Registration

Thank you for participating to the amazing 2018 Yale Edition!

Upcoming events:

Rome, Nov. 8-11, 2018

MDR at Expo Salus & Nutrition

The Mediterranean Diet Roundtable is going to Rome and will be featured at the first edition of ExpoSalus and Nutrition, to be held at Fiera di Roma, November 8-11, 2018. This exciting opportunity will bring the MDR core values back to Europe, where it all began!

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Rome, Nov. 23-26, 2018

MDR at Mercato Mediterraneo

The MDR International Village has been created to host a select group of producers from the Mediterranean basin who are particularly engaged in the production of quality food and food related services that is in keeping with the principles of the famous Mediterranean Diet. For the first time, MDR will be present in a food show in Italy, namely, the Mercato Mediterraneo and Fiera Roma. A special welcoming offer is being provided to exhibitors of international excellence, allowing participants to take advantage of this important marketing opportunity.

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MDR has been approved 8 CPEs by CDR for the 2 half-day programs.

Testimonials

    Ken Toong | Executive Director of University of Massachusetts, U-Mass DiningRafi Taherian | Yale DiningSara Baer-Sinnott | OldwaysJohn Lawn | Authority on the Food Service MarketElena Paravantes | Nutrition and CommunicationsSusan Reef | US Food Safety Corporation
  • Two words come to mind to describe the first MDR – educational and inspirational, as well as a wonderful opportunity for networking. I learned so much more about the health benefits of the Mediterranean Diet and additional attributes of some of the main components such as olive oil. I came away from the Summit wanting to implement even more Mediterranean concepts on our menu.
    Ken Toong
    Executive Director at UMass Auxiliary Enterprises
  • Mediterranean Diet Roundtable provides a forum for operators, researchers, growers and manufactures with focus on cuisines and food that is not only seductive and delicious but also promotes health and wellness. Yale Dining uses these principals in many aspects of its recipe development and menu engineering.
    Rafi Taherian
    Executive Director of Yale University Dining
  • The organizers did a masterful job, bringing together a varied group of people, to tell an interesting and inspiring story of bringing the good health and great tastes of the Mediterranean Diet to new audiences.
    Sara Baer Sinnott
    Oldways
  • The agenda provided an excellent mix of scientific research, culinary overviews and practical application case studies, all focused on the role that traditional Mediterranean regional cuisines can play in a healthy diet. I particularly liked the scientific overviews of recent research and the noncommercial market segment case studies that showed how these principles can be adapted for large-volume meal production in real life circumstances.
    John Lawn
    Former Editor of Food Management Magazine
  • For the first time an event gathered professionals from different backgrounds and showed how a Mediterranean diet can be appropriate for a variety of settings. This event showed us that the Mediterranean diet is easy to apply in any setting: from colleges to hospitals, affordable and has the science to back it up. With the right presentation and preparation consumers, students, patients embrace this delicious and healthy eating pattern.
    Elena Paravantes, RD
    Food and Nutrition Consultant, Writer, Speaker
  • The panelists presentations were on the level expected for the highly educated audience.
    Susan Reef
    US Food Safety