The Mediterranean model, introduced by Ancel Keys, has gained significant importance from the perspective of sustainability. This is why the Mediterranean diet is now called a sustainable diet. This study focuses on legumes, protein-rich foods of vegetable origin, cultivated in the area, as their production and use in cooking are highly sustainable. The analysis covers their consumption over the last 10 years in the entire Mediterranean area, looking specifically at Spain. The objectives of this work are to analyze the production of legumes in the Mediterranean area, taking into account the fact that they are an important environmental as well as food resource, and to analyze how the consumption of legumes has changed in certain countries bordering the Mediterranean in relation to social and cultural changes, with particular attention to the pandemic. The study shows how, in Spain, since 2020, the consumption of legumes has increased, demonstrating that in emergency situations, different dietary choices are made. In addition, it shows how legumes are an excellent source of vegetable protein and an important environmental resource from the perspective of sustainability.

Legume crops are sensitive to shifting environmental conditions, as they depend on a narrow range of climatic stability for growth and nitrogen fixation. This research sought to assess the sustainability of Faba Asturiana (FA) cultivation under current and future climatic scenarios by establishing generalized linear mixed models (GLMMs). Specifically, it aimed to (1) investigate the effects of significant climatic stressors, including higher nighttime temperatures and extended drought periods, on crop viability, (2) analyze future scenarios based on Representative Concentration Pathways (RCP 4.5 and RCP 8.5), and (3) recommend adaptive measures to mitigate threats. Six spatial GLMMs were developed, incorporating variables such as extreme temperatures, precipitation, and the drought duration. Under present-day conditions (1971–2000), all the models exhibited strong predictive performances (AUC: 0.840–0.887), with warm nights (tasminNa20) consistently showing a negative effect on suitability (coefficients: −0.58 to −1.16). Suitability projections under future climate scenarios revealed considerable variation among the developed models. Under RCP 4.5, Far Future, Model 1 projected a 7.9% increase in the mean suitability, while under RCP 8.5, Far Future, the same model showed a 78% decline. Models using extreme cold, drought, or precipitation as climatic stressors (e.g., Models 2–4) revealed the most significant suitability losses under RCP 8.5, with the reductions exceeding 90%. In contrast, comprising variables less affected by severe fluctuations, Model 6 showed relative stability in most of the developed scenarios. The model also produced the highest mean suitability (0.130 ± 0.207) in an extreme projective scenario. The results highlight that high night temperatures and prolonged drought periods are the most limiting factors for FA cultivation. ecological niche models (ENMs) performed well, with a mean AUC value of 0.991 (SD = 0.006) and a mean TSS of 0.963 (SD = 0.024). According to the modeling results, among the variables affecting the current distribution of Protected Geographical Indication-registered AF, prspellb1 (max consecutive dry days) had the highest effect of 28.3%. Applying advanced statistical analyses, this study provides important insights for policymakers and farmers, contributing to the long-term sustainability of PGI agroecosystems in a warming world.

The Mediterranean Diet is a highly sustainable diet, and legumes are among the products that best characterize this concept. This study evaluates the environmental sustainability of the Protected Geographical Indication (PGI) legume Phaseolus vulgaris L. cultivated in the Asturias region, Spain. Employing a multi-indicator approach, the study aims to define and measure certain biodiversity indicators useful for assessing the ecological quality and sustainability of the agroecosystems under consideration. Spatial analyses were conducted with GIS-based methodologies, integrating the Analytic Hierarchy Process (AHP) to generate a Sustainability Index (SI). The study found that a significant positive spatial autocorrelation was observed using Moran’s I test (Moran’s I = 0.74555, p < 0.01), indicating that the SI values were not equally distributed but clustered around particular regions. Furthermore, the Getis-Ord Gi* analysis determined statistically significant hotspots, mainly distributed in the western and southwestern areas, including regions near Cangas del Narcea and Tineo. This paper highlights the importance of integrating spatial analysis for environmental assessments to develop sustainability approaches. Soil quality, water use, biodiversity, and land management are some of the factors that affect sustainability outcomes in the region. The results underscore the role of PGI in promoting sustainable agricultural practices by meeting geographical and quality requirements for local production.

The art of food–drink pairing has always fascinated gourmets and cooking enthusiasts. While wine has long held pride of place on the table, natural mineral water plays a central role in this new concept. Through the Pyramid of Natural Mineral Waters, we aim to explore the relationships between the structure of water and food, flavors and aromas, revealing a world of previously unexplored nuances and tastes. This new approach is based on the analysis of the fixed residue of water, i.e., the amount of mineral salts dissolved in it. The fixed residue gives the water unique organoleptic characteristics, influencing the perception of flavors and sensations in the mouth. By analyzing the technical data sheet of mineral waters designed by us, it is possible to identify their main characteristics and combine them in a consistent way with various dishes, as proposed in the pyramid scheme. There are many possible combinations between natural mineral waters and foods, depending on numerous factors, including the type of water and the salts dissolved in it, the type of food, the cooking method, and the types of sauces and condiments present in the dish. To guide consumers in this fascinating universe, the figure of the water sommelier, or so-called hydro-sommelier, was born. As expert connoisseurs of natural mineral waters, they are able to recommend the ideal water for every occasion, maximizing the taste characteristics of the food served at the table. This study is completed with the construction of the Pyramid of Natural Mineral Waters, which relates the composition of water, specifically the salient characteristics related to dissolved minerals, with the respective food combinations recommended by us, in relation to the structure of both water and food.