What Is EcoGastronomy? How Food, Culture, and Sustainability Intersect
What Is EcoGastronomy?
EcoGastronomy is a holistic approach to food that connects what we eat to how it’s grown, processed, distributed, and consumed—while considering environmental, social, and cultural sustainability. The term blends ecology and gastronomy, highlighting the relationship between food systems and the ecosystems they depend on.
More than a culinary trend or a buzzword, EcoGastronomy is a movement rooted in the idea that food choices can—and should—be good for the planet, good for people, and good for local economies.
The Origins of EcoGastronomy
The concept of EcoGastronomy gained momentum through the global Slow Food movement, which began in Italy as a reaction against fast food and industrial agriculture. Slow Food champions biodiversity, traditional cooking, and fair, clean food systems. EcoGastronomy builds on these values by asking how food can nourish individuals and societies—without degrading the environment.
Why EcoGastronomy Matters
Food is at the center of some of the world’s most pressing challenges: climate change, public health, cultural erosion, and economic inequality. EcoGastronomy offers a lens to understand these intersecting issues and promotes solutions that are:
- Environmentally responsible: Encouraging local, organic, or regenerative agriculture practices.
- Culturally mindful: Preserving traditional food knowledge and culinary heritage.
- Socially just: Supporting fair labor practices and equitable food access.
- Economically viable: Building resilient local food systems and sustainable supply chains.
In short, EcoGastronomy is about making informed, ethical choices—whether you're growing food, preparing it, or sitting down to a meal.
How EcoGastronomy Shows Up in Everyday Life
EcoGastronomy isn't limited to farms or fine dining. You can practice it by:
- Shopping at farmers markets and buying seasonal produce
- Reducing food waste through meal planning and composting
- Cooking with intention and curiosity, using ingredients with cultural or local significance
- Supporting restaurants and businesses that prioritize sustainability
- Advocating for food system change in your community or workplace
It’s a way of thinking and living that invites you to engage with food as more than fuel.
Study EcoGastronomy at the University of New Hampshire
The University of New Hampshire (UNH) is the first university in the United States to offer an EcoGastronomy dual major. Designed for students who want to explore the intersections of food, sustainability, and culture, the program combines coursework in:
- Sustainable agriculture
- Nutrition and health
- Culinary arts and food systems
- International and cultural studies
Students in the program also participate in an international experience and engage in experiential learning through internships and community projects.
Offered through a collaboration between UNH’s College of Life Sciences and Agriculture (COLSA) and Peter T. Paul College of Business and Economics (Paul College), the EcoGastronomy dual major is a one-of-a-kind opportunity for students seeking to make a meaningful impact in the food world.
What to Do Next
- Visit UNH's EcoGastronomy dual major page to learn more.
- Explore Degrees: Visit COLSA’s website to see which pathways align with your interests.
