Sustainable Food Systems Summer Program in the Mediterranean an Italy by Syracuse Academy

An exceptional program that deepened my knowledge of Mediterranean food systems and sustainability. The excursions were well-organized and fun. I've always been passionate about cooking and the farm-to-table movement. The idea of learning about sustainable food systems in Italy, a country known for its rich culinary history and biodiverse agriculture, was incredibly appealing. I understood how traditional practices could be integrated with modern sustainability efforts to create food systems that are both ethical and environmentally friendly.

I really liked everything about this program. We learned a lot from books and also by doing things. We went to places where they keep bees and make honey, which was very interesting. We also learned about old plants that people don't grow much anymore. This was fun and I learned a lot. But, I think it would be better if we also learned more about food and health, like what food is good for us and why. This is important too and can help us understand how to eat better. This program is very good for anyone who likes to learn by doing and seeing things, and also for those who want to know more about different foods and how they help our health.

Participating in this program was an incredible journey that blended educational learning with deep cultural exploration in a way that was truly unique. As an American student with Latin roots, the opportunity to dive into the world of sustainable agriculture through this program was not only enlightening but also deeply meaningful. The visits to local cheesemakers were a highlight for me, providing a firsthand look at the intricacies of cheese production and the importance of short supply chains in promoting sustainability within the food industry. These experiences offered valuable insights into how communities can work together to create more sustainable and resilient food systems.

Moreover, the program's focus on the principles of sustainable agriculture, including the importance of local sourcing and minimizing the carbon footprint, resonated with my personal values and my family's heritage of respecting and working with the land. It was fascinating to see these principles in action and to learn about the ways in which they contribute to a healthier planet and more equitable food systems.

However, while the program excelled in many areas, there was room for improvement in terms of offering more practical, hands-on experiences related to cooking. As someone who has always been passionate about cooking and the culinary arts, particularly with my background of rich culinary traditions from my Latin heritage, I would have appreciated more direct cooking experiences. This would have allowed participants to fully engage with the farm-to-table concept by not only learning about sustainable agriculture but also applying these principles in preparing meals from the ingredients produced in this system.

In conclusion, the program was an enriching experience that successfully combined learning about sustainable practices with cultural exploration. It provided me with a broader understanding of the impact of our food choices on the environment and communities. Nevertheless, incorporating more cooking sessions would enhance the program by allowing students to connect more deeply with the food, from its source to the table, thereby enriching the overall learning experience.