The Mediterranean Diet Roundtable® (MDR) is a think-tank designed to inform, inspire and promote the appreciation of ingredients and cuisines distinctive of the Mediterranean region, and to translate the benefits of the Mediterranean Diet into commercial opportunities within the United States.

The Mediterranean Diet has been recognized by UNESCO as a Global Intangible Cultural Heritage (2010), a symbol of a unique synergy between nature and the culinary culture distinctive of the Mediterranean countries.  This designation is regarded as a universal value worldwide. The MDR is a healthy, delicious and sustainable choice for the planet, as well as a meaningful way to reduce obesity and other diseases in America.

The MDR is playing a key role in repositioning the Mediterranean Diet as a competitive driving force to shape the offerings in high volume commercial and non-commercial food services, as well as to retailers and restaurants. By attending our programs, you can learn more about the #1 diet in the United States from world-class scholars and insights from leading food industry icons! Gain a deeper understanding of the health values, uses, commercial benefits and market trends from our dynamic, informative and interactive settings.

Team 2022

Coley Anderson

Director of Industry and Government Relations,
Registrar Corp.


Marco Andreoli

Consiglio Regionale del Veneto


Fabio Auguadro

Altomonte's


Celine Beitchman

Director of Nutrition,
Institute of Culinary Education


Dennis M. Bier, M.D.

Professor of Pediatrics and Director of the USDA/ARS Children’s Nutrition Research Center at Baylor College of Medicine


Midgie Cajayon

World Bank


Lucy Calautti

American Italian Food Coalition


Hugo da Costa Ribeiro

Full Professor at the Department of Pediatrics at the FMB at the Federal University of Bahia


Lorenzo Maria Donini, MD

Full Professor at the Faculty of Medicine and Surgery of the Sapienza University


Alessio Fasano, MD

MassGeneral Hospital for Children, Harvard Medical School


Paul Gately

Professor at Leeds Beckett, Director of MoreLife


Sabrina Hafner

Registered Dietitian Nutritionist, UMass Dining


Joshua Holmes

Corporate Sales Executive
Spiceology


Stefanos N. Kales MD, MPH, FACP, FACOEM

Harvard Medical School & Harvard TH Chan School of Public Health


Dean G. Karalis, MD, FACC, FNLA, FAHA

Clinical Professor of Medicine, Thomas Jefferson University Hospital, Philadelphia


Ronald E. Kleinman, MD

Massachusetts General Hospital, Harvard Medical School


Dr. Daniela Martini

Assistant Professor, University of Milan


Richard D. Mattes, MPH, PhD, RD

Distinguished Professor of Nutrition Science, Purdue University


Angelo Mojica

Johns Hopkins Hospital


Hon. Susan Molinari

American Italian Food Coalition


John Moysoglou

Director, Sales & Business Development
One Point


Emily Murphy

Baldor Specialty Foods


David Neuman

CEO, EVOOGuy.com, Professional Olive Oil Taster


Terry Nipp

Columbia University, Texas A&M University


Alexandra Papadopoulou

Ambassador of Greece to the U.S.A.


Daniela Puglielli

Founder of MDR


Roberta Re, Dpharm PhD MBA

Director of Cambridge Food Science


Chiara Remonti

Senior Regulatory Advisor, Registrar Corp


Arezu Roozbahani

CEO of YBC Global


Thomas Sheridan

Kensington Food Company


Alessandra Sponda

Consiglio Regionale del Veneto


Rafi Taherian

Yale Hospitality


Ken Toong

Executive Director of University of Massachusetts, U-Mass Dining


Cara Warren

Certified Cheese Professional and Certified Cheese Sensory Expert


Ori Zohar

Co-founder of Burlap & Barrel