University of Wisconsin–Madison

Italy: Camryn Anderson

Program: UW Sustainable Food Systems in Italy, Summer

Major: Communication Sciences and Disorders

What is your most memorable experience from your program?

A memorable experience on my program was visiting a local Italian elementary school and speaking with nutrition specialist staff and students about their menus and diet. I think what made this so special is how both Italian culture and the topic of our program (sustainable food systems) interacted. We were welcomed with a large sign saying “welcome” and met with the most enthusiastic people, including cafeteria workers, district nutrition specialists, and teachers. The Italian culture of hospitality was evident.

Along with this, the care put into creating sustainable menus for the children, like eating seasonal veggies and nutritious foods, was fascinating because it was such a different approach from many of our experiences as students in the U.S. We all left this experience feeling fulfilled and supported with knowledge in our future careers surrounding the implementation of nutrition in settings such as school.

Four students in white protective clothing and hairnets, posing outside, with a stone building behind them.
Learning how cheese is made on a small scale from animal to plate.

How were your program academics similar or different from taking classes at UW-Madison?

This program was different from taking classes at UW-Madison because of how tight-knit the cohort of students became. While the UW-Madison student body as a whole is pretty strong, the bonding experience with peers while abroad happened fast and easily because of the small number of people and the proximity we shared every day. Since we got so close so fast, we were able to really work through issues together and ask tough questions to delve deeper into the topics because of the trust that we built.

Two students, standing between two UN flags, against a stone wall featuring part of the FAO constitution carved in numerous languages.
UN Right to Food Office and Rome Nutrition Week visit.
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We all left this experience feeling fulfilled and supported with knowledge in our future careers surrounding implementation of nutrition in settings such as school.

What is the moment you are most proud of?

Looking back, I am proud of myself and my group for adapting to last-minute schedule changes and unexpected challenges. As a whole, we supported each other by making sure everyone was prepared for each activity, helping one another run to the metro when our bus never came, etc. Each little challenge proved to be a learning experience that will definitely help me be a more adaptive person upon returning to Madison.

Prepared foods, including beans, cheese, and bread with melted cheese, on a table outdoors.
Delicious farm fresh organic meal that was made on a 0 km farm.

What is a custom, food or tradition from your host country that you are taking forward?

Italian culture makes living a slow life a necessity. While here, dinners would take hours because there is less of a need to constantly clear tables for other customers like in the U.S., and servers are more relaxed. The bill will not be shoved in your face after 45 minutes; you have to ask for it. The former is actually considered rude. This slow and intentional cultural custom made it easy to take a deep breath and enjoy the conversations while eating with people you care about. Sharing a meal with company is a huge deal. I hope to bring this back to Madison, as this intentionality allows for healthy eating and social habits, rather than grabbing a granola bar and heading out the door like I do at home.