By Dahlia Newman, Adamah Campus chapter leader at UMD
This past semester I had the opportunity to study abroad in Perugia, Italy. Through the
Umbra Institute, I participated in a program called Food, Sustainability, and the Environment.
This program was an incredible experience that allowed me to learn more about sustainability in
Italy and Europe through courses, workshops, field trips, and working with local businesses. One
of my favorite classes was Sustainable Food Production in Italy, in which we partnered with a
food co-op, Fiori di Zuca, and worked with their vegetable producer to help him in starting a
CSA in Perugia. This was such a cool project and learning experience and I loved getting to use
my experience with my CSA back at home to help with the one starting in Italy. Throughout this
process we got to visit the co-op and farm and learn through hands-on experience.
Waste Sorting
Beyond my program, I have learned so much about sustainability through living in Italy.
Living there has made me aware of so many aspects of everyday life that are more
environmentally conscious than what I was used to in the US. I remember first arriving at my
apartment and learning that waste was separated into many different bins, each with a different
schedule for disposal and pick up. Unlike the US where I was used to only having trash and
recycling, Italy has bins for organic waste, cans and plastic, paper, glass, and other waste. This
sorting system is taken extremely seriously, with fines being imposed for incorrect disposal.
Although I admit it was hard to adjust to at first, I quickly got in the habit of sorting and
memorizing the schedule, which is a simple but effective way of limiting waste.
Eating in season
Eating is another large part of Italian culture. I have been incredibly lucky to have experienced so much delicious food these last few months, and although a lot of that is tradition and good cooking, it is much more than that contributing to the quality of the meals. In Italy, eating seasonally and locally is very important, with different regions being known for different dishes and the foods being prepared changing throughout the year. Additionally, grocery stores here are much smaller and many people opt to source their produce from local markets. Not only is it healthier to eat fresh, unprocessed foods, it is so much better for the environment and for supporting the local community.
Passover Abroad
Leaving the United States, I realized that my traditions and customs would be different than what I was used to. For example, Passover fell during my time abroad. Living in a small city in Italy, it was difficult to find the right ingredients and materials to celebrate traditionally, but we managed to find matzah to bring back from Florence and made matzo ball soup from scratch. We also prepared our own homemade charoset and assembled a Seder plate using ingredients we could find from local markets and grocery stores. Despite being far from home, we gathered together in our apartment for a Seder, using an online Haggadah and sharing our Passover traditions and memories. We also talked about the start of spring, the season of growth and renewal that Passover celebrates, and expressed our gratitude for the new experiences, friendships, and opportunities we had been given through our time abroad. Although it was unconventional, it was so special to share the experience of celebrating Passover with my roommates and to introduce my non-Jewish roommate to our traditions as well. Having this experience was so meaningful to me and made me feel so connected to my kehilla (community) and Judaism, bringing me a piece of home in a new place and reminding me of one of my favorite parts of being Jewish – the connections we have with one another that allows us to share our culture, even when we are thousands of miles from home.
Bringing it back to Campus
I am incredibly grateful for this experience and excited to return back home and to Adamah, bringing back with me not only my incredible memories, but also a new perspective on sustainability, leadership, and community. Studying abroad challenged me to be more intentional and environmentally responsible in the choices I make every day. From being more mindful in the way I cook and where I buy my produce to the way I dispose of waste, there are so many habits I have developed abroad that I plan to carry with me long after returning home.
Returning to campus, I hope to incorporate this into our Adamah chapter as well, by creating programs that make sustainability accessible and engaging for students. I am so excited to plan events for this coming year, including hosting a Shabbat dinner using local and seasonal produce, leading educational workshops on food systems and composting, and cultivating our Hillel’s new garden.
Ultimately, my semester abroad taught me that meaningful environmental action begins
with community. Building strong relationships, supporting those around us, and working towards
common goals are what allow change to be possible. As I continue as a chapter leader at Adamah
On Campus, I hope to strengthen our chapter by exploring environmental stewardship through a
Jewish lens and creating opportunities for students to connect with one another. I look forward to
bringing the lessons and perspectives I gained in Italy back to campus and fostering a community
where sustainability is not just a practice, but a shared value