EcoGastronomy Major offered at UNH

Attention young taste makers: if you’re thinking about first semester plans at college (or hoping to transfer) you might be interested to know that the University of New Hampshire has launched a ground breaking EcoGastronomy Program.

The University of New Hampshire hopes to offer students an integrated approach to ecological education by taking students into the field, in the kitchen, in the lab and as far away as Italy to study the complexities of sustainable food systems.

As a dual major, EcoGastronomy will be taken alongside a declared primary major. The program is a partnership of UNH’s College of Life Sciences and Agriculture and Whittemore School of Business and Economics. In collaboration with the University Office of Sustainability, students will take an integrated approach to their education by complementing their primary major with a combination of hands on learning, practical skills training and international study opportunities.

Inspired by a visit from Slow Food creator, Carlo Petrini in 2006, The University of New Hampshire’s EcoGastronomy Program was created. After Petrini receiving an honorary degree from the University, faculty and staff from the University and the Office of Sustainability came together to develop the core curriculum and plan of study for this new degree.

“We are seeing a growing student interest in food and sustainability and an eagerness to understand and connect with the local, regional and global food system,” says Joanne Curran-Celentano, professor of nutritional sciences at UNH and a faculty founder. “EcoGastronomy is designed to engage students in this deeper meaning of eating and to position them to become informed food citizens.”


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Food Woolf Written by:

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.


  1. Anne Deneen
    October 1

    Dear Food Wolfe,
    I just found your fabulous blog; it left me hankering to cook more, eat more, and generally enjoy the gentle art of dining well. Thanks for the inspiring blog; it’s beautifully written, and wonderfully illustrated. Back east, here in Gloucester, we’re having a farmer’s market now every Thursday. I’d love to hear more about farmer’s markets in LA. Thanks, your fan, Anne

  2. Leah Greenstein
    October 1

    Man, if I could only start my education over. Thanks for finding this great story and spreading the news, B. How different the world would be if we stopped studying how to make more money and concentrated on how to cook and eat and live in harmony with the seasons again!

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