## 2 Mediterranean Diet and Agrobiodiversity
Agrobiodiversity resources typical of the Mediterranean region, rich in bioactive compounds and commonly included as ingredients of the MD, are, for example, the multiple local landraces and selections of vegetables characterized by different shapes, harvest times, pigmentation, and associated nutritional and bioactive profiles [56; 57], such as artichoke and cartoon [58; 59; 60; 61; 62; 63], carrots [64; 65; 66], chicory and lettuce [67; 68] among the Asteraceae family; broccoli and cauliflower [69] and kale [70] among the Brassicaaceae family; cultivated and wild garlic [47; 48; 71; 72; 73], and onion [74; 50; 75; 76; 77; 50; 78; 79; 60; 61; 62; 63; 64; 65; 66; 67; 68; 69; 70; 71; 72; 73; 74; 75; 76; 77; 78; 79] among the Liliaceae family; common beans, cowpea, fabae, and lentils among the Leguminosae family [77; 78; 79], melons and watermelons [80; 81; 82], or zucchini and squashes [83; 84] among the Cucurbitaceae family; and tomato [85; 86; 87; 88; 89; 90], pepper [91], and eggplants [92] among the Solanaceous family. Other valuable genetic resources commonly used in the MD and considered rich sources of bioactive compounds include minor vegetable species such as arugula [93; 94; 95] and broccoli raab or rapii [54; 96; 97], and numerous wild edible plants [98; 99; 42; 44; 98; 100; 101; 102; 103]. Moreover, the link between agroobiodiversity and MD is also expressed by the variety of plant parts of different species used in the kitchen, which range from roots and other below-ground organs, to stems, leaves or leaf petioles, fruit, and sometimes edible flowers or infloresances. Exemplary are the cases of the zucchini squash for which, in Southern Italy, stems, young leaves, and flowers are traditionally used, in addition to the courgette [81]; artichoke, for which plant off-shoots are used in addition to the heads; or, the case of rapiui, for which leaves and/or infloresence are commonly used (Figure 1). Similarly, among wild species, the edible parts include leaves and flowers in _Borago officinalis_; leaves, inflorescence, and roots in _Cichorium intybus_ L.; and in the case of _Scolymus hisanicus_ L., the midribs are used after discarding the spiny leaf-lamina (Figure 2). Figure 1: **(a)** Whole zucchini squash plants harvested to prepare a traditional Italian rural first dish “spaghetti e cime di zucchine” using every portion of the plant, including small fruits, leaves, stems, and flowers. **(b)** A field of rapiin plants and harvested product characterized by the different size of inflorescence (associated with early harvest) in which leaves and infloresence or only the large infloresence is used. **(c)** An artichoke field of the selection “Violet de Provence” with heads ready to harvest, followed by an image of plant off-shoots called “carducci”, generated and harvested at the base of the artichoke plant, being used to prepare fried stems. Photo credits: [PERSON]. The increasing demands for healthy and natural food ingredients, in addition to the rediscovery of MD from new generations and the adoption of this particular diet in other regions of the world, necessitates the sustainable management of plant genetic resources [42; 98; 101; 104]. This approach involves various practices, including the cultivation and domestication of wild species and their integration in production systems to promote the sustainability of agro-ecosystems and allow the conservation of valuable genetic resources [37]. The compilation and constant update of FBDGs is also a useful means to promote agrobidiversity and sustainability through policies and dietary recommendations [5]. Moreover, according to [PERSON] et al. [105] and [PERSON] [106], the MD or the Mediterranean way encompasses dietary habits and lifestyles, and considers socioeconomic drivers that could be used as a means to achieve the goals set for the 2030 Agenda for Sustainable Development and thus promote biocultural diversity.