Meet Mikaela Mikolaities ‘15, who found the perfect pairing with Economics and UNH’s dual major in EcoGastronomy. Now a regional manager at Viña Concha y Toro—the world’s largest B Corp certified winery—Mikaela credits the program with shaping her career in the wine industry.
What Inspired You to Pursue the EcoGastronomy Dual Major?
I began taking EcoGastronomy courses before I even had a primary major declared. I was drawn to the idea that something we do every single day - eating - has such a profound impact on a local and global scale, and I wanted to learn more.
How Does EcoGastronomy Complement Business and Economics?
EcoGastronomy was an amazing compliment to my economics major. EcoGastronomy pulls in hospitality, sustainability, and agriculture — economics ties directly into how we allocate resources, scale, and grow production, and manage consumption in our larger world. Our food system has its own economy within it.
What Was Your Favorite Course in the Program?
My favorite course was the Food Production Field Experience course. It was interesting to get into the dirt and grow food for the dining halls and UNH catering. It was a completely hands-on experience and so different from any other course I took at UNH.
What’s Your Favorite EcoGastronomy Memory?
Studying abroad in Italy. The EcoGastronomy program in Italy was very hands on - we were able to do in depth olive oil tastings, visit vineyards, work on a permaculture farm, visit an apiary, and learn about the regional cuisine.
How Has EcoGastronomy Shaped Your Career?
I believe EcoGastronomy led me directly into the wine industry. Learning about sustainability within the food system and the interconnectedness between local economies and agriculture led me to my first job working at a local winery. This sparked my passion and interest in the wine industry, which led me into sales, and now I'm working for Vina Concha y Toro - the world's largest B Corp certified winery.
What Does a Typical Day at Work Look Like for You?
My job is very day by day/week by week. Sometimes I am out in the market selling to restaurants, retailers, and customers, other times I'm behind my computer running numbers and allocating budgets. I also spend a lot of time educating salespeople on our brands and managing our distribution network.
Advice for current students considering a dual major
Go with your gut! If you have passion for sustainability in our food systems, EcoGastronomy is the place for you!
