Welcome to the
Mediterranean Diet Roundtable®


Welcome to the MDR - Mediterranean Diet Roundtable®, your premier destination for promoting your business through the health benefits of the Mediterranean diet.

Our platform connects food and beverage operators with public and private institutions that want to bring the transformative power of Mediterranean cuisines to their menus. 

 Thanks to our high-profile events, featuring world-renowned scientists and panelists, we aim to educate and inform institutions in the United States about the remarkable benefits of adopting Mediterranean-inspired meals, fostering a healthier and happier community. 

 Join us in building a network of like-minded professionals. 

Discover the immense potential of embracing the Mediterranean lifestyle.

For your personal well-being and that of your business

 Let’s inspire change, one bite at a time.

MDR® is a growing movement of minds and hearts aiming to improve nutritional options across the United States, offering healthier foods and lifestyle choices to as many people as possible.

You can be part of this transformation.

Whether you’re an individual, a company, or an organization, if healthy eating is your personal and business goal, MDR is your home. 

Are you an individual interested in adopting the Mediterranean diet or struggling to stick to it? Are you a food professional who wants to join a community of like-minded people and colleagues to expand your knowledge and connections? The Individual Membership is your solution. 

Are you a business owner in the food and beverage industry? Are you interested in finding new clients among workplaces and institutions all over the US willing to adopt products and menus inspired by the Mediterranean diet? The Business Membership is the solution for your commercial goals. 

Are you responsible for the food choices of a large corporation, public institution, or private company interested in adopting Mediterranean-inspired meals and promoting a healthy mindset and sustainability as core values of the business? The Corporate Membership is the solution designed to accomplish your mission.

Why join the MDR® Project?

The Mediterranean Diet Roundtable® is a think-tank designed to inform, inspire, and promote the appreciation of ingredients and cuisines distinctive of the Mediterranean region, translating the benefits of this eating pattern into commercial opportunities.

Here you will find all you need to know about the Mediterranean culinary traditions, a UNESCO World Heritage that will help you better your health and connect with new clients.

Improve your lifestyle and your business with a single move.

The MDR® in numbers


Years of activity


Hosted Events


Scientists and Panelists


Participating people

Read the lates news

Read the lates news

Discover new, fresh recipes

Discover new, fresh recipes

  • April 11, 2024

    Lentil Soup with Bottarga

    Lentil Soup with Bottarga Ingredients: 500 g of peeled lentils 1 medium peeled onion 1 clove of garlic 1 bay leaf ½ cup of olive oil […]

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  • April 11, 2024

    Zafeiri’s Trahanas (Frumenty)

    Zafeiri’s Trahanas (Frumenty) Ingredients: 3/4 cup sweet frumenty Zest of 1 lime or half of a lemon 10 thin slices of avgotaraho 1/2 teaspoon of freshly […]

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  • Olive Tapenade: blend the olives, capers, anchovies and olive oil in a small processor. Transfer to a serving dish and season with thyme.
    February 19, 2024
  • Roasted chicken with tomatoes & olives: Mediterranean flavors combined in a quick and easy dish.
    February 19, 2024

    Roasted chicken with tomatoes & olives

    Roasted chicken with tomatoes & olives Instructions Drizzle olive oil into a medium saute pan or a large skillet over medium-high heat. Add onion and garlic […]

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  • Pasta alla puttanesca: invented in Napoli and one of the most characteristicrecipes of the Italian gastronomic tradition.
    February 19, 2024

    Pasta alla puttanesca

    Pasta alla puttanesca Instructions Heat the oil in a non-stick pan over a medium-low heat. Add the garlic along with the anchovies and fry until the […]

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Discover our scientists and panelists

Antonia Trichopoulou, MD, PhD

Hellenic Health Foundation

Antonia Trichopoulou, MD, PhD, is President of the Hellenic Health Foundation, Director of the World Health Organization Collaborating Centre of Nutrition, Medical School, University of Athens and Professor Emeritus, School of Medicine, University of Athens.

Ken Toong

University of Massachusetts,
U-Mass Dining

Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past eleven years. The AE umbrella includes UMass Dining (Residential and Retail), Conference Services, Campus Center Complex, Hotel UMass, the UMass Store, the University of Massachusetts Club Boston and UMass Trademark and Licensing Administration for the UMass System.

Immaculata De Vivo

Harvard Medical School

Dr. Immaculata De Vivo is an international leader in the area of molecular and genetic epidemiology of cancer. Her unique interdisciplinary approach to understanding the impact of natural variation on cancer risk – combining molecular biology, genetics and epidemiology – has been invaluable to the field of cancer research.

Midgie Cajayon

World Bank Group

Midgie Cajayon is the Food Services Officer at the World Bank Group in Washington DC. She has over 25 years of experience in the hospitality industry. With her WBG and prior hotel experience, she gained professional expertise which includes a solid track record in food and conference service and international events.

Rafi Taherian

Yale Hospitality

As the Associate Vice President of Yale Hospitality (YH), Rafi Taherian leads with a strong belief and commitment to leverage YH’s operations in creating opportunities for engaged learning, innovation, and sustainable practices.

Stefanos N. Kales MD, MPH, FACP, FACOEM

Harvard Medical School & Harvard TH Chan School of Public Health

Dr. Stefanos N. Kales is a Professor of Medicine at Harvard Medical School, and Professor & Director of the Occupational Medicine Residency at the Harvard Chan School of Public Health (HSPH). He is also Chief of Occupational Medicine/Medical Director for Employee Health at the Cambridge Health Alliance, a Harvard-affiliated hospital system.

Angelo Mojica

Senior Director

Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor’s degree in dietetics, a Master’s degree in public Health, a Culinary Arts degree and has recently completed a Doctor of Public health degree in health leadership and holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level.

Alessio Fasano, MD

Harvard Medical School

World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, MD, directs the Center for Celiac Research and Treatment at Massachusetts General Hospital for Children (MGHfC). He is also Division Chief of Pediatric Gastroenterology and Nutrition and director of the Mucosal Immunology and Biology Research Center at MGHfC.