Friday, November 9 – starting at 2:00 pm
Health and Wellness through the Mediterranean Diet: pursuing the best lifestyle, nutrition and quality of life.

2:00 pm Introduction and greetings.
2:15 pm Nutrition, nutraceutical and beyond: the future of nutrition for mankind (30 minutes). Prof. Giovanni Scapagnini.
2:45 pm Science and Research: the Mediterranean Diet and its new frontiers in the third Millennium (75 minutes). Guest speakers: Dr. Antonia Trichopoulou (Hellenic Health Foundation, Greece). Immaculata de Vivo (Harvard University). Antonino DeLorenzo (Università Tor Vergata, Rome). Livia Augustin (National Cancer Institute Pascale, Naples, Italy; and St. Michael’s Hospital, Toronto, Canada).
4:00 pm Coffee break.
4:15 pm Good practices: Best in hospital offerings in the United States (30 minutes). Guest speakers: Angelo Mojica (Johns Hopkins Medicine). Mary Angela Miller (Ohio State University Wexner Medical Center).
4:45 pm The Power of the Mediterranean Diet & Lifestyle in the College and University Segment In The USA (75 minutes). Mediterranean Diet is one of the healthiest diets in the world and it is widely popular in American college and university menus. Listen to how the top campus dining programs implement this diet, it’s impact on health and wellness, and share their best practices. Robert Holden, MPA, CASP (Associate Vice President, Auxiliary Services, University of Georgia). Chris Abayasinghe, MBA (Senior Director, Campus Dining, University of Notre Dame). Rafi Taherian (Associate Vice President, Yale Hospitality, Yale University). Moderated by Ken Toong, MBA (Executive Director, Auxiliary Enterprises University of Massachusetts, Amherst).
Roundtable discussion in the end.


Sunday, November 25 – starting at 11:00 am
Business Opportunities through the Mediterranean Diet

10:30 am introduction and greetings.
10:15 am US Market snapshots: trends, consumers’ behavior and beyond. Phil Kafarakis (President - Specialty Food Association - USA) (45 minutes).
11:00 am “Menus of Change: The Mediterranean Diet and the Global Plant-Forward Imperative”. Anne E. McBride, Ph.D (Culinary Programs Director, Strategic Initiatives, The Culinary Institute of America and upcoming Deputy Director, Torribera Mediterranean Center - TMC, The Culinary Institute of America-University of Barcelona) (45 minutes).
Break (about 2 hours).
2:00 pm The Science of Olive Oil (45 minutes). Prof. Prokopios Magiatis and Dr. Eleni Melliou (University of Athens – GREECE) (30 minutes).
2:30 pm Anise: an ancient Mediterranean tale (30 minutes). Fabio Bacchi (Distillerie Varnelli).
3:00 pm The World Trade Center and the MDR portal. Presented by Jim Krzywicki (Web Port Global/ World Trade Center - USA).
3:30 pm Insights about importing products in the US and the world. Presented by Roberto Valente (logistic expert – USA).
4:00 pm Q&A.