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November 8, 2019
By Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at Arizona State University
We’re thrilled to share that on Wednesday, Dec, 4, the brand-new Whole Foods Market Tempe store’s 5% Community Giving Day will benefit the Swette Center for Sustainable Food Systems. The funds will support our inaugural food policy and sustainability leadership class tour across Arizona.
September 13, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Mark Manfredo, director and professor at the Morrison School of Agribusiness in the W. P. Carey School of Business.
September 6, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Punam Ohri-Vachaspati, professor professor of Nutrition at the School of Nutrition and Health Promotion.
August 23, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Ashok Mishra, Kemper and Ethel Marley Foundation Chair in Food Management at the Morrison School of Agribusiness in the W. P. Carey School of Business.
August 16, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Bruce Rittman, director of Biodesign Swette Center for Environmental Biotechnology.
August 9, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Roseanne Schuster, assistant research scientist at the School of Human Evolution and Social Change in the College of Liberal Arts and Sciences.
July 26, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Rimjhim Aggarwal, associate professor in the School of Sustainability.
July 25, 2019
Applications are being accepted for the new Food Policy and Sustainability Leadership Certificate graduate program, highlighted by Civil Eats in this article on food related fellowships. The deadline for applications is August 1. Because the program was only recently announced, it is possible to get an application extension to August 15 by contacting Kathleen.Merrigan@asu.edu.
July 12, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Stavros Kavouras, professor of nutrition in the College of Health Solutions and director of the Hydration Science Lab.
June 14, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Carola Grebitus associate professor of food industry management at the Morrison School of Agribusiness in the W. P. Carey School of Business.
June 7, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Lauren Chenarides, assistant professor at the Morrison School of Agribusiness in the W. P. Carey School of Business.
May 17, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Joan McGregor professor in the School of Historical, Philosophical and Religious Studies at the College of Liberal Arts and Sciences.
May 14, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Jeff Englin, professor in the Morrison School of Agribusiness at the W. P. Carey School of Business.
May 10, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Dave White, professor in the School of Community Resources and Development, Watts College of Public Service and Community Solutions.
View Source | May 3, 2019
Arizona State University and Northern Arizona University scientists have teamed up to map the food, energy and water supply chains for every community in America in a new project called FEWSION.
This kind of data collection is critical to understanding the complex interactions and real-world dynamics of food systems that we here at the Swette Center for Sustainable Food Systems strive to unpack for policymakers.
Read the full article on ASU Now to learn about the potential far-reaching impacts of this project.
May 3, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Peter Byck, professor of practice in the Walter Cronkite School of Journalism and Mass Communications.
May 1, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Joshua Abbott, associate professor in the School of Sustainability.
April 25, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Hallie Eakin, professor in the School of Sustainability.
April 17, 2019
By Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at Arizona State University, and professor with appointments in the School of Sustainability, College of Health Solutions, and School of Public Affairs
Good news! I’ve just received word that we have the go-ahead to offer two new ASU Sustainable Food Systems (SFS) courses that will be listed under the School of Sustainability and co-listed with the ASU Morrison School of Agribusiness.
April 16, 2019
The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current 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 Clark Miller, associate director of ASU's Consortium for Science, Policy & Outcomes.
