The conference was held at the UC Davis Conference Center, with a half-day program in Napa.

During this conference, participants learned about research and projects around the topics of sustainable olive farming and olive oil production, including soil health, biodiversity, utilization of mill by-products, input management and more. With the "farm to fork" approach, there were also dietary choices addressed that benefit both human and planetary health, and issues of economic and social sustainability.

This was a special opportunity to engage with researchers, farmers, and producers from around the world and members of the olive oil trade and culinary community. In addition to the three-day agenda, there were post-conference tours to visit California olive farms and research facilities. Alongside the full schedule of presentations, panel discussions and poster sessions, social events were planned, olive oil tastings and plenty of opportunities to network and have fun.

Mrs. Antonia Trichopoulou, Member of the Athens Academy, participated in the session as a speaker with the presentation entitled «Mediterranean diet and healthy and sustainable planetary diet»