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

Director of FoodLab Education


Paulette Satur

CEO & Founder of Satur Farms


Paula Montagna, MS, RD, CDN, CNSC

Director of Clinical Nutrition at Stony Brook Southampton Hospital


Rafi Taherian

Yale Hospitality


Angelo Mojica

Johns Hopkins Hospital


Krista Zvoch

Director of Nutrition, StoryPoint Group


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

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


Geoffrey Drummond

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


Bonnie Brady

Long Island Commercial Fishing Association