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New Report: The Critical To-Do List for Organic Agriculture

June 16, 2021

Report cover

The Swette Center for Sustainable Food Systems is pleased to announce the release of our report: The Critical To-Do List of Organic Agriculture: 46 Recommendations for the President.  

Thirty years ago, Congress passed the Organic Foods Production Act (OFPA) as part of the 1990 Farm Bill. The law established strict national standards for organic food and a public-private enforcement program to ensure compliance with the law. Today, the organic industry still faces a number of challenges. This report seeks to address some of these and to provide policy recommendations to better support the growing organic industry and its positive impacts on human health, on the economy, and on climate. Organic agriculture protects consumers and farmworkers from dangerous pesticides. It also provides opportunities for young farmers and for a vibrant local economy. Lastly, organic agriculture is a critical component of a successful climate strategy, as it promotes healthy soil, protects biodiversity and reduce greenhouse gases emissions.

 

Kudos to the Student Worker Team

April 29, 2021

As the 2020-21 school year comes to an end we want to appreciate and celebrate the contributions that our team of student workers has made to the Swette Center. The Swette Center has been made stronger thanks to each of their contributions, creativity, and good humor. We’ll miss them in our weekly team meetings, and wish them the best on what comes next in their academic careers! 

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Innovating Organic Agriculture

March 23, 2021

This blog post was written by Arizona State University doctoral candidate and Swette Center for Sustainable Food Systems Research Associate Estève Giraud.

Arizona State University held the world’s largest scientific meeting for the annual conference of the American Association for the Advancement of Science (AAAS) from February 8 through 11, 2021 where the theme of the meeting focused on understanding dynamic ecosystems. Dr. Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at ASU, and Estève Giraud gave a presentation on Innovating Organic Agriculture for the occasion. The content of this talk is summarized below.

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Food Systems Career Panel on April 2

March 22, 2021

Wondering what you can do with a Sustainable Food Systems degree? Join the ASU Swette Center for Sustainable Food Systems for our first career panel on Friday, April 2nd, 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. 

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Meet affiliated faculty Mick Dalrymple

March 9, 2021

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.

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Storytelling Fundamentals with Frank Sesno

February 24, 2021

By Stu Lourey, Food Policy and Sustainability Leadership Certificate student

This blog is part of a series from the December Arizona Immersive program of the Food Policy and Sustainability Leadership Graduate Certificate Program. Students virtually toured the state, meeting with farmers, ranchers, entrepreneurs, government staff and non-profit leaders.

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Conservation Districts: Arizona's Best Kept Secret!

February 17, 2021

By Eric Hemphill, Food Policy and Sustainability Leadership Certificate student

This blog is part of a series from the December Arizona Immersive program of the Food Policy and Sustainability Leadership Graduate Certificate Program. Students virtually toured the state, meeting with farmers, ranchers, entrepreneurs, government staff and non-profit leaders.

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Baking bread during the pandemic? Time to try heritage flour

February 10, 2021

By Dory Cooper, Food Policy and Sustainability Leadership Certificate student 

This blog is part of a series from the December Arizona Immersive program of the Food Policy and Sustainability Leadership Graduate Certificate Program. Students virtually toured the state, meeting with farmers, ranchers, entrepreneurs, government staff and non-profit leaders. 

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Arizona Food Bank Network and their fight against food insecurity

February 4, 2021

By Marcus Miller, Food Policy and Sustainability Leadership Certificate student 

This blog is part of a series from the December Arizona Immersive program of the Food Policy and Sustainability Leadership Graduate Certificate Program. Students virtually toured the state, meeting with farmers, ranchers, entrepreneurs, government staff and non-profit leaders. 

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Gather Film and Panel

January 20, 2021

Written by Jane Coghlan; Edited by Gabriel Sheppard

“When you have food sovereignty, you’re free to be self-reliant, to grow your own food, to choose the foods you want to eat, choose the foods you want to put in school systems, and really be self-sustaining or sustainable.”

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