Nutrition and Food Studies

Graduate and undergraduate programs in nutrition/dietetics, public health nutrition, food studies and culinary arts.
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Sustainable Virginia

Professor Gabriella Petrick and students from her Sustainable Virginia class, listen to Director Anthony Marchetti describe sustainable farm practices as they visit Rappahannock Oyster Company, an oyster farm, restaurant, and supplier of oysters in Topping, Virginia. The course uses experiential learning to better understand how many farmers, food processors, and communities are using food as a vehicle to promote sustainable living. Photo by Alexis Glenn/Creative Services/George Mason University

Sustainable Virginia environment sustainability CHHS College of Health and Human Services Nutrition and Food Studies Gabriella Petrick Anthony Marchetti 130413504