Tuscan Food Communities and Sustainable Thought is a new program that combines elements of food studies, anthropology, philosophy and geography. Interdisciplinary coursework offers a dynamic approach to complex environmental problems. Students in the program will critically explore global and local food production systems through issues as diverse as climate change, animal welfare, and food security. It is the fundamental aim of the program to equip students with the critical skills necessary to make positive contributions to the urgent environmental challenges of today.
Students with interests in Sustainability, Environmental Thought, Human Geography, Anthropology, and Food Studies are encouraged to apply.
The Siena School Sustainability Track emphasizes the social and cultural aspects of sustainability as they pertain to our food systems and the wider environment. We take food and food culture as a starting point for our exploration; as a way to both connect with our partners in the area, and open up the complexities of the sustainability debate. By fostering a critical examination of the idea of sustainability, personal exploration and meaningful collaboration, it is our aim to inspire new and challenging notions of sustainability that have the power to shape the currents of change. Ours is a humanities based approach to sustainability that emphasizes the importance of the social underpinnings of the movement.
Sustainability means following new and old paths to create a more equitable world now and in the future; one place to begin this voyage is around the table.
To offer a true reciprocal exchange experience by facilitating meaningful relationships between students, their host families, and our community and agricultural partners
To work together with students, faculty, and staff to implement on campus sustainable initiatives
To teach students about regional Italian food cultures and their wider importance in relation to sustainability movements
To provide students with a critical, and localized understanding of sustainability
photo by Communications Intern Adam DeSerio, spring 2014