The term “gastronomy,” 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, environment and the myriad social, economic, political and ethical issues associated with food production and eating. UNH was the first university in the country to offer such a program. This dual major requires completion of the EcoGastronomy program with any other major. All students who declare an EcoGastronomy major spend a semester abroad.
What is EcoGastronomy?
The term “gastronomy,” 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, environment, and the myriad social, economic, political, and ethical issues associated with food production and eating. This dual major requires completion of the EcoGastronomy program with any other major.
Why study EcoGastronomy at UNH?
The dual major in EcoGastronomy at UNH was the first of its kind at any university in the country. A partnership of the Paul College of Business and Economics and the College of Life Sciences and Agriculture, the program will provide you with a one-of-a-kind learning experience that links the fields of sustainable agriculture, regional cuisine, hospitality management, and nutrition. All students who declare the dual major in EcoGastronomy spend a semester abroad — in Ascoli Piceno, Italy; with a choice of spring, summer, or fall. Residents of Maine, Vermont, Rhode Island, Connecticut, or Massachusetts, under the New England Regional Program, receive a discounted out-of-state tuition.
Potential careers
- Chef
- Community health professional
- Dietary technician
- Farm manager
- Food and beverage manager
- Marketing & events manager
- Nutritionist
- Public policy analyst
- Sommelier
- Sustainability program director
- Teacher
CONTACT
Daniel Winans
LECTURER
Dan.Winans@unh.edu
(603) 862-3327
EcoGastronomy, Paul College Rm 360Z
Durham, NH 03824
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Finding what she was looking for at UNHAlexa DerBoghosian is a nutrition: health and wellness major with a dual major in ecogastronomy and a minor in culinary and food studies from Reading, Massachusetts.Learn More -
Studying Nutrient Intake Among 18 to 24 Year OldsMargo Kamis is a nutrition: dietetics and ecogastronomy dual major from Glastonbury, Connecticut. She is also minoring in culinary nutrition and food studies.Learn More -
Discovering a passion she didn’t know she hadNia Lessard is a nutrition: dietetics major and ecogastronomy dual major from Hudson, New Hampshire.Learn More -
Pursuing a passion, finding a communityRoman Volpe is a nutrition: health and wellness major with a dual major in ecogastronomy. He has received the Trustees Scholarship, the Non-Resident Tuition Grant and the Wildcat Family Award and has been on the Dean’s List for highest honors. COLSA: Why did you choose UNH? Roman Volpe:Learn More -
UNH Changemakers Apply Their Skills in the FieldTwenty-five students who were selected to participate in the 9th annual social innovation internship presented a summary of their accomplishments to an audience in Hamilton Smith Hall on July 24.Learn More
Curriculum & Requirements
The Dual Major in EcoGastronomy integrates UNH strengths in sustainable agriculture, hospitality management, and nutrition. EcoGastronomy offers a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields.
The EcoGastronomy Dual Major is a collaboration with the University of New Hampshire's College of Life Sciences and Agriculture, Peter T. Paul College of Business and Economics, and the Sustainability Institute.
Degree Requirements
All Major, Option and Elective Requirements as indicated.
*Major GPA requirements as indicated.
EcoGastronomy Dual Major Requirements
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| ECOG 401 | Introduction to Ecogastronomy | 4 |
| SAFS 405 | Sustainable Agriculture and Food Production | 4 |
| NUTR 400 | Nutrition in Health and Well Being | 4 |
| NUTR 403 | Culinary Arts Skills Development | 4 |
| or HMGT 405 | Introduction to Food and Service Management | |
| NUTR 686 | UNH-in-Italy Study Abroad 1 | 0 |
| ECOG 701 | EcoGastronomy Capstone 2 | 2-4 |
| Elective | ||
| Select one course from the following: | 4 | |
ANSC 602 | Animal Rights and Societal Issues | |
ANSC 698 | Cooperative for Real Education in Agricultural Management (CREAM) | |
EREC 680 | Agricultural and Food Policy | |
HIST 618 | American Environmental History | |
HMGT 771 | International Wine and Beverage | |
HMGT 570 | International Food and Culture | |
MGT 662 | Exploration in Entrepreneurial Management | |
NR 602 | Natural Resources and Environmental Policy | |
NR 720 | International Environmental Politics and Policies for the 21st Century | |
NR 784 | Sustainable Living - Global Perspectives | |
NR 785 | Systems Thinking for Sustainable Solutions | |
NUTR 625 | From Farm to the Italian Table | |
NUTR 720 | Community Nutrition | |
NUTR 730 | From Seed to Sea: Examining Sustainable Food Systems | |
SAFS 620 | Food Systems & Community Resilience | |
SAFS 679 | Food Production Field Experience I | |
SOC 665 | Environmental Sociology | |
ZOOL 610 | Principles of Aquaculture | |
MEFB 772 | Fisheries Biology: Conservation and Management | |
| Total Credits | 22-24 | |
- 1
NUTR 686 UNH-in-Italy Study Abroad is a variable credit course. ECOG students must complete at least 8 credits of study abroad.
- 2
Satisfies the capstone requirement of the Discovery Program for the EcoGastronomy major.
- Students will understand and be able to communicate the interconnected nature of the food system, taking into account the social, political, ethical, environmental, economic, and social justice issues that are intertwined in the system.
- Students will gain practical understanding of food system sustainability by engaging in experiential education opportunities.
- Students will be able to speak fluently in the language of sustainable food systems.
- Students will effectively analyze and evaluate the full lifecycle of a food, or food product, by identifying and applying reliable information.
- Students will demonstrate effective oral communication skills.
- Students will demonstrate effective written communication skills.
- Students will demonstrate effective presentation skills.
