By Lily Rutherford

Several students shared their unique perspectives on their time abroad at the beginning of this year. Spanning Greece, Italy, Costa Rica, and Cambodia, they had much to say about their international experience. In this story, we will highlight the students’ transformational program in Greece.

UTK Greece: Food, Culture, & Sustainability took place over the 2026 Winter Mini-Term from January 9th through the 19th. The course explored Greece’s rich food culture, agricultural practices, and sustainability efforts. Students engaged in hands-on experiences such as cooking lessons, food tastings, and visits to agricultural cooperatives, wineries, and dairies. Additionally, students learned about Greece’s historical and cultural landmarks, from ancient ruins to modern sustainability initiatives.

Ellen Black is a junior studying animal science. Some highlights of the program for her included the rich history of her surroundings, the friendliness of locals, and exposure to new cultural experiences.

Ellen’s Perspective: Arriving in Greece, I found an immediate sense of history and warmth. The stunning landscapes, from ancient ruins to sun-soaked beaches, are quite surprising in their beauty. The friendliness of locals and the vibrant street life stood out, with first interactions involving warm greetings and offers of hospitality. The rich aroma of Greek cuisine and the lively chatter in cafes created a welcoming atmosphere that I found both exciting and comforting.

The Greek dancing lesson was such a meaningful cultural experience.  As we moved together in the circle, I felt a strong sense of connection—not just to the dance, but to the people around me and their traditions. I learned that Greek dancing isn’t just about movement; it’s a way to celebrate community, history, and joy. It taught me that culture is alive and best experienced through participation and openness.

Lauren Beckers is a senior studying environmental and soil science, food, culture, and sustainability. She enjoyed meeting the locals and being able to transfer what she learned into future endeavors.

Lauren’s Perspective: This experience greatly impacted me personally and academically. I would go back to Greece just for the people. Also, academically I learned so much to take home and apply to my life here. We learned so much at Perrotis college about traditional Greek values and practices, but also about their agricultural practices. This was impactful to learn about global agriculture outside of the US. I will be able to take this with me into my future in environmental sciences and apply what I learned personally and academically to my future career.

Mary Anna Chester is a junior studying food science, food, sustainability, and culture. One of her favorite aspects of the experience was forming relationships with her peers while learning in a new country.

Mary Anna’s Perspective: I gained a whole new group of peers and friends that are now such a special part of my life. Being able to experience this trip abroad with them was an unforgettable opportunity. Second, I developed a whole new perspective on Greek culture and history. Academically, I grew tremendously through lectures, tours, and hands-on experiences. I enjoyed learning about operations in another country and brainstorming how we could bring those ideas back to the United States to implement here. Professionally, I was able to further my skills in respecting the culture of the country we were visiting. I was able to get to know people that lived there, learn how to communicate with them, and be engaged when they were teaching me about their life experiences.