MA Food Studies students in Dr. Dalia Mattioni’s course recently visited Cooperativa Agricola Co.r.ag.gio., a sustainable cooperative farm in Parco di Veio. Over two visits, students explored how young farmers and environmental advocates reclaimed public land to create a community-focused, ecologically sound farm.
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During the first visit, cooperative leaders guided students through the farm’s fields and orchards, discussing its organic and agroecological practices—cover cropping, crop rotation, and hillside planting—all designed to enhance biodiversity and prevent erosion. The farm produces vegetables, grains, and herbs and features an orchard with over 50 varieties, an olive grove, chickens, and beehives. Situated just outside Rome, the cooperative links rural and urban communities, providing educational experiences, local employment, and fresh produce to nearby areas.
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The second visit involved a wild herb foraging tour, during which students learned to identify medicinal and culinary plants and their role in soil health. In a subsequent cooking workshop led by cooperative president Giacomo, students prepared a traditional panzanella salad using their gathered herbs.
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This hands-on experience allowed MA Food Studies students to see sustainable food systems in action, enhancing their understanding of agroecology and community-supported agriculture.
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The Center for Food Studies extends its gratitude to Cooperative Co.r.ag.gio. for hosting and inspiring our students.
Graduate student assistants Nina Adams and Erin Gallagher contributed to this article