MEDITERRANEAN DIET ROUNDTABLE
Thursday, April 9, 2015
CUNY Graduate Center, 365 Fifth Avenue,
New York City
PROGRAM8:00 – 8:30 am Registration/Networking + Med breakfast
8:30 am Opening Remarks: “The Long Journey of the Mediterranean Diet in America” – Sara Baer-Sinnott (President Oldways).
8:45 – 9:30 am “Diet, Health and Longevity: Scientific Evidence of the Mediterranean Diet” – Panel discussion moderated by Sara Baer-Sinnott (President, Oldways), with Artemis P. Simopoulos, M.D. (Founder, Center for Genetics, Nutrition and Health), Dr. Giovanni Scapagnini, M.D., Ph.D. (Professor, University of Molise, Italy), Dr. Tara Narula, M.D. (Cardiologist at Lenox Hill Hospital and CBS Health Contributor).
9:30 – 10:45 am “Come for the Education, Stay for the Food” – Of all the noncommercial foodservice segments, college dining programs offer the greatest breadth of food offerings and the greatest flexibility in terms use of ingredients/menu engineering. The student population is health conscious, open to new kinds of food experiences and increasingly interested in authentic cuisine and represents a substantial future customer base for certain diet patterns. This panel will feature four leading college operators to explore how the principles of the Mediterranean Diet translate into the menus, promotions and culinary production of college foodservice programs. An engaging Q&A session with the audience will follow their formal presentations. Panel moderated by Ken Toong, MBA (Executive Director, Auxiliary Enterprises at the University of Massachusetts-Amherst), with Rafi Taherian (Executive Director of Yale University Dining), Johnny Curet, CEC(Director of Campus Dining at Rice University) and Craig J. Mombert, MCFE, CPFM (Executive Chef at Davidson College).
11:15 – 12:30 pm “Getting in on the Ground Floor: Understanding Noncommercial Menu Development and Purchasing Processes” – The wide variety of noncommercial market segments all operate with different business models and, sometimes, specialized regulatory and nutritional constraints. This panel will look at differences in menu development and purchasing practices in Healthcare, Business Dining, K-12 Schools and Government and Military Foodservice, with a special eye toward Mediterranean Diet applications. The panelists will also explore the role played by group purchasing organizations (GPOs) and contract management companies. Topics discussed will include menu and purchasing cycles, how food specifications and bids are established and how distributors are selected; a Q&A session will follow. Panel moderated by John Lawn, former editor-in-chief of Food Management and The Foodservice Distributor magazines. Panelists include Debby Kasper, RD, LD, SNS (Director of Clinical Nutrition and Wellness Development at Premier, Inc.), Veronica McLymont, Ph.D., RD, CDN (Director of Food and Nutrition Services, Memorial Sloan Cancer Center), Tina Reddington (Director of Wellness, Procurement and Sustainability at Sodexo, Inc.) and Gina Zimmer (VP of Marketing & Communication Restaurant Associates, a division of Compass Group North America).
12:30 – 2:00 LUNCH BREAK
2:00 – 2:30 pm “Application of the Mediterranean Diet, an International Perspective” – Registered Dietitian Nutritionist, lecturer and author Elena Paravantes, RDN, will address some of the differences in the way the Mediterranean Diet is perceived in the U.S. and how a true Mediterranean diet can be applied anywhere and in a variety of settings. Paravantes, specializes in the promotion of the Mediterranean Diet, she is Past President of the American Overseas Dietetic Association, and the former food and nutrition editor for Prevention and Men’s Health magazines in Greece. She currently maintains a column on the Greek diet in Huffington Post.
2:30 – 3:00 pm “Mediterranean Diet, consumerism and the secret world of food safety” – By Susan Reef(President, U.S. Food Safety). Did you know that what you eat has been carefully crafted by social and electronic media for over 50 years? This seminar will take you on a fifty-year journey of consumer food buying. We’ll start with black and white television and take a decade-by-decade look at what changed American food buying habits. We’ll also look at our love affair with fast food, obesity and a major chain food safety problem in 1993 that was almost unknown until a decade later. We’ll conclude with the social media explosion and the Mediterranean Diet. Enjoy the trip down memory lane. In 2008, Susan Reef was asked by a senior citizen if she should buy tomatoes in her local supermarket. That started a 7 year journey into food safety, food recalls and social media. Today, Ms. Reef has 425,000+ followers on her Twitter page and 80,000+ followers monthly on her blog.
3:00 – 3:30 pm “From Molise (Italy) to your table. For Real. Territory of Origin and New Strategies of Food Traceability System” – Presentation by Nicola Di Niro (President of Tipico Italiano), Pasquale Catabbo (Catabbo Winery) and Giuseppe Sacco (Export Manager, Pastificio La Molisana). Introduces: Dr. Giovanni Scapagnini, M.D., Ph.D. (Professor, University of Molise, Italy). The authenticity of food origin is becoming a practical problem for many artisanal manufacturers in Italy and in the Mediterranean countries. The creation of a certified “Digital Identity” or a “Food Fingerprint” is the latest technology developed by a cluster of Italian companies to combat counterfeiting while providing a deeper knowledge and appreciation of the product and its territory of origin.
3:30 – 4:15 pm “Pasta – A Healthy Carb Rooted in the Mediterranean Diet” – Join Barilla Nutritionist Anna Rosales, RD as she speaks about pasta and its nutritional value as an enriched, low GI, complex carbohydrate that has no solid fats or added sugars. When consumed in moderation with healthy pairings like vegetables and lean proteins, pasta offers a healthy option for half of your daily grains – a key to the Mediterranean Diet.