UN Backs Mediterranean Diet as Model for Healthy Eating
Geneva: The United Nations General Assembly has declared November 16 as the annual International Day of the Mediterranean Diet, positioning the observance as a response to the growing global crisis of unhealthy diets, rising non-communicable diseases and unsustainable food systems. The decision frames the Mediterranean diet not merely as a cultural emblem but as a policy-relevant model for improving nutrition, strengthening food security and supporting sustainable development, areas that fall squarely within the core mandate of the Food and Agriculture Organization of the United Nations (FAO).
The resolution was presented by Italy on behalf of a core group of Mediterranean countries — Armenia, Croatia, Cyprus, France, Greece, Italy, Lebanon, Malta, Montenegro, Morocco, Portugal, San Marino, Spain and Tunisia — and was considered by the General Assembly following its approval at the forty-fourth session of the FAO Conference earlier this year. Under the decision, FAO has been assigned the lead role in supporting and coordinating efforts to mark the annual observance, reinforcing its longstanding work on healthy diets, sustainable food systems and nutrition security.
At the heart of the Mediterranean diet – and many other territorial diets – is a social institution, involving a set of skills, knowledge, rituals, symbols and traditions related to growing and harvesting crops, fishing, animal husbandry, conservation, processing, cooking and, in particular, the convivial sharing and consumption of food. It is supported by a holistic sociology in which hospitality, intercultural dialogue and ways of life are guided by respect for diversity. The strong role of fresh ingredients requires more frequent and small-scale interactions, both informal and market-based, which bind the institution to shorter supply chains.
For FAO, the establishment of the International Day provides a platform to highlight how territorial diets — shaped by history, local economies and environmental conditions — can deliver multiple benefits, including improved human health, environmental sustainability and social cohesion. FAO has also underscored that such diets offer concrete opportunities to address persistent challenges such as excess food loss and waste, alongside the growing global burden of overweight and obesity.
United Nations officials note that the declaration reflects mounting concern over the global nutrition transition, characterised by rising consumption of ultra-processed foods, declining diet quality and increasing diet-related diseases across regions. In this context, the Mediterranean diet is being advanced by FAO and its partners as a practical countermodel that links balanced nutrition with sustainable production, shorter supply chains and respect for ecological limits.
The Mediterranean diet is among the most extensively studied dietary patterns worldwide. Its protective health benefits were first widely documented in the 1960s through research led by American scientist Ancel Keys, which demonstrated a strong association with lower rates of coronary heart disease. Subsequent evidence has linked adherence to the diet with reduced incidence of diabetes, certain cancers and depression. In 2010, the United Nations Educational, Scientific and Cultural Organization recognised the Mediterranean diet as an element of intangible cultural heritage, highlighting its nutritional, cultural and social significance.
While regional variations exist, the diet is broadly characterised by high consumption of fresh fruits and vegetables, whole grains, legumes, nuts and olive oil, moderate intake of seafood, poultry, dairy products, meat and eggs, and limited consumption of sweets. FAO emphasises that the diet cannot be separated from its social foundations, which encompass farming, fishing, animal husbandry, food processing, cooking and the convivial sharing of meals, supported by traditions of hospitality, intergenerational knowledge and respect for cultural diversity. Its reliance on fresh ingredients also anchors it to shorter, more resilient supply chains.
FAO has cautioned that this heritage is increasingly under threat. Globalisation, urbanisation and shifting lifestyles are eroding traditional dietary practices across the Mediterranean region itself, even as many countries in the region now face higher-than-average rates of child and adult overweight and obesity. This erosion of a proven healthy dietary pattern in its region of origin has been cited as a key concern underpinning the General Assembly’s decision.
The International Day is intended to contribute to the achievement of the Sustainable Development Goals, particularly those related to zero hunger, good health and well-being, responsible consumption and production and climate action. In line with its mandate, FAO will use the observance to promote diversified food production across plants, livestock and fisheries, and to support countries through technical assistance, international cooperation and awareness-raising on healthy diets.
As part of this effort, FAO is developing SABIR, a knowledge hub designed to gather and disseminate key resources on Mediterranean dietary patterns and the benefits of adhering to their principles for nutrition, health and the environment. FAO has also highlighted its long-standing collaboration with host country Italy in preserving and protecting the Mediterranean diet within its region of origin.
United Nations officials say the annual observance is expected to serve as a global platform to mobilise awareness, investment and action to conserve healthy dietary patterns and the social and production systems that sustain them, reinforcing the central role of FAO in advancing food security, nutrition and sustainable food systems worldwide.
– global bihari bureau
