Sustainability snapshots: Organizational dynamics students return from course trip to Italy and reflect on food systems through photos
Earlier this summer, 15 students from Penn’s Organizational Dynamics Programs traveled with the course Global Collaboration for Sustainability: The Food-Water-Energy Nexus in Italy to explore sustainable food practices and food culture. One course assignment, a photo reflection, prompts students to discuss food-system practices based on an image from their nine-day trip.



