The new academic discipline dedicated entirely to food, Gastronomic Sciences, brings together a wealth of scientific and humanistic knowledge that determines a systemic approach to the subject.
The University of Gastronomic Sciences in Pollenzo, the highest cultural expression of the international Slow Food movement, draws its inspiration from the search for a new definition of the concept of nutritional quality, which includes the social, environmental and economic impact of the methods used to produce, transform and distribute what we eat and drink.
To study these topics in greater depth, a vegetable garden was created on the university campus and at the same time, an elective course in Ecological Horticulture and Sustainable Agriculture was started. The vegetable garden is also used for experimental purposes for the course on vegetable production. The UNISG vegetable garden is the ideal laboratory for testing in the field the theoretical agronomic and ecological principles taught in the classroom. Hands-on experience in cultivation lets students experience the complexities of the food-production system, starting with the sector richest in social, agronomic and ecological implications: agriculture. By working the soil one learns to know and respect it. In applying natural, biodynamic methods, students become familiar with the different techniques used in various production systems, appreciate the importance of biodiversity and sustainable farming techniques, recognize the value of concepts like seasonality and freshness, and develop a genuine appreciation for manual labor and farm work in general.
The main objective of the ecological study garden at the University of Gastronomic Sciences is to contribute to the education of gastronomes who are aware, informed and critical towards the various methods used to produce food, capable of more effective interaction with the main players in the agricultural sector and able to independently manage a sustainable production of food and develop a social/educational project involving an ecological experimental garden.
The main objective of the ecological study garden at the University of Gastronomic Sciences is to contribute to the education of gastronomes who are able to think critically, aware of the various methods used to produce food, capable of more effective interaction with the main players in the agricultural sector, and able to independently manage sustainable food production and develop a social/educational project.
- Prof. Paola Migliorini, email: [email protected]
- Dott. Agr. Stefano Pescarmona, email: [email protected]