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Slow Food on Campus
Slow Food on Campus is a network of Campus Convivia, chapters of Slow Food USA run by college and university students across the country. These Campus Convivia are the working arm of Slow Food USA in the college community. Campus Convivia represent a passionate cross-section of youth addressing food system and food justice issues, spanning environmental and social causes. By engaging their fellow students in the pleasures of the table and the garden, Campus Convivia aim to promote good, clean and fair food on our nation's college campuses.
Learn more about Slow Food on Campus by visiting our blog.
If you are interested in starting a Campus Convivium at your school or just want to learn more about Slow Food on Campus, please email sfoc@slowfoodusa.org.
Participating Schools:
Terra Madre Academic Delegation 2006
Terra Madre 2006 was pleased to welcome the first Academic Delegation to Torino, Italy. Representing educational institutions worldwide, the universities and research centers in the Terra Madre network pledge to protect the biodiversity of food and related cultures, natural resources and a food community’s right to make use of them for the common good. To learn more about Terra Madre 2006 and to see a list of the Academic delegation, please visit the Terra Madre 2006 website.
As part of Slow Food USA's effort to bring Terra Madre home, we have established an online networking resource listing the Terra Madre 2006 Academic Delegates and their fields of study. We hope this listing will help facilitate connections between the delegates as they pursue research, as well as introduce this research to the broader Slow Food network. Click here to learn more about the Terra Madre 2006 U.S. Academic Delegates.
University of Gastronomic Sciences (UNISG)
The University of Gastronomic Sciences, a truly unique academic institution, was founded in 2003 by Slow Food in conjunction with the regional authorities of Emilia-Romagna and Piedmont (Italy). The objective is to create an international research and training center, working to renew farming methods, protect biodiversity and maintain an organic relationship between gastronomy and agricultural science. The gastronomist trained at the University of Gastronomic Sciences represents a new kind of professional capable of entering the employment market with a solid cultural background, a comprehensive and multidisciplinary knowledge of food culture and science and first-hand experience of production processes and regions.
To learn more about the university and its programs, please visit UNISG’s website. |
