The Mediterranean diet is a dietary model adopted in the countries bordering on the Mediterranean Sea; especially Italy, Spain, Greece and Morocco. It was even listed as “Intangible Cultural Heritage of Humanity” by UNESCO in 2010.
After many years and studies, it has been proved the link between cardiovascular disease, cancer and diabetes with the high level of cholesterol and fatty acids in the blood. The Mediterranean diet includes the consumption of bread, pasta, fruits, vegetables, legumes, herbs, grains, olive oil, fish and wine (moderate use) and a low consumption of meat and sweets. This leads to the lowering of the cholesterol level in the blood thanks to olive oil and a glass of red wine during the meal, which contain natural antioxidants.
According to these studies carried out by BCFN (http://www.barillacfn.com/en/), the Mediterranean diet is a style, and is the most sustainable food-chain for our planet. The pyramid shows the environmental impact of every product on our planet according to the ecological footprint. This model calculates the area of a productive and fruitful land (or sea) necessary to provide the resources needed and absorb the emissions of the food-chain production. It is measured in acres or m² (square meters) and thus the sustainability of the resources consumed: meat and fish “waste” many resources, while fruits, vegetables, bread and pasta have a low environmental impact.
In conclusion, the Mediterranean diet is not only good for both Eart and body’s health.

Edited by Marta Chiaraluce – degree in Social Science and specialized in “Paradigma of the Green Economy model”