Papageorgiou, MariaZinoviadour, KyriakiGuiné, Raquel P. F.2022-12-052022-12-052022Papageorgiou M, Zinoviadour KG, Guiné RPF (2022) Mediterranean habits and patterns of consumption; interrelation with sustainability aspects. In Betoret N, Betoret E (Ed) Resources, Strategies and Potentialities for Food System Sustainability in the Mediterranean Area. Chapter 8, pp. 132-152, CEMAS/FAO, Valencia, Spain.http://hdl.handle.net/10400.19/7427The Mediterranean diet (MD) has long been acknowledged as one of the healthiest in the world. The Dietary pattern of the MD cannot stand alone without considering its social characteristics, including practices and traditions related to food processing, preparation, preservation and consumption; therefore MD was also recognized as an Intangible Cultural Heritage by UNESCO. In the present chapter we discuss MD in terms of 'a sustainable diet' that promotes local consumption and seasonality, improves nutrient intake through food diversity, and plant genetic diversity, including crop wild relatives, contributes to sustainable rural development, and finally fits with low energyuse and environment and biodiversity protection. Aspects of the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populationis facing, are also touched uponin view of the erosion of the local culture and traditional food systems and the need of their revival.engMediterranean dietsustainable dielocal consumptionseasonalityplant proteinsdietary patternlifestyleculturehealthbook part