University of Gastronomic Sciences Launches Advanced School in Sustainability and Food Policy

May 18, 2010 — Italy’s University of Gastronomic Sciences will launch a program in higher studies, focused on sustainability and food policy, during the summer of 2010. Top experts and academics in such fields as biodiversity, social systems, and sustainable education will provide leadership across eight interlinked subject areas. The program runs July 19 to October 25, and features a series of online lectures and tutorials, with a final face-to-face seminar taking place at Terra Madre in Torino, Italy, October 21–25. A final guideline document will be produced from the program proceedings, aimed at key stakeholders in the food realm and addressing the latest analyses of ecological, economic, social, and sensory sustainability.

The Advanced School in Sustainability and Food Policy brings together leading sustainability figures from around the world, including Marcello Buiatti, Fritjof Capra, Tim Lang, Serge Latouche, Manfred Max-Neef, Gary Nabhan, Carlo Petrini, Jeremy Rifkin, Wolfgang Sachs, Vandana Shiva, Christoph Spenneman, and Stefano Zamagni. Local support is provided by University of Gastronomic Sciences faculty, and overall coordination by UNISG professor Andrea Pieroni and Slow Food Study Center director, Cinzia Scaffidi.

Course content will cover the following areas: social systems and their transformations; energy and systemic productions; biodiversity and ecosystems; goods, common resources, and exchanges; law, rights, and policies; sustainable education; traditional knowledge, gender, and immaterial values; pleasure and well being.

A total of 40 students will be accepted into the program, each earning a total of five academic credits (ECTS) and producing a final written critical analysis report. The cost, including the tuition, materials, and the workshop during Terra Madre, is €1000, and some scholarships are available.
The application deadline is June 15, 2010.
For more information, including admission requirements, deadlines, and other details, visit the UNISG website at (click on Programs > Higher Study) or email

Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school’s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).

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