Course/Lab Fee: 95€ for a day trip (course reader fee announced by the Print Shop)
This course focuses on the radical increase in food production over the last fifty years and the ecological (and social) problems it has created, as well as on some of the possible solutions: the organic movement, Slow Food, and the “local food” movement.
This course will include a field trip which explores the range of Italian sustainable food production, from traditional to the hyper-modern. These direct experiences will reinforce classroom assignments and provide valuable date for student presentations.
- Consider the complex interplay of social and political factors in national food policy
- Analyze the whole chain of production, distribution, and consumption of food between various foods to determine their sustainability
- Compare the (political) geneses of the alternative food movements in Italy and the United States
Note: This course may be taken individually. Student do not have to be enrolled in the Food Studies Program to take this course.
Service Learning Project Description
Students dedicate a portion of class time to developing RepEAT, a take-home box project, in an effort to reduce avoidable food waste and inform others about its environmental and social impact. The project began in Fall 2013 with student-led research of patron and restaurant opinions of the takeaway concept, as well as Italians’ eating habits. Based on the initial analysis, students designed a logo and slogan produced by the muncipal waste management company, and created informational materials which were distributed to three local restaurants. Students will evaluate the effectiveness of the project, modify the materials, and expand the project to other restaurants in Perugia. The project is generously being sponsored by the City of Perugia. See a video about the project here.
Mandatory course reader in addition to James McWilliams’ Just Food.
Students will take a day trip to Panzano in Chianti in Tuscany where they will learn from Dario Cecchini, a world-famous butcher who uses a sustainable “whole-cow” method.