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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
By Katie Poirier, M.S. in Sustainable Food Systems Graduate
In the mid-20th century, Arizona was one of the most productive agricultural states. Warm temperatures contributed to plentiful harvests of crops such as cotton, alfalfa, and citrus. Arizona’s central cities and rural towns identified with agricultural production. This agricultural tradition is reflected in the Arizona state flag,...
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Ricardo Salvador, Director and Senior Scientist of the Food & Environment Program at the Union of Concerned Scientists.
How did you get interested in food systems...
By Tucker Larson, Swette Center Student Worker
Located in South Phoenix at the northeast corner of Vineyard Road and 15th avenue is the Spaces of Opportunity Garden. The garden is a collaboration between four different nonprofit groups with the goal of transforming empty lots into a diverse agricultural and educational asset in the community. The...