The Tomorrow Tastes Mediterranean International Conference will hold its first-ever U.S. sessions on November 16 and 17, opening in New York City on what the United Nations has designated the inaugural International Day of the Mediterranean Diet, then moving to the Culinary Institute of America's main campus in Hyde Park, NY. A closing session returns to the University of Barcelona on November 23, available via live webcast for those who cannot attend in person.
The event is presented by the Torribera Mediterranean Center (TMC), a joint initiative of the CIA and the University of Barcelona dedicated to translating Mediterranean diet research into practical foodservice and food-manufacturing applications. Seating for New York events is limited, and the conference is designed specifically for food operators and senior industry thought leaders.
The Speaker Lineup
The presenter roster spans culinary, scientific, and public-health fields. Harvard T.H. Chan School of Public Health contributors include Frank Hu, MD, MPH, PhD—chair of the Department of Nutrition—and Walter Willett, MD, DrPH, described as the most cited nutrition scientist in the world, who has published more than 1,200 articles and abstracts. On the culinary side, James Beard Award–winning chef Ana Sortun, Boston-based co-owner of Oleana Restaurant, Sofra Bakery and Café, and Sarma Restaurant, will present alongside Costas Spiliadis, chef and founder of Estiatorio Milos, and CIA alum and National Geographic Fellow Barton Seaver, whose work centers on sustainable seafood.
Greg Drescher, CIA senior advisor for strategic initiatives and a co-author of multiple published articles on Mediterranean diet health benefits and food cultures, framed the significance of the gathering. "This year's program brings together a powerful, cross-disciplinary group of experts and professionals including a core group of some of the most important scientists in the world responsible for advancing research and raising the visibility of the positive health impacts of the Mediterranean diet over the past three decades," Drescher said. "Their collective impact transformed the field of nutrition science and related public health guidance."
What Operators Can Expect
The November 16 New York City sessions will center on the Mediterranean diet as a global framework for the future of food, with programming covering the Mediterranean diet in the age of AI, chefs as agents for food-systems change, and cooking for social resilience. The Hyde Park day on November 17 shifts to applied practice: presenters will highlight real-world outcomes from the CIA's Menus of Change University Research Collaborative and Healthy Kids Collaborative, explore the science behind plant-based proteins, and lead hands-on culinary workshops—material with direct relevance to menu development and restaurant nutrition strategy.
For foodservice professionals tracking Mediterranean-inspired menu trends and beverage industry analysis tied to plant-forward eating patterns, the conference offers a rare intersection of peer-reviewed science and kitchen-level application. Sponsors reflect that industry breadth: presenting sponsor Spain's Ministerio de Agricultura, Pesca y Alimentación (MAPA) is joined by Olive Oils from Spain, the Region of Crete, California Walnut Commission, and Almond Board of California, among others.
The Barcelona finale on November 23 will explore the Mediterranean diet as a catalyst for cultural renewal, culminating in a roundtable on the diet's future and an immersive Mediterranean Market Festival. Information and invitation requests are available at tomorrowtastesmediterranean.org.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
