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Meet affiliated faculty Maria Cruz-Torres

January 26, 2022

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 Maria Cruz-Torres, Senior Global Futures Scientist in the Julie Ann Wrigley Global Futures Laboratory; Associate Professor in the School of Transborder Studies, College of Liberal Arts and Sciences.

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Upcoming Event: Food Systems Career Panel on March 18

January 21, 2022

Wondering what you can do with a Sustainable Food Systems degree? Join the ASU Swette Center for Sustainable Food Systems for our annual career panel on Friday, March 18th, from 1-2pm AZ via Zoom. This event will give students a better understanding of their career options after graduation and how to achieve their career goals. This panel will be especially beneficial for current or prospective students who are interested in pursuing a career within food systems, sustainability, or agribusiness. We are honored to have panelists with experience in private, non-profit, and government organizations. The speakers will share stories of how they built their job paths and offer insights into current trends in the field. For more information on the panelists, read their biographies below. 

To RSVP for this event, click here. A zoom link will be emailed to you after you register. 

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Increasing Food Security by Increasing Food Processing in Hawai'i

January 19, 2022

In this series, we are taking a closer look at elements in the Hawaiian food systems including innovations and issues. Hawaiian agriculture is unique to the islands and showcases a host of special challenges. 

Read on for Carly Wyman’s experience with Hawaiian agriculture. She is the Swette Center’s on-the-ground team member researching Hawai’i’s food, agriculture, and policy. In this series, Carly shares her insights on the unique challenges in the Hawaiian food systems.

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Meet affiliated faculty Rebecca Muenich

January 12, 2022

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 Rebecca Muenich, Assistant Professor in the School of Sustainable Engineering and the Built Environment; Senior Global Futures Scientist in the Julie Ann Wrigley Global Futures Laboratory; Program Lead for Agriculture and Biodiversity in the Center for Biodiversity Outcomes. 

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The Farm to School Program in Hawai’i

January 10, 2022

In this series, we are taking a closer look at elements in the Hawaiian food systems including innovations and issues. Hawaiian agriculture is unique to the islands and showcases a host of special challenges.

Read on for Carly Wyman’s experience with Hawaiian agriculture. She is the Swette Center’s on-the-ground team member researching Hawai’i’s food, agriculture, and policy. In this series, Carly shares her insights on the unique challenges in the Hawaiian food systems.

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Meet Swette Center staff member, Sharla Strong

January 9, 2022

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation. 

Read on for an interview with Sharla Strong, Special Projects Coordinator, enrolled tribal member with the Confederated Tribes of Siletz Indians. 

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Unique Challenges in Hawai’i Agriculture

January 6, 2022

In this series, we are taking a closer look at elements in the Hawaiian food systems including innovations and issues. Hawaiian agriculture is unique to the islands and showcases a host of special challenges.

Read on for Carly Wyman’s experience with Hawaiian agriculture. She is the Swette Center’s on-the-ground team member researching Hawai’i’s food, agriculture, and policy. In this series, Carly shares her insights on the unique challenges in the Hawaiian food systems.

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Swette Center named by FoodTank as an Organization Transforming Food Systems in 2022

January 3, 2022

We are honored to be recognized by FoodTank as one of the 122 organizations working towards building more sustainable, resilient, and equitable food systems in 2022! To see the full list, you can click here.

FoodTank’s mission is to build a global community for safe, healthy, nourished eaters. They spotlight and support environmentally, socially, and economically sustainable ways of alleviating hunger, obesity, and poverty and create networks of people, organizations, and content to push for food system change. 

FoodTank brings food systems leaders together in new and exciting ways, such as through panels, workshops, summits, and even interactive musicals. The Swette Center had the privilege of partnering with them for the Wisdom of Indigenous Foodways Summit in January 2020. The event included many inspiring indigenous speakers that are passionate about indigenous foodways and rights, and connected them with allies eager to support them. The summit “showed that it is important to listen to Native communities, learn from their agricultural practices, and protect their rights to protect the food system.” 

Meet affiliated faculty Joshua MacFadyen

December 20, 2021

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 Joshua MacFadyen, Affiliate Global Futures Scholar in the Julie Ann Wrigley Global Futures Laboratory; Associate Professor and Canada Research Chair, Applied Communication, Leadership, and Culture, University of Prince Edward Island.

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Meet affiliated faculty Milan Shrestha

December 14, 2021

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 Milan Shrestha, Senior Global Futures Scientist in the Julie Ann Wrigley Global Futures Laboratory; Senior Lecturer in the School of Sustainability, College of Global Futures.

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Meet affiliated faculty Bryan Leonard

December 6, 2021

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 Laboratory; Assistant Professor in the School of Sustainability, College of Global Futures.

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Community-Driven Solutions to Food Insecurity in Hawai’i

December 3, 2021

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 prices continue to rise. This is happening for a variety of reasons, mainly because larger corporations make it harder for small businesses to thrive. Among other things, Hawai’i’s food security is an important issue that becomes more complicated the more it is researched.

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Learning the Importance of Connections at Stone Barns Center for Food and Agriculture

November 30, 2021

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 far from linear. Web might be the most accurate representation. It is a flow of materials facilitated by communication networks through the system promoting resilience and diversity. When you pull on one piece of the web, the other sides start to stretch and become distorted. The makeup of each system is different and the results from interactions with one will not necessarily be the same when imposed on another. Each piece of the system and the connections they share with one another make up the foundation, determining how it can flex and adapt. Our food systems will never function sustainably if they are not understood in a larger picture, and Stone Barns Center for Food and Agriculture is working to further that understanding. 

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Meet affiliated faculty Marco Janssen

November 28, 2021

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 Marco Janssen, Senior Global Futures Scientist in the Julie Ann Wrigley Global Futures Laboratory; Professor in the School of Sustainability, College of Global Futures; Director for the Center for Behavior, Institutions and the Environment, College of Liberal Arts and Sciences.

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Meet Swette Center staff member, Jesse Dart

November 22, 2021

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation. 

Read on for an interview with Jesse Dart, Assistant Research Professor. 

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Meet affiliated faculty Netra Chhetri

November 15, 2021

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 Netra Chhetri, Senior Global Futures Scientist, Julie Ann Wrigley Global Futures Laboratory & Professor, School for the Future of Innovation in Society, College of Global Futures. 

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Gardening for Well-being

November 12, 2021

By Elora Bevacqua, Swette Center Student Worker 

At first glance, gardening may seem like just a bunch of plants, but upon further inspection, it has enormous impacts on people and their well-being. The recently published article, Gardening for Food Well-Being in the COVID-19 Era, was based on a study done by Estève Giraud, Sara El-Sayed, and Adenike Opejin. The trio looked into the impacts of gardening on well-being in schools, related to COVID-19 and food justice. To assess the relationship between gardening and these variables, they conducted three studies that built on each other. These studies took place between 2018-2021 with the pandemic becoming an added factor. The group concluded that gardening has significant impacts on a child’s hedonic well-being which is associated with a sense of pleasure and positive emotions. Children in the study enjoyed the pleasures of being outdoors, tasting fresh produce, and interacting with their peers and teachers. Additionally, gardening had an impact on the eudemonic well-being of teachers which is associated with a sense of fulfillment and purpose in life. Gardening with their students gave them a sense of purpose. 

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