RFS 2024 Interns From the University of Gastronomic Sciences: Working Together to Ignite Collective Action!

Left to Right: Amber, Helen, Mariana

Hello! We’re the 2024 RFS interns and we want to introduce ourselves and tell you about the university that brought us together. We come from different cities, experiences, and academic backgrounds, but our passion for food and cooking drew us to the same Masters program at University of Gastronomic Sciences (UNISG) in Pollenzo Italy. The university was founded by the Slow Food Movement, and is committed to producing the next generation of gastronomes, which they define as people with a deep understanding of food’s important role in creating and shaping society. The university takes an interdisciplinary approach, and every program touches on a wide range of fields like food chemistry, culture, politics, economics, ecology and more. Our specific program is the Masters in Applied Gastronomy: Culinary Arts, which explores food systems through the lens of the culinary world. Within that program, we learned about cooking science, sustainable agricultural practices, fermenting, and more. 

Now a bit more on each of us:

Hello! I’m Amber from the United States. I am a former military member with a BA in Sociology who has been working in higher education for over 10 years. After becoming aware of the severity of climate change and the detrimental consequences of our current food systems, I quit my job and moved to Italy to study at UNISG to take action. Each program’s curriculum is taught through a climate conscious lens with a dedication to sustainability. My biggest takeaway from the program is the potential and power of fermentation to reduce food waste through preservation and its accessibility. As an RFS Intern, I am leading on outreach and assisting in partnerships and new members.

Hi, I’m Helen! I am from the United States. I have a BA in Physics with a minor in Spanish and Latin American Cultural Studies, and have been interested in food and cooking since I was a kid. A few years after college, I had fallen out of love with physics and decided to take a leap and formally pursue food but I knew I wasn’t interested in becoming a chef, or work in nutrition or agriculture. I quickly realized that I wanted to understand the scientific concepts behind the intuitive, recipe-free cooking of my mother. Our program let me learn about food chemistry and taste science, but it also helped me see how food systems are intertwined with climate and social issues. I now confidently cook with local, seasonal produce or kitchen scraps, which helps me be more mindful of what I eat and make more sustainable food choices. As an RFS Intern, I am the Website Lead.

Hi, my name is Mariana. I’m originally from Puerto Rico but I moved to the USA when I was young and am currently in Italy working on my masters at UNISG. I have always loved cooking and working with food, so I went to culinary school. After that, I started to study interdisciplinary studies and nutrition which led me to find UNISG. Studying at UNISG has opened my eyes to the Slow Food movement, the need to eat and buy more sustainably sourced foods, and being conscious of my actions. As an RFS Intern, I am leading Social Media.

We’re very excited to be working with Real Food Systems, promoting awareness of climate issues, food policies, sustainable food habits, and sharing some delicious plant-based recipes!