Ecogastronomy Dual Major

The Dual Major in EcoGastronomy integrates UNH strengths in sustainable agriculture, hospitality management, and nutrition. EcoGastronomy offers a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields. 

The EcoGastronomy Dual Major is a collaboration with the University of New Hampshire's College of Life Sciences and Agriculture, Peter T. Paul College of Business and Economics, and the Sustainability Institute.

Required Courses:
ECOG 401Introduction to Ecogastronomy4
SAFS 405Sustainable Agriculture and Food Production4
HMGT #403Introduction to Food Management0 or 4
NUTR 400Nutrition in Health and Well Being4
ECOG 685EcoGastronomy Study Abroad 10-20
ECOG 701EcoGastronomy Capstone 22-4
Select one elective from the following courses:4
Animal Rights and Societal Issues
Cooperative for Real Education in Agricultural Management (CREAM)
Agricultural and Food Policy
American Environmental History
International Wine and Beverage
International Food and Culture
Exploration in Entrepreneurial Management
Natural Resources and Environmental Policy
Ecological Sustainability and Values
International Environmental Politics and Policies for the 21st Century
Sustainable Living - Global Perspectives
Systems Thinking for Sustainable Solutions
Community Nutrition
From Seed to Sea: Examining Sustainable Food Systems
Food Production Field Experience I
Environmental Sociology
Principles of Aquaculture
Fisheries Biology: Conservation and Management
Total Credits18-44

ECOG 685 EcoGastronomy Study Abroad is a variable credit course. ECOG students much complete at least 12 credits of study abroad.


Satisfies the capstone requirement of the Discovery Program for the EcoGastronomy major.

  • Students will understand and be able to communicate the interconnected nature of the food system, taking into account the social, political, ethical, environmental, economic, and social justice issues that are intertwined in the system.
  • Students will gain practical understanding of food system sustainability by engaging in experiential education opportunities.
  • Students will be able to speak fluently in the language of sustainable food systems.
  • Students will effectively analyze and evaluate the full lifecycle of a food, or food product, by identifying and applying reliable information.
  • Students will demonstrate effective oral communication skills.
  • Students will demonstrate effective written communication skills.
  • Students will demonstrate effective presentation skills.