The Mediterranean diet was first formulated by UNESCO in the 1960s and describes the diet and eating habits of the countries around the Mediterranean Sea oriented - especially in Greece, Italy and Spain. In 2013, elements of other Mediterranean cuisines from Cyprus, Croatia, Spain, Italy, Morocco, and Portugal were also included.

It states, "The Mediterranean diet involves a set of skills, knowledge, rituals, symbols, and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin. It is a moment of social exchange and communication, an affirmation and renewal of family, group, or community identity. The Mediterranean diet emphasizes values of hospitality, neighborliness, intercultural dialogue and creativity, and a way of life guided by respect for diversity. It plays a vital role in cultural spaces, festivals, and celebrations, bringing together people of all ages, conditions, and social classes. It includes the craftsmanship and production of traditional receptacles for the transport, preservation, and consumption of food, including ceramic plates and glasses. Women play an important role in transmitting knowledge of the Mediterranean diet: they safeguard its techniques, respect seasonal rhythms and festive events, and transmit the values of the element to new generations. Markets also play a key role as spaces for cultivating and transmitting the Mediterranean diet during the daily practice of exchange, agreement, and mutual respect."