Chile is currently experiencing a progressive epidemiological transition towards chronic diseases. In this country, >50% of annual deaths are attributed to cardiovascular disease and cancer. Moreover, health surveys have shown high prevalence of obesity, diabetes, hypertension, and elevated cardiovascular disease risk. In addition, mental health issues are also frequent among Chilean adults. On the other hand, the agri-food system contributes to 21–37% of greenhouse gases emissions worldwide. Overall, current health and food chain situation calls out for design and implementation of evidence-based feasible and effective nutritional interventions needed to promote physical and mental health along with addressing food sustainability in Chile. Nowadays, the Mediterranean diet is recognized as one of the healthiest dietary patterns based on observational and interventional studies linked to a wide variety of health outcomes. However, a Mediterranean lifestyle goes well beyond food intake: it includes promotion of psychosocial resources, community life as well as cultural traditions. Indeed, Mediterranean lifestyle is a true modus vivendi that integrally promotes physical, mental, and social well-being. In addition, the Mediterranean diet stands out for its environmental sustainability because it is characterized mainly as a plant-based dietary pattern with low carbon and water footprints. Remarkably, Central Chile has a Mediterranean-like setting with plant and animal food production and availability patterns comparable to those present in countries located around the Mediterranean Sea. Therefore, this article reviews how promotion of Mediterranean lifestyle adherence in Chile offers great potential for management of the ongoing epidemiological transition to chronic diseases as well to promote psychological well-being within a unique food system and dietary sustainability vision for this Latin American country.

Food systems are one of the main contributors to climate change. Sustainable diets are one strategy to mitigate climate change. Assessments and estimations at a national level are lacking, especially in the Global South, probably due to a lack of national surveys of food consumption and a limited interest in sustainable diets information. The objective of this study is to estimate and describe the carbon and water footprint of the Chilean population’s diet in an overall estimation desegregated by region, age, sex, socioeconomic level and their main characterizations. This study is based on a secondary data analysis from the National Survey of Food Consumption made in 2010. The carbon and water footprint of the food subgroups/person/day were estimated. The results are compared by sex, age group, socioeconomic level, and macro zone. A carbon footprint of 4.67 kg CO_2eq and a water footprint of 4177 L, both per person/day, were obtained. Animal-sourced foods, such as dairy and red meat, were responsible for 60.5% of the total carbon footprint and 52.6% of the water footprint. The highest values for both footprints were found in the following groups: men, adolescents, young adults, people with a higher socioeconomic level, and residents in the southern area of the country. The carbon footprint and water footprint values in Chile generated by food consumption would be above the world averages. Transforming the Chilean food system into a more sustainable one with changes in eating patterns is urgently required to attain this transformation.

This study aims to evaluate the graphical representation of sustainability dimensions in food-based dietary guidelines (FBDGs) or, when unavailable, in other institutional sources. Sustainability indicators were identified and grouped in four dimensions: nutrition/health (n = 11), socio-cultural (n = 13), environment (n = 9), and economic (n = 3). A total of 112 iconographies were collected and analysed: 72 from FBDGs and 40 from other institutional sources. The nutrition/health and economic dimensions were respectively the highest (100%) and the least (10%) represented. The most common nutrition/health indicator was diet diversity (96%), while traditional products (80%) were the most depicted within the socio-cultural dimension. No statistically significant correlation was observed between the representation of sustainability and either the income level of the country or the year of publication. Alternative designs are the most used (36%) and some of them reveal more indicators and dimensions than classic designs (i.e. pyramid, circle, plate, poster).

Work environments are pivotal for nudging workers to healthy and sustainable diets. The sì.mediterraneo application was developed and tested to promote healthy and sustainable food choices among employees of an Italian company. Employees voluntarily enrolled in the study by registering to the app that comprised educational materials and functionalities to order food and suggest the best meal choices at the canteen; record progress by setting nutritional and food intake goals; foster users's engagement. In total, 247 participants completed 6 months of intervention. The meal composition selected by employees was not compliant with the Healthy Eating Plate, but the nutritional composition was almost adequate. When adjusted for the reference energy content for lunch, the environmental indicators decreased over time. The intervention was slightly effective in nudging towards healthier and more sustainable food choices at worksite canteen. Improvement of tool usability and of the food environment should be considered in the future.