The Mediterranean Diet Roundtable (MDR) is a thought leadership event series, designed to inform, inspire and promote the appreciation of ingredients and food practices distinctive of the Mediterranean cuisine. translating the benefits of the Mediterranean Diet into commercial opportunities in the United States.

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

Therefore, the MDR is playing a key role in repositioning the Mediterranean Diet as a competitive driving force to shape the current offering in high volume commercial and non-commercial food service, as well as retailers and restaurants. If you are looking to capitalize on and learn more about the #1 diet in the US, then you cannot miss the MDR programs, which provide the audience with solid scientific evidence from world-class scholars and insights from amazing food service operators, to gain a deep understanding of the health values, commercial benefits and market trends for Mediterranean foods in this dynamic, informative and interactive program.

Olivicoltura veronese ed italiana, March 11/12 2022 - Team

Alessio Fasano, MD

MassGeneral Hospital for Children, Harvard Medical School


Chiara Remonti

Senior Regulatory Advisor, Registrar Corp


John Moysoglou

Director, Sales & Business Development
One Point


Thomas Sheridan

Kensington Food Company


Emily Murphy

Baldor Specialty Foods


Fabio Auguadro

Altomonte's


Daniela Puglielli

Founder of MDR


Arezu Roozbahani

CEO of YBC Global


Marco Andreoli

Consiglio Regionale del Veneto


Alessandra Sponda

Consiglio Regionale del Veneto


Team 2022

Coley Anderson

Director of Industry and Government Relations,
Registrar Corp.


Joshua Holmes

Corporate Sales Executive
Spiceology


David Neuman

CEO, EVOOGuy.com, Professional Olive Oil Taster


Sabrina Hafner

Registered Dietitian Nutritionist, UMass Dining


Celine Beitchman

Director of Nutrition,
Institute of Culinary Education


John Moysoglou

Director, Sales & Business Development
One Point


Arezu Roozbahani

CEO of YBC Global


Chiara Remonti

Senior Regulatory Advisor, Registrar Corp


Food Crossroads

Allison Arnett, MS, RD, CD-N

Dietitian specializing in chronic disease prevention


Amy Riolo

Writer and TV personality


Anne E. McBride, PhD

Vice President of Programs at the James Beard Foundation


Team 2021

Alessio Fasano, MD

MassGeneral Hospital for Children, Harvard Medical School


Stefanos N. Kales MD, MPH, FACP, FACOEM

Harvard Medical School & Harvard TH Chan School of Public Health


Maria Loi

Chef, restaurateur, Greek food ambassador, author, healthy lifestyle expert


Dr. Orlando V. Gonzalez M.D.

Sports Medicine & Anti-Aging Specialist


Lisa Eberhart

Director of Nutrition and Wellness at North Carolina State University


Randy Lait

Senior Director of Hospitality Services at North Carolina State University


Paul Rice

Founder & CEO, Fair Trade USA


Ron Green

The Urban Environmentalist


Ken Toong

Executive Director of University of Massachusetts, U-Mass Dining


Rafi Taherian

Yale Hospitality


Mary Flynn

The Miriam Hospital


Maria Psoma

Medical School of Athens


Dr. Artemis D. Morris

Naturopathic Physician and Licensed Acupuncturist


Hon. Aristos A. Constantine

Trade Commissioner of the Republic of Cyprus, North America


Anne Mills

Director, Consumer Insights at Technomic


David Neuman

a/k/a EVOOGuy


Nicholas Gonring

Gordon Food Service


Midgie Cajayon

Food Services Officer, World Bank Group


Fil Bucchino

Founder of Abandoned Grove


Daniela Puglielli

Founder of MDR


Jocelyn Brown Hall

Director of FAO North America


MDR Connect

Alexander Athanassoulas

Founder and CEO of STIRIXIS Group


Coley Anderson

Director of Industry and Government Relations, Registrar Corp.


David Neuman

a/k/a EVOOGuy


C. Marina Marchese

Honey Sommelier


MDR Kitchen Stories

Mary Angela Miller, MS, RDN, LD

Mary Angela has spent over 30 years leading and feeding people


Brynn McDowell

The Domestic Dietitian


Elena Paravantes

Nutrition and Communications


Amy Riolo

Writer and TV personality


Maria Loi

Chef, restaurateur, Greek food ambassador, author, healthy lifestyle expert


Discover the entire MDR Team

June 17, 2019
Jill Myers | International Culinary , NYC
Jill Myers is a certified Sommelier and Ambassador of Olive Oil from the International Culinary , NYC and specialized in  MEDITERRANEAN FOOD and DIET (University of […]
June 7, 2019
Luanne Savino O’Loughlin | Olio2go
Luanne Savino O’Loughlin Olio2go Luanne Savino O’Loughlin manages Olio2go, an online (and brick-and-mortar) retailer of Italian olive oil based in Fairfax, Virginia. Her favorite responsibilities include […]
April 19, 2019
Elizabeth Marchetta | Executive Director of Food & Nutrition Services
Elizabeth Marchetta grew up in Princeton, NJ and completed her undergraduate degree in Public Health at UNC-Chapel Hill, with a focus on Health Policy and Administration.  […]
April 18, 2019
Hon. Aristos A. Constantine | Trade Commissioner of the Republic of Cyprus, North America
Hon. Aristos A. Constantine Trade Commissioner of the Republic of Cyprus, North America Aristos Constantine is the Trade Commissioner of the Republic of Cyprus for North […]
April 11, 2019
Colin Schwartz, MPP | Deputy Director, Legislative Affairs at CSPI
Colin Schwartz, MPP, is Deputy Director, Legislative Affairs at CSPI and works on nutrition policy and advocacy. Prior to joining CSPI in July 2015, he served […]
March 20, 2019
Amanda Goldman, MS, RD, LD, FAND | Catholic Health Initiatives
Amanda Goldman, MS, RD, LD, FAND Gordon Food Service Amanda Goldman always strives to surpass expectations and is passionate about her work, about food & nutrition, […]
March 11, 2019
Chef Xavier Deshayes | Executive Chef for the Ronald Reagan Building and International Trade Center
Executive Chef for the Ronald Reagan Building and International Trade Center since 2001, Xavier Deshayes is clearly a chef with a calling. Overseeing the kitchens in […]
February 21, 2019
Francesca Scazzina | Associate Professor of human nutrition at the Department of Food and Drug, University of Parma
Francesca Scazzina is an Associate Professor of human nutrition at the Department of Food and Drug, University of Parma. Since 2009, being involved in food educational […]