I and my students use quantitative analyses of food and wine production systems to reveal linkages between ecological and social sustainability, “quality” and the primacy of place … “Ecogastronomy”
My lab group is undergoing a significant change. We are shifting our focus from traditional marine and terrestrial conservation ecology to a new approach that explores the relationship between food, wine, culture, and the environment. This shift reflects my personal journey, as I have a background as a professional cook and sommelier. It also addresses a long-standing frustration with ecology's limitations in solving conservation issues due to political and economic barriers.
Conservation ecology, in my view, is like an autopsy: it can determine the cause of death but struggles to save the patient.
School of Environmental Studies
David Turpin Building Rm B156
Victoria, BC, Canada
I and my students use quantitative analyses of food and wine production systems to reveal linkages between ecological and social sustainability, “quality”, and the primacy of place … “Ecogastronomy”
Dr. John Volpe
