The Dual Major integrates three broad fields of study and practice that are of growing interest and concern for public health, employers, and graduates:
Sustainable agriculture, regional cuisine and hospitality management, and nutrition.
The goal is to provide a unique and systemic educational experience that will prepare students to flourish in the complex and holistic nature of our food community—from farm to fork to nutrition and health outcomes. Thus, the term “gastronomy,” which is defined as “the art and appreciation of preparing and eating good food,” is paired with the prefix “eco,” indicating that the “art and appreciation” of food cannot be separated from our agriculture, our environment and the myriad social, economic, political and ethical issues associated with food production and eating.
EcoGastronomy represents, then, a highly interdisciplinary, complementary and innovative offering that adds value to another major and promises to equip students with the ability to respond to complex issues and rapidly expanding professional opportunities with careful reasoning, unique skills and creativity.
EcoGastronomy Dual Major graduates express the importance of the interdisciplinary nature of their degrees in their capstone research and their future plans:
Meg Visnaskas, 2012, Philosophy and EcoGastronomy, researches different philosophies of EcoVillages. Whether the EcoVillage examines understanding of self and sustainability or has a specific focus, like permaculture, these green communities are providing opportunities to look at building community and sustainability.
Garrett Bauer, 2012, Community and Environmental Planning and EcoGastronomy, examines the system of building the local economy in the mid central region of New Hampshire.
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"In doing my own part, I have worked to synthesize my two majors of journalism and EcoGastronomy in such a way that my writing may inspire and empower others to reconsider the food they consume." Matt Benham, 2010, Journalism and EcoGastronomy |
"These past three years of college I have worked to synthesize my two majors of Hospitality Management and EcoGastronomy in a way that will benefit my hopes of owning my own businesses that utilizes the responsible values that EcoGastronomy encompasses." Lauren Gordon, 2011, Hospitality Management and EcoGastronomy |
"I now feel that I can talk to someone about food and help them understand not only the importance of where their food comes from and the process it takes to get there but I can also help them understand what happens when it is consumed and how particular nutrients affect your body. " Emelie Buell, 2012, Nutrition and EcoGastronomy |
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"The dual major I have chosen to pursue is Tourism Planning and Development. I honestly believe I chose that major in the pursuit of making people the happiest they can be. I have big dreams of making travel and leisure as fulfilling as possible. It is no surprise to me now that food and travel go hand in hand, as it is hard to enjoy a travel experience with bad food." Sarah Breen, 2010, Tourism Planning and Development and EcoGastronomy |
"... proficiency in the Spanish language as well an understanding and appreciation of Hispanic culture is a tool that can be practically integrated with my education in EcoGastronomy. In particular, I am interested in community food security and food culture in lower-income and/or immigrant communities. I am interested in social change and community development, particularly in the context of health and nutrition... Spanish will help me bridge the communication gap, if I happen to deal with Spanish speaking people, allowing me to contribute to the development of community food security in areas of lower socio- economic status and immigrant populations. My interest is to be able to communicate the principles of EcoGastronomy, nutrition, health and self-sustainable communities at a grassroots level with the people who are in most socio-economic, and subsequently, food, disparity." Maryn Bonniwell, 2011 Spanish and EcoGastronomy |
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