Management Students Explore the Business Ethics of Food in Italy

Over Spring Break, Management Professors Ellen Ensher and Kelly Watson led a group of business students to Tuscany as part of MGMT 4698: Global Perspectives in Italy. Throughout the week, students explored the business ethics of food across Montespertoli, Siena, Lucca, and Florence, gaining firsthand insight into the Slow Food movement, ethical farming, and sustainable agriculture.

The immersive experience blended academic learning with cultural exploration. Students participated in bread- and pasta-making classes, wine tastings, visits to local farms and a cheesemaker, as well as city and castle tours. These activities brought to life the principles of the Slow Food movement - founded in Italy in 1986 and now active in more than 160 countries - which emphasizes food that is "good, clean, and fair."

"We learned from best-practice leaders and businesses that exemplify these three foundational ideas," said Professor Ensher. "The course centered on experiential learning - both inside and outside the classroom - through activities like baking together, sampling locally produced foods, and engaging in meaningful conversations over shared meals."

For Andrew Kim, a senior double major in accounting and information systems and business analytics, the trip held personal significance. With family roots on a farm in Jeju Island, he was particularly drawn to the course's focus on food systems and sustainability.

"There was a surprising amount of cultural difference in how people understand food," he said. "Meals often take longer and place greater emphasis on conversation, community, and the overall experience rather than speed and efficiency, like in the U.S. We also saw how some farms operate sustainably through the reuse of materials and gained a deeper understanding of the values behind the Slow Food movement."

Kim said the experience reshaped how he thinks about food in everyday life. "In places like Los Angeles, people are constantly on the go and often treat food as something to get through quickly," he said. "This trip reinforced the importance of slowing down and being more intentional and thinking about where food comes from, the effort behind it, and the choices that go into producing it."

Lexi Harrington, a senior majoring in management & leadership with a minor in international business, was similarly motivated to join the program, citing her interest in international business and curiosity about the Slow Food movement.

"I wanted to learn more about the food industry in Italy and the factors that determine whether food is truly 'good, clean, and fair,'" she said. "Visiting farms and meeting producers helped bring those ideas to life."

One of her biggest takeaways was the relationship between quality and time. "High-quality, healthy food takes time to produce," Harrington said. "While some businesses try to cut corners to increase efficiency, many of the producers we met emphasized that good food isn't about maximizing profit as quickly as possible - it's about respecting the process and the people behind it."

The program ultimately provided students and faculty with a deeper understanding of global business practices related to food production, labor, and supply chain distribution in Italy.

"So often, we hear about challenges in our food systems - whether it's quality, safety, sustainability, or worker treatment," added Professor Watson. "It was inspiring to see examples of for-profit businesses doing it right - from regenerative farms to cooperative processing and traditional methods applied in modern ways. It gave me hope that food truly can be good, clean, and fair."