The 1^st International Gastronomy and Culture Symposium, was organized as part of the efforts to establish the Yale Olive Sciences and Health Institute and in partnership with the Municipality of Heraklion, Crete in Greece. The theme for 2023 was ‘A sustainable cornerstone of Mediterranean nutrition and well-being’ and took place from the 3^rd to the 5^th of May 2023. The symposium aimed to highlight, renew, and encourage the adoption and augmentation of health, sustainability, and cultural heritage attributes of Mediterranean nutrition.

The concept of the event is to facilitate exposure to and immersion in the gastronomy of Crete by connecting centuries of culinary tradition(s) with the modern history and tradition(s) of the origins of “The Mediterranean diet”. The cultural and environmental sustainability of Cretan gastronomy, from ancient to modern times, from land to sea underscores the culinary and agronomical concepts in a health/research/nutrition context. Dr. Antonia Trichopoulou, actively participated in the round-table discussion themed “Planeterranean Diet: The Mediterranization of local food systems: adaptation to a ‘locally produced, locally consumed’ diet”.

The Symposium is co-organized by the Region of Crete, the Municipality of Heraklion and YALE University, (YALE School of Public Health and Yale Hospitality), while the overall supervision and editing is carried out by a scientific committee consisting of YALE professors, Greek Academics, distinguished chefs and representatives of the local community of Crete.