Sustainability of the Mediterranean Diet: A Nutritional and Environmental Imperative

Sustainability is increasingly recognized as a key determinant of public health, influencing environmental quality, food security, and long-term well-being. The Mediterranean Diet (MedD) is widely recognized for its health-promoting properties, particularly in the prevention of cardiovascular and metabolic diseases. In recent years, increasing attention has been given to its role in environmental sustainability. This manuscript explores the MedD through a multidisciplinary lens, integrating nutritional science with ecological and socio-economic considerations. The MedD’s low environmental footprint, emphasizing its reduced greenhouse gas emissions, efficient land and water use, promotion of biodiversity, and minimization of food waste. These characteristics position the MedD as a model dietary pattern aligned with the principles of sustainable development. However, the traditional MedD is facing significant challenges, including the globalized food market, urbanization, climate change, and shifting consumer behaviors, particularly among younger populations. These dynamics threaten both adherence to the diet and the sustainability of its core components. By framing the MedD as both a cultural heritage and a forward-looking strategy, we propose it as a valuable template for achieving global health and sustainability goals. This work calls for renewed commitment to preserving and adapting the Mediterranean Diet in contemporary food systems.