Mexico Implements New Healthy and Sustainable Eating Guidelines

Mexico has formally launched the implementation phase of its Healthy and Sustainable Dietary Guidelines, marking a major step toward aligning national food policy with public health, sustainability, and cultural diversity goals. The Technical Working Group in charge of deployment was installed on Oct. 30, led by the Ministry of Health and supported by the UN Food and Agriculture Organization (FAO).

The guidelines aim to improve population health, strengthen food sovereignty, and promote sustainable diets that protect biodiversity and local food systems. Daniel Aceves Villagrán, director general of Public Health Policies, said the initiative establishes healthy and sustainable eating as a public right and a core priority of national health policy, underscoring the need for coordinated cross-government action.

Developed by the Ministry of Health and the National Institute of Public Health (INSP), the guidelines were created using FAO’s methodology for food-based dietary guidelines, adapted to Mexico’s context. The process included technical support from FAO Mexico, UNICEF, and PAHO/WHO, ensuring recommendations are scientifically rigorous, culturally relevant, and compatible with sustainable food systems.

Anabelle Bonvecchio Arenas, director of Nutrition Research, INSP, highlighted FAO’s role in integrating scientific evidence with environmental sustainability and cultural diversity. She said continued technical cooperation will help Mexico shift from design to targeted implementation, with a focus on vulnerable populations.

Mexico is now among the first countries in Latin America to adopt FAO’s international standards for healthy and sustainable dietary guidelines. The effort aligns with commitments made at the UN Food Systems Summit and the UN Decade of Action on Nutrition (2016–2025), supporting progress toward Sustainable Development Goals including Zero Hunger, Good Health and Well-Being, Responsible Consumption and Production, and Climate Action.

A key priority in the rollout will be regionalizing the guidelines to reflect Mexico’s cultural and geographic diversity. This includes recognizing traditional and Indigenous dietary models such as the milpa system, central to the country’s biocultural heritage. FAO will support the Ministry of Health in adapting guidance to local contexts, promoting regional food production and consumption, and strengthening climate resilience.

The initiative will also link the guidelines to national strategies, including the National Health Strategy and the 2025–2030 National Development Plan. Their application is expected to shape school nutrition programs, agroecological production, public procurement, and consumer education, promoting coherence across health, agriculture, environment, and social welfare sectors.