Food, Lifestyle & Ethics

11:00 am Floor opens. Mediterranean Marketplace and assorted tastings. Registration.

12:00 pm Lunch and Experiential tastings of the MDR EVOO Library, with David Neuman. During the lunch, will be presented the documentary “Obsessed with Olive Oil” by Fil Bucchino.

1:00 pm Opening remarks: The Mediterranean Diet role in a post-COVID era. Daniela Puglielli, MDR founder.

1:10 pm Mediterranean Diet and Immune Response: Prof. Alessio Fasano (Harvard University).

1:35 pm Med Diet applied in Workplaces: Prof. Stefanos Kales (Harvard University).

2:00 pm Translating Healthy Eating to American Kitchens: Easy ways to incorporate the Mediterranean Diet in kitchens across America. Chef Maria Loi.

2:20 The Pillars of Med Lifestyle. Dr. Orlando Gonzalez, Lifestyle Medicine and founder of LIFE*MOD™.

2:45 pm break, networking and tastings.

3:15 pm How to leverage healthier ingredients to optimize your menu. Lisa Eberhart and Randy Lait (Menu Analytics).

3:40 pm Ethics of FAIR TRADE: Trends and Opportunities in Responsible Sourcing and Sustainability Paul Rice, CEO Fair Trade USA (via virtual connection).

4:10 pm “The New Food Chain” Urban Gardens to economic sovereignty. Ronnie Webb (The Green Scheme).

4:30 pm Foodservice Industry Trends: A Mediterranean Mindset. Amanda Goldman, MS, RD, LD, FAND and Chef Nick Gonring (Gordon Food Service).

4:50 pm CASE STUDY: MDR at UMass Amherst: A recipe for success Ken Toong and Chef Joanne Weir will discuss their vision, culinary insight and recipes, and present a food demonstration to showcase this successful concept on campus.

VIP EVENT at 7:30 pm with a special presentation to the MDR and a celebration of Greek Cuisine.

8:00 am Experiential breakfast and networking.

8:30 am CASE STUDY: MDR PARTNERSHIPS: Mediterranean Inspired Menus at Yale University. Rafi Taherian.

8:55 am The essential role of extra virgin olive oil in the health benefits of the Mediterranean diet, Prof. Mary Flynn PhD, RD, LDN (Brown University).

9:20 am Med Diet and Sport Performance. Prof. Stella Volpe (Virginia Tech).

9:45 am The salad bar for students -A functional approach. Dr. Maria Psoma, MD PhD Specialized in Medicine of Obesity-Board certified and fellow In Antiaging Medicine (via virtual connection).

10:10 am break, tastings and networking.

10:30 am Five Essential and Medicinal Herbs and Spices of Mediterranean Nutrition. Dr. Artemis Morris.

10:55 am Mediterranean and European Quality: the case of Cyprus. Hon. Aristos Constantine, Cyprus Embassy Trade Mission.

11:15 am CASE STUDY: STARTING YOUR OWN MEDITERRANEAN STATION. Midgie Cajayon, The World Bank.

11:35 am Mediterranean Diet: Consumer Opportunity & Outlook. Anne Mills on post-pandemic trends (Technomic).

12:10 pm Final remarks: Jocelyn Brown Hall (Director, FAO North America).