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New Report: The Critical To-Do List for Organic Agriculture
“The majority of these recommendations could be accomplished almost immediately, and by doing so we can keep organic agriculture strong for the next thirty years.”
– Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems
In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation, and what makes a good meal. See the rest of the series on our Food Systems Profiles page.
Read on for an interview with Bryan Leonard, Senior Global Futures Scientist in the Julie Ann Wrigley Global Futures...
By Luke Swette, Swette Center student worker
Hawai’i remains one of the most beloved states in the country because of its beauty and deep-rooted culture. However, this has not prevented the islands from facing numerous challenges, both socially and economically. For example, it is home to the most sought-after seafood and produce, yet its average grocery...
For the culmination of his work for the summer as a student worker for the Swette Center, Tucker Larson spent a week at Stone Barns Center for Food and Agriculture in Upstate New York. Read more about his visit and how it relates to what he is learning at ASU below.
A sustainable food system is...