Wednesday, March 4, 2015

UNH Students Change Composting Regulations in New Hampshire!!


The following is from our blog on the hearing for commercial compost here in NH. I know it is a little late notice, but hopefully, we can rally support after it passes today too! If anyone is interested in coming today, let me know! Besides all the wonderful things we know about compost, commercial composting has been proven to bring millions into a state & create jobs (Minnesota for example.) Food waste has wider effects, accounting for 29% of annual food production & costs the US about $198M/year. Lets bring jobs, biz, energy, & good soil to NH!

Hayley (EcoG & Econ UNH '13)


​Seeking Testimony and Support for NH SB 251 – Expanding NH Composting Regulations 
Over the past year, we have discovered that the State of NH has extremely outdated regulations for commercial composting facilities. These regulations make it nearly impossible for commercial facilities to obtain permits to collect and decompose meat and dairy products in their facilities. These regulations have not only hurt small businesses in the State, but they have also significantly impeded the ability for all 11 college campuses in New Hampshire to establish comprehensive campus-wide composting programs. The neighboring states of Maine, Massachusetts, and Vermont have all changed their regulations in recent years to allow for commercial facilities to process these types of materials.
Over the past few months, PLAN has been working with a large group of students at UNH, including undergraduates, masters and PHd candidates, to research composting regulations in neighboring states and work with public officials to propose changes to NH’s existing regulations.
In January, 2015, NH State Senator Martha Fuller-Clark, with support from the student group at UNH and PLAN, proposed
SB 251 – relative to regulations for commercial composters - in the NH State Senate. 
We Need Your Support! Come Testify Wed. March 4th at 9am:
Public Hearing on SB 251 will be held in the Senate Energy and Natural Resources Committee starting at 9:00 am on Wednesday March 4th in Room 100 of the NH State House in Concord, NH.
This is a public hearing – all are welcome to come and testify!
If you plan on attending please let us know – we’d love to hear from you and we can help with carpools! If you can’t make it, but would like to submit written testimony, please contact Alex Freid at the information below.
For more information, or for any questions or comments, please contact Alex Freid, Executive Director of the Post-Landfill Action Network: 603-608-9859, alex@postlandfill.org.

Monday, February 23, 2015

Vietnam: The Unforgettable Spring Break


Alexander Harling is an Economics and EcoGastronomy student at the University of New Hampshire.  He is studying wine business at the Burgundy School of Business in Dijon, France this Spring semester.  He finds himself in Vietnam for his spring break.  Not sure how he chose Vietnam, but that should be an interesting story in itself.  
Besides the destination being unique, Vietnam is a country deep in history -- a history that students only learn about from the 1960s onward. There is so much more to the country than the Vietnam War, including its history of Chinese occupation and French colonialism.
From its majestic and mysterious, inspiring and imperious natural landscapes to its fast paced metropolises, full of contrasts, this journey makes it The Unforgettable Spring Break.  
Thanks for sharing the pictures, Alexander!












Thursday, August 7, 2014

Summer 2014 in Italy

Travel to Italy and enjoy student blog posts and pictures !

http://issuu.com/dualmajorecogastronomy/docs/ascoli_piceno

Thursday, February 20, 2014

Grow Your Own Groceries

Article about the EcoGastronomy Porgram courtesy of Sam Burch, UNH Journalism Major 
Each and every person relies on food daily, and yet few of us know where our food comes from, what it’s made of, and the effects it has on our body. Well enough is enough, The University of New Hampshire now has a program called EcoGastronomy that educates students on the sustainable and healthy way to grow, cook and eat food. In only its fourth year, the program is a collaboration of courses, integrating elements of sustainable agriculture, hospitality management, and nutrition all into one.
The major was first established after a visit from Carlo Petrini, the founder of an international movement that promotes local, healthy food called Slow Food. UNH became the first university in the United States to sign the organization’s Slow Food Agreements of Intentions and Collaborations , a set of principles aimed at connecting “institutions that defend biodiversity and sustainable food production” (Mofga). Subsequently in 2008, the Board of Trustees approved EcoGastronomy as a dual-major, making UNH the first university in the country to provide such a program.
Offered only as a dual-major, students must accompany another major with EcoGastronomy; however, this was no issue for Amanda Parks, a senior at UNH majoring in both Nutrition and EcoGastronomy, “At first I wanted it to be its own major, but there are definitely benefits of having it as a dual-major. The curriculum can easily be intertwined with different majors, giving people from the history department, to art, and beyond a chance to connect with principles of sustainable food systems and food communities.” Electing to study EcoGastronomy as a dual-major provides students with a unique perspective that they may not get focusing on one field only.  As Parks made it clear, “Not only am I learning about the science and health of food, but I can tie all the sustainable production, food procurement, and tasteful enjoyment aspects of EcoG into my primary major.”
The diversity of the program results in an assorted course load and possible professions after graduation. Some students enroll in the program to learn how to cook, others want to make changes in food policies, and many want to work with farms or help community food production.
Students see the value in this, Parks who plans on promoting local seafood campaigns after graduation said, “While graduates of the program may not pursue a related field, studying EcoG gives everyone the opportunity to learn and be a knowledgeable consumer with potential to change the current food system.”  A food system that is struggling to accommodate for such a large population, as publically scrutinized corporations like Monsanto Company increase production of genetically modified organisms.
Colleen Schriefer, the program assistant of EcoGastronomy at UNH, echoed this sentiment saying, “Most people should care about where their food comes from, and it can be startling when you find out. We should know what food does to our bodies and whether it helps or it hurts. We should know how to stay healthy.” 

Thus, to fight the rise in unhealthy eating options, the EcoGastronomy program connects classes from 13 different majors and proposes students take such courses  as the Culture of Vegetable Crops, Crop Production Technologies, Community Nutrition, and Systems Thinking for Sustainable Living. So from soil health to cooking and culture, the program gives a list of selections designed to assess the current means of farming and food productions.
In these courses, students learn through field and lab work, from farm to kitchen use, in addition to a mandatory semester abroad at either the UNH-in-Italy EcoGastronomy program in Ascoli Piceno, Italy or the Burgundy School of Business in Dijon, France. Both options give students the opportunity to learn about food aesthetics and see the farm to fork method of cuisine first hand.
The semester in Italy focuses on the creation and appreciation of food, food technology processes, the language and cross-cultural courses. Students stay in the small city of Ascoli Piceno, and get to take part in Terra Madre, a conference of food communities which program director Dan Winans described as “the food Olympics”.
For the semester in France, students stay in Dijon, in “the heart of the best wine region on the planet” according to Winans. This option stresses the art of French living with wine product and tasting classes in addition to food and wine tourism.
Both abroad programs study permaculture and the development of self-sustaining agricultural systems. Moreover, there is an emphasis on the sociology of food and wine and how production and consumption of each leads to connections among communities. These trips offer students an opportunity to increase their understanding of food systems and as Schriefer put it, “gain confidence in their field and expand their perspective”.
Christina Wolf, a graduate of UNH who studied EcoGastronomy in Durham and abroad in Ascoli Piceno, Italy had only positive things to say about the experience, “The trip was unforgettable. We studied food science and aesthetics as well as cooking authentic meals that were a staple of the Ascoli Piceno culture. The time spent was essential to our EcoGastronomy studies,  it was very hands-on and helped familiarize us with the differences between the United States and Italian food systems.”
The potential for Ecogastronomy is immense, formed on the foundation of growing and raising healthy eating options and carving a deep connection between food and community. Such a system could build a productive and well-nourished network of people, a key component in the fight against fast food. The motive behind the UNH program is simple and deserves consideration: grow and prepare food with care, using nutritious, quality ingredients while promoting a more sustainable world.

  Sources
    Daniel Winans: Director of UNH Ecogastronomy Program
-          Dan.Winans@unh.edu 603-862-3327
Colleen Schriefer: Program Assistant for Ecogastronomy Program
-          Colleen.Schriefer@unh.edu 603-862-2316
Amanda Parks: Senior studying Ecogastronomy and works in food service
  Christina Wolf: Alumni of UNH who studied Ecogastronomy and abroad in Italy