The Mediterranean Diet (MD), although not always called by this name, has emerged over centuries as a diet influenced by diverse civilizations in the Mediterranean region, who blended local produce, traditions, and rituals with new ingredients and customs introduced through trade, migrations, or occupations. Historically characterized mainly by plant-based foods, olive oil, fish, moderate meat consumption, and moderate wine consumption, MD was also shaped by the holistic health principles advocated by figures like Hippocrates, Plato and Galen. Modern investigations, including Ancel Keys’ Seven Countries Study, confirmed its protective role against cardiovascular disease and other chronic illnesses, while UNESCO’s designation of the MD as an Intangible Cultural Heritage highlights its broader cultural significance. Today, although MD faces challenges from globalization and shifts in modern lifestyles, the advances in personalized and AI-driven nutrition, as well as specific public health initiatives offer opportunities to preserve its core tenets of balance, sustainability, and communal eating for future generations along with many scientifically proven benefits of this diet and the associated lifestyle.

The accumulation of heavy metals in plants is a serious environmental and health problem, especially in regions near industrial facilities, smelters, and mines. The aim of this study is to assess the environmental risks of cadmium (Cd), nickel (Ni), and lead (Pb) contamination in different types of vegetables. For this purpose, the bioconcentration factor (BCf), contamination factor (Cf), and ecological risk factor (Erf) were analyzed in vegetable samples collected from regions close (Zvecan and Frasher) and further (Polac) from the smelter. Heavy metal analysis was performed with inductively coupled plasma mass spectrometry (ICP-MS) in onion, garlic, and potatoes from these areas. The concentration of Cd and Pb in the analyzed vegetables from the Zvecan and Frasher is high and above the allowable limit, while in the Polac region, Cd and Pb were not detected. The highest concentrations of Cd and Ni were determined in garlic, fresh weight (0.134 mg/kg; 14.32 mg/kg; 5.982 mg/kg and 32.951 mg/kg, respectively), and for Pb in potatoes, fresh weight (0.555 mg/kg). According to BCf, onion accumulates the most Cd, garlic accumulates the most Ni, and potatoes accumulate the most Pb. According to the contamination factor (Cf) in the areas of Zvecan and Frasher, there is a very high level of contamination by Cd and Pb. Significantly, very high ecological risk for Cd is in the regions of Frasher and Zvecan, and for Pb in the region of Zvecan. The results of the concentration of the analyzed metals in vegetables correspond to the results of contamination from environmental risks.

Objective: This study investigates the antioxidative potential of Satureja hortensis L. in enhancing the stability of refined and cold-pressed sunflower oils by evaluating peroxide values, fatty acid composition, and antioxidant capacity over time, thereby contributing to Sustainable Development Goal (SDG) 3 - Good Health and Well-being. Theoretical Framework: Sunflower oil is among the most widely used plant-based oils, valued for its nutritional properties. However, its susceptibility to oxidation reduces shelf life. The use of natural antioxidants such as Satureja hortensis L. (savory) provides a promising solution to enhance oxidative stability. Method: The study involved the storage of refined and cold-pressed sunflower oils for 2 and 6 weeks at different volumes (250, 500, and 750 mL in a 1L bottle), with and without the addition of Satureja hortensis L. Analytical methods included peroxide value determination (Wheeler method, AOCS Cd 8-53), fatty acid profiling (gas chromatography), and antioxidant activity assessment (DPPH radical scavenging assay). Statistical analysis was conducted using Pearson’s correlation and Student’s t-test. Results and Discussion: The presence of Satureja hortensis L. significantly reduced oxidation, particularly in cold-pressed oils. Smaller oil volumes exhibited higher peroxide values due to increased oxygen exposure. Fatty acid composition remained stable in refined oil, while cold-pressed oil showed minor oxidation-related variations. Antioxidant activity was markedly higher in samples with Satureja hortensis L. Research Implications: These findings highlight the efficacy of natural antioxidants such as savory in improving the oxidative stability of edible oils, thereby directly supporting SDG 3 by reducing health risks associated with consumption of oxidized products, enhancing food safety, and promoting overall health and nutritional quality. Originality/Value: This study provides empirical support for the use of Satureja hortensis L. in improving the oxidative stability of sunflower oils, presenting a natural alternative to synthetic preservatives.

Today, Mediterranean Diet (MD) is a globally recognized dietary pattern and public health model. In this review, traditional Mediterranean Diet (MD) is revisited: multiple aspects and facets of the diet including its history, cultural roots, food categories, lifestyle, religious traditions, physical activity and health benefits are presented through pyramids. Mindful eating of mainly plant-based and whole foods, seasonal and locally-sourced, along with the enjoyment in every step of production, preparation and consumption of the food, are the main characteristics of the traditional MD, which is presented for the first time as a 5F-diet based on 5F-pillars. MD is also described as a holistic diet – it is a diet that nourishes the body, the mind, and the soul through balanced and sustainable approach to food choices. The food choices and lifestyle practices provide holistic health not only for the whole body, but also yield healthy communities – the people are part of the community, have “sense of belonging”, and their interactions are in harmony with the environment, respecting the planetary resources and boundaries. The diet’s health benefits, including reduced risks of non-communicable diseases (NCD), such as cardio-vascular diseases, metabolic syndrome, and cancers, prevention from neuro-cognitive disorders, and increased longevity, are a result not only of the food consumed, but also the presence of commensality and conviviality, and the lifestyle leading to daily stress relief. Overall, MD is a concept that embraces biodiversity, sustainability, quality, palatability, health, cultural aspects and heritage.