Registration

EARLY BIRD DISCOUNT!

Register by May 13 and receive a $100 discount!
Use code MDR-EB2019 (case sensitive) on the blue link at checkout.

Registration now live!

CLICK HERE TO REGISTER

YOU ARE INVITED TO A MEDITERRANEAN GALA

Wednesday, June 26, 2019 from 6 to 9 pm
Embassy of Italy, 3000 Whitehaven St NW, Washington, DC 20008

Join us for a scrumptious culinary adventure featuring different Mediterranean delights, music and more. A memorable feast for the palate and the senses.
Tickets: $200 per person (all inclusive).

No tickets at the door.
Dress to impress.
Traditional outfits encouraged.

CLICK HERE TO REGISTER
In 2018, 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