The Mediterranean Diet Roundtable comes to Boston for its third edition! Join us for an exciting networking and presentations about the Mediterranean Diet, its scientific background, health benefits, and economic significance for trade, lifestyle and healthcare in the U.S.
Learn, connect, and be inspired by commercial and non-commercial Food Service icons and trend setters: experience guided tastings to discover the science behind the Mediterranean Diet and the brand equity it brings to domestic and international products.
Monday May 15, 2017
1:00 pm Registration, networking and tastings
1:30 – 1:45 pm Opening remarks by Ken Toong - #1 food service in the country and "host" of the 2017 MDR
1:45 – 3:15 pm Scientific Panel “HEALTHY AGING &LONGEVITY: Scientific evidence from the Mediterranean Diet” (Chair Dr. Imma de Vivo, Dr. Frank Sacks - HARVARD, Prof. Eugenio Luigi Iorio - ITALY, Dr. Antonia Trichopoulou - GREECE, MA Martinez-González MD PhD MPH- SPAIN)
3:15 – 3:45 pm Special tasting
3:45 – 5:00 pm EU, FDA, Importing & logistic panel and discussion (TBA)
5:00 pm Olive Oil tasting (NAOOA)
Tuesday May 16
8:30 – 9:45 am Mediterranean Diet in Health Care Food Service Operations: Challenges, Triumphs and next steps. (Chair Angelo Mojica, Senior Director Food and Culinary Services Johns Hopkins Medicine; with Tony Almeida, Director of Food and Nutrition Services at Robert Wood Johnson University Hospital; Dan Skay – Nutrition Manager/ Executive Chef at Centura Health; Bruce Thomas – Vice President of Guest Services at Geisinger Health System; Joan Shea - Director of Nutrition and Food Services at Massachusetts General Hospital)
9:45 – 10:00 am Coffee break
10:00 – 11:00 am Slow Food: food manufacturing & the local economy (TBA)
11:00 – 12:15 Nutritional Behavior (with the Society for Nutrition Education and Behavior) Nutrition education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviors conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels.