Introduction

The Mediterranean diet is widely celebrated for its numerous health benefits, including reduced risk
of chronic diseases, improved cardiovascular health, and enhanced longevity. Rooted in the
traditional eating habits of countries bordering the Mediterranean Sea, this diet emphasizes a high
consumption of fruits, vegetables, whole grains, legumes, nuts, and olive oil, with moderate intake of
fish and poultry, and limited consumption of red meat and sweets. The Mediterranean diet is not
only about the types of food consumed but also about the lifestyle that accompanies it, which
includes regular physical activity and communal meals.

A critical aspect of the Mediterranean diet is its inherent focus on sustainability. This diet promotes
the consumption of seasonal, locally sourced produce, which reduces the carbon footprint
associated with food transportation and supports local economies. The reliance on plant-based foods
over animal products also contributes to its sustainability, as plant-based agriculture generally has a
lower environmental impact compared to animal farming. The use of olive oil as the primary fat
source, as opposed to butter or other animal fats, further underscores the diet’s environmental
consciousness, given that olive oil production is less resource-intensive than the production of
animal fats.

Sustainability in the Mediterranean diet extends beyond food choices to include agricultural
practices. Traditional farming methods in the Mediterranean region often emphasize crop rotation,
polyculture, and the use of organic fertilizers, all of which contribute to soil health and biodiversity.
These practices are not only beneficial for the environment but also ensure the long-term viability of
agricultural lands.

Zero waste is a concept that seeks to minimize waste by rethinking and redesigning the life cycles of
products to ensure that all resources are reused and nothing is sent to landfill or incineration. In the
culinary context, zero waste involves using all parts of an ingredient to their fullest potential, thereby
reducing food waste and making the most of available resources.

The principles of zero waste are deeply embedded in the Mediterranean diet, which traditionally
emphasizes frugality and resourcefulness. Historical practices in Mediterranean cooking often involve
utilizing every part of an ingredient, from root to stem and peel to seed. This approach not only
maximizes the nutritional value of the food but also minimizes waste, contributing to environmental
sustainability.

For example, in Mediterranean cuisine, it is common to see the use of beet greens and stems in
salads and soups, citrus peels used for zest and in jams, and herb stalks incorporated into broths and
stocks. Even animal products are fully utilized, with bones being made into broths and organs being
used in various dishes. These practices reflect a deep-seated cultural respect for food and the
resources needed to produce it.

Implementing a zero-waste approach in modern culinary practices involves not only revisiting these
traditional methods but also incorporating new innovations and technologies that support
sustainability. Chefs and home cooks alike are increasingly adopting practices such as composting,
fermenting, and using kitchen scraps to create new dishes, thereby reducing their environmental
footprint.

Expanding on zero waste practices

The zero waste movement in the culinary world is gaining momentum as awareness of
environmental issues grows. Restaurants and food businesses are increasingly embracing zero-waste
practices, driven by both environmental concerns and consumer demand for more sustainable
options. This shift involves rethinking every aspect of food production and consumption, from
sourcing ingredients to cooking methods and even the disposal of waste.

Educational initiatives and community programs are also playing a crucial role in promoting
zero-waste practices. Workshops, cooking classes, and community gardens are teaching people how
to make the most of their ingredients, reduce waste, and create compost from kitchen scraps. These
programs not only help individuals adopt more sustainable habits but also strengthen community
bonds and promote a collective sense of responsibility towards the environment.

The transition towards zero waste in the culinary context is not without its challenges. Economic
competition, regulatory hurdles, and the loss of traditional knowledge are significant obstacles that
need to be addressed. However, the opportunities for positive change are immense. By leveraging
niche markets, promoting agritourism, and advocating for supportive policies, the culinary world can
make significant strides towards sustainability.

In conclusion, the Mediterranean diet’s emphasis on sustainability and zero waste practices offers a
valuable model for modern culinary practices. By utilizing all parts of an ingredient and reducing food
waste, we can not only enhance our health and well-being but also contribute to a more sustainable
and resilient food system. This approach aligns with the broader goals of environmental stewardship
and social responsibility, ensuring that we make the most of our resources while preserving them for
future generations.

Historical context and cultural practices

The Mediterranean region, known for its diverse cultures and rich culinary traditions, has long
embraced practices that promote the use of all parts of an ingredient. This zero-waste philosophy is
deeply embedded in the culinary heritage of countries like Italy, Greece, Spain, and Turkey.
Historically, the scarcity of resources and the need to make the most of available ingredients led to
the development of recipes and cooking methods that minimize waste.

In many Mediterranean cultures, frugality and resourcefulness were essential due to historical
periods of economic hardship and food scarcity. These conditions fostered a culinary tradition where
no part of an ingredient was wasted. For example, in rural Italian and Greek communities, it was
common to see the use of every part of a vegetable, fruit, or animal product.

Traditional agricultural practices in the Mediterranean also played a role in minimizing waste. Crop
rotation, intercropping, and the use of organic fertilizers helped maintain soil fertility and maximize
yields. These methods ensured that every part of a plant was utilized, either as food, animal feed, or
compost.

Examples of traditional recipes and methods that minimize waste

Use of beet greens and stems
In Mediterranean cuisine, beet greens and stems are often used in addition to the beetroot itself. In
Italy, beet greens, known as “bietole,” are sautéed with garlic, olive oil, and sometimes chili flakes to
create a simple but nutritious side dish. In Greece, beet greens are boiled and served with olive oil
and lemon, a common preparation for “horta,” a dish that uses various wild greens.

Citrus peels
Citrus peels are a common ingredient in Mediterranean cooking, used for their intense flavor and
nutritional benefits. In southern Italy, lemon peels are used to make “limoncello,” a famous lemon
liqueur. In Spain, orange peels are often candied and used in desserts or infused in drinks. These
practices ensure that the entire fruit is utilized.

Herb stalks
Herbs like parsley, cilantro, and thyme are used extensively in Mediterranean cooking, with cooks
often incorporating the stalks into broths and stocks to extract maximum flavor. In Turkish cuisine,
parsley stalks are chopped and added to salads and tabbouleh, while thyme stalks are used to flavor
slow-cooked stews.

Bread
Stale bread is another ingredient that is never wasted in Mediterranean kitchens. In Italy, stale bread
is transformed into “panzanella,” a bread salad with tomatoes, cucumbers, and onions. In Spain,
“migueles,” a dish made from fried bread crumbs mixed with garlic, paprika, and chorizo, showcases
the ingenuity of using leftover bread.

Legumes and pulses
Legumes and pulses, such as chickpeas and lentils, are staples in the Mediterranean diet. The
cooking water from these legumes is often reused in soups and stews to enrich the flavor and
nutritional content of the dish. In Greek cuisine, the leftover water from boiling chickpeas is
sometimes used to make “revithada,” a hearty chickpea stew.

Olive oil
Even olive oil production demonstrates a commitment to zero waste. Olive pits are used as fuel or
processed to extract additional oil. In some regions, olive pomace, the solid residue from olive oil
extraction, is used as animal feed or fertilizer.

These practices illustrate the Mediterranean commitment to zero waste and sustainability. By
utilizing all parts of an ingredient, these culinary traditions not only minimize waste but also enhance
the flavors and nutritional value of the dishes. This approach serves as a valuable model for modern
sustainable cooking practices.

This section underscores the importance of historical and cultural practices in promoting zero waste
in Mediterranean cuisine. By examining specific examples, it highlights how traditional methods can
be adapted to contemporary cooking to foster sustainability and reduce food waste.

Nutritional and environmental benefits

Using all parts of an ingredient in cooking not only maximizes resource efficiency but also provides
significant nutritional advantages. Each part of a plant or animal can offer unique and valuable
nutrients, enhancing the overall nutritional profile of a meal.

Enhanced nutritional intake: different parts of plants and animals often contain varying nutrients. For
example, beet greens are rich in vitamins A, C, and K, as well as minerals like magnesium and
potassium, which are less abundant in the beetroot itself. By consuming both the root and the
greens, one can obtain a more comprehensive nutrient intake.

Dietary fiber: the skins and peels of many fruits and vegetables are high in dietary fiber, which is
essential for digestive health. For instance, citrus peels contain a significant amount of fiber and
bioflavonoids, which have antioxidant properties. Incorporating peels into the diet can help improve
digestive health and support cardiovascular function.

Bioactive compounds: many bioactive compounds, such as polyphenols, flavonoids, and carotenoids,
are concentrated in the outer parts of fruits and vegetables. For example, apple skins are rich in
quercetin, a powerful antioxidant, while citrus peels contain limonene, which has anti-inflammatory
and anticancer properties. Utilizing these parts can enhance the health benefits of meals.

Nutrient density in animal products: bones, organs, and other often-discarded parts of animals are
nutrient-dense. Bones are rich in minerals like calcium and phosphorus, and when used to make
bone broth, they release collagen and gelatin, which are beneficial for joint health and skin elasticity.
Organ meats, such as liver, are high in vitamins A and B12, iron, and folate, making them extremely
nutritious additions to the diet.

Environmental impact of reducing food waste through comprehensive use of ingredients

Reducing food waste by utilizing all parts of an ingredient has profound environmental benefits. This
practice supports sustainable agriculture, reduces greenhouse gas emissions, and conserves natural
resources.

Reduction in greenhouse gas emissions: food waste is a significant contributor to greenhouse gas
emissions. When food is wasted, the resources used to produce, transport, and process that food are
also wasted. Decomposing food waste in landfills produces methane, a potent greenhouse gas. By
using all parts of an ingredient, less food ends up in landfills, thereby reducing methane emissions
and mitigating climate change.

Conservation of resources: producing food requires substantial inputs of water, energy, and labor.
When food is wasted, these resources are squandered. Utilizing all parts of an ingredient ensures
that the maximum value is extracted from the resources invested in food production. For example,
using vegetable peels in stocks and soups means that the water and energy used to grow those
vegetables are utilized more efficiently.

Support for biodiversity: traditional farming practices that promote the use of all parts of an
ingredient often support greater biodiversity. Crop rotation, polyculture, and the use of composted
food scraps can enhance soil health and foster a more diverse ecosystem. This biodiversity is crucial
for resilient agricultural systems that can withstand pests, diseases, and changing climate conditions.

Economic benefits for local communities: reducing food waste can also have positive economic
impacts. By making full use of ingredients, communities can lower food costs and increase food
security. Additionally, creating products from what would otherwise be waste (e.g., turning fruit
peels into marmalades or pickling vegetable stems) can create new economic opportunities for local
businesses and farmers (MDPI).

Reduction in landfill usage: minimizing food waste reduces the volume of waste sent to landfills,
which helps to extend the lifespan of these facilities and reduce the environmental contamination
associated with landfill leachate and emissions. This reduction also decreases the need for new
landfill sites, preserving natural landscapes and ecosystems (ICARDA).

The Mediterranean diet’s commitment to zero waste is evident in its comprehensive use of
vegetables, including parts that are often discarded in other culinary traditions. This practice not only
maximizes the nutritional value of the produce but also aligns with sustainable cooking principles.

Example: beet greens and stems
Beet greens and stems, which are often discarded, are highly nutritious and versatile. In
Mediterranean cuisine, these parts of the beet plant are commonly used in various dishes, enhancing
both flavor and nutritional content.

Nutritional benefits: beet greens are rich in vitamins A, C, and K, as well as essential minerals such as
calcium, magnesium, and potassium. They also contain antioxidants and fiber, contributing to overall
health and wellness. The stems, while less nutrient-dense than the leaves, still offer significant
amounts of fiber and vitamins.

Culinary uses

Salads: Fresh beet greens can be added to salads, providing a slightly bitter taste that complements
other greens. The stems can be thinly sliced and mixed into salads for added crunch.

Soups: in soups, beet greens and stems can be used similarly to other leafy greens. They add depth
of flavor and a nutritional boost. For example, in Greek cuisine, beet greens are often added to soups
like “horta vrasta,” which is a boiled greens soup seasoned with lemon and olive oil.

Sautées and Stir-Fries: beet greens and stems can be sautéed with garlic, olive oil, and a pinch of chili
flakes. This preparation is common in Italian cuisine, where “bietole” (beet greens) are a popular side
dish.

Sustainability impact: by using all parts of the beet, food waste is significantly reduced, and the full
nutritional potential of the plant is utilized. This practice also supports sustainable agriculture by
making the most of the resources invested in growing the plants.

Example: citrus peels

Citrus fruits like lemons, oranges, and limes are staples in Mediterranean cooking. Their peels, often
discarded elsewhere, are prized for their aromatic oils and intense flavors.

Nutritional Benefits: citrus peels are high in fiber, vitamins (especially vitamin C), and bioactive
compounds such as flavonoids and limonene, which have antioxidant and anti-inflammatory
properties. These compounds can support immune function and reduce the risk of chronic diseases.

Culinary uses:

Zest: the zest of citrus fruits is commonly used to add a burst of flavor to dishes. In Italian cuisine,
lemon zest is a key ingredient in “lemon ricotta cheesecake” and “pasta al limone.” In Spanish
cuisine, orange zest is often used in desserts like “roscos de vino” (wine biscuits).

Jams and Marmalades: citrus peels are essential in making marmalades and jams. The natural pectin
in the peels helps to thicken the preserves while adding a distinct tartness and complexity.

Flavoring Agents: dried citrus peels are used to flavor teas, marinades, and spice blends. In Moroccan
cuisine, dried and preserved lemon peels are a critical component of dishes like “tagine” and
“couscous,” providing a unique, tangy flavor.

Sustainability impact: utilizing citrus peels reduces food waste and makes full use of the fruit. It also
decreases the environmental impact associated with waste disposal and leverages the full nutritional
and culinary potential of the fruit.

Herbs: stalks and fowers

In the Mediterranean diet, herbs play a crucial role in flavoring and enhancing the nutritional profile
of dishes. A key aspect of zero-waste cooking is the utilization of all parts of the herb plant, including
stalks and flowers, which are often discarded. This practice maximizes both flavor and sustainability.

Example: parsley stalks in broths and stocks

Parsley is a staple herb in Mediterranean cuisine, known for its fresh, slightly peppery flavor. While
the leaves are commonly used as a garnish or ingredient, the stalks are often overlooked. However,
parsley stalks are packed with flavor and nutrients, making them a valuable addition to various
dishes, particularly broths and stocks.

Nutritional benefits: parsley stalks are rich in vitamins A, C, and K, and they contain essential
minerals like iron and potassium. They also have a high content of antioxidants and chlorophyll,
which can help detoxify the body and promote overall health.

Culinary uses:

Broths and stocks: parsley stalks can be added to broths and stocks to enhance the flavor without
adding extra calories or fat. When making chicken, vegetable, or beef stock, adding parsley stalks
along with other aromatics like onions, garlic, and celery creates a rich, flavorful base for soups and
sauces. The stalks infuse the liquid with a depth of flavor that complements a wide range of
Mediterranean dishes.

Infusions and oils: parsley stalks can also be used to infuse oils or vinegars, adding a subtle herbal
note that can be used in salad dressings or marinades. This technique not only utilizes parts of the
herb that would otherwise go to waste but also extends the herb’s use beyond its fresh form.

Herb pastes and pestos: finely chopped parsley stalks can be included in herb pastes or pestos.
Combining them with garlic, nuts, cheese, and olive oil, the stalks provide additional texture and
flavor. This method ensures that the entire herb is used, reducing waste and enhancing the
nutritional content of the paste.

Sustainability impact: utilizing parsley stalks helps minimize food waste and maximizes the use of the
herb plant. This practice supports sustainable cooking by making full use of available resources and
reducing the environmental impact associated with food production and waste disposal.

Modern applications and innovations

Overview of how contemporary chefs and home cooks are incorporating these practices

Contemporary chefs and home cooks are increasingly adopting zero-waste principles inspired by the
Mediterranean diet, utilizing all parts of ingredients to minimize waste and maximize flavor. This shift
towards sustainability is driven by a growing awareness of food waste issues and the environmental
impact of traditional cooking practices.

Chefs leading the way: renowned chefs around the world are pioneering zero-waste cooking
techniques in their restaurants. For instance, Chef Massimo Bottura of Osteria Francescana in Italy
has championed the use of food scraps and leftovers in gourmet dishes. His “Bread is Gold” project
focuses on creating high-quality meals from otherwise discarded ingredients, demonstrating that
sustainable practices can coexist with fine dining.

Home cooking trends: home cooks are also embracing zero-waste practices, influenced by popular
cookbooks and online resources. Many are learning to use vegetable scraps, fruit peels, and herb
stalks creatively. Social media platforms like Instagram and Pinterest are filled with tips and recipes
for reducing food waste, making these practices more accessible and appealing.

Technological and culinary innovations that support zero waste

Technological and culinary innovations are playing a crucial role in supporting zero-waste practices,
making it easier for both chefs and home cooks to incorporate these principles into their daily
routines.

Food dehydrators and fermenters: modern kitchen appliances such as food dehydrators and
fermenters allow cooks to preserve surplus produce and leftovers, extending their shelf life and
reducing waste. Dehydrated fruit peels can be used as snacks or ground into powder for seasoning,
while fermentation can transform vegetable scraps into nutritious pickles and condiments.

Smart storage solutions: innovations in food storage, such as vacuum sealers and smart refrigerators,
help keep food fresh for longer periods, minimizing spoilage. These technologies are particularly
useful for preserving parts of ingredients that might otherwise be discarded, ensuring they can be
used in future meals.

Apps and digital platforms: digital platforms and mobile apps are emerging as valuable tools for
reducing food waste. Apps like Too Good To Go and OLIO connect consumers with surplus food from
local businesses, while platforms like Love Food Hate Waste offer tips and recipes for using up
leftovers and scraps. These resources empower individuals to make more sustainable choices in their
food consumption.

Innovative recipes and cooking techniques: culinary schools and online cooking classes are
increasingly incorporating zero-waste techniques into their curricula. Techniques such as
root-to-stem cooking and nose-to-tail butchery are taught to aspiring chefs and food enthusiasts,
ensuring the next generation of cooks is equipped to continue the fight against food waste.

Composting and Biogas Technology: For parts of ingredients that cannot be used in cooking,
composting offers a sustainable disposal method. Some communities and restaurants are also
exploring biogas technology, where organic waste is converted into renewable energy. This not only
reduces the environmental impact of food waste but also provides a sustainable energy source.

The integration of zero-waste practices into modern cooking is a testament to the evolving nature of
culinary arts and the increasing emphasis on sustainability. Through the efforts of innovative chefs,
home cooks, and the support of advanced technologies, the principles of the Mediterranean diet are
being preserved and adapted to contemporary contexts. These practices not only reduce food waste
but also promote a more sustainable and resource-efficient food system, benefiting both the
environment and society.

Bibliography

Andolina, C., G. Signa, A. Tomasello, A. Mazzola, and S. Vizzini. “Environmental Effects of Tourism and
Its Seasonality on Mediterranean Islands: The Contribution of the Interreg MED BLUEISLANDS Project
to Build up an Approach Towards Sustainable Tourism.” Environment, Development and
Sustainability 23 (2020): 8601-8612. https://doi.org/10.1007/s10668-020-00984-8.

Bellisle, F. “Infrequently Asked Questions about the Mediterranean Diet.” Public Health Nutrition 12,
no. 9A (2009): 1644-1647. https://doi.org/10.1017/S1368980009990498.

Bogusz, Małgorzata, R. Matysik-Pejas, A. Krasnodȩbski, and P. Dziekański. “The Concept of Zero
Waste in the Context of Supporting Environmental Protection by Consumers.” Energies 14, no. 18
(2021): 5964. https://doi.org/10.3390/en14185964.

Burke, Edmund M. “Wanted: A Comparative History of the Modern Mediterranean.” Review of
Middle East Studies 46, no. 1 (2012): 47-53. https://doi.org/10.1017/S2151348100002986.

Butzer, K. “Environmental History in the Mediterranean World: Cross-Disciplinary Investigation of
Cause-and-Effect for Degradation and Soil Erosion.” Journal of Archaeological Science 32, no. 12
(2005): 1773-1800. https://doi.org/10.1016/J.JAS.2005.06.001.

Capurso, A., G. Crepaldi, and C. Capurso. “The Mediterranean Diet: A Pathway to Successful Aging.”
Aging Clinical and Experimental Research 32 (2019): 1187-1188.
https://doi.org/10.1007/s40520-019-01160-3.

Djuric, Z. “The Mediterranean Diet: Effects on Proteins That Mediate Fatty Acid Metabolism in the
Colon.” Nutrition Reviews 69, no. 12 (2011): 730-744.
https://doi.org/10.1111/j.1753-4887.2011.00439.x.

Dussaillant, Catalina, G. Echeverría, Inés Urquiaga, N. Velasco, and A. Rigotti. “Current Evidence on
Health Benefits of the Mediterranean Diet.” Revista Medica de Chile 144, no. 8 (2016): 1044-1052.
[Link not provided].

Gerber, M., and R. Hoffman. “The Mediterranean Diet: Health, Science and Society.” British Journal of
Nutrition 113, no. S4 (2015): S4-S10. https://doi.org/10.1017/S0007114514003912.

Giugliano, D., and K. Esposito. “Mediterranean Diet and Cardiovascular Health.” Annals of the New
York Academy of Sciences 1056 (2005): 1-14. https://doi.org/10.1196/annals.1352.012.

Guaran, A., and Federico Venturini. “Zero Waste for Geographical Education on Sustainability.”
Geography Notebooks 12 (2022): 33-54. https://doi.org/10.7358/gn-2022-001-guve.

Guasch-Ferré, M., and W. Willett. “The Mediterranean Diet and Health: A Comprehensive Overview.”
Journal of Internal Medicine 290, no. 3 (2021): 549-566. https://doi.org/10.1111/joim.13333.

Hannon, Jonathan, A. Zaman, Gustavo Rittl, Raphael Rossi, Sara Meireles, and F. E. D. Palandi.
“Moving Toward Zero Waste Cities: A Nexus for International Zero Waste Academic Collaboration
(NIZAC).” Sustainability on University Campuses: Learning, Skills Building and Best Practices 12, no. 2
(2019): 189-204. https://doi.org/10.1007/978-3-030-15864-4_24.

Hodos, T. “Colonial Engagements in the Global Mediterranean Iron Age.” Cambridge Archaeological
Journal 19, no. 2 (2009): 221-241. https://doi.org/10.1017/S0959774309000286.

Kountouris, Y. “The Influence of Local Waste Management Culture on Individual Recycling Behavior.”
Environmental Research Letters 17 (2022): 112. https://doi.org/10.1088/1748-9326/ac7604.

Marston, John M. “Agricultural Strategies and Political Economy in Ancient Anatolia.” American
Journal of Archaeology 116, no. 3 (2012): 377-403. https://doi.org/10.3764/aja.116.3.0377.

Martínez-González, M., A. Gea, and M. Ruíz-Canela. “The Mediterranean Diet and Cardiovascular
Health: A Critical Review.” Circulation Research 124, no. 5 (2019): 779-798.
https://doi.org/10.1161/CIRCRESAHA.118.313348.

Martínez-González, M., and N. Martín-Calvo. “Mediterranean Diet and Life Expectancy; Beyond Olive
Oil, Fruits, and Vegetables.” Current Opinion in Clinical Nutrition and Metabolic Care 19, no. 6 (2016):
401-407. https://doi.org/10.1097/MCO.0000000000000316.

Martínez-Sanchis, I., and M. Viñals. “Enhancing The Traditional Mediterranean Irrigation
Agroecosystems: A Case Study Of The Rivers Túria And Júcar (Valencia, Spain).” In Ecosystems and
Sustainable Development IX, edited by C. A. Brebbia and J. L. Usó, 45-54. Southampton: WIT Press, https://doi.org/10.2495/ECO150051.

Mazzocchi, A., L. Leone, C. Agostoni, and I. Pali-Schöll. “The Secrets of the Mediterranean Diet. Does
[Only] Olive Oil Matter?” Nutrients 11, no. 12 (2019): 2941. https://doi.org/10.3390/nu11122941.

McNeill, J., P. Horden, N. Purcell, A. T. Grove, and O. Rackham. “The Nature of Mediterranean Europe:
An Ecological History.” Ecology 102, no. 5 (2001): 569-572. https://doi.org/10.2307/2680141.

Ortega, R. “Importance of Functional Foods in the Mediterranean Diet.” Public Health Nutrition 9, no.
8A (2006): 1136-1140. https://doi.org/10.1017/S1368980007668530.

Pietzsch, Natália, J. Ribeiro, and Janine Fleith de Medeiros. “Benefits, Challenges and Critical Factors
of Success for Zero Waste: A Systematic Literature Review.” Waste Management 67 (2017): 324-353.
https://doi.org/10.1016/j.wasman.2017.05.004.

Reguant-Aleix, Joan, M. Arbore, A. Bach-Faig, and L. Serra-Majem. “Mediterranean Heritage: An
Intangible Cultural Heritage.” Public Health Nutrition 12, no. 9A (2009): 1591-1594.
https://doi.org/10.1017/S1368980009990413.

Sánchez-Sánchez, M., A. García-Vigara, J. J. Hidalgo-Mora, M. García-Pérez, J. Tarín, and A. Cano.
“Mediterranean Diet and Health: A Systematic Review of Epidemiological Studies and Intervention
Trials.” Maturitas 136 (2020): 25-37. https://doi.org/10.1016/j.maturitas.2020.03.008.

Scott, Julie E. “Instrumental Cosmopolitanism: The ‘Valorization’ of Heritage and Sociality in
Mediterranean Cities.” Cultural Heritage in the Mediterranean 17 (2012): 33-54 https://doi.org/10.1108/S1571-5043(2012)0000017004.

Serra-Majem, L., Blanca Roman-Viñas, A. Sánchez-Villegas, M. Guasch-Ferré, D. Corella, and C. La
Vecchia. “Benefits of the Mediterranean Diet: Epidemiological and Molecular Aspects.” Molecular
Aspects of Medicine 69 (2019): 1-8. https://doi.org/10.1016/j.mam.2019.06.001.

Serra-Majem, L., B. Román, and R. Estruch. “Scientific Evidence of Interventions Using the
Mediterranean Diet: A Systematic Review.” Nutrition Reviews 64, no. 2 Pt 2 (2006): S27-S47.
https://doi.org/10.1111/J.1753-4887.2006.TB00232.X.

Soler-Estrela, A. “Cultural Landscape Assessment: The Rural Architectural Heritage (13th–17th
Centuries) in Mediterranean Valleys of Marina Alta, Spain.” Buildings 8, no. 10 (2018): 140.
https://doi.org/10.3390/BUILDINGS8100140.

Song, Qingbin, Jinhui Li, and Xianlai Zeng. “Minimizing the Increasing Solid Waste through Zero Waste
Strategy.” Journal of Cleaner Production 104 (2015): 199-210.
https://doi.org/10.1016/J.JCLEPRO.2014.08.027