This Friday January 27, the European Commissioner for Agriculture and Rural Development Dacian Cioloş will join students from around the world and Slow Food president Carlo Petrini to inaugurate the 2011/2012 academic year at the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy.
Commissioner Cioloş said he was delighted to see a growing number of students choosing to study at UNISG and the success of graduates in the workforce. “The fact that students are finding employment quickly after graduating demonstrates the importance of the approach taken by the University, and more broadly its founder Slow Food, and the relevance it has for meeting the current needs of society,” Cioloş said.
More than 1,000 students have come through the doors since the institution was opened in 2004 by Slow Food and the Regions of Piedmont and Emilia Romagna – almost half from outside Italy – to study food production and culture in a multidisciplinary syllabus that takes its cues from Slow Food’s philosophy.
“Young people are the key to transitioning to a better approach to food production, based on the principles of agro-ecology and good, clean and fair,” said Slow Food President Carlo Petrini, who was instrumental to the creation of the institution. “Their enthusiasm for the recovery of traditional knowledge integrated with the use of new technologies represents a real opportunity to overcome the current crisis that we must invest in. Commissioner Dicloş’ presence at the UNISG this week is an important recognition of our approach and gives us hope.”
Cioloş commented on the important role played by institutions such as UNISG in achieving the goals for Europe’s food future. “In an increasingly urbanized world, we must preserve the special relationship that binds us to the earth and our food… The Common Agricultural Policy plays a key role, but it is vital that it is accompanied by initiatives like this that make it possible to strengthen the relationship between agronomy and food.”
The official proceedings at the University of Gastronomic Sciences on Friday will be followed by a press conference with European Commissioner Dacian Cioloş at midday.