Culinary News from The Culinary Institute of America

International Conference Connects Sustainability, Health, and Deliciousness Within the Mediterranean Diet

Tomorrow Tastes Mediterranean Opening Session

The Torribera Mediterranean Center Hosted its First Industry Leadership Conference and Constituted its Advisory Councils, with Presenters and Members from Around the World

Barcelona, Spain – The Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America, hosted Tomorrow Tastes Mediterranean, its first international industry leadership conference, October 15–16 at the Edifici Històric of the University of Barcelona. On October 15, Joan Elias, rector of the university, also officially welcomed and constituted the three advisory councils of the center: the Scientific and Technical Advisory Council, the Business Leadership and Innovation Council, and the Culinary and Food Studies Council.

Translating research into action is the mission of the TMC. The program of Tomorrow Tastes Mediterranean accordingly reflected a broad range of perspectives, from science and culture to industry, forcing presenters and audience members alike outside of their usual silos and planting the seeds of more effective communication across sectors when it comes to the benefits of the Mediterranean Diet, or Mediterranean lifestyle.

More than twenty presenters presented their work, among whom Ramon Estruch and Rosa M Lamuela-Raventós of the University of Barcelona, Sara Roversi from the Future Food Institute in Italy, Angelo Bonamici from the Compass Group at Google, Xavier Pi-Sunyer from Columbia University, Greg Drescher from The Culinary Institute of America, Aglaia Kremezi of Kea Artisanal in Greece, Tara Stevens of Courtyard Kitchen in Morocco, Sırma Güven and Tolga Kamiloğlu of Meditea in Turkey, Jean-Xavier Guinard of the University of California-Davis, and Lluis Serra-Majem from the University of Las Palmas. Dr. Estruch is also the chair of the Scientific and Technical Advisory Council.

These world-renowned experts shared scientific research and strategies that included how following the Mediterranean Diet reduces the risk of cardiovascular diseases and obesity; how it is also one of the most sustainable diets in the world; how switching to more plant-forward menus (traditional to the Mediterranean) is required for the health of the planet, and successful ways companies like Compass have implemented that; how to successfully preserve culinary traditions in places like Morocco and Turkey to ensure they are part of the future of the region; how sustainable tourism can function as an economic engine; and how to use technology to both collect and share information around Mediterranean cultures, cuisines, and dietary patterns.

The final program and presenters’ list are available at For more information, please contact

Photo Captions and Hi-Res Images:

Top Photo: Members of the Scientific and Technical Advisory Council, the Business Leadership and Innovation Council, and the Culinary and Food Studies Council of the Torribera Mediterranean Center with University of Barcelona Rector Joan Elias, during the official constitution of the councils on October 15. (Photo credit: Torribera Mediterranean Center)
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Photo 2: Joan Elias Garcia (Rector, University of Barcelona), center, presides over the opening session of Tomorrow Tastes Mediterranean. Accompanying are, from left to right, Gemma Tarafa Orpinell (Department of Health, Aging, and Care of the City of Barcelona), Michael Sperling (Vice President of Academic Affairs, The Culinary Institute of America); Jordi Camarasa García (Dean, School of Pharmacy and Food Science, University of Barcelona), and Áurea Rodríguez (Innovation Unit Director, ACCIÓ). (Photo credit: Torribera Mediterranean Center)
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About The Torribera Mediterranean Center:

The Torribera Mediterranean Center (TMC) is a joint initiative of the University of Barcelona and The Culinary Institute of America based at the Food and Nutrition Campus of the University of Barcelona at Santa Coloma de Gramenet. It leverages the strengths of two leading educational institutions to address vital public health and sustainability issues through expanded academic, professional, and business collaboration. As the only academic center focused on preserving and broadly advancing the Mediterranean Diet and the wide application of its principles, TMC connects cutting-edge food and nutrition research with world-class culinary insight, food and agricultural business innovation, and translational strategies across multiple sectors of society—all within a pan-Mediterranean cultural reference framework. TMC builds on the UNESCO World Heritage status of the Mediterranean Diet, its worldwide appeal with chefs and the public, the depth and breadth of scientific research confirming the efficacy of the diet, and the alignment of traditional Mediterranean dietary patterns with global sustainability imperatives. TMC offers academic and industry programs that range from master’s degrees to custom workshops and seminars throughout the year. For more information on the center, please visit and contact

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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