University of Barcelona
Gran Via de les Corts Catalanes 585
08007 Barcelona

WHAT: The Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America, is hosting its first international industry leadership conference October 15-16 in Barcelona. Tomorrow Tastes Mediterranean aims to help the restaurant and foodservice industry better understand and transfer the healthful, sustainable, and cultural principles of the Mediterranean Diet into menus and products suited to the demands of 21st century consumers. Some of the world’s foremost scholars and chefs specialists of the Mediterranean region will provide the framework necessary to translate theory into practice and create foods that are healthy for people, planet, and profit.

October 15: experiential activities throughout Barcelona (options available in September)
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; and students of all these disciplines or who are interested in careers in those fields.

PRESENTERS: Joan Roca, Ramon Estruch, Antonia Trichopoulou, Maira Bes Rastrollo, Fabio Parasecoli, Aglaia Kremezi, and much more to be announced!

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!

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.