Wednesday, 27 November 2013

@MEVEG MEVEG Congress Promotes ‘Natural’ and ‘Healthy’ at MENOPE 2013


Alongside Middle East Natural & Organic Products Exhibition, MEVEG advocates increased consumption of plant based diets 
East Veg Group (MEVEG) champions the goal of increased consumption of plant based foods for better health, sustainability and harmonious living in the Middle East. Established in 2007, MEVEG has worked to formulate industry standards and benchmarks for vegan lifestyle, and will now participate in MENOPE to further increase general awareness and make a difference with ‘MEVEG Congress’.

Scheduled on December 3rd 2013, MEVEG Congress will at the Middle East Natural & Organic Products Exhibition, Dubai World Trade Centre - Hall 4 from 10 AM to 5 PM. The congress focuses on health and sustainability, and aims to educate and develop skills of individuals, home-makers, chefs, catering companies to make informed choices for future generations’ sustainability.
 “We aim to educate the attendees about the current industry trends in the Middle East, options they have when it comes to delicious vegan lifestyle. It will be interactive, with a high dose of fun and lots of food – for thought. We encourage everyone, who aspires to make the right choices to live a healthy life and how to live sustainably, to attend the conference” says Sandhya Prakash, Founder – MEVEG.
Taking place from 10 am to 5pm, this year’s congress includes 10 presentations from an esteemed group of experts including “Latest healthy eating trends” and “Food for Thought – how to improve school meals in the Middle East “.  Other sessions include “Assessing one’s body to make intelligent food choices” and a thought-provoking panel discussion on the ‘Role and Responsibilities of the Food Industry’. A plant based lunch will be served to all participants and an award presented to the best new vegan restaurant in the region.

 The event is scheduled for December 3rd 2013 at Dubai World Trade Centre - Hall 4, and is expected to be attended by over 300 food industry experts, medical and environment experts, students, teachers, women and chefs.

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