From Garden to Table: The Biology of Food in Italy and Greece

This study abroad program explores the relationship between food culture, human health, and environmental sustainability, with the Mediterranean region as a case study. Rural villages in Italy, Greece, and the Greek Islands will provide insight into the traditional Mediterranean diet and farm-to-table lifestyle, known for its health benefits. These practices will be contrasted with the industrial farming, food distribution systems, and eating habits common in urban centers such as Athens and Florence. Students will participate in hands-on experiences such as gardening, harvesting fruits, vegetables and herbs, cooking, and sharing meals in rural villages (see video). These activities will highlight how food culture influences human health and wellbeing, including sleep patterns, immune function, digestion, social connection and happiness. The program will emphasize how soil cultivation and growing environments in gardens shape food quality and, in turn, influence human health. The program will also examine the environmental impact of food choices, comparing traditional and modern approaches to farming and fishing, as well as their effects on ecosystems and sustainability. As an active study abroad, the experience will include hiking, biking, and swimming in some of the most stunning landscapes of Europe alongside academic exploration.

In Italy, the program will travel through Matera, the Amalfi Coast, Florence, the Alpi Apuane mountains, and Parma to experience the wide diversity of culinary traditions and agricultural heritage across Italy. In Matera, students will explore ancient cave dwellings, learn bread and pasta making from local artisans, and dine on regional “slow food.” Along the Amalfi Coast, hikes through terraced lemon groves and visits to dairy farms and coastal fishing villages reveal how geography shapes food systems. In Florence, Renaissance history meets Tuscan food culture at bustling markets and countryside farms, while the Alpi Apuane mountains offer immersion in agrarian life through chestnut milling and alpine meals. The journey concludes in Parma, home to Parmigiano Reggiano and balsamic vinegar, where food production connects directly with cultural identity.

In Greece, students will explore Athens, and the Greek Islands of Crete, and Santorini to understand the deep connections between food, history, and sustainability. In Athens, we will visit the Acropolis, Ancient Agora, and while engaging in olive oil tastings, cooking workshops, and a farm visit on nearby Aegina Island. On Crete, the focus shifts to agriculture and landscape, with hikes through the Samaria Gorge and southern coast, visits to sustainable farms, and hands-on workshops in cheese-making, herb cultivation, and traditional Cretan recipes. The program concludes on Santorini, where volcanic soils nurture unique crops like cherry tomatoes, fava beans, and capers. Farm visits, cooking activities, and a vineyard tour highlight the resilience of island agriculture, while group dinners overlooking the caldera offer unforgettable cultural connections.