Program 2018


June 25-26, 2018

Yale University
New Haven, CT 06520

(final program subject to change)

Audience: scientists, doctors, dietitians, nutritionists, importers, manufacturers, distributors, directors of different food service programs, procurement directors, etc.
Duration: 2 half days.

MDR has been approved 8 CPEs by CDR for the 2 half-day programs.
12:00 – 1:00 Registration / Lunch

1:00 – 1:30 Welcome by Rafi Taherian, AVP Yale Hospitality

1:30 – 2:45 Session One (Health/Science) – Science and Sense of the Mediterranean Diet: Of Health, Heritage, and the Love of Good Food. With Dr. David L. Katz (Yale University Prevention Research Center), Dr. Simon Poole (UK), Dott. Daniele Del Rio (Parma University, Italy) and Dr. Christina Economos (Tufts University)

2:45 – 3:15 Session Two (Science): Olive Oil focus: natural “nutraceutical” in our body as an anti-inflammatory and promoter of vascular health. Dr. Eleni Melliou and Prof. Prokopios Magiatis (University of Athens)

3:15 – 3:45 Break & Flavor Exploration #1

4:00 – 4:30 Session Three (Food Science): “The Future of Responsible Food: Challenges and Opportunities”. Prof. John Wargo (Yale University)

4:30 – 5:00 COUNTRY FOCUS (sponsored by a Mediterranean Country TBD)

5:00 – 6:00 Break & Flavor Exploration #2

7:00 – 9:00 MEDITERRANEAN GALA (National stations/tastings)
7:30 – 8:30 Networking Breakfast

8:30 – 9:30 Session 4 (Industry Best Practices) - Advancing Mediterranean Menus: Best Practices and Lessons learned from Top Foodservice Operators: Sodexo, Compass and UMass

Mediterranean cuisine offers health and authenticity, and brings great opportunity to food service operators. In this session, three key operators in the nation will have a candid discussion and provide insight on initiatives currently at play in their operations, along with best practices and lessons learned while offering healthy, sustainable and delicious food.

1. Tina Reddington - Director of Marketing and Quality of Life Projects (Sodexo)
2. Deanne Brandstetter, MBA, RD - Vice President of Nutrition & Wellness (Compass Group)
3. Garett Distefano, MBA - Director of Residential Dining and Sustainability (UMass Amherst)

This session will be moderated by Ken Toong, MBA Executive Director of Auxiliary Enterprises (UMass) and Sponsored by the Performance Food Group of Springfield.

9:30 – 10:00 Session 5 (Industry insights) - Bob Bauer presents: Focus on FSMA. The Food Safety Modernization Act is the biggest change to U.S. food law in 70+years, impacting every sector of the food industry. Find out how it impacts your sector and why it’s important to understand how it impacts your suppliers and customers.

10:00 – 10:30 Flavor Exploration #3

10:30-11:15 Session 6 (Trends and inspiration) - Gen Z Appetites — Co-evolving with Climate, Demographic and Digital Changes. Presented by Food Ethnographer June Jo Lee.

11:45 – 12:30 Session 7 (Trade tools) - The WTC and the MDR PORTAL. Introducing the first portal dedicated to trade between Mediterranean and American companies. Jim Krzywicki, World Trade Center and Web Port Global.

12:30 – 2:00 Mediterranean Lunch & Networking

2:00 End