A consistent theme among all the food courses at the University of Pollenzo is sustainability. Sustainability is, in fact, not only a buzzword we hear and read everywhere we go, but it’s also something that truly shapes everything gastronomes do. BenGingi talks about the concrete ramifications of this with Edward Mukiibi, who is a former student of the University, an Ugandan agronomist as well as the president of the Slow Food movement, and Andres Jara, who studied in Pollenzo before taking over a urban farm in Amsterdam. Together they explain how food is deeply connected to everything around us – from nature to society – and why it’s so essential to educate people about the difference between industrial and ecological products.