Sustainability

When Jonathan Gagne ‘19 began his undergraduate degree, he was interested in business and nature. He stumbled upon a degree in environmental and resource economics and knew this program, and UNH, was for him. He added a dual major in ecogastronomy after attending a guest lecture. “I was always interested in food and the lecture inspired me to learn more. I became fascinated by the power of agriculture and global food systems,” Gagne says. His studies took him to Italy and when he returned the spring of his junior year, he began to think about planning for his future career.  “I always worked, but never had an internship and I knew the experience would be helpful when applying for a full-time job. I was in an art history class and saw a notice on the board for UNH’s Social Innovation...

A new study looks at the "almost-social" North American carpenter bee to better understand how honeybees evolved such complex social lives.

Husband and wife team Dan Lagueux and Valerie Vanasse opened New England’s Tap House Grille in 2013 to serve from-scratch meals and local craft beer. After just a few years of making hand-pressed burgers, wood-fired pizza and a rotating selection of seafood specials, they wanted a more controlled production of fresh produce for their dishes. Enter Hip Peas Farm, the duo’s holistic, sustainable venture that supplies the tap house with a variety of fruits and vegetables including spring and salad mixes, microgreens, swiss chard, arugula, baby kale, tomatoes, squashes, strawberries and (of course) pea tendrils. Set on 5 1/2 acres alongside the Merrimack River in Hooksett, New Hampshire, the property also includes a restored farmhouse built in the 1860s that can be rented nightly through...