`Mediterranean Diet, Workplace Health at Harvard Conference


Mediterranean Diet, Workplace Health at Harvard Conference

Sep. 22, 2014
Olive Oil Times Staff

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The Har­vard School of Pub­lic Health, Boston

The Har­vard School of Pub­lic Health is host­ing two events at the end of Sep­tem­ber cel­e­brat­ing Greek food and the health ben­e­fits of the Mediter­ranean diet.

A con­fer­ence titled Mediter­ranean Diet and Work­place Health” will be held from Sep­tem­ber 27 to 28 at the Har­vard School of Pub­lic Health in Boston. Par­tic­i­pants will then be invited to the Greek Food and Wine Expo on Sun­day.

The con­fer­ence is hosted in col­lab­o­ra­tion with the PBS’s The Cook­ing Odyssey. High­lights will include lec­tures, panel dis­cus­sions and, of course, chef-crafted meals. Guest will include Diane Kochi­las, the host of Greece’s most pop­u­lar cook­ing show, Ti Tha Fame Simera Mama (What’s for Din­ner Today, Mom); celebrity chef George Kyr­tatas; Dr. Athena Linos, pres­i­dent of the National Com­mit­tee for the Greek Diet; and numer­ous Har­vard fac­ulty.

The first day’s agenda fea­tures dis­cus­sions on the chal­lenges of man­ag­ing dia­betes with the con­tem­po­rary Amer­i­can diet, the his­tory and sci­ence of the Mediter­ranean diet and the dis­ease-fight­ing power of Greek eat­ing. Day 2 will focus on meth­ods of pro­mot­ing dietary change within the work­place, includ­ing tech­niques of oper­at­ing a healthy insti­tu­tional food ser­vice, cor­po­rate best prac­tices in nutri­tion and a panel dis­cus­sion on moti­vat­ing change in eat­ing behav­iors.

The cost to attend the con­fer­ence is one thou­sand dol­lars.

Ste­fanos N. Kales, con­fer­ence direc­tor and asso­ciate pro­fes­sor at Har­vard Med­ical School, explained the chal­lenges faced with large-scale imple­men­ta­tion of healthy eat­ing changes in an arti­cle posted on the Huff­in­g­ton Post:


Unfor­tu­nately, food ser­vices in our work­places, schools and gov­ern­ment offices have been slow to imple­ment authen­tic Mediter­ranean food options, but they may be com­ing around,” he said. Col­lab­o­ra­tions between chefs and health experts can trans­form insti­tu­tional cafe­te­rias into health­ier more vibrant oper­a­tions.”

There will be fre­quent refresh­ment and meal breaks planned on both days of the con­fer­ence, and the agenda notes that all meals and refresh­ments served at the event will be con­sis­tent with the Mediter­ranean Diet, inspired and super­vised by our world-renowned chefs.” Break­fast will fea­ture Greek yogurt with honey, raw wal­nuts and pis­ta­chios and fresh fruits and lunch a Greek vil­lage salad topped with extra vir­gin olive oil and Kala­mata chicken.

Par­tic­i­pants of the con­fer­ence and the gen­eral pub­lic will be invited to the Greek Food and Wine Expo, which runs from 1:30 PM to 6 PM on Sep­tem­ber 28 at the Greek Ortho­dox Cathe­dral Cen­ter in Brook­line, Mass.

The expo will fea­ture a num­ber of Greek prod­ucts, mezedes (tapas) as well as wine tast­ings. Mediter­ranean art and music will accom­pany the array of edi­ble treats.

For more infor­ma­tion visit the event web­site.

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