MEDITERRANEAN DIET AND SUSTAINABILITY: MEDITERRANEAN DIET AND SUSTAINABILITY

serkan bentli; hacer ALATAŞ

doi:10.5281.inno202512

Authors

serkan bentli beslenme https://orcid.org/0000-0002-4029-7289
hacer ALATAŞ malatya turgut özal ünivirsetisi https://orcid.org/0000-0002-6441-0362

DOI:

https://doi.org/10.5281.inno202512

Keywords:

Mediterranean diet, sustainability, sustainable nutrition, olive oil

Abstract

The Mediterranean diet represents a sustainable nutritional model that offers significant benefits for both individual health and environmental preservation. Predominantly composed of plant-based foods — including seasonal fruits and vegetables, whole grains, legumes, and olive oil— with limited consumption of meat and dairy products, this dietary pattern provides essential nutrients while minimizing ecological impact through low carbon and water footprints. Olive oil, as a central component, contributes to health via its antioxidant and anti-inflammatory properties. The diet also supports biodiversity by encouraging organic agricultural practices. Numerous studies have demonstrated that adherence to the Mediterranean diet is associated with reduced risk of chronic conditions such as diabetes, cardiovascular disease, obesity, and metabolic syndrome. In the context of industrialization, population growth, and modern lifestyle pressures, adopting dietary practices that integrate health promotion with environmental sustainability is essential for safeguarding natural resources and ensuring a livable world for future generations. Implementation of the Mediterranean diet should emphasize local, seasonal, and minimally processed foods, moderate animal product consumption, and socially engaging meal habits, highlighting its practicality and adaptability as a model for sustainable nutrition.

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MEDITERRANEAN DIET AND SUSTAINABILITY