Multiple sclerosis (MS) affects approximately 2.8 million people worldwide and has no known cure (1). Depression and anxiety are more prevalent among people with MS than in the general population (2). A high-quality dietary pattern may improve depression and anxiety symptoms in people with MS. Mental health may also influence food choices among people with MS. Importantly, people with MS have expressed interest in resources to support their food choices and mental health. However, there is a lack of consumer-informed, accessible dietary resources aimed at improving depression and anxiety in people with MS (3). Using a participatory research approach, we aimed to collaborate with people with MS to identify priorities for an evidence-based diet and mental health resource. We conducted online workshops with people with MS to inform the development of a prototype diet and mental health resource. The nominal group technique (4) guided the format of the workshop discussions, prioritising the preferences of people with MS in the development of the prototype resource. Rankings and workshop consensus informed the identification of priority features of the resource. Sixteen people with MS participated in one of four online workshops, conducted between May and June 2026 via Microsoft Teams. The majority (88%) were women, with a mean (SD) age of 58 (9) years. Fifty percent had MS for more than 10 years. Usability and accessibility emerged as central priorities across the workshops, shaping participants’ preferences for the format, delivery, and content of the resource. Workshop participants prioritised an accessible digital resource that incorporates multiple formats (e.g., text, audio, transcripts, and visual elements), facilitating engagement with the content in ways that are customisable to their needs. Preferred resource characteristics included clear language, flexible navigation (e.g., structured sections that allow a user-directed journey), and concise information with links to further reading. Participants emphasised the importance of evidence-based information (e.g., the relationship between diet and mental health in MS, foods to support mental health) and practical resources to support eating well for mental health (e.g., snack ideas, recipes, and practical guides). The inclusion of lived-experience perspectives (e.g., quotes from people with MS), recognition of the individuality of MS (e.g., variable symptoms and lifestyles), and recommendations to seek tailored dietary and psychological support were also suggested. Workshop findings highlighted several priorities for the development of the resource, including accessibility, evidence-based content, practical guidance, and lived-experience perspectives. The use of a participatory research approach will help facilitate the development of a prototype resource that addresses the needs of people with MS, thereby improving the likelihood of acceptability and user engagement. By integrating lived experiences into the development of the resource, the resource may support behaviour change to improve food choices and mental health among people with MS.