"If you love food but aren't environmentally aware you're at best naïve, and at worst, stupid. But an ecologist who is not a gourmet is ... well, he's just boring" (Carlo Petrini 2007)
The term ecogastronomy was coined by Slow Food founder Carlo Petrini in an effort to make explicit that food is the product of human and ecological interactions. Healthy people require good food and good food in turn requires healthy ecosystems and healthy ecosystems only persist where associated human societies are fair and just...its all connected...leading the Slow Food motto Good, Clean and Fair.
This research programme puts particular emphasis on the "eco" in ecogastronomy by focusing on the connections of ecology, biodiversity and ecological processes to food production systems, sustainability and gastronomy.
Ecogastronomy is the most recent area of emphasis for my lab and still in the development period. Particular projects that are actively being developed include;