While international law does not provide a single, binding legal definition of “wellbeing,” the concept is embedded across various normative instruments which range from ethics and economics to environmental protection and food and nutrition. The Constitution of the World Health Organization offers an early and influential formulation, defining health as «a state of complete physical, mental, and social wellbeing and not merely the absence of disease or infirmity». While not legally codified in a single instrument, wellbeing functions as a cross-cutting principle in international human rights and sustainable development frameworks since the 2030 Agenda for Sustainable Development now recognizes its importance calling on states to «ensure healthy lives and promote wellbeing for all at all ages». In this framework, the research around the concept of wellbeing should focus on the legal conditions which allow people to achieve integral wellbeing, both individual and collective, from a food health point of view. Based on research work related to the current impact of the precautionary principle and the new dimension of the right to food, the work focused on the analysis of said current normative instruments striving to develop a legal foundation of the integral wellbeing guided by food and nutrition, as a driver of change in order to promote a more sustainable future.