News and Events

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Italy is universally recognized for the quality of its food and wine. In fact, when it comes to food, wine, and place the Made in Italy brand is probably the strongest in the world (although the French might want to take issue with this statement...).

On Friday, the 15 of October, Food Studies Masters students journeyed into Rieti, about two hours north of Rome, to visit Azienda Agricola Tularù, where Miguel and Alessandra have created a haven of community-based regenerative agriculture practices to promote

One of the longest-running and most popular clubs on campus, The AUR Business Club involves students from across the curriculum in numerous business-focused events & cultural activities. One of those activities is managing the on-campus design & sale of AUR branded merchandise.

Pakistan's ambassador to Italy, Jauhar Saleem, is a career diplomat who has served in a variety of capacities for the Pakistan Foreign Office as well as for Pakistan's diplomatic missions abroad, including Brazil, Turkey, the USA, and Croatia.

To reinforce the Mediterranean diet studies, students spent a Friday afternoon (on October 8) sampling several regional olive oils to learn about quality products and their health benefits.

Before an audience of well-wishers that including four of the refugee students whose lives have been directly affected by her philanthropic work, Dr. Scott Sprenger, President of AUR, described Ms.

This semester’s TTM Program’s field trip Destination Marketing:  European Wonders Bolzano, Dolomiti UNESCO took AUR students to South Tyrol.

Bronwyn Sweeney, a 2007 AUR graduate, is now a successful copywriter turned creative director working for MullenLowe, London.

A myriad of sprouting greens and rows of olive trees mark the landscape of Azienda Agricola CA.SA. Yet, a closer look makes evident the detrimental impact of human intervention and urban processes on the quality and depletion of the soil—dusty, dry, and littered with debris.

Based on the Special Issue of the International Journal of Sociology of Food and Agriculture, produced as a result of the AUR Conference in 2019,  a diverse cohort of authors joined a trans-disciplinary conversation on how sustainable diets can help mitigate and adapt to climate change and how so