{\rtf\ansi\deff0 {\fonttbl{\f0 Times New Roman;}} {\colortbl;\red0\green0\blue0;} {\info } \paperw11907 \paperh16443 \deftab1298 \margl1701 \margr1701 \margt567 \margb1134 \pgnstart1\ftnnar \aftnnrlc \ftnstart1 \aftnstart1 \pard \ql {\fs24 Lacirignola C. (ed.), Dernini S. (ed.), Capone R. (ed.), Meybeck A. (ed.), Burlingame B. (ed.), Gitz V. (ed.), El Bilali H. (ed.), Debs P. (ed.), Belsanti V. (ed.). \i Towards the development of guidelines for improving the sustainability of diets and food consumption patterns: the Mediterranean Diet as a pilot study\i0 . Bari : CIHEAM / FAO, 2012. 70 p. (Options M\uc0{\u233}diterran\uc0{\u233}ennes : S\uc0{\u233}rie B. Etudes et Recherches; n. 70 (en)). The Sustainability of Food Systems in the Mediterranean Area, 2012/09/25-26, Valetta (Malta). http://om.ciheam.org/om/pdf/b70 (en)/b70 (en).pdf} }