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Current dietary patterns are both associated to a poor state of health of the population worldwide, and to harmful consequences on the environment. The profile of a healthy diet with a low environmental impact is characterized by the regular consumption of foods of vegetable origin, fresh and poorly processed, where fruits and vegetables occupy a key place.

Food systems must be able to provide healthy, safe and accessible food to the population, and in this approach, the production and consumption of fruits and vegetables, in addition to contributing to improve eating habits, plays a crucial role in the development of sustainable food systems.


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