• Ecogastronomy

    We work at the intersection of humans x food x ecology

  • Terroir

    Leveraging science to clarify a misunderstood concept

  • ERG @ UVic

    So many reasons to join us


Grape ripeness and wine quality

Linking vineyard management to ripeness and aroma precursors via GC-MS in Vancouver Island Pinot Gris.

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Vine to Wine ROI

Evaluating ROI of vineyard management strategies through consumer sensory evaluations of experimentally replicated wines.

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Ecole Supérieure d'Agriculture d'Angers (ESA)

Loire Valley field courses with ESA & Dr. Volpe plus a UVic-ESA 5-year Dual BSc/BA-MSc coming soon

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ES Ecogastronomy Courses

Learn more about ecogastronomy courses offered in ES and how to become involved in our research programme

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About Research Group

We use quantitative analyses of food and wine production systems to reveal linkages between ecological and social sustainability, “quality”, and the primacy of place … “Ecogastronomy”

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23 MSc | 6 PhD | 1 MA

Graduate Students Supervised

About Publications Group

We are intellectual omnivores and so publish primary research across all dimensions of human x ecological intersections.

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Move to nocturnality not a universal trend in carnivore species on disturbed landscapes.

Frey, S., J.P. Volpe, N.A. Heim, and J.T. Fisher.

Differences in fish communities on natural versus artificial temperate reefs, groundfish conservation applications in British Columbia

Bulger, D., J.P. Volpe, J.T. Fisher

Fish processing facilities: new challenge to marine biosecurity in Canada.

Price, M. A. Morton, J.G. Eriksson and J.P. Volpe. 2013.

Global Aquaculture Performance Index (GAPI): The first global environmental assessment of marine fish farming.

Volpe, J.P., J.L.M. Gee, V.A. Ethier, M. Beck, A.J. Wilson and J.M.S. Stoner. 2013.

The efficiency trap.

Volpe, J.P. 2009.

Dollars without sense: The bait for big-money tuna ranching around the world.

Volpe, J.P. 2005.