First Annual Mediterranean Diet Roundtable Brings Practicality of the Mediterranean Diet in Food Service and Beyond

The organizers of the Mediterranean Diet Roundtable (MDR) will host their first national event, to be held on Thursday, April 9, 2015 at the Graduate Center of CUNY University, New York City.

It will bring together the entire spectrum of the U.S. Food Industry along with many Mediterranean manufacturers for a one-of-a-kind meeting. The goal is to explore new and better Mediterranean-inspired menus capitalizing on the “Mediterranean Diet,” whose medical appeal and stunning health benefits have proven to be unquestionable. The MDR is not a scientific gathering, but rather an informative and resourceful setting and especially a networking event.

The MDR aims to bring together the entire spectrum of the national and international Food Industry to explore new and improved menus inspired to the Mediterranean Diet, whose medical appeal and stunning health benefits have proven to be unquestionable. A study conducted on more than 1.5 million healthy adults, demonstrated that following a Mediterranean Diet was associated with a reduced risk of death from heart disease and cancer, as well as a reduced incidence of Parkinson's and Alzheimer's diseases (source: Mayo Clinic).

The MDR is focusing on the substantial positive impact of the Mediterranean Diet on health and well-being, from a scientific, cultural and culinary point of view, while offering a one-of-a-kind opportunity to network for professional decision-makers in the Food Service arena, along with doctors, scientists, nutritionists etc. to address the important topic of a balanced diet in stores as well as in schools, hospitals, seniors’ centers/nursery homes, cafeterias, etc. It will introduce a complete program vertically integrated, involving as many as 22 Mediterranean Countries; Growers/Processors, Manufacturers, Import Logistics Companies, to provide Quality Cost Competitive Authentic Products, Menu Ideas, providing the End User all that is needed for a Healthier Diet. This program will encompass Retail & Food Service.

Panels include:
“Diet, Health and Longevity: Scientific evidence of the Mediterranean Diet” Panel discussion moderated by Dr. Giovanni Scapagnini, M.D., Ph.D. with Artemis P. Simopoulos, M.D. (Center for Genetics, Nutrition and Health), Sara Baer-Sinnott (Oldways); Tara K. Narula, M.D. (cardiologist and TV personality);

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“Come for the Education, Stay for the Food,” presentation and panel discussion showcasing several leading colleges/universities across the nation that have had great success with implementing a Mediterranean diet on their menu. Moderator: Ken K. Toong, Executive Director of University of Massachusetts Amherst Auxiliary Enterprises, also At-Large Director of National Association of College & University Food Services (NACUFS); with Rafi Taherian (Executive Director, Yale Dining, Yale University); Johnny Curet, CEC (Director of Campus Dining, Rice University); Craig J.Mombert, MCFE, CPFM (Executive Chef, Davidson College);

“Getting in on the Ground Floor – menuing and purchasing processes.”

Panel moderated by Food Service authority John Lawn (formerly Editor-in-Chief and Associate Publisher of Food Management magazine), with Debby Kasper, RDN, LDN, SNS, Director of Clinical Nutrition and Wellness Program Development at Premier, Inc. among other surprising guests.

Break out sessions will have the participation of international guests such as Elena Paravantes-Hargitt, RDN Food and Nutrition Consultant, Dietitian, Writer, and Speaker.

Sponsorship opportunities are available for what promises to be a wonderful, international event. Tickets to participate and additional information can be found on the event website: