WHAT: A conference on the future of the Mediterranean Diet, and how the Mediterranean Diet fits into our future. From nutrition science to sustainability and culture to cuisine, some of the world’s foremost scholars and chefs of the Mediterranean region and beyond will help translate theory into practice to help the foodservice industry take true advantage of one of the world’s healthiest, most sustainable, and most flavorful dietary practices, for 21st century consumers.
WHEN and WHERE
October 15, 9h-19h:
Morning: experiential activities throughout Barcelona
Afternoon: advisory council meetings, reception at Edificio Histórico, University of Barcelona
October 16, 9h-19h: presentations and panels, lunch and coffee breaks, at Edificio Histórico, University of Barcelona
FOR WHOM: Chefs and foodservice professionals; research and development chefs; food industry professionals; culinary educators and gastronomy professors; scientists; nutritionists and dieticians; food scientists and technologists; tourism and hospitality professionals; food, health, nutrition, sustainability, and tourism communication specialists and journalists.
PRESENTERS: Joan Roca, Ramon Estruch, Antonia Trichopoulou, Maira Bes Rastrollo, Fabio Parasecoli, Aglaia Kremezi, and much more to be announced!
SESSION THEMES: Why the Mediterranean Diet? A Business, Public Health, and Culinary Case; Trends and Data: What Will Drive Tomorrow’s Mediterranean Consumers; Fast and Fine Casual: The Rising Concepts Around The Mediterranean; Sorting Through the Noise: The 10 Things You Truly Need to Know to Make Decisions About Healthy, Sustainable, Flavorful Foods; A Sustainability Imperative: What Challenges for the Mediterranean Food World; and more to be announced!
WHY: The Mediterranean Diet is unquestionably one of the world’s healthiest, not to mention delicious, ways to eat. Its benefits to our physical and mental health are settled science, as leading researchers from all over the globe, from Harvard to the University of Barcelona, have been proving for decades. Yet, the Mediterranean dietary principles—tied to traditional, regional cultural models from the 1960s and earlier—are often not followed as they should be, even in Mediterranean countries. That is particularly true in restaurants, foodservice, and food manufacturing, even though its core elements, such as plant-forward flavors and dishes, are gaining popularity and marketing appeal among chefs and consumers. So, how do we make the Mediterranean Diet—based on the olive oil kitchen and rich in fruits and vegetables, legumes, nuts and whole grains—a 21st century project? How do we show that its dietary principles are fundamentally applicable to a 21st century way of eating, which is more rushed yet more health conscious, more focused on sustainability than ever? How do we design menus and food products that correspond to customers’ aspirations—and by the way, what are those aspirations? Tomorrow Tastes Mediterranean will address those key questions, among many others, to provide the business and culinary strategies you need to position yourself for a new generation of consumers who want delicious, healthier, environmentally friendly food and menu choices.
About October 15-16, 2019
When & Where
- From:2019-10-15 09:00 AM
- To:2019-10-16 07:00 PM
University of Barcelona - Gran Via de les Corts Catalanes, 585 - 08007 Barcelona.