19 January 2020 - Director LUIGI CARICATO - staff@olioofficina.net

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The Mediterranean Diet Pyramid

An introduction to the conference by Greg Drescher, Vice President & Strategic Initiatives of The Culinary Institute of America and one of the most influential experts in Food and Nutrition worldwide


The Mediterranean Diet Pyramid

In 1995, Greg Dresher co-authored the paper “The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating” (the American Journal of Clinical Nutrition), which is the platform for much of the academic, public policy, and media interest in the Mediterranean Diet.

Greg Drescher's introduction:

“The question of how to feed our planet with a population of 9-10 billion people by 2050—in a way that promotes health and sustainability, economic strength, and cultural diversity—suggests that the business landscape of the agrofood sector is headed for substantial disruption. Some of this disruption, whether caused by climate change or diminishing resources, is likely unavoidable. And yet with the magnitude of the challenges ahead of us, too often our increasingly global conversation about the future of food splits into disconnected silos of perspectives, undermining opportunities for integrated approaches to innovation.

In this half-a-day conference chaired by Claudio Peri, professor Emeritus of University of Milan, leading experts will look at how we might better weave together these sometimes unconnected voices and expertise into a powerful model for change, linking technology and culture, science and art, business and consumer interests. We’ll examine risk and opportunity in current agrofood chain models within the context of both developed and developing economies, and forecast possible trajectories of change in the years leading up to 2050. We’ll consider the impacts of the future food choices of 9 plus billion people, and opportunities for leadership to better align those preferences with available resources and a host of sustainable, social and other imperatives. And we’ll look at how the corporate sector can help to drive innovation by demonstrating what’s possible in creating new models of food experiences and food systems. Throughout, we’ll look at strategies of resilience, as the global food and agriculture sector prepares to re-invent itself.”


Future of Food conference at Ipack-Ima 2015, May 20, 2015, Milano, Italy. Designing a Resilient Future: Food, Technology, and Sustainable Development. Program and registration form


OO G - 10-05-2015 - All rights reserved

Luigi Caricato


Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

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Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

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Olio Turri's blog, a happy exception

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The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo