Mediterranean Diet as a model of sustainable, resilient and healthy diet.

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Maria Letizia Truzzi
Matteo Ballerini Puviani
Alberto Tripodi
Alberto Farinetti
Milena Nasi
Anna Vittoria Mattioli


Mediterranean Diet, sustainability, resilience, pyramids


A sustainable diet is characterized by food security and accessibility; healthy food, respect for environment and biodiversity, fair trade, locality/Seasonality and protection of culture, heritage, and skills.

Being in line with these points, the Mediterranean Diet (MedD) has been largely recognized as sustainable. As a matter of fact, the MedD is built on the consumption of olive oil, cereals, fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, occasionally accompanied by wine and coffee. The MedD also promotes social interaction, it has given rise to a considerable body of cultural habits, it is deeply rooted in local territory, it protects biodiversity, and it ensures the conservation and development of traditional activities. In addition Mediterranean diet promotes not only disease prevention but also a more advantageous and resilient economy.


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