Crete, Greece, September 19-25, 2016: Crete's Culinary Sanctuaries Educational Network in partnership with The Center for Responsible Travel is hosting a unique program in Crete: Discovering the Culture, Nature and Cuisine of Crete. During this program we will meet many residents working on action programs to protect and celebrate their cultural and culinary heritage. Space is limited to 20 people. Registration Deadline July 15, 2016. More information http://www.cookingincrete.com/Schedule.html
Join us in Crete, Greece, May 16-24, 2016 for Crete's Culinary Sanctuaries Educational Network Study Abroad Program with Utah State University. A distinctive faculty-led experiential learning program designed to provide an overview of the culture, nature and cuisine of Crete. Also open to non-USU students. Earn 3 Credits for this incredible experience. Organized by Nikki Rose, Founder of Crete's Culinary Sanctuaries, an award-winning program for best practices in sustainable travel, and USU Faculty: Tamara Steinitz and Janet Anderson, Professional Practice Professors, Nutrition, Dietetics and Food Sciences. Throughout this study tour, students will meet over 20 resident teachers for presentations, including tours of archaeological sites focusing on agricultural and culinary practices in ancient Crete; organic farms, farmers' markets, and nature reserves hosting wild edible plants used in cuisine and herbal medicine; traditional villages and artisan food producers of olive oil, cheese and other traditional foods; plus cooking classes featuring one of the...
Greetings, On the air now from Washington DC, a 2-part public TV program with guest chef-instructor and ecotourism director, Nikki Rose from Crete's Culinary Sanctuaries Network. Discussion about Crete's culture, cuisine and Responsible Travel initiatives. Part 1: https://youtu.be/hoP6bTUqBBo Part 2: https://www.youtube.com/watch?v=ff-r5-2pAF4
It was a great pleasure to participate in the IUCN Mediterranean Experience of Ecotourism – MEET test tours in Karpathos, Greece. I wish them all the best on their important initiatives to celebrate and help protect our cultural and natural heritage. http://famtrips.meetnetwork.org/portfolio-items/the-untouched-heart-of-the-greek-islands-2/
Crete's Culinary Sanctuaries on the Top Reviews of Tourism Concern's Ethical Travel Guide. http://tourismconcern.org.uk/cretes-culinary-sanctuaries-network/
Our Crete's Culinary Sanctuaries Network is excited to welcome faculty and students from Utah State University on their May 2016 Study Tour to Crete! Utah State University Study Abroad to Crete, Greece Program And our fantastic annual Study Abroad program for faculty and students from University of Missouri! University of Missouri Study Abroad Program in Greece
New Release The Routledge Handbook of Sustainable Food and Gastronomy Edited by Philip Sloan, Willy Legrand, and Clare Hindley Preface by Roberto Flore, Nordic Food Lab, Copenhagen, Denmark http://www.routledge.com/books/details/9780415702553/ The issues surrounding the provision, preparation and development of food products are fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. Based on a multi-disciplinary approach, the handbook provides a systematic guide to the current state of knowledge on sustainable food. 75 expert contributors from around the globe provide results of recent research or discuss industry practices in 40 articles. The handbook begins by examining the anthropology of food and in particular analysing consumer food decisions and the...
Greetings from Crete, Slideshow highlights of one of our annual Accredited Study Tours for teachers and students from University of Missouri. CCS Photos on Flickr
Mediterranean Immersion Workshop in Crete, GreeceJune 15 – 21, 2015Continuing Education for Food, Nutrition & Health ProfessionalsFocus: Mediterranean Lifestyle for Optimal Health A 7-Day focused immersion into the Mediterranean Diet and lifestyle designed to provide an overview of the culture, nature and cuisine of Crete. Emphasis is on cuisine in helping to maintain optimal health; food as medicine and developing strategies to implement the Mediterranean lifestyle when returning home. Join us for an informative and exciting workshop on the magnificent isle of Crete, the center of the Mediterranean Diet. Our base is in a region where olive oil and wine has been produced for over four thousand years. This historic region is bustling with small-scale agricultural production in communities striving to sustain cherished traditions. We’ll visit resident specialists at their “field offices.” Classes include private guided tours of archaeological sites, natural parks/botanical hikes, organic farms, markets, olive oil factories and wineries; presentations by...
Workshop in Crete, Greece May 12 - 20, 2014 Lessons from the Mediterranean: Applying Yesterday's Wisdom to Tomorrow's Table Continuing Education for Food, Nutrition & Health Professionals. A 7-day workshop-experiential learning program. Organized by Crete's Culinary Sanctuaries Eco-Agritourism Network and Field to Plate. CPEs: RD/DTR: 49; American Culinary Federation CEHs: 35 http://www.fieldtoplate.com/2014-crete.php