EVENTS

Leading scientists, writers, distinguished chefs, nutritionists, and other important professionals in the field responded to the call of YALE University, by participating in the 1^st International Culinary and Cultural Symposiumorganized by the university and the municipality of Heraklion Crete, in cooperation with the region of Crete..

From May 3 to 5,Heraklion will be the focus of international gastronomic interest with a three-day celebration that will highlight the nutritional traditions of Crete over the centuries.

The aim of the symposium, which aspires to become an institution for the coming years in the wider region of Southeastern Europe, is to promote the Cretan diet as the cornerstone of a balanced and healthy life with multiple benefits for modern people.The symposium also explores the role of locality, the production process of fine raw materials, and education in maintaining the nutritional tradition and sustainable gastronomy.

Due to its geographical location, Crete is an important production model for a range of products of high nutritional value, such as olive oil, wine, honey, and herbs, which, in combination with the exceptional microclimate of the region, create a unique dietary pattern worldwide.

On the first day of the symposium (May 3rd), attendees will have the opportunity to attend a speech by Professor Carlo La Vecchia of Università degli Studi di Milano on the impact of the Cretan lifestyle on the formation of the so-called Mediterranean diet, followed by a discussion on "food as medicine", coordinated by Tasos Kyriakides, assistant professor, Yale School of Public Health.

On May 4, a series of roundtable discussions will explore, among others, the value of olive oil, the importance of local products, and the role of women in the preservation of culinary tradition, with the participation of guests from abroad: Rafi Taherian, Associate Vice President, Yale Hospitality; Sevasti Chatzopoulou, Associate Professor, Roskilde University; Aylin ney Tan, Conservation Architect and Food Writer/Historian; Guansheng Ma, Professor, Chair of the Department of Nutrition and Food Hyg

On the last day of the symposium, international guests will take part in a series of parallel events, including visits to local producers and dining experiences with local raw materials at Peskesi Farm and the Cretan Malia Park Hotel.

The symposium is co-organized by the region of Crete, the municipality of Heraklion, and YALE University, while overall supervision will be held by a scientific committee consisting of YALE professors, Greek academics, distinguished chefs, and representatives of the local community of Crete.

Organizers:Municipality of Heraklion, Yale School of Public Health, Region of Crete, Heraklion Development Organization

Co–organizers:MSCOMM, EIT Food, Industry Disruptors

Under the auspices of:EOT

Golden Sponsor:: PHAEA Resorts, Metaxa Hospitality

Official Sponsor: Airline: Aegean Airlines

Sponsors: Enterprise Greece, Alpha Beer, Pancretan Bank, Heraklion Port Authority, Melissa-Kikizas, Terra Creta, Emmetropia, Asclepios Diagnosis, Prime MD, Doctor Near You, Prime Health Med

Sponsors Transport: Autohellas Hertz  | ACCTA | Golden Coaches