PROGRAM MDR 2018: MDR GOES TO YALE
June 25-26, 2018
Yale University
New Haven, CT 06520
(final program subject to change)
Audience: scientists, doctors, dietitians, nutritionists, importers, manufacturers, distributors, directors of different food service programs, procurement directors, etc.
Duration: 2 half days.
MDR has been approved 8 CPEs by CDR for the 2 half-day programs.
1:00 – 1:30 Welcome by Rafi Taherian, AVP Yale Hospitality
1:30 – 2:45 Session One (Health/Science) – Science and Sense of the Mediterranean Diet: Of Health, Heritage, and the Love of Good Food. With Dr. David L. Katz (Yale University Prevention Research Center), Dr. Simon Poole (UK), Dott. Daniele Del Rio (Parma University, Italy) and Dr. Christina Economos (Tufts University)
2:45 – 3:15 Session Two (Science): Olive Oil focus: natural “nutraceutical” in our body as an anti-inflammatory and promoter of vascular health. Dr. Eleni Melliou and Prof. Prokopios Magiatis (University of Athens)
3:15 – 3:45 Break & Flavor Exploration #1 MEDITERRANEAN HERBS AND SPICES with Chef Chris Kube
4:00 – 4:30 Session Three (Food Science): “The Future of Responsible Food: Challenges and Opportunities”. Prof. John Wargo (Yale University)
4:30 – 5:00 Mediterranean Countries Roundtable: “A Government Perspective: The Importance of the Mediterranean Diet to Society, Culture and State”. Delegates from the Missions of the Mediterranean countries to the United Nations will speak about why the Mediterranean Diet lies at the heart of their societies, culture and commerce. With H.E. Ambassador Jorge Moragas Sánchez (Spain), Ambassador Inigo Lambertini (Italy), Ambassador Dionyssios Kalamvrezos (Greece), and Mr. Menelaos Menelaou (Cyprus). Moderated by Rafi Taherian, AVP Yale Hospitality.
5:00 – 6:00 Break & Flavor Exploration #2 THE OLIVE OIL EXPERIENCE, presented by Larissa Iracheta, Director of Quality Deoleo, in collaboration with the North American Olive Oil Association.
1:30 – 2:45 Session One (Health/Science) – Science and Sense of the Mediterranean Diet: Of Health, Heritage, and the Love of Good Food. With Dr. David L. Katz (Yale University Prevention Research Center), Dr. Simon Poole (UK), Dott. Daniele Del Rio (Parma University, Italy) and Dr. Christina Economos (Tufts University)
2:45 – 3:15 Session Two (Science): Olive Oil focus: natural “nutraceutical” in our body as an anti-inflammatory and promoter of vascular health. Dr. Eleni Melliou and Prof. Prokopios Magiatis (University of Athens)
3:15 – 3:45 Break & Flavor Exploration #1 MEDITERRANEAN HERBS AND SPICES with Chef Chris Kube
4:00 – 4:30 Session Three (Food Science): “The Future of Responsible Food: Challenges and Opportunities”. Prof. John Wargo (Yale University)
4:30 – 5:00 Mediterranean Countries Roundtable: “A Government Perspective: The Importance of the Mediterranean Diet to Society, Culture and State”. Delegates from the Missions of the Mediterranean countries to the United Nations will speak about why the Mediterranean Diet lies at the heart of their societies, culture and commerce. With H.E. Ambassador Jorge Moragas Sánchez (Spain), Ambassador Inigo Lambertini (Italy), Ambassador Dionyssios Kalamvrezos (Greece), and Mr. Menelaos Menelaou (Cyprus). Moderated by Rafi Taherian, AVP Yale Hospitality.
5:00 – 6:00 Break & Flavor Exploration #2 THE OLIVE OIL EXPERIENCE, presented by Larissa Iracheta, Director of Quality Deoleo, in collaboration with the North American Olive Oil Association.
7:30 – 8:30 Networking Breakfast
8:30 – 9:30 Session 4 (Industry Best Practices) - Advancing Mediterranean Menus: Best Practices and Lessons learned from Top Foodservice Operators: Sodexo, Compass and UMass. Mediterranean cuisine offers health and authenticity, and brings great opportunity to food service operators. In this session, three key operators in the nation will have a candid discussion and provide insight on initiatives currently at play in their operations, along with best practices and lessons learned while offering healthy, sustainable and delicious food. Tina Reddington, RDN, RD - Director of Marketing and Quality of Life Projects (Sodexo); Deanne Brandstetter, MBA, RD - Vice President of Nutrition & Wellness (Compass Group); Garett DiStefano, MBA - Director of Residential Dining and Sustainability (UMass Amherst). Session moderated by Ken Toong, MBA Executive Director of Auxiliary Enterprises (UMass) and Sponsored by the Performance Food Group of Springfield.
9:30 – 10:00 Session 5 (Industry insights) - Focus on FSMA. The Food Safety Modernization Act is the biggest change to U.S. food law in 70+years, impacting every sector of the food industry. Find out how it impacts your sector and why it’s important to understand how it impacts your suppliers and customers. Bob Bauer, president American Food Industry association.
10:00 – 10:30 Flavor Exploration #3: A WORLD OF COFFEE with Sun Coffee Roasters
10:30 - 11:15 Session 6 (Trends and inspiration) - Gen Z Appetites — Co-evolving with Climate, Demographic and Digital Changes. Catch the next generational wave of eaters born 1998 and later. As the children of Gen Xers, Gen Z have never known a world without Google…with answers to the universe in the palm of their hands. They are the most digitally connected, ethnically diverse and self-reflexive generational cohort. And, have experienced food at the intersection of health, sustainability and new flavors. Find out how this next generation of eaters want to participate in their food futures in this ground breaking ethnography on Gen Z Appetites! Presented by Food Ethnographer June Jo Lee.
11:15-11:30 Session 7 (Education Tools) – Kids: Food and Flavor exploration. A different way to approach healthy food. Sociologist, Author and Feeding Expert Dina Rose, Ph.D.
11:30 – 12:30 Session 8 (Trade tools) - The WTC and the MDR PORTAL. Introducing the first portal dedicated to trade between Mediterranean and American companies. Jim Krzywicki, World Trade Center and Web Port Global.
12:30 – 2:00 Mediterranean Lunch & Networking
8:30 – 9:30 Session 4 (Industry Best Practices) - Advancing Mediterranean Menus: Best Practices and Lessons learned from Top Foodservice Operators: Sodexo, Compass and UMass. Mediterranean cuisine offers health and authenticity, and brings great opportunity to food service operators. In this session, three key operators in the nation will have a candid discussion and provide insight on initiatives currently at play in their operations, along with best practices and lessons learned while offering healthy, sustainable and delicious food. Tina Reddington, RDN, RD - Director of Marketing and Quality of Life Projects (Sodexo); Deanne Brandstetter, MBA, RD - Vice President of Nutrition & Wellness (Compass Group); Garett DiStefano, MBA - Director of Residential Dining and Sustainability (UMass Amherst). Session moderated by Ken Toong, MBA Executive Director of Auxiliary Enterprises (UMass) and Sponsored by the Performance Food Group of Springfield.
9:30 – 10:00 Session 5 (Industry insights) - Focus on FSMA. The Food Safety Modernization Act is the biggest change to U.S. food law in 70+years, impacting every sector of the food industry. Find out how it impacts your sector and why it’s important to understand how it impacts your suppliers and customers. Bob Bauer, president American Food Industry association.
10:00 – 10:30 Flavor Exploration #3: A WORLD OF COFFEE with Sun Coffee Roasters
10:30 - 11:15 Session 6 (Trends and inspiration) - Gen Z Appetites — Co-evolving with Climate, Demographic and Digital Changes. Catch the next generational wave of eaters born 1998 and later. As the children of Gen Xers, Gen Z have never known a world without Google…with answers to the universe in the palm of their hands. They are the most digitally connected, ethnically diverse and self-reflexive generational cohort. And, have experienced food at the intersection of health, sustainability and new flavors. Find out how this next generation of eaters want to participate in their food futures in this ground breaking ethnography on Gen Z Appetites! Presented by Food Ethnographer June Jo Lee.
11:15-11:30 Session 7 (Education Tools) – Kids: Food and Flavor exploration. A different way to approach healthy food. Sociologist, Author and Feeding Expert Dina Rose, Ph.D.
11:30 – 12:30 Session 8 (Trade tools) - The WTC and the MDR PORTAL. Introducing the first portal dedicated to trade between Mediterranean and American companies. Jim Krzywicki, World Trade Center and Web Port Global.
12:30 – 2:00 Mediterranean Lunch & Networking
Tuesday, Mar 13, 2018 | 8:30 am
AMBASSADORS’ BREAKFAST
Ronald Reagan building and International Center (The Rotunda)
1300 Pennsylvania Avenue NW, Washington, DC 20004
A special introduction to the MDR conference with international trade partners.
June 25-26, 2018
The Mediterranean Diet Roundtable
Murray College at Yale
130 Prospect Street, New Haven, CT 06511
Registration: CLICK HERE
Learn. Connect. Be Inspired! The MDR is a thought leadership conference with scientists, food industry experts high volume food services, nutrition & wellness experts and option leaders! Educate the palate and mind to the finest Mediterranean products in memorable culinary journeys!
Monday, June 25, 2018 at 7:00 pm
First Mediterranean Gala
Old Refectory at the Yale Divinity School
409 Prospect Street, New Haven, CT 06511
Registration: CLICK HERE
Glamour and a Mediterranean extravaganza for the ultimate culinary experience prepared by Yale Hospitality! Experience the legendary finesse of a leading dining team of America in the iconic settings of Yale University!