The City College of New York has been featured in Mercacei, a leading Spanish olive oil trade publication, for its work bringing extra virgin olive oil into the classroom. Associate Dean Kevin Foster, who co-teaches the course, has helped build a general education offering titled “Sustainability of High-Value Crops” that is open to undergraduate and graduate students across the university with no prerequisites.
The course integrates environmental science, geography, climate, and agricultural systems into the study of olive oil production and quality — with the EVOOLEUM Guide used as a reference for structured sensory tasting sessions focused on varietal differentiation, flavor descriptors, and the relationship between cultivar, terroir, and processing methods. The initiative also carries an international dimension: CCNY’s role as a United Nations University hub connects the program to global conversations around sustainability, food systems, and cultural heritage.
You can read the full article here.
