well as a range of social, environmental and cultural risks.
The governance of the areas concerned is thus called into question, as they are called upon to navigate or steer, if they can, the tensions necessarily involved in reconciling food sovereignty and tourist activity.
A territorial approach is needed to establish individual autonomy that is consistent with the overall health of the various forms of life in an area. As the Millennium Ecosystem Assessment (2002) and a series of studies (IAASTD, 2009; IPBES, Rimisp, 2008) have already pointed out, the adaptation mosaic model, which combines proactive approaches to the dynamic conservation of natural resources with a high degree of sensitivity to local socio-cultural contexts, provides an effective response to a range of major issues (climate change, biodiversity, social justice, etc.) that food systems in all regions will have to deal with.
However, for truly transformative territorial approaches, at both collective and individual levels, to operate and endure, it is necessary not only to be able to bring together a set of conditions such as governance, forms of consultation, adaptation and collective action, but also to recognise their historical contingency. Consequently, territorial intelligence applied to food systems must reinvent itself and adapt constantly. These changing dynamics are very marked in ‘constrained territories’, particularly in mountainous or island regions.
The effects of climate change are now undeniable, and it is crucial to explore mitigation and adaptation strategies in food systems, and to do so from a perspective that is sufficiently integrated to incorporate issues linked to global health (One health). Circular practices in these systems can help mitigate the negative impacts of climate change. In addition, it is essential to think about farming practices in harmony with the ecosystem. It is therefore necessary to establish sufficient and biodiverse local food production (plant, animal and microbiological) to reduce dependence on imported products. However, this requires a balance between specialisation and autonomy, which can be achieved by mobilising ecological resources and the collective intelligence of local players. These two common assets are under serious threat in today’s modern society.
Around the world, communities are showing that this is possible, that contradictions can be overcome, that an approach that combines food sovereignty, economic development and global health is possible. This generally involves mobilising a range of skills, knowledge and practices that are in constant dialogue with the bio-cultural heritage of local areas. In organising this forum on the island of Crete, we will obviously be looking at what the Mediterranean diet has to show us about these balances, but also at all the contradictions that necessarily run through this type of lifestyle and diet.
This workshop will analyse the synergies and constraints linked to the development of tourism and its impact on the diversity (or simplification) of food systems. Local knowledge of the relationship between humans and all forms of life plays a vital role in this context. It is therefore essential to ensure that our so-called “modernity” does not erode the autonomy and adaptability of local communities.
Cultivating and protecting biodiversity at all scales, while encouraging synergies between productive activities at local level, is fundamental to the dynamic balance of food systems. This balance between autonomy and specialisation cannot be achieved without taking account of the agro-ecological paradigm and the relationship between food and health.
Finally, the search for complementarities between urban and rural areas is a key factor in promoting sustainable lifestyles, provided that the risks of social exclusion linked to new consumer demands and the distortions they entail in local prices are taken into account. Today’s lifestyles are undergoing radical change, accelerated by the effects of ecological, energy and social transitions. Urban areas are putting increasing pressure on rural areas, but they can also be remarkable laboratories for citizen initiatives and innovations that can benefit food systems in their quest for sustainability.
In short, for food systems and territories in general, it all comes down to knowing how to navigate the contradictions, risks and opportunities presented by a world that is changing faster than ever.