The Mediterranean Diet Roundtable (MDR) is set for next week in NYC. Restaurant and foodservice professionals will gather at the Institute of Culinary Education (ICE) on February 24-25th.
Once again, the focus will be on the Mediterranean Diet’s benefits in terms of being healthy, delicious, and sustainable. “In addition, with the science supporting it, there is no doubt that, in our quest for an improved quality of life, the Mediterranean Diet reigns supreme,” noted MDR founder Daniela Puglielli.
The Mediterranean Diet Roundtable (MDR) is a thought leadership event series, designed to inform, inspire, and promote the appreciation of ingredients and food practices distinctive of the Mediterranean cuisine, translating the benefits of the Mediterranean Diet into commercial opportunities in the United States.
The Mediterranean Diet is recognized by UNESCO as a Global Intangible Cultural Heritage (2010), symbol of a unique synergy between nature and culture distinctive of the Mediterranean countries and regarded as a universal value worldwide.
“It is a healthy, delicious and sustainable choice for the planet as well as a meaningful way to reduce obesity and other diseases in America,” Puglielli added.
The MDR which has held events on both the prestigious Yale University and University of Notre Dame campuses plays a key role in repositioning the Mediterranean Diet in the restaurant and foodservice industry.
“MDR has enhanced the profile of the Mediterranean Diet to include not just restaurants but non-commercial food service and retail as well, Puglielli continued. If you are looking to capitalize on and learn more about the #1 diet in the US, then you cannot miss the MDR programs, which provide the audience with solid scientific evidence from world-class scholars and insights from amazing food service operators, to gain a deep understanding of the health values, commercial benefits and market trends for Mediterranean foods in this dynamic, informative and interactive program.”
This year’s program at Manhattan’s will offer both unperson and virtual workshops from 9:30 AM to 5 pm on February 24th and from 9 am to Noon on the 25th.
The curriculum will include a discussion of artisan blends and how they can efficiently elevate foodservice operations hosted by Spiceology’s Joshua Holmes.
Extra Virgin Olive Oil specialist David Neuman will share his insights. U-Mass’s Sabrina Hafner, MS, RD, LD, will host: Beyond Nutrition Facts: Understanding & Optimizing Food Labels. Finally, ICE’s very own Director of Nutrition Celine Beitchman, MS will chair a session on Whole Grains and Beyond.
The event has also attracted a star studded cast of vendors that offer solutions for the operator looking to add the Mediterranean Diet to their menu strategy. The Loumidis brand is excited about the upcoming Mediterranean Diet Roundtable where they can engage with buyers that are conscious of the Mediterranean diet benefits.
“The event is a way for us to highlight solutions in bringing Greek cuisine to the market and help locate partners that can help other companies import quality ingredients,” noted Loumidis Foods’ Matthew Kalamidas.
“As restaurants look for ways to tackle bigger sections of their menu, we want to be someone growing companies can depend on. It’s an opportunity for us to bring our small-scale conversations to a much larger audience.”
“We all are navigating the current challenges of ingredient shortages, disruptions, and high food/beverage costs,” Puglielli concluded. The MDR is creating content to stay healthy and engaged in food conversations that impact the entire economy.
Further info is available on the Mediterranean Diet Roundtable website.
