Positive Nutrition Symposium

A Mediterranean Mindset

Immerse yourself in the transformative approach of Positive Nutrition, guided by the culturally mindful and inclusive eating patterns inherent to the Mediterranean basin. This symposium, a harmonious fusion of scientific insight and cultural wisdom, unveils the golden standard of human nutrition—a "yes" pattern of eating, characterized by seasonal balance, nutrition-dense plant-forward menus, and portion harmony. Explore how this ethos seamlessly integrates into American food services and beyond, promoting a healthier, more holistic lifestyle. Join us to unravel the intricate interplay between the gut microbiome and food, strategies to inspire healthier choices and the influential role of large-scale operations in driving change. Presented collaboratively by FoodLab at Stony Brook and the Mediterranean Diet Roundtable®, this experiential initiative offers an open house to delve into FoodLab's foundational work. Culminating in a delectable Mediterranean dinner curated by Michelin-starred chef Nick Poulmentis, this symposium promises an unforgettable journey. Secure your spot now to register and be part of this enlightening experience.

Event Date: Friday, October, 27th, 2023

Time: 3-8:30pm

Event Time Start (Tasting, Tour and Symposium):

3pm Event Time Start: (Chef NIcholas Poulmentis Dinner Only): 6pm

Charge:

$125 for Symposium, Tastings and Chef Nicholas Poulmentis Dinner 3-8pm
$75 for Tastings and Symposium 3-6pm
$75 for Chef Nicholas Poulmentis Dinner 6-8pm

 
 

Agenda of the Day

Friday, October 27th, 2023
Time: 3:00 pm - 8:30 pm

Chancellors Hall

3:00 - 4:00 pm Mediterranean Market and Tour of FoodLab Garden and Greenhouse

4:00 - 4:15 pm Symposium Opening Remarks

4:15 - 5:00 pm Speaker Presentations

5:00 - 5:20 pm Panel Discussion

5:20 - 5:30 pm Closing Remarks

5:30 - 6:00 pm Mediterranean Market and Networking

Student Center

6:00 - 8:30 pm: Chef Nicholas Poulmentis’ Mediterranean Dinner

Wine and beverage kindly provided by
Channing Daughters Winery
Tea and Munchies

Program

Opening remarks: Judiann Carmack-Fayyaz, Director Of FoodLab Education and Assemblyman Fred Thiele.

Paulette Satur, Co-Founder of Satur Farms: The role of technology in organic farming and the preservation of nutrient-dense foods.

Paula Montagna, MS, RD, CDN, CNSC, Director of Clinical Nutrition at Stony Brook Southampton Hospital: Profile of the Mediterranean eating pattern and Nutrition as Medical Prevention.

Rafi Taherian, AVP Yale Hospitality: Mediterranean Diet at Yale University.

Angelo Mojica, Ph.D., M.P.H., R.D., C.E.C. VP Food and Culinary Services, Johns Hopkins Health System: Positive Nutrition in Hospital environments. Strategies to influence healthy choices.

Krista Zvoch, RDN, Director of Nutrition at Story Point Group: Implementing a Mediterranean Mindset in Senior Living Structures.

Deanne Brandstetter, MBA, RDN, CDN, FAND, VP Nutrition & Wellness, Compass Group: Teaching Kitchen Goes Mediterranean.

Roundtable moderated by Geoffrey Drummond, Executive Director of FoodLab at SUNY Stony Brook/Southampton.

Mediterranean Dinner prepared and presented by Chef Nicholas Poulmentis, Noema Group.

TEAM

Judiann Carmack-Fayyaz is a USDA award-winning high school and university educator specializing in Agriculture, Food Education and Technology.

Judiann Carmack-Fayyaz

Director of FoodLab Education

Paulette Satur is CEO & Founder of Satur Farms. Satur Farms grows, packs, ships, and markets to customers all along the Eastern Seaboard.

Paulette Satur

CEO & Founder of Satur Farms

Paula Montagna, MS, RD, CDN, CNSC

Director of Clinical Nutrition at Stony Brook Southampton Hospital

Rafi Taherian is the executive director for Yale Dining, a multifaceted organization, comprised of residential and dining, and graduate student dining.

Rafi Taherian

Yale Hospitality

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. He has worked for nearly twenty 27 years in foodservice management in a variety of acute and long term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins Medicine. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.

Angelo Mojica

Johns Hopkins Hospital

Krista Zvoch is a Registered Dietitian Nutritionist in Michigan. She is currently the Director of Nutrition for StoryPoint Group.

Krista Zvoch

Director of Nutrition, StoryPoint Group

Deanne Brandstetter, M.B.A., R.D. is Vice President of Nutrition & Wellness for Compass Group, North America.

Deanne Brandstetter, M.B.A., R.D.

Vice President of Nutrition & Wellness for Compass Group, North America

Geoffrey Drummond is Executive Director of The Food Lab at SUNY Stony Brook/Southampton.

Geoffrey Drummond

Executive Director of The Food Lab at SUNY Stony Brook/Southampton

Bonnie Brady has been the Executive Director of the Long Island Commercial Fishing Association since its inception in 2001.

Bonnie Brady

Long Island Commercial Fishing Association

nicholas-poulmentis-mdr-team-2023

Nicholas Poulmentis

Chef