The Dual Major in EcoGastronomy is a collaboration of the College of Life Sciences & Agriculture and the Peter T. Paul College of Business & Economics in partnership with the Sustainability Academy.

Dual Major in EcoGastronomy

History of the Dual Major in EcoGastronomy

Winter 2006

Sustainability Academy (then the Office of Sustainability) brings together faculty and staff to discuss bringing Sustainable Food into the UNH curriculum.

Spring 2006

Carlo Petrini, the founder of Slow Food International and the University of Gastronomic Sciences (UNISG) is invited to receive Honorary Degree at UNH. Day long meeting results in the idea of a dual major in EcoGastronomy.

Fall 2006

UNH Faculty and Staff visit the UNISG during Terra Madre and continue exchange of ideas about EcoGastronomy

Fall 2006

UNH Faculty and Staff visit the UNISG during Terra Madre and continue exchange of ideas about EcoGastronomy

Fall 2006 – Spring 2008

Tireless work by countless faculty and staff across the campus to get plan created and finalized

July 2008

Final Board of Trustees approval of the dual major in EcoGastronomy

Spring 2009

Forty-Seven students take the first Introduction to EcoGastronomy class

"EcoGastronomyrepresents a highly innovative and interdisciplinary approach to studying our food community.

“Eco”, indicating that food cannot be separated from our agriculture, our environment, and the myriad social, economic, political, and ethical issues associated with food production and eating.

"Gastronomy", which is defined as "the art and appreciation of preparing and eating good food,“ is paired with the prefix, “eco”

SUSTAINABLE AGRICULTURE AND FOOD SYSTEMS

NUTRITION

HOSPITALITY

MANAGEMENT

IN PARTNERSHIP WITH

THE FOOD AND SOCIETY INITIATIVE

Interdisciplinary

The dual major in EcoGastronomy is a program designed to build on Three distinct educational outlets: Interdisciplinary, International, and Experiential

International

International

Experiential

SAFS 405

Sustainable Organic Food Production

HMGT 403

Food & Beverage

Management

CURRICULUM

EcoG 401

Introduction to EcoGastronom

y

NUTR 400

Nutrition Health &

Well Being

ECOG 685

Study Abroad in France or

Italy

ECOG 710

EcoGastronomy Senior

Capstone

Elective Upper Level

Jobs in Sustainable and Organic Farming

• Farmers’ Market Managers• CSA Coordinators• Produce Department Manager• Sustainable Ag Technician (Soils,

Composting)• Directors• Growers• Tractor Operator • Planting Manager • Bookkeeper • Vegetable Grower• New Accounts Developer• Field Manager/Machine Shop• Stabilized Earth Construction• Animal Caretaker

Consumer Advocacy Groups Examples: Food & Water Watch, U.S. Food & Drug Administration, Citizens for Health

• Advocacy and Research• Regional Campaign Organizer• Social Media/PR• Online Network Weaver• Content Managers

Jobs with Sustainable Food Systems Organizations

Examples: Slow Food, Health Corps, Health Trust, Growing Power, Full Circle

Farm

• Farm to School Coordinators• Sustainable Farm System Managers • Outreach• Director of Programs• Development Manager• Marketing and Advertising• Stewardship Managers• Apprenticeship and Internship Managers• Translators• Field Team Leaders• Conservation Educator• Volunteer Coordinator• Travel Guide Writer• Program Assistants• Program Directors• Naturalists/Environmental educators

Jobs with Hunger Organizations Examples: Oxfam, City Harvest,

Congressional Hunger Center, UNICEF, World Vision, Food USA, Harvest Time

International

• Health Specialist• Program Specialist• Education Specialists• Child Protection• Nutrition and Child Survival Specialist• Director• Planning Monitoring and Evaluation

Specialist• Chief, Health and Nutrition• National Committee and Governance

Specialist• Fundraising and Partnership Specialists• Severe Acute Malnutrition Specialist• Contracts Specialist• Website Manager

Hospitality

• Sustainability Coordinators• Farm to Chef Organizer• Green Educators / Consultants• Working in Industry Organizations

such as: International Council on Hotel, Restaurant and Institutional Education, Chefs Collaborative, Multicultural Foodservice & Hospitality Alliance, Women’s Foodservice Forum

Food Perspectives

• Food Bloggers and Editors• Food Photography• Food History• Food Psychology• Food Anthropology

Prospective Jobs

Students study abroad in the Fall (Italy) or Spring (France)

.

.

International Fairs and Festivals

Wine Field Study

Olive Field Study

Admissions into EcoGastronomy dual major

Complete the Introduction to EcoGastronomy course with a grade of “C” or

better,

Have declared, or be prepared to declare, a disciplinary major,

Cumulative GPA of 2.5

Intro to EcoGastronomy

Spring SemesterECOG 401 - Introduction to EcoGastronomy

ETS  

This course challenges you to explore the science, politics and the culture that shape your

personal food system and encourages you to participate in creating a food system that is

environmentally sensitive, economically viable, socially just and sustainable.

Contacts

Dan Winans, Director

• For information on curriculum, declaring the major, and advising.

• EcoGastronomy, 360B PAUL, 10 Garrison Ave., Durham, NH 03824

• 603-862-3327• Dan.Winans@unh.edu

Colleen Schriefer, Program Support Assistant

• For information on program events and materials, study abroad, and curriculum

• EcoGastronomy, 360Z PAUL, 10 Garrison Ave., Durham, NH 03824

• 603-862-2316• Colleen.Schriefer@unh.edu

Visit us at

www.unh.edu/ecogastronomy • ecog.info@unh.edu

Find Dual Major EcoGastronomy on Twitter, Facebook

and our Green Zebra blog:

ecogastronomyunh.blogspot.com/

The Dual Major in EcoGastronomy is a collaboration of the College of Life Sciences & Agriculture and the Peter T. Paul College of Business & Economics in partnership with the Sustainability Academy.

Lauren Gordon at a UNH Slow Food Community Eat-In

Michael Longeri values the traditions of his family

Field Study in New England

Sarah Jacobson tastes Olive Oil in Firenze, Italy

Sofia Ramos on a field trip in Barolo, Italy

Italian Students Learn About Sustainable Lobstering

EcoGastronomy students attend International Food Festivals

Sara Schmidt and Molly

McCahan learn about the

salami making process at

Salumeria Dho, Piemonte

Sara Hartley and Shannon Jasie at Terra Madre

Kana Otowa and Sarah Jamieson sample food at

Terra Madre

EcoGastronomy Students picnic in Torino, Italy

Local Farm to Chef Projects

Students from the University of Gastronomic Sciences in Pollenzo, Italy attend summer classes at UNH