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The PaceDocs Team Focuses on the Slow Food and Farm-To-Table Movement

Filmed Across France and New York

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�鶹��ý�鶹��ý�s documentary film team, PaceDocs, will premiere its latest film, "" at 7:00 p.m. on Monday, May 8, 2023 at the .

The documentary -- produced by Dr. Maria Luskay, Professor Lou Guarneri, and �鶹��ý�鶹��ý�s documentary film team -- focuses on the slow food movement, which began in Europe during the 1980s to preserve the culture of eating locally and combating the popularization of fast food.

During 14-weeks of production that included filming across France and New York, PaceDocs filmmakers spoke with farmers, chefs, and restaurateurs who have dedicated their lives to making slow food a reality in a fast-paced world.

�鶹��ý��鶹��ý�For the Love of Food�鶹��ý� is yet another extraordinary accomplishment from the PaceDocs team�鶹��ý�a film that not only gives our students hands-on experience in the art of documentary filmmaking but also enables them to explore the values and environmental impact of the farm-to-table movement,�鶹��ý� said Pace President Marvin Krislov. �鶹��ý�At Pace we believe in the power of learning by doing, and year after year this course, under the leadership of Dr. Maria Luskay, provides a great example of real-world education that makes a difference in our students�鶹��ý� lives.�鶹��ý�

This film explores the guiding principles of good, clean, and fair �鶹��ý� and why that is a healthy recipe for a sustainable future. While eating farm-to-table has become a global phenomenon, nowhere is this passion for clean eating more apparent than in France where generations have relied on locally grown foods. From family-owned farms and markets in the Laon and Lorraine countryside, to beautiful restaurants in the heart of Paris, all the way back to a farm-to-fork eatery in Westchester, New York, this documentary explores the environmental and health benefits of eating clean, locally grown goods, the value of family traditions, embracing culture and heritage through cooking, and of course, the love of food.

�鶹��ý�It�鶹��ý�s gratifying to travel internationally once again and to be filming with students on location in France,�鶹��ý� said Professor Luskay. �鶹��ý�Sharing this once-in-a-lifetime experience with our students is as rewarding as it is educational as we learned the importance of where our food comes from as well as what it takes to complete a professional quality film on a strict deadline.�鶹��ý�

The documentary is the focus of the popular class, �鶹��ý�Producing the Documentary,�鶹��ý� which is part of the Dyson College of Arts and Sciences at �鶹��ý�鶹��ý�s highly regarded film program that requires students complete a full-length environmentally themed documentary within one semester.

Students in the class are a mix of graduate and undergraduate with varying academic focuses, experience, and skillsets. They come together as a film crew and learn all aspects of filming and production. During the process, they learn teamwork, problem-solving, research, and organization, along with technical skills such as lighting, sound, camera work, interviewing, and other real-life lessons necessary to complete a film.

�鶹��ý�For the Love of Food�鶹��ý� continues a proud tradition of producing high quality, meaningful, and award-winning films. In recent years, Pace filmmakers have produced documentaries around the globe focusing on a number of topics, including the economic and environmental importance of oysters in our ecosystem (2022); the essential role of bees as pollinators in our food supply (2021); the impact of earthquakes in Hawaii (2019); the endurance of the people of Puerto Rico in the aftermath of Hurricane Maria (2018); Cuba at a cultural crossroads (2016); reviving Curacao�鶹��ý�s coral reefs (2015); as well as many other poignant films.

�鶹��ý�Dyson College�鶹��ý�s student filmmakers are impressive: They have produced another documentary that is timely and topical,�鶹��ý� said Tresmaine R. Grimes, dean, Dyson College of Arts and Sciences and School of Education. �鶹��ý�The students learn their art and craft with hands-on production experience that will serve them well after they graduate from Pace. I am so moved by the talents of this team and the compelling film they have produced. Congratulations to them and Professors Luskay and Guarneri for another impressive PaceDocs production.�鶹��ý�

About �鶹��ý

Since 1906, �鶹��ý has been transforming the lives of its diverse students�鶹��ý�academically, professionally, and socioeconomically. With campuses in New York City and Westchester County, New York, Pace offers bachelor, master, and doctoral degree programs to 13,600 students in its College of Health Professions, Dyson College of Arts and Sciences, Elisabeth Haub School of Law, Lubin School of Business, School of Education, and Seidenberg School of Computer Science and Information Systems.

About Dyson College of Arts and Sciences

�鶹��ý�鶹��ý�s liberal arts college, Dyson College, offers more than 50 programs, spanning the arts and humanities, natural sciences, social sciences, and pre-professional programs (including pre-medicine, pre-veterinary, and pre-law), as well as many courses that fulfill core curriculum requirements. The College offers access to numerous opportunities for internships, cooperative education and other hands-on learning experiences that complement in-class learning in preparing graduates for career and graduate/professional education choices.