- Listing Type: Summer Programs
- Program Delivery: Day, Residential
- Provided By: College
- Session Start: July
- Session Length: Two Weeks
- Entering Grade: 10th, 11th, 12th
- Gender: Coed
- Category: Academic
- Sub-Categories: Culinary Arts
- Selective: No
- Ages: 15, 16, 17, 18
- Minimum Cost: > $3,000
- Application Deadline: 06/15/21
This program emphasizes experiential learning through virtual field trips to local farms, food processors and distributors, as well as hands-on cooking and baking at your homes and ours, great opportunities for using locally sourced ingredients.
An understanding of regional food systems can improve our access to healthy, locally grown food while promoting economic development, regenerative agriculture, and community well-being. From the field to the kitchen, this program uses a systems thinking framework to explore our regional food system, including: historic and cultural food values; milling, processing, and baking grains; new farmers and food entrepreneur viability; and small-scale vegetable and livestock production. As we tackle each topic, we will discuss key changes that could make our regional food system—tracing every step from the farm to the market--more sustainable and more equitable. In addition, we will experience the power of cooking and eating together to impact social, cultural, economic, and environmental change.
Guest lectures on a range of topics from nutrition science to food justice will provide students with opportunities to develop professional relationships across disciplines at Tufts University and beyond. Students will be exposed to a variety of career pathways in the food system. For the final project, groups of students will present their vision of a future regional food system that is sustainable and just.
Cost and Session Information
July 24- August 5, 2022