ISMH is the solution to give extra-value to your hospitality style, as it helps making the difference in business with your skills and competence on a daily basis. It also includes your engagement in conserving and transmitting the Mediterranean system of values, which do not include only food, nay inclusion, biodiversity, authentic identity transmission, land conservation, frugality and conviviality.

1. Identitary Sustainable
Mediterranean
Hospitality (ISMH)
© mediterraneaconsulab – Unauthorized reproduction is not allowed.

2. NEW AWARENESS POST COVID 19BACKGROUND:
Health
Shared Benefit vs.Profit
Environmental
Conservation

3. BACKGROUND: BOOKING.COM/AMSTERDAM RESEARCH ON TRAVEL SUSTAINABILITY (2019)
Sustainability perception
52% turisti che vogliono essere…
52% tourists want to be sustainable
48% tourists are not interested in
sustainability
70% tourists woud book sustainably
30% tourists are not interested in
booking sustainably
62% tourists looking for sustainability labels
38% tourists not looking for sustainability
labels
72% tourists aware of sustainability labels
28% tourists not aware of sustainability labels
71% tourists would like to have more choice of
sustainable hotels
29% tourists are not interested in having more choice.

4. DemandBACKGROUND:
Growing demand
for hotel
sustainability
Growing expense
+15%
Request of
transformational
experiences
SUSTAIANBILITY=MARKET LEVERAGE

5. The Mediterranean Culture: From Past To The FUTUREBACKGROUND:
UNO Sustainable Global
Goals (Agenda 2030)
UNESCO Protocol 2010 -
2013 n.0884
The Mediterranean Diet is
confirmed Intangible
Cultural Heritage (ICH)

6. Mediterranean Diet ICH UNESCO (prot. 884)BACKGROUND:
The Mediterranean diet involves a set of skills, knowledge, rituals, symbols and traditions
concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and
particularly the sharing and consumption of food. Eating together is the foundation of the
cultural identity and continuity of communities throughout the Mediterranean basin. It is a
moment of social exchange and communication, an affirmation and renewal of family, group or
community identity. The Mediterranean diet emphasizes values of hospitality, neighbourliness,
intercultural dialogue and creativity, and a way of life guided by respect for diversity. It plays a
vital role in cultural spaces, festivals and celebrations, bringing together people of all ages,
conditions and social classes. It includes the craftsmanship and production of traditional
receptacles for the transport, preservation and consumption of food, including ceramic plates
and glasses.
Women play an important role in transmitting knowledge of the Mediterranean diet: they
safeguard its techniques, respect seasonal rhythms and festive events, and transmit the values of
the element to new generations. Markets also play a key role as spaces for cultivating and
transmitting the Mediterranean diet during the daily practice of exchange, agreement and
mutual respect.

7. Sustainable Global Goals - Agenda 2030 (ONU)BACKGROUND:

8. Interconnecting Two Tools and…..VISION:
Protocollo UNESCO
2010 -2013 n.0884 con
il quale la dieta
Mediterranea è
sancita Patrimonio
Intangibile
dell’Umanità
UNO Sustainable
Global Goals (Agenda
2030)

9. DEFINITION: Giving a Simple Formula for ISMH
ISMH is the solution to give extra-value to your hospitality style, as it helps
making the difference in business with your skills and competence on a
daily basis. It also includes your engagement in conserving and
transmitting the Mediterranean system of values.
Ecosustainability
Protect people
(tutelage)
Competition
Link to the
territory Innovation

10. HOW?: 5 ACTIONS FOR SIMH
SIMH identifies 5 basic actions:
- Give dignity to your Territory
- Innovate and transmit traditions
- Compete fairly and cooperate
- Responsible use of eco-sustainable resources
- Respect and protect people (tutelage)

11. HOW? ISMH IS NOT FOR WHO:
Identifies the Mediterranean Diet only with a dietary pattern and not with a
complete systems of values, inspiring life style and business behaviour;
Thinks that the traveler must not participate to creating local value, as she/he is
‘just’ a client;
Declares that sustainability is only an expensive market trend and prioritize
profit instead of common benefits;
Declares that profit has nothing to do with the environment, society and their
conservation;
Thinks that wellbeing is a ‘luxury asset’.

12. Planning Transformational experiences in
compliance with local identity
Sharing travel projects with the local
community
Informing about opportunities of cultural
protection
Cooperating with civilians and working
jointly on travel activities
Teaching how to 'replicate' experiences at
home
Inviting guests to contribute to shared local
activities
GIVE DIGNITY TO THE TERRITORYACTION EXAMPLES:
LINK TO THE
TERRITORY

13. Teaching daily actions of Mediterranean
traditions
Sharing the Mediterranean habit of the
GIFT
Enhancing women activities and protect them
Creative laboratories
Listening and replying to feedbacks
Planning inclusion programs to tackle
discrimination
Monitoring shared local benefits
INNOVATE AND TRANSMIT TRADITIONSACTION EXAMPLES:
INNOVATION

14. No bribery nor corruption
Fair cooperation with suppliers
Be fair and manage your business with
balance
Story telling refers to real traditions and
authentic customs
Respect the law in your work
No green washing
COMPETE FAIRLYACTION EXAMPLES:
FAIR
COMPETITION

15. Seasonality
Biodiversity
Recycle/reuse/frugality/simplicity
Manage the waste
Optimize resources and access to
renewable ones
Proximity
USE RESOURCES IN A FRUGAL AND SAFE WAYACTION EXAMPLES
ECOSUSTAINABILITY

16. Food and health safety-
adopt MAI
Cultural interaction
Risk management for all stakeholders
Free access to travel shared
projects
Socialization, Conviviality
RESPECT AND PROTECT PEOPLE (TUTELAGE)ACTION EXAMPLES:
MEDITERRAEAN ADEQUACY INDEX (MAI)
% energy from carbohydrates and protectives
MAI=--------------------------------------------------------------------
-
% energy from animal fats and sweets
Food in the Med Diet:
Carbohydrates: bread, cereals, legumes, potatoes
:Protectives vegetables, fruits, fish, olive oil, red wine
Food out of the Med Diet:
Animal fats: milk, cheese, meat, eggs, butter
Sweets: sweet drinks, biscuits/cakes, sugar
TUTELAGE

17. WHY?: BENEFITS FOR YOUR BUSINESS, FOR TRAVELLERS, FOR TERRITORIES
Re-think tourism as active participation of the local community, in order to enpower the identitary
elements (landscape and table), to meet the traveler’s expectations;
Be original and find solutions to revitalize traditions and local customs. Give value to your creativity by
involving the traveler into activities;
Share your project with all stakeholders and be able to render results in a short, medium and long term.
Sharing results is a unique market leverage;
Do your best to reduce environmental impacts: be moderate and take advantage of biodiversity
(environment/nutrition).
Prioritize people and their needs for safety, health, accessibility and wellbeing, when taking decisions.

18. SIMH IS CERTIFIABLECREDIBILITY:
SIMH is measured by LICET® model (by AREGAI no-profit association) and it is assessable when:
You share the Mediterranean Diet system of values as per prot. UNESCO 884 and the UNO SDG, by
embedding them in your ethic code;
You measure and ask for feedbacks (see slide 19)
You communicate your achieved goals in a clear and easy-to-understand way, in order to compare
them with international certifications, such as ISO* (International Organization for Standardization),
BES**(Equitable and Sustainable Well-being).
You grow with a long term projectuality, improving your skills and success, by promoting the
Mediterranean life-style
** BES is an Italian indicator, parallel to GDP, which measures the results of public politics about population wellbeing.
* The relation to ISO helps businesses to apply for international certifications (ie. Sustainable Events ISO 20121; Social Responsibility
ISO 26000; Social Responsibility and Sustainable Development ISO 26030 )

19. 3 STEPS TO MAKE YOUR ISMHThe path:
Self Assessment: a set of
questions for the
entrepreneur, related to: Link
to the Territory, Innovation,
Fair Competition,
Ecosustainablilty, Protection
of Person (Tutelage)
- Analysis of the self assessment by
MEDITERRANEA CONSULAB and
AREGAI Association;
- Audit
- Assessment confirmation (Tecnical
Assessment),
- Plan of goals/projects under the
ISMH guidelines.
- Collection of feedbacks
and reviews from your
guests.
-Assessment by
MEDITERRANEA
CONSULAB and AREGAI;
- Review of project and
goals (Participatory
Assessment)
1. AWARENESS
2.PLANNING
SMART
LABEL
3.MANAGEMENT
LICET®
COLLECTIVE
MARK
MediterraneaConsulab helps the HO.RE.CA. sector to create ISMH
programs, with the following scalar process:
If the enterprise wishes, ISMH can access to an independent certification agency (third party)
thanks to the co-relation LICET-ISO.

20. CONTACTS: MEDITERRANEA CONSULAB
www.mediterraneaconsulab.com
info@mediterraneaconsulab.com
Tel. 339 3591579 – Giovanna Ceccherini
MEDITERRANEA CONSULAB (associate LICET Mark in AREGAI) is a consultancy and advisoring
company. References here below:
www.aregai.it