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

"EcoGastronomy represents 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”

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

International

Experiential

SAFS 405 Sustainable Organic Food Production HMGT 403 Food & Beverage Management CURRICULUM EcoG 401 Introduction to EcoGastronomy 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

 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 Semester ECOG 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 Colleen Schriefer, Program Support Assistant For information on program events and materials, study abroad, and curriculum EcoGastronomy, 360Z PAUL, 10 Garrison Ave., Durham, NH

Visit us at 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