POSITIVE NUTRITION

ON AND OFF THE FIELD

Positive Nutrition Symposium:

A Mediterranean Mindset.

FoodLab is partnering with MDR to present an inspired and positive take on nutrition at Stony Brook Southampton focusing on the synergy of foods, plants, and lifestyles typically found in countries surrounding the Mediterranean Sea.

FRIDAY, OCTOBER 27TH

from 3:00-9:00PM

We'd love to see you!

Register Here!

Stony Brook Southampton Chancellors Hall

THE EVENT

3:00-4:00pm Chancellors Hall

Come visit our new educational space, The FoodLab Farm (which is a work in progress!) and stroll through a Mediterranean style market, where you can taste and purchase locally produced items.

4:00-5:30pm Duke Lecture Hall

Then, proceed to Duke Lecture Hall to listen to wonderful presentations from our distinguished roster of speakers as they discuss the concepts of Positive Nutrition.

Speakers include:

Deanne Brandstetter, Compass Group

Angelo Mojica, John Hopkins University Hospital

Paula Montagna, Stony Brook University

Chef Nicholas Poulmentis, NOEMA Group

Paulette Satur, Satur Farms

Rafi Taherian, Yale University Hospitality

Krist Zvoch, Story Point Group

5:30-6pm Chancellors Hall

Mediterranean Style Market and Conversation.

6:00-8:30pm-Student Center

Then, join in an amazing Mediterranean meal curated by Chef Nicholas Poulmentis of the NOEMA group and carry on the conversation!

Half of our tables for the dinner are already sold!

(We can accommodate more people for the symposium.)

We have separated the event into two parts but really would like everyone to attend both the symposium and the dinner for full benefit.

Please don't delay in signing up for this event.

Our speakers are inspirational and aspirational, Chef Nick's food is divine, and seating is limited!



The price for the event is $125/ticket.



REGISTER HERE!

Much has been written about the benefits of the Mediterranean lifestyle in recent years with its emphasis on its healthy eating habits featuring plant forward dishes composed of fruits, vegetables and whole grains and on healthy lifestyle habits promoting adequate rest, physical activity, and socialization.

One only needs to travel through the countries that border the Mediterranean Sea to see how connected people are to the land and sea, to the way food is grown or raised, and to the cultural traditions surrounding meals and dishes. There is also a deep respect for the work that goes into food production as well as its preparation.

Habits are directly related to practices.

You can't really speak effectively or impactfully about good food, nutrition and health without examining the environment in which food is produced, raised or grown. Nutrient density in food is dependent on how it is grown or raised.

As we nurture the environment, we nurture ourselves.

Come hear Paulette from Satur Farms discuss this element of nutrition.

And, while we strive to be healthy and to live well, let us also strive to provide universal access to good, clean and fair food.

A lifestyle has nutritional, environmental, economic and sociocultural dimensions. We have much to learn from other cultures.



Anyone watching Live to 100: Secrets of the Blue Zones by Dan Buettner on Netflix?

In closing, we are very much looking forward to seeing all of you on October 27th.

The dish above is a creation of Chef Nicholas Poulmentis, which he serves at his restaurant, Noema. It is truly other-worldly and ever so delicious.

As a special and generous gift to all of us, Chef will be preparing, serving and sharing it with us as just one of several appetizers at dinner on 10/27.

You'll have to come to the event to get the details! :)

REGISTER NOW!

If you would like to purchase a table or tickets in quantity, please email below.

HAVE QUESTIONS OR NEED MORE INFORMATION? EMAIL:

Judiann Carmack-Fayyaz

TheFoodLab.org

The excitement is growing!