Term III Students Take on Italian Agriculture

Elmira, NY (07/31/2018) — Dr. Christine Bezotte, associate professor of biology, took a Term III class to Italy to focus on the differences in agricultural sustainability between two countries (United States and Italy). This was a three-week trip that involved 13 students, and of course, Dr. Bezotte.

Dr. Bezotte notes "Sustainable Agriculture USA versus Italy! Can it be????"

To answer this question,13 students traveled to Italy for three weeks. Prior to leaving we first studied the word sustainable agriculture. We traveled to local groceries and an eco village asking if we in the USA could or could not practice sustainable food supplies and eating. What is farm-to-table eating in the USA? We also looked at the ever present genetically modified organisms. Students isolated and evaluated the DNA from some of their favorite snacks…..many contained GMO's.

Soon we left for Italy, to experience a food culture based in sustainable farming practices. In Italy we were immersed in the ways of sustainable agronomics, while learning how the acquisition and preparation of foods have shaped the Italian culture. In Italy we studied the ways in which the people, culture, and economics of Italy have adopted sustainable practices and thrived. In each region we visited the foods we ate were grown, raised, and cooked fresh. In Asti the farm-to-table restaurant was on an actual farm!!!! In Ferrara we experienced fresh fruits and vegetables picked, cooked, and brought to the table. Netuno is a city at the sea! We participated in a true fish market where the boats returned with live fresh sea creatures, they were bought and cooked before our eyes! We also had the opportunity to learn how to make and cook fresh pasta and regional dishes.

The course is also a social history course showing how the culture and society of Italy have been heavily influenced by their physical environment. We traveled to Venice and Rome, seeing the ancient ruins and different ways of life. We also visited and tasted the best of the many wineries within each region. Along the way we evaluated the nutritional content of foods and diet, environmental impacts of growing foods, and their acquisition and processing through articles and cooking preparation classes.

Did we answer the major question of sustainability? Possibly. The majority of the students wrote that yes, Italy has the means and the desire to maintain a culture of sustainability. Here in the USA it would take a major change in our way of life! The life experiences were certainly the BEST!

For more information and student accounts about this trip, please visit the class blog site ecitaly18.blogspot.com.

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