Tag Archives: Healthcare foodservice

3rd edition of Mediterrean Diet Roundtable set for Boston May 15-16

BOSTON – Today, healthy eating is becomingincreasingly accepted and adapted by growing numbers. It’s  the mission of The Mediterranean Diet which seeks to feed and fuel busy, hungry people who want to eat well, revitalize, and add the consumption of fresh, from scratch foods made with real ingredients to their lifestyle.

Addressing America’s quick fix food culture and use of processed foods, the MDR continues the discussion about the proven health benefits of incorporating a variety of greens, grains, and proteins to one’s diet and maintaining the balance and healthy lifestyle they crave. The third edition takes place at the U-Mass Club (1 Beacon Street, 32nd flr, Boston) May 15-16, a thought leadership conference featuring industry leaders, scholars, and healthcare professionals dedicated to fostering development of a healthy, balanced diet in commercial and non-commercial high volume foodservice establishments, as well as on everyday American tables.
The event consists of educational tastings coupled with scientific evidence and industry  cases studies, illustrating the passion of Mediterranean culinary traditions from Italy, Greece, Turkey, Spain, Morocco and other cuisines.

The MDR aims to be a driving force in the repositioning of Mediterranean-inspired products (from national and international manufacturers) with a competitive market-driven edge, leading to a healthier population. In addition to the annual event, this vision is also accomplished through ongoing partnerships with retail grocers, foodservice distributors, restaurant chains, foodservice operators (hospitals, care centers, etc.), universities, culinary schools, the media, and a variety of supportive partners.
Offering a unique networking opportunity, the mission is to increase the economic value of Mediterranean food and ingredients by promoting positive awareness of the Mediterranean Diet, a UNESCO intangible heritage since 2010, and adding brand equity to the ethnic cuisines of these pertinent countries.

The program will include international scholars Dr. Antonia Trichopoulou from Greece, Dr. Miguel A. Martinez-Gonzáles, MD, PhD, MPH, from Spain and Prof. Eugenio Luigi Iorio from Italy, as well as Harvard professors and Belmont residents, Dr. Immaculata De Vivo, MPH, PhD, and Prof. Frank Sacks, MD. Opening remarks will be provided by Ken Toong, executive director of UMass Auxiliary Enterprises/UMass Dining, whose foodservice program  has been ranked #1 in the nation and earned countless national and international awards and recognitions. “Two words to describe MDR” says Ken Toong about the MDR, “Educational and inspirational.”

The healthcare industry will showcase its efforts in recommending and promoting this healthier lifestyle for patients. Led by Angelo Mojica, senior director of Food and Culinary Services for Johns Hopkins Medicine, and featuring Tony Almeida, director of Food and Nutrition Services at Robert Wood Johnson University Hospital, the medical panel will include; Dan Skay, nutrition manager/ executive chef at Centura Health and Deborah Boudrow, Food Services at Massachusetts General Hospital. In addition, the Society for Nutrition Education and Behavior will present a study about Greece and its difficulties with following a healthy diet during a time of food insecurity and emergency food system incidents by Rachel Paul, MS, RD, CDN, Columbia University; Virginia Quick, PhD, RD, Rutgers University; and Lynn E. James, MS, RD, LDN, Penn State Cooperative Extension.

The MDR is sponsored by Barilla, Olivio, NAOOA, Society for Nutrition Education and Behavior, Order of AHEPA, the International Trade Center of Washington and Boston, and the American Hellenic Institute.

Information about the MDR concept, panelists and registration will be available at: http://www.MDRproject.com.