Registration

Enjoy the Mediterranean Diet Roundtable
at Yale University

CLICK HERE TO PURCHASE YOUR TICKET

The MDR (Mediterranean Diet Roundtable) is a conference with scientists, nutrition & wellness experts, food industry experts, high volume food services, distributors, importer/exporters, chefs and opinion leaders learning more about the Mediterranean lifestyle and its food system.
For the first time - in addition to our olive oil classes, we will offer FLAVOR EXPLORATIONS! Educate the palate and the senses to the finest Mediterranean cuisine in a memorable culinary journey.

Stellar line up of 2018 MDR panelists include (in alphabetical order):
Bob Bauer, Association of Food Industries
Deanne Brandstetter, M.B.A., R.D., Nutrition & Wellness, Compass Group
Prof. Daniele Del Rio, Associate Professor of Human Nutrition, University of Parma
Prof. Christina Economos, PhD, Tufts University
Dr. David L. Katz, Yale University Prevention Research Center
Jim Krzywicki, Executive Vice President and COO, WebPort Global
June Jo Lee, The Hartman Group
Prof. Prokopios Magiatis, Ph.D., M.Sc., Associate Professor of the University of Athens
Dr. Eleni Melliou, Laboratory Teaching Personnel
Dr. Simon Poole, The Taste Of The Mediterranean
Tina Reddington, SODEXO
Rafi Taherian, Yale Hospitality
Ken Toong, U-Mass Dining
Prof. John Peter Wargo, Yale University

Single Day Pass now available!
Use code MDRday1 or MDRday2 (case sensitive) to get your ticket!

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

Monday, June 25, 2018 at 7:00 pm

First Mediterranean Gala

Old Refectory at the Yale Divinity School
409 Prospect Street, New Haven, CT 06511

Glamour and a Mediterranean extravaganza for the ultimate culinary experience prepared by Yale Hospitality! Experience the legendary finesse of a leading dining team of America in the iconic settings of Yale University!

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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