High attention across health and food systems is raised on the importance of healthy diets for human and planetary health (EAT-Lancet Commission 2019). The international community has recognised the need for the food systems to re-aligned from just supplying food to providing, in sustainable manner, high-quality foods as part of healthy diets for all (FAO 2014). Studies on Geographical indications foods (GIs) show they could be a key instrument in this perspective, but does this conclusion be extendable to all GI foods? Many GI foods by nature are part of a healthy diet, because of their composition, their link to biodiversity and traditional diets, their capacity to generate income for producers families and maintain livelihood in isolated rural areas. The analysis of the linkages between GI foods and healthy diets is though rather scarce, and very recent, when it comes to the nutrition aspect, and would deserve to be explored further. Different potential contributions are considered in this chapter, from the nature of GI food to be mainly minimally-processed foods, to the nutrition comparison between food products and their non-GI equivalent, highlighting the key role of GI specifications in ensuring higher nutrition profile, and other general considerations of GI processes contributing to healthy diets (food safety, diet diversity, economic impacts and livelihoods, consumption or eating practices). This chapter aims at advocating for further investigation for wider evidence and dissemination of best practices and recommendations to stakeholders: producers, researchers, policymakers.