Dr. Rafael Urrialde
Rafael Urrialde, Professor in the Department of Genetics, Physiology and Microbiology at the Complutense University of Madrid and in the Department of Pharmaceutical and Health Sciences at CEU San Pablo University, President of the Scientific Committee of the Spanish Society of Sports Medicine, Secretary of the Spanish Nutrition Foundation, Honorary Member of the Spanish Academy of Nutrition and Food Sciences, and Numerary Member and Vice-President of the Royal European Academy of Doctors (READ), examines the concept of holistic nutrition based on the 8S model (safe, healthy, sustainable, satisfying, sufficient, social, supportive and sovereign), developed in several of his studies, in the article “Physical, Social and Emotional System of the Construct of 8S Nutrition,” published by the Mediterranean Gastronomy Chair on its corporate website. The expert links this model to the One Health approach, which is based on the interaction of human, animal, and plant health—interconnected with environmental health—and is framed within a global perspective.
According to the academic himself, the principles of 8S nutrition aim to promote a balanced, varied, moderate, fair and sustainable diet in harmony with human and environmental needs. The model is structured around a series of principles encompassing strategies, actions, and activities that ensure food and beverage safety throughout the entire food chain, with clear information on risks, characteristics, conservation, and consumption (safe nutrition). It promotes a balanced relationship between diet and health, adapting nutritional intake to the needs of different life stages while incorporating nutrition education and bioactive compounds (healthy nutrition). It also seeks to minimise environmental impact, encourage circular economy practices, prevent the overexploitation of resources, reduce waste, and prioritise social, environmental, and economic sustainability (sustainable nutrition).
In addition, the model ensures that food remains a pleasurable sensory and emotional experience while respecting dietary guidelines and cultural traditions (satisfying nutrition). It guarantees access to adequate food and water for all, preventing both deficiencies and excesses that may compromise health (sufficient nutrition). It promotes responsible and collective consumption, valuing cultural traditions and social structures (social nutrition). It prioritises access to food for vulnerable populations, aims to reduce food waste and encourages fair prices for farmers and livestock producers, strengthening local economies and generating positive social impact (supportive nutrition). Finally, it defends local and national food systems that guarantee access to safe, culturally appropriate food while reinforcing local economies and connecting producers and consumers in a sustainable, equitable way (food sovereignty).
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“Food systems are becoming increasingly complex, and this means that endogenous and exogenous factors within the system itself must be considered from a methodological perspective. This 8S nutrition approach proposes a transversal evaluation of food safety through risk analysis as the basis for food security across the entire food chain, including traceability, food information provided to consumers—including labelling—and risk communication based on scientific evidence to identify specific hazards and their associated risks. All of this contributes to the mitigation of adverse events and strengthens the technical and sanitary monitoring of food products that reach the human population and to which it has access,” the expert explains before analysing each of the eight elements in detail.
A recognised specialist in food regulation, Urrialde is the author or co-author of scientific publications on nutrition education. He served as Head of Health and Food Safety at Puleva Food, Director of the Health and Food Area at the Union of Consumers of Spain, Technical Coordinator of the journal “Ciudadano,” Director of Health and Nutrition at Coca-Cola Iberia, analyst at the Institute of Cold of the Spanish National Research Council (CSIC) and collaborator of the Chair of Plant Physiology at the Faculty of Biological Sciences of the Complutense University of Madrid. The academic is also a member of the Editorial Committee of Kómoda News, a specialised portal awarded the Excellence in Public Relations Prize in the category “Fight against Fake News” by the International Public Relations Association.
