Tomorrow Tastes Mediterranean International Conference Comes to New York

HYDE PARK, N.Y., Oct. 28, 2026 /PRNewswire/ -- Over three days and across two continents, some of the world's top chefs and food experts, nutrition scientists, cultural authorities, educators, and government leaders are gathering to celebrate and explore the Mediterranean diet at the Tomorrow Tastes Mediterranean International Conference. This year marks the first time that the conference—which is presented by the Torribera Mediterranean Center, a joint initiative of the University of Barcelona and Culinary Institute of America (CIA)—is being held in the United States. Kicking off in New York City, on November 16, the inaugural United Nations' International Day of the Mediterranean Diet, the conference will also include daylong sessions at the CIA's main campus in Hyde Park, NY, on November 17, and the University of Barcelona in Spain on November 23.

"The traditional Mediterranean diet, which emphasizes consumption of olive oil, whole grains, vegetables and fruits, nuts and legumes nuts—and a smaller, supporting role for foods from animal sources—has been widely recognized as one of the healthiest eating patterns in the world," said Greg Drescher, CIA senior advisor for strategic initiatives and a co-author of multiple articles on the health benefits and food cultures of the Mediterranean Diet. "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. Their collective impact transformed the field of nutrition science and related public health guidance."

Among the featured presenters—who span the culinary, research, and medical fields—are:

• Rosa M. Lamuela-Raventós, PhD: full professor at the Faculty of Pharmacy and Food Sciences of the University of Barcelona, scientific director of the Institute for Research on Nutrition and Food Safety (INSA-UB), and author of more than 460 peer-reviewed scientific publications;
• Miguel Ángel Martínez-González, MD, PhD: the founder of the Department of Public Health at the University of Navarra and seventh most cited Spanish medical researcher as the publisher of more than 1,200 articles and abstracts and 30 books;
• Barton Seaver: chef, author, seafood educator, and advocate, National Geographic Fellow and Explorer, and CIA alum; 
• Ana Sortun: Boston-based James Beard award-winning chef and co-owner of Oleana Restaurant, Sofra Bakery and Café, and Sarma Restaurant;
• Costas Spiliadis: chef and founder of Estiatorio Milos in Montreal, CA, and "the man who changed the world's view of Greek food" according to The New York Times;
• Andrés Torres: chef and owner of Casa Nova Restaurant, journalist, former war correspondent, and founder and president of Global Humanitaria—an organization supporting vulnerable communities and promoting children's rights, education, health, and food security;
• Antonia Trichopoulou, MD, PhD: member of the Academy of Athens, head of the Center for Public Health Research and Education (CEPHRE) at the Academy of Athens; and full professor emeritus at the University of Athens School of Medicine;
• Frank Hu, MD, MPH, PhD: Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health; 
• Walter Willett, MD, DrPH: physician and professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health and most cited nutrition scientist in the world.

Featured sessions at the November 16 New York City convening will focus on the Mediterranean diet as a global framework and reference model for the future of food with discussions on topics such as the Mediterranean diet in the age of AI, how chefs can be agents for food systems change, and cooking for peace and social resilience in uncertain times.

The conference will then move to the CIA's campus in Hyde Park, NY, on November 17, where sessions and demonstrations will focus on inspiration from the Mediterranean for applied research and innovation in practice. Presenters will highlight real world outcomes from CIA's Menus of Change University Research Collaborative and Healthy Kids Collaborative, explore the science behind plant-based proteins, and take part in culinary workshops.

On November 23, the conference returns to the University of Barcelona in Spain, on for a day devoted to discussing the Mediterranean diet as a catalyst for cultural renewal and community, culminating in a roundtable on what will shape the future of the Mediterranean diet and an immersive Mediterranean Market Festival.

The conference is made possible, in part, through the generous support of presenting sponsor Ministerio de Agricultura, Pesca y Alimentación (MAPA); platinum sponsors Olive Oils from Spain, the Region of Crete and the Regional Development Fund of Crete; premium gold sponsors the Captain Vassilis & Carmen Constantakopoulos Foundation, Campania Region, California Walnut Commission, and Almond Board of California; and gold sponsors Creat and the Barcelona City Council.

The conference is designed for a professional audience of food operators and high-level thought leaders and experts on the Mediterranean Diet and related subjects, issues, and impact strategies. Seating for New York events is limited. For more information or to request an invitation, visit https://tomorrowtastesmediterranean.org. The November 23 sessions taking place in Barcelona will be available for viewing via live webcast.

About the Torribera Mediterranean Center:

The Torribera Mediterranean Center (TMC), a joint project of Culinary Institute of America and University of Barcelona, is a Barcelona-based academic center with a Mediterranean-wide vision, dedicated to addressing key public health and sustainability challenges. Through collaboration with academic, professional, and business partners, the TMC connects cutting-edge research in food and nutrition with culinary, agricultural, and business innovation, translating scientific evidence into practical action and promoting the adoption of Mediterranean-inspired dietary patterns in foodservice, food manufacturing, and everyday life. The Center welcomes partners from across the Mediterranean, Europe, and the wider international community. For more information, visit www.tmcmediterranean.org.

About the Culinary Institute of America: 

Founded in 1946, The Culinary Institute of America is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master's degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services support the advancement of the food, restaurant and hospitality sectors. Its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York (main campus), California, Texas, and Singapore. For more information, visit www.ciachef.edu.

SOURCE The Culinary Institute of America