The ongoing nutrition transition is transforming dietary behaviours worldwide while raising concerns about the environmental impacts of contemporary food systems. This is, also prompting growing interest in the role of traditional food systems in supporting healthy and sustainable diets (1). However, little is known about how these practices are perceived and maintained within rapidly changing food environments in the Middle East. This study explored Saudi women's perceptions of traditional foods, the factors influencing their continuation, and their relationship to sustainable dietary practices. A qualitative study was conducted using semi-structured interviews with Saudi female teachers (n=18) from Al-Madinah, Saudi Arabia, who were purposively recruited from a preceding quantitative study. Interviews were conducted online, audio-recorded, verbatim transcribed in Arabic, translated into English, and analysed using Reflexive Thematic Analysis method(2, 3) .Three interconnected themes were identified. First, traditional foods were perceived as an integral part of cultural identity, family heritage, religious values, and healthy eating.Participants described themselves as the primary custodians responsible for preserving and transmitting traditional food knowledge across generations.Second, participants described preserving traditional food practices within a changing food environment by adapting recipes and cooking methods (replacing animal fats with healthier oils, using modern kitchen technologies, modifying ingredients), and accommodating contemporary lifestyles (preparing meals in advance to overcome time constraints). Although convenience foods, changing family structures, and younger generations' preferences challenged the routine preparation of traditional dishes, participants viewed adaptation rather than abandonment as essential for maintaining these practices. Third, while most participants were unfamiliar with the formal concept of sustainable diets, they described everyday practices aligned with sustainability principles, including reducing food waste, sharing surplus food, preparing meals at home, practising moderation, and preferring locally available and seasonal foods. These behaviours were commonly motivated by cultural traditions, household values, economic considerations, and Islamic teachings rather than environmental awareness alone. These findings suggest that traditional food practices represent culturally meaningful pathways for promoting healthier and more sustainable dietary transitions. Public health strategies that recognise cultural heritage and support the adaptation of traditional foods to contemporary lifestyles may strengthen the sustainability and acceptability of dietary recommendations in Saudi Arabia and comparable settings.
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