This document discusses metrics for measuring cultural food preferences and their relationship to biodiversity. It examines post-modern Mediterranean food trends like eating more traditional, local, and seasonal foods as well as sharing collective meals. While local food may be perceived as more environmentally-friendly, relying solely on local products could significantly limit diversity and increase prices. Labels can help maintain cultural diversity but the real social relationships between producers and consumers are also important. The document then evaluates potential metrics for cultural food preferences, including traditional food variety and diversity scores, consumption of traditional regional foods, number of local markets and outlets, food miles, and share of locally produced food. It also considers socio-cultural indicators like time spent eating meals together and preparing food from