Challenges and Opportunities of the Mediterranean Diet
The Mediterranean diet is widely recognised as one of the healthiest and most sustainable eating patterns in the world. Rooted in the olive-growing regions of the Mediterranean basin, it is more than a dietary model – it is a cultural heritage shaped by centuries of tradition, with olive oil at its heart.
Although its origins are ancient, the Mediterranean diet began gaining international scientific recognition in the 1960s, thanks to the pioneering work of Professor Ancel Keys and the landmark Seven Countries Study. This momentum grew through the collaborative efforts of leading institutions such as the Harvard T.H. Chan School of Public Health, the World Health Organisation and Oldways Preservation & Exchange Trust. Their work led to the creation of the now-iconic Traditional Healthy Mediterranean Diet Pyramid, first presented in the early 1990s, and supported by scientific publications that reshaped global nutrition thinking.
Since then, decades of research have confirmed the Mediterranean diet’s ability to reduce cardiovascular risk, improve cognitive function, combat cellular ageing, and even help prevent certain types of cancer. Its emphasis on plant-based foods, seasonal produce, moderate consumption, and above all, extra virgin olive oil, make it a model for both human and planetary health. In recognition of its cultural value, the Mediterranean diet was inscribed by UNESCO in 2013 as an Intangible Cultural Heritage of Humanity.
In this section, the IOC brings together insights from some of the world’s foremost experts in the Mediterranean diet. These video interviews, recorded on the occasion of World Olive Day 2024, highlight the ongoing contributions of researchers who have shaped global awareness of the Mediterranean diet and continue to advance its role in nutrition science, cultural preservation and sustainable development. The interviews are available in English with subtitles in Arabic, English, French, Italian and Spanish.
Antonia Trichopoulou, MD
Member of the Academy of Athens and Adjunct Professor at Yale University. A leading expert in nutritional epidemiology with a focus on the Mediterranean diet, she is the recipient of the FENS Award and the Greek Government’s Golden Cross of Honour, and has been recognised as a Highly Cited Researcher by Clarivate Analytics.
Frank Hu, MD, PhD
Chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health and Professor of Medicine at Harvard Medical School. His research explores the impact of diet and lifestyle on cardiometabolic diseases. Dr Hu has contributed significantly to dietary guidelines and has authored over 1,400 scientific publications.
Greg Drescher
Senior Advisor at The Culinary Institute of America and co-creator of the Mediterranean Diet Pyramid and Menus of Change initiative. He was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in recognition of his influence on healthy and sustainable food systems.
Miguel A. Martínez-González, MD, PhD, MPH
Professor of Public Health at the University of Navarra and Adjunct Professor of Nutrition at Harvard University. Principal investigator of landmark studies such as SUN and PREDIMED on chronic disease prevention and the Mediterranean diet. He is the author of more than 1,400 publications and leading Spanish textbooks on epidemiology. In 2023, he was awarded Spain’s prestigious Gregorio Marañón National Research Award in Medicine.
