Ecogastronomy

Ecogastronomy

EcoGastronomy student

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 and 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, and 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

Hospitality Management
10 Garrison Avenue
Durham, NH 03824

P: 603.862.3303
E: Theresa.Cherouvis@unh.edu

  • Can fresh local food be offered at Wentworth-Douglass?
    Undergraduate Research Conference poster presentations in the Paul College great hall The once trendy, now common expression for eating fresh and healthy food is farm-to-table. But there’s nothing that says that table has to be in someone’s house or a restaurant. That thought occurred to Molly...
    Can fresh local food be offered at Wentworth-Douglass?
    Undergraduate Research Conference poster presentations in the Paul College great hall The once trendy, now common expression for eating fresh and healthy food is farm-to-table. But there’s nothing that says that table has to be in someone’s house or a restaurant. That thought occurred to Molly...

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.

EcoGastronomy Dual Major

Required Courses:
ECOG 401Introduction to Ecogastronomy4
SAFS 405Sustainable Agriculture and Food Production4
HMGT 403Introduction to Food Management0 or 4
NUTR 400Nutrition in Health and Well Being4
ECOG 685EcoGastronomy Study Abroad 10-20
ECOG 701EcoGastronomy Capstone 22-4
Select one elective from the following courses: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 620
Farm to Table: A Case Study in the Northern Beauce Region of France
NR #701
Ecological Sustainability and Values
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 720
Community Nutrition
NUTR 730
From Seed to Sea: Examining Sustainable Food Systems
SAFS 679
Food Production Field Experience I
SOC #665
Environmental Sociology
ZOOL 610
Principles of Aquaculture
MEFB 772
Fisheries Biology: Conservation and Management
Total Credits18-44

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