Welcome to the Mediterranean Diet Roundtable

The Mediterranean Diet Roundtable is a think tank organizing inspirational and experiential events, where Scientists and Food Industry leaders and influencers connect. Since 2015, the MDR has attracted hundreds of participants from the US and Mediterranean Countries.

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MDR Connect

We are joining forces with world-class Chef Maria Loi and her team to create MDR Connect, a revolutionary matching program to bridge the transition from the current pandemic to the near future and beyond, when we will all be able to meet again in person. MDR Connect will be a safe environment with a limited number of participating buyers meeting virtually with a curated selection of Mediterranean companies for the ultimate, cost-effective matching opportunity. Educational programs and related seminars will be part of this unique experience. We encourage to apply by requesting appropriate participation form.

The Mediterranean Diet Roundtable to launch its first Extra Virgin Olive Oil Library

As the Mediterranean Diet ranks again the best overall eating pattern in the US, the MDR opens new ways to experience high-quality Olive Oil

Visit and support our MDR Extra Virgin Olive Oil Library. Experience outstanding, high-quality EVOO from the Mediterranean, selected for the MDR by David Neuman.

SEE THE MDR EVOO LIBRARY EPISODES ON YOUTUBE

Recent recipes

April 27, 2021
Potato-Artichoke Torte
Potato-Artichoke Torte
Potato-Artichoke Torte SERVES: 4 I SERVING SIZE: 1 (2-INCH) SLICE | PREP TIME: 5 MINUTES I COOK TIME: 45 MINUTES Given the popularity of potatoes in […]
April 23, 2021
Cretan Roasted Zucchini: In this traditional Cretan recipe, the zucchini is stuffed with garlic and then oven-roasted with tomatoes, parsley, and olive oil. This delicious recipe is simple to make.
Cretan Roasted Zucchini
Cretan Roasted Zucchini In this traditional Cretan recipe, the zucchini is stuffed with garlic and then oven-roasted with tomatoes, parsley, and olive oil. This delicious recipe […]
April 22, 2021
Orzo with Feta and marinated Peppers This orzo salad is full of flavor, with balsamic-marinated peppers that are paired perfectly with tangy, peppery teta cheese. lt' s an ideal salad for a work lunch or a picnic.
Orzo with Feta and marinated Peppers
Orzo with Feta and marinated Peppers This orzo salad is full of flavor, with balsamic-marinated peppers that are paired perfectly with tangy, peppery teta cheese. lt’ […]
April 21, 2021
Greek-Style Pea casserole Peas are stewed in a rich tornato sauce with carrot and potato in this delicious casserole that can be enjoyed as a main course with some good feta and bread.
Greek-Style Pea casserole
Greek-Style Pea casserole Peas are stewed in a rich tornato sauce with carrot and potato in this delicious casserole that can be enjoyed as a main […]

Testimonials

  • Ken Toong | Executive Director of University of Massachusetts, U-Mass Dining
    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
  • Rafi Taherian | Yale Dining
    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
  • Sara Baer-Sinnott | Oldways
    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
  • John Lawn | Authority on the Food Service Market
    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
  • Elena Paravantes | Nutrition and Communications
    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
  • Susan Reef | US Food Safety Corporation
    The panelists presentations were on the level expected for the highly educated audience.
    Susan Reef
    US Food Safety

Sponsors

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Parmacotto
Loudmis Foods
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