Italy

Sustainable Agriculture, Food, and Justice

Unpack the Slow Food movement’s motto of “good, clean, and fair” in its Italian birthplace. Explore how the business of food affects the health and wealth of farmers, workers, families, and communities.
(Fall semester)

Program Structure

Throughout the semester, students are immersed in the world of sustainable agriculture culture through classroom seminars, visits to innovative agricultural initiatives, and internships. Student receive instruction in Italian each week to build functional ability. Internships begin the seventh week of the program, with 15-20 hours per week at the internship.

Topics & Themes

Sustainability, organic farming, biodynamic farming, and permaculture; slow food and other food movements, Italian and European agriculture and food policy and business practice; economics and social effects of food production.

Location

Greve in Chianti, Italy

Terms & Dates

Fall 2020: August 31st to December 11th.

Credits

16 credits

Program Overview

In much of the world, industrial food systems provide plentiful and relatively cheap food, a convenience that comes with steep environmental and social costs. HECUA’s exploration of culinary culture and food production in Italy offers an alternative, taking students behind the scenes in the Chianti region, an area known for its innovative organic farming and organice wine production. Students see how Italian and European agricultural policy, business practices, and financial structures affect workers and their communities. Students live and study in Greve in Chianti, a town located about 31 kilometers south of Florence, in Tuscany. Students observe how Tuscans define sustainability and are working toward it. Students gain direct experience with food systems, rural Italian culture, and policy through an internship at a nearby farm, school, or other local organization. Students live together in shared apartment-style housing and receive a food stipend to prepare their own meals. In addition to the immersive coursework and concurrent internship, students complete a guided individual study project. Italian language instruction each week can accommodate all levels of proficiency. Students also have the option to participate in the “English for Pasta” program, a language and cooking exchange opportunity with local Italian families.

Staff and Faculty

Filippo Randelli

Program Director Filippo Randelli is the Program Director, responsible for the program as a whole. He teaches the course Agriculture and Sustainability in Tuscany, guides students in internships, and supervises the Independent Study Project. Filippo Randelli holds a Ph.D. in Economic Geography from the University of Rome “La Sapienza.” He is a tenure-track researcher and lecturer in the Department of Economic Science at the University of Florence. He has done extensive research on sustainable tourism, geographical economics, and environmental economics, and has given lectures and seminars on these themes and participated in many international conferences and workshops. He is on the board of the Società di Studi Geografici. He has been an invited scholar at Utrecht, Cambridge, and Zurich Universities. Filippo Randelli is also an agricultural entrepreneur himself, having moved from the city to a small farm in Greve in Chianti, where he makes wine and olive oil and is part of a B&B business.

Riccardo Simoncini

Supporting Faculty Riccardo Simoncini teaches the course Economics of Sustainable Food Production in Contemporary Europe. He holds a Ph.D. in agricultural economics from the University of Parma, and has carried out research and taught agri-environmental policy at the University of Florence, Economic Sciences Department. He carries out research on rural development and agricultural and ecological economics in projects in Italy and the EU. Riccardo is a member of the Commission on Environmental, Economics and Social Policy of IUCN-The World Conservation. At present he is one of the Lead Authors of the Intergovernmental Platform on Biodiversity and Ecosystem Services (IPBES) for the Europe and Central Asia assessment (ECA) administered by UNEP.

Courses

Agriculture and Sustainability in Tuscany (4 credits)

The aim of this course is to provide students with tools to analyze—in an integrated manner—the transition towards a sustainable agriculture. Sustainability is treated as an ongoing process, not a target, selected theoretical tools illuminate mechanisms that may hinder or foster the transition. Each tool is tested and used to analyze different issues and case studies within the agricultural system. Italy is a leading country in the process of transition towards a sustainable agriculture, and many different ongoing processes and issues are presented in the class. Students discuss sustainability; the historical roots of regional diversification; organic farming, biodynamic farming, and permaculture in Tuscany; the effects of practices and policies on farmers, workers, and communities; Slow Food and other food movements.

Economics of Sustainable Food Production and Rural Development in Contemporary Europe (4 credits)

This course addresses the economics of sustainable food production in rural areas. The overall objective is to allow students to achieve a comprehensive overview of sustainable development theories and concepts related to the agricultural sector and of the economic instruments and tools used to move towards sustainability. A major focus of inquiry and critique is the European Union’s Common Agricultural Policy. Many economists are now using “true cost accounting” to examine the costs of global food systems. Many international organizations are seeking to calculate the benefits that the natural world, whether in cultivation or not, provides. New methods of measuring “ecosystem services” like pollination, carbon storage, and water purification have brought renewed appreciation for smaller-scale farming and land use. Students learn how these economic instruments and tools can be used in rural areas to achieve rural development that delivers economic, social, and environmental benefits. This course is interdisciplinary, integrating economics, political economy, ecology, sociology, and the history of environmental economic thought. A background in economics is not expected or required. The interdisciplinary character allows students to understand and analyze theories of agricultural food production and rural development. The course includes associated field experiences that offer concrete examples of how theories and concepts are implemented through the EU Common Agricultural Policy in Tuscany.

Italian Language & Sustainable Italy Internship (4 credits)

Italian Language Each week, Italian language instruction in context aims to help break down barriers to students’ participation in and understanding of Tuscan culture.

Sustainable Italy Internship The internship is a practical, hands-on way for students to develop skills and acquire insights into how different facets of society in Tuscany are working towards sustainability. Students work 125-150 hours during the internship. Students reflect on their experiences in weekly seminar sessions, which facilitate deepened self-awareness and a critical understanding of the internship site. Reflection journals aid discussions at seminars, and students give a final presentation on their internship site’s role in sustainability.

Independent Study Project (4 credits)

The Independent Study Project (ISP) allows students to tailor the program to individual learning and career objectives. Students can pursue a research question about a particular issue relevant to the program using academic resources accessible through home campuses’ online library systems, as well as other print and human resources in Greve or Florence. The Program Director must approve the topic. Because the ISP corresponds to a full course credit, assignments in structured stages build progress and depth over the course of the semester. For more information on the process of the Independent Study Project, please refer to the syllabus, below.

Complete Syllabus

Fall 2020 syllabus coming soon. 

Internships

More specific information on internship sites are coming soon. Students can expect to gain hands-on experience on an organic farm, a school-based site, or another local organization. 

Program Costs

Fee Breakdown Cost includes group transportation to field sites, planned group excursions, lodging, meals, local transportation, medical insurance, and administrative costs. Students are housed in apartments on the Castello Sonnino grounds with a full kitchen, and receive a food allowance.

A note on costs

The program costs listed below are what HECUA charges for participation in its programs. The final amount that a student pays might be higher and can vary from college to college. Many colleges assess additional fees or charge their own tuition for off-campus programs. Some colleges also have specific financial aid rules for off-campus programs. Therefore, all students should check with the off-campus-study office and the financial aid office of their home institution to confirm their final cost for a HECUA program. A full and comprehensive fee breakdown can be found on the Program Costs page.

Member schools

Member schools are schools that are part of the HECUA consortium. For HECUA member school students, the cost of our program is $20,800. Check your school’s status.

Non-Member Schools

Non-member schools are schools that are not part of the HECUA consortium. For non-member school students, the cost of this HECUA program is $21,600. Check your school’s status.

Scholarships

HECUA distributes three scholarships to students from consortium member schools: the Scholarship for Racial Justice (up to $4,000); the Scholarship for Social Justice (up to $1,500); and the Scholarship for Community Engagement (up to $750 for semester-long programs, and $500 for short-term programs). Learn more about HECUA’s Scholarship Program.

Good to Know

Housing: Students live in shared apartment-style homes. The accommodations are operated by Italian families in Greve. Orientation to food shopping in Greve in Chianti and cooking instruction helps students manage the stipends they receive. Students will have access to kitchen space for preparing meals.

Italian Language: Italian language fluency is not necessary. All students are enrolled in an Italian language course upon arrival, and all levels of proficiency can be accommodated.

Partner Institution: The program is offered in partnership with Università per Stranieri di Siena, which sponsors students’ visa applications, hosts the program for a field experience, staffs the Italian language instruction, and collaborates on curriculum.

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