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Former U.S. Deputy Secretary of Agriculture and Stockholm Water Prize co-recipient to be keynote speakers at Phosphorus Forum 2019

November 21, 2018

Washington, D.C. capitol building with flowers in foregroundThe Sustainable Phosphorus Alliance has announced that Kathleen Merrigan and Bruce Rittmann will be the keynote speakers at Phosphorus Forum 2019, scheduled for April 5, 2019, in Washington, D.C.

Kathleen Merrigan, who holds a PhD in environmental planning and policy from the Massachusetts Institute of Technology, has decades of experience in agriculture, sustainability and food systems. As the U.S. Deputy Secretary of Agriculture from 2009 to 2013, Merrigan managed the Know Your Farmer, Know Your Food initiative to support local and regional food systems. She became the first female chair of the Ministerial Conference of the United Nations’ Food and Agriculture Organization in 2009; she was named one of Time magazine’s “100 most influential people in the world” in 2010; and she was the Executive Director of Sustainability at George Washington University, where she led the GW Sustainability Collaborative and the GW Food Institute. In 2018 Merrigan became the first Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University.

Bruce Rittmann, who holds a PhD in environmental engineering from Stanford University, was named a 2018 Stockholm Water Prize Laureate for revolutionizing water and wastewater treatment through the development of environmental biotechnology-based processes. His work has led to a new generation of water treatment processes that can effectively extract nutrients from wastewater. In his research, Rittmann has studied how microorganisms can transform organic pollutants to something of value to humans and the environment. He has authored or co-authored more than 650 peer-reviewed scientific papers and has chaired the Program Committee of the Leading Edge Technology Conference of the International Water Association. Rittmann is Regents' Professor of Environmental Engineering and director of the Swette Center for Environmental Biotechnology at ASU's Biodesign Institute.

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Conservation International partners with ASU’s Decision Theater on innovative tool

View Source | November 7, 2018

A dry, cracked bed of dirt with grass in backgroundClimate change. Species loss. Pollution.

These are well-known consequences of economic development threatening human and ecological health. International efforts to mitigate these threats are also familiar, including reducing greenhouse gas emissions, protecting endangered animals and cleaning our air and waterways.

However, perhaps the most crucial threat is also the most neglected — land degradation.

Approximately 1.3 billion people depend on polluted or degraded agricultural land. This leads to reduced agricultural productivity and access to water and increased carbon emissions. It is a complex problem with serious implications for food security, health and sustainable development.

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ASU alumna opens second community garden

View Source | November 2, 2018

Close-up of white cabbageAfter taking a class on health advocacy in fall 2017, Catherine Daem, now a graduate of Arizona State University's College of Health Solutions, wanted to find a solution to the Valley's local food deserts and swamps by becoming a community garden advocate.

This Saturday, she'll be opening her second community garden plot.

What sets Daem's project apart from other community gardens is the research and solution-oriented approach she has employed, as well as her efforts to involve her colleagues; Students, alumni and faculty will be clearing the plot and planting the garden. The impetus was a video she made last fall about food deserts and swamps in Mesa. It highlights the problem many of our communities experience and the effect on their health.

See Daem's video and read a Q&A about her project on ASU Now.

ASU researcher finds clues to bee survival

View Source | November 2, 2018

beekeeperAccording to new research done at Arizona State University, having the right bees "pick up the food" is how honeybees successfully exploit their environments so colonies thrive. Similar to bosses figuring out which of their employees are the most reliable, bees are excellent at distinguishing which of their comrades are best fit to perform each specific task for the hive

To make the most of their time, animals must decide which of their group members must go explore new places for a new source of food and who should stay at familiar places to collect resources. Bees do this by dividing the work between two groups of individuals: scouts for new places and recruits for the old ones.

Chelsea Cook is a postdoctoral researcher in the School of Life Sciences, College of Liberal Arts and Sciences, and the lead author on a new paper in the Journal of Animal Ecology about the newly discovered bee behavior. She says that due to a constant stream of information occurring within an environment, some are better than others at focusing on one task at a time.

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Sustainability scientist calls for careful oversight of environmental gene editing

View Source | November 1, 2018

James P. CollinsAround the world, scientists are solving serious issues using modern technology. Whether the solution is genetically modified, malaria-fighting mosquitoes or other gene editing technologies, Arizona State University sustainability scientist James P. Collins is calling for careful risk assessment.

Collins, the Virginia M. Ullman Professor of Natural History and the Environment at ASU's School of Life Sciences, co-authored a paper published in the journal "Science." The authors urgently encourage global governance to review new technologies on a a case-by-case basis — a decision-making process that must include the local communities that would feel the biggest and most immediate effects.

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Partnering on nutrition with Society for International Development

November 1, 2018

Guest post by Suzanne Palmieri

Last week I had the good fortune to sit down to talk with and learn from three leaders on the latest thinking in advancing global nutrition. The presentations focused on different ways to approach nutrition and gave insights from their research to a packed room of nutrition practitioners at the Washington DC offices of the Society for International Development.

First, we heard from Shannon Doocey from Johns Hopkins University who reported on her research to test the effectiveness of employing cash transfers in emergencies, building on the evidence from non-crisis settings that cash is more efficient and supports local economies. Her study focused on food insecurity in Somalian households in acute food crises. She shared preliminary findings at the household level and, though the study had many limitations and recognizes that further study is needed, her conclusion was that the results showed promise.

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ASU, UNSW students innovate to create zero waste

View Source | October 30, 2018

Three male ASU students standing and smilingStudents from opposite sides of the world found themselves competing on a unified front to create solutions to divert waste from landfills and drive new businesses.

A diverse group of 70 interdisciplinary students at Arizona State University and UNSW Sydney created teams at their respective universities as they took part in the inaugural PLuS Alliance Circular Economy ResourCE Hack. The innovation hack was designed to find zero-waste alternatives for transitioning to a circular economy. The winning team from each institution was then judged by an international panel of experts to determine an overall “world champion.”

The grand prize was awarded to ASU’s top team, Farmers’ Friend, composed of Jacob Bethem (PhD, sustainability), Andrew John De Los Santos (MS, sustainability) and Sudhanshu Biyani (MS, mechanical engineering). Their solution to reduce food waste involved developing an app connecting micro farmers in developing countries to consumers at places like schools, programs for the elderly, nongovernmental organizations or restaurants using a guaranteed pricing model. The team plans to apply for ASU Entrepreneurship + Innovation’s Venture Devils program in January.

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Front page shows love of soils

October 26, 2018

By Kathleen Merrigan

Healthy soils are the starting block for biodiversity, clean water, carbon sequestration, and sustainable agriculture. For years we’ve been treating our soil like, well, dirt, and it’s about time we start to acknowledge this precious resource for what it is – for our economy, environment, and society.

It’s hard to think about soil erosion without envisioning the Dust Bowl. Donald Wooster, author of the Dust Bowl: The Southern Plains in the 1930s (2004) describes it as “one of the worst man-made environmental disasters in world history.” After years of westward expansion, a confluence of drought and intensive tilling and grazing of the prairies caused soil to rise from the land and travel as far as Washington D.C. In fact just blocks away from my office, the Lincoln Memorial was once shrouded in dust coming from as far as Kansas.

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Biomimicry Center planting inspiration with seed exhibit

View Source | October 26, 2018

whirlybirdStill most widely associated with the invention of velcro, ASU researchers are walking the talk of biomimicry with a newly renovated office space and a new seed exhibit they hope will capture the imagination of innovators seeking solutions for complex human problems.

"Seeds continue to offer a bottomless design and engineering trove for many other innovations," said Heidi Fischer, assistant director at the Biomimicry Center. "We hope that our exhibition can provide new models for some of these innovations."

Titled “Designed to Move: Seeds that Float, Fly or Hitchhike through the Desert Southwest,” the exhibit, opening Oct. 30 in the Design School South Gallery on ASU's Tempe campus is offering viewers an extraordinary look at the beauty of desert seeds as captured through the macro photography lens of Taylor James, an alumni of ASU’s Masters of Fine Arts program.

How NAFTA is affecting the long-term viability of Mexico's water supply

View Source | October 26, 2018

A small fence separates the densely populated Tijuana, Mexico (right) from the United States in the Border Patrol's San Diego sectorRed-tailed hawks can live to be up to 20 years old. If a fledging had caught a thermal in 1994 and spent the next two decades aloft above the U.S.-Mexico border, it would have witnessed some startling changes:

Mexican border cities like Ciudad Juarez and Tijuana ballooning as thousands streamed north to work in maquiladora factories, assembling products like garage door openers to be sold in the U.S. and Canada. Farmland around American cities morphing into suburbs. Mexican land being turned into agricultural fields.

What would not be visible from the air is the depletion of Mexican groundwater to grow the fruits and vegetables sent north.

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Celebrating World Food Day

October 16, 2018

By Kathleen Merrigan

Photo copyright: The Good of the Hive 2018Today is World Food Day, recognized by more than 150 countries. Its celebration is a way to raise awareness of issues of poverty and hunger and the date was selected because back on October 16, 1945, the Food and Agriculture Organization of the United Nations was established. Every year World Food Day has a different theme; in 2018 it is “Our actions are our future.” The FAO website urges us to undertake four actions.

  • Don’t waste food
  • Produce more, with less
  • Adopt a more healthy and sustainable diet
  • Advocate for #ZeroHunger (SDG 2)

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Future of Food series

October 11, 2018

By Kathleen Merrigan

During the 2018-19 academic year, the ASU Swette Center will host five forums on the future of food. In these forums, leaders will explore a range of issues, from new industry dynamics, to agtech innovations, global food security challenges, ecosystem services, and more. These events are designed to provide insights for policymakers in Washington DC and allow them to explore, through high-level conversations, cutting edge topics that have the potential to transform the food and agriculture sector.

Today we hosted our first event – a breakfast on the 8th floor pavilion attended by nearly 60 people. Because this was our opening event, it began with me offering my vision of the future of food and the ways the Swette Center will lead, particularly as it relates to engaging with industry. Three panelists followed.

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The importance of African-Americans to the executive kitchen

View Source | October 8, 2018

Whitehouse KitchenAt an October 5 Food and Thought event sponsored by Arizona State University College of Health Solutions, Author Adrian Miller spoke about the importance of African-Americans to the executive kitchen. Miller, a James Beard Award winner, signed copies of his new book at the event, which also featured food tastings an an audience question-and-answer session.

Miller’s book, "The President’s Kitchen Cabinet: The Story of African-Americans Who Have Fed Our First Families, from the Washingtons to the Obamas," takes a look at some of the most pivotal characters in the White House’s kitchen history, some of which he spoke about at the event hosted by the ASU College of Health Solutions.

The reception also featured some of the recipes included in the book that were prepared for presidents and their families throughout history, including first lady Caroline Harrison’s deviled almonds and a baked macaroni and cheese that was served to Thomas Jefferson.

Sharing a vision

October 2, 2018

By Kathleen Merrigan

ASU is not my first university rodeo. I spent 8 years as the Director of the MS/PhD Agriculture, Food and Environment Program at the Friedman School of Nutrition Science and Policy at Tufts University. I spent 4 years at George Washington University as the Executive Director of Sustainability and of the GW Food Institute. At both universities I was a member of the faculty and active in the classroom, offering a variety of courses.

I’m often referred to as the “former Deputy Secretary of Agriculture” because people want to stress what they believe to be my most important job. I suppose it depends upon the measure used. For me, the investment I’ve made in my students is likely to be the greatest achievement of my career. It is an honor to be on campus, working with students and faculty colleagues to generate new ideas to transform food systems.

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ASU sustainability scientist developing energy-saving solution for frozen-food storage

View Source | October 2, 2018

Four people in winter clothes hold ice cream inside large refrigerated buildingSometimes something sweet requires serious smarts.

Arizona State University sustainability scientist Kristen Parrish’s work focuses on integrating energy-efficiency methods into the design, construction and operational processes of buildings.

Robert Wang’s expertise in thermal science includes the applications of thermoelectricity, thermal-energy storage and phase-change materials and processes.

Together they are a formidable force in the quest for … well-preserved, quality ice cream.

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Time to big-dig American agriculture?

September 26, 2018

By Kathleen Merrigan

A few months ago, Bloomberg published a series of maps about How America uses its land. While we may quibble about the details of the maps, the timing is right to be thinking about what and where we grow things in this country. We need to be talking more about the land we use for agricultural production, and also about issues of limited farm labor, climate change, and changing dietary demands. Now is the time to be asking ourselves if there are better ways to farm, if there are more sustainable practices, and if we can be more equitable in the way we use land.

I lived in Boston during the “Big Dig.” Anyone who lived in or around the Boston area from 1991 to 2006 is likely to have a story or two about the Big Dig era. The Big Dig is the unofficial name for the massive project to bury the highway that coursed over and through Boston. Many could not imagine changing such a massive historic city so dramatically. The Big Dig transformed the city of Boston, and took years of planning, investment, and public engagement. It seemed impossible to most at the time, and many thought it would never be completed! But these days incoming freshmen at Boston University likely can’t imagine a city without the highway running beneath it. And it has changed the city for the better, opening new public spaces and increasing pedestrian and bicycle traffic.

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ASU researchers exploring how changes in snowpack impact water rights, policy

September 21, 2018

Snowy mountain with forestMountain snowpack is melting earlier, leaving water regulators searching for new approaches and farmers concerned about the risk to their crops. To help stakeholders find solutions, the U.S. Department of Agriculture on Thursday awarded $4.9 million to an interdisciplinary team of researchers from five institutions in three states, including Arizona State University.

Mountain snowpack and rainfall are the primary sources of water for the arid western United States, and water allocation rules determine how that water gets distributed among competing uses. But earlier melting of mountain snowpack is altering the timing of runoff, putting additional pressure on reservoirs to meet the needs of agricultural water rights holders.

Over the next five years, scientists from ASU will join researchers from the University of Nevada, Reno; Desert Research Institute; Colorado State University and Northern Arizona University to use a new $4.97 million grant from the USDA National Institute of Food and Agriculture to explore different aspects of this issue:

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Sustainable scallops

September 13, 2018

By Kathleen Merrigan

Swimming scallops? That’s surprising! It’s also surprising how often seafood is left out of conversations about sustainability and food. That’s why we included this photo of swimming scallops on our website, and why we make it a point to include seafood in our thinking about sustainable food systems.

Seafood makes up the primary protein source for over one billion people, and sustainable fishing is one of the most important things we can do to feed the world and conserve the oceans. Scallops and other bivalves are not only a sustainable option, they actually improve water quality and rebuild coastal habitats. Unlike mussels and oysters, scallops spend their lives resting on (rather than attached to) the seafloor, ready to swim away from predators. They use their adductor muscle to flap their shells open and closed, creating enough momentum to fly off the sand and into the water.

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Dining with Dan

September 5, 2018

By Kathleen Merrigan

You’ve heard of “chef-driven cuisine” and “farm-to-table” cuisine, but what about a “farm driven chef”? World-renowned chef Dan Barber is working to be just that. Dan argues that designing a “farm-to-table” menu is not enough to achieve a sustainable meal. Chefs need to go farther and reimagine their plates as a meal that regenerates farmland, rather than depletes it.

What could that look like? Well for one, a beet steak might replace your beef steak in the center of the plate. Animal protein may become a side dish or condiment rather than the main component of the meal. Wasted food is re-envisioned; the liquid in the can of garbanzo beans is whipped into aquafaba, a delicacy like merengue or marshmallow. And soil health is celebrated through a rotational risotto, comprised of all the crops needed for sustainable land management.

By putting the farm front and center in creating the menu, Dan sees the meal of the future rebuilding biodiversity, soil health, increasing farmer livelihoods, and tasting absolutely delicious.

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Shaking things up

August 28, 2018

By Kathleen Merrigan

Still from the 1993 Columbia Pictures film Groundhog Day with Bill MurrayRegrettably, we seem stuck in the same old farm bill battles. While still incredibly important, there is so little new about the legislation and the overall debate. Call me weary, it’s my 6th or 7th farm bill, depending on whether you count that mini corrections farm bill in 1997. Outside of Washington, the food world is swirling, exploding with new ideas. Inside the Beltway, it’s Groundhog Day.

That’s among the reasons why I’m so pleased to be joining ASU, rated #1 for innovation by US News and World Reports four years running. The role of the university, according to ASU President Michael Crow, is to create and disseminate knowledge that drives economic productivity and social progress. His vision of faculty is that we are to be knowledge entrepreneurs. Part of our jobs is to facilitate collaborative and strategic partnerships; help people commercialize ideas; encourage start-ups and spin-offs companies, and work to optimize business models. I love that.

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