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    • Home
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    • EVOO Library
      • MDR® EVOO World
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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
      • MDR Summer Connect 2022
      • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
      • Ambassador’s Breakfast 2022
    • Recipes
    • Sponsors
    • Contact
      • Home
      • About
      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
      • Contact
        Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years.
        Celine Beitchman | Director of Nutrition, Institute of Culinary Education
        Ori Zohar is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances.
        Ori Zohar, Co-Founder of Burlap & Barrel
        Sabrina Hafner is the Registered Dietitian Nutritionist for UMass Dining, the #1 campus dining program in the country.

        Sabrina Hafner

        Registered Dietitian Nutritionist, UMass Dining

        Sabrina Hafner is the Registered Dietitian Nutritionist for UMass Dining, the #1 campus dining program in the country. Her main roles involve managing menus for the 36 dining locations on campus and accommodating students with dietary restrictions. Sabrina enjoys being part of a dynamic team that prioritizes healthy, sustainable, and delicious meals while incorporating global flavors into campus menus.

        Sabrina completed her dietetic internship and holds a Master of Science in Nutrition & Food Science from the University of Rhode Island. She is a member of the Academy of Nutrition and Dietetics, the Massachusetts Academy of Nutrition and Dietetics and both the Management in Food and Nutrition Systems and Food and Culinary Professionals practice groups.

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