Mediterranean diet and workplace health

Research suggests that “eating like a Greek”—with lots of olive oil, fruits, vegetables and fish, and smaller amounts of dairy, eggs, meats and sweets—can lead to longer, healthier lives. This “Mediterranean diet” will be the focus of a two-day conference at Harvard School of Public Health (HSPH) on September 27-28.

Mediterranean Diet and Workplace Health” will feature lectures, panels, and chef-supervised meals to increase awareness, appeal, and understanding of Mediterranean dietary habits as a vehicle for improved workplace health. The conference is sponsored by the Occupational and Environmental Medicine Residency (OEMR) at HSPH in collaboration with the PBS show “The Cooking Odyssey,” which focuses on Greek cuisine.

In a September 11, 2014 Huffington Post blog, conference co-director Stefanos Kales wrote that in spite of the rapid explosion of “Greek” and “Mediterranean-style” food products in markets and restaurants, most of those products bear little resemblance to authentic Greek foods.

“Most consumers lack true understanding of the traditional Mediterranean diet and how to implement it in their lives,” wrote Kales, associate professor in HSPH’s Department of Environmental Health and OEMR director. “Introductions to healthier eating—both delicious and fun—can translate to healthier schools and workplaces.”

Read Stefanos Kales’ Huffington Post blog: Could “Eating Like a Greek” Lead to Healthier Workplaces and Schools?

Learn more

Nutrition news: Widely studied Mediterranean diet linked to good health (HSPH news)

Healthy Dietary Styles (HSPH Nutrition Source)