The Cyprus Embassy Trade Center invites you to a free webinar about doing business in the United States during COVID-19 and beyond. Learn about the latest import regulations and market trends to succeed in America. A panel discussion with industry leaders will cover the opportunities that companies have during this time to innovate and serve customers, and how to move forward. Event in collaboration with the Mediterranean Diet Roundtable (MDR).


The team

Hon. Aristos Constantine

Cyprus Trade Commissioner, North America

Bob Bauer

president of the American Food Industries

Phil Kafarakis

former president of Specialty Food Association

Marcellina Robson

Director of National Accounts with DPI Specialty Foods

Thanasi Economou

General Manager, Loumidis Foods

Andrea Englisis

DWS, Vice President Athenee Importers

Mike Kostyo

Trendologist, Datassential


• MDR Ambassadors’ Breakfast
• Mediterranean Gala
• MDR Conference
• MDR international edition

Due to the current COVID-19 pandemic, the MDR gatherings are paused until September 30, 2020. Follow our live videos and webinars online! Stay strong, stay healthy.

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  • Ken Toong | Executive Director of University of Massachusetts, U-Mass Dining
    Two words come to mind to describe the first MDR – educational and inspirational, as well as a wonderful opportunity for networking. I learned so much more about the health benefits of the Mediterranean Diet and additional attributes of some of the main components such as olive oil. I came away from the Summit wanting to implement even more Mediterranean concepts on our menu.
    Ken Toong
    Executive Director at UMass Auxiliary Enterprises
  • Rafi Taherian | Yale Dining
    Mediterranean Diet Roundtable provides a forum for operators, researchers, growers and manufactures with focus on cuisines and food that is not only seductive and delicious but also promotes health and wellness. Yale Dining uses these principals in many aspects of its recipe development and menu engineering.
    Rafi Taherian
    Associate Vice President, Yale Hospitality
  • Sara Baer-Sinnott | Oldways
    The organizers did a masterful job, bringing together a varied group of people, to tell an interesting and inspiring story of bringing the good health and great tastes of the Mediterranean Diet to new audiences.
    Sara Baer Sinnott
  • John Lawn | Authority on the Food Service Market
    The agenda provided an excellent mix of scientific research, culinary overviews and practical application case studies, all focused on the role that traditional Mediterranean regional cuisines can play in a healthy diet. I particularly liked the scientific overviews of recent research and the noncommercial market segment case studies that showed how these principles can be adapted for large-volume meal production in real life circumstances.
    John Lawn
    Former Editor of Food Management Magazine
  • Elena Paravantes | Nutrition and Communications
    For the first time an event gathered professionals from different backgrounds and showed how a Mediterranean diet can be appropriate for a variety of settings. This event showed us that the Mediterranean diet is easy to apply in any setting: from colleges to hospitals, affordable and has the science to back it up. With the right presentation and preparation consumers, students, patients embrace this delicious and healthy eating pattern.
    Elena Paravantes, RD
    Food and Nutrition Consultant, Writer, Speaker
  • Susan Reef | US Food Safety Corporation
    The panelists presentations were on the level expected for the highly educated audience.
    Susan Reef
    US Food Safety