Sustainability News

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.

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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.

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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.

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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.

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.

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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.

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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.

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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.

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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.

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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.

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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.

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.

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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.

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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.

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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.

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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.

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The Arizona Humanities council has named Arizona State University professors Joan McGregor and Natalie Diaz as recipients of the Dan Shilling Public Humanities Scholars Awards. McGregor is a senior sustainability scientist and a professor in the School of Historical, Philosophical and Religious Studies. A ceremony to celebrate the honor took place April 14 at the Mesa Arts Center.

McGregor began her career as an academic with a focus on legal philosophy and applied ethics, frequently teaching courses on bioethics and environmental ethics. From there, she became interested in climate justice, which eventually segued into a focus on food systems.

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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 Chris Wharton, assistant dean of innovation and strategic initiatives at ASU's College of Health Solutions.

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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 Christy Spackman, assistant professor in the School for the Future of Innovation in Society.

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A unique center officially opens on April 3 at Arizona State University, housed within the Julie Ann Wrigley Global Institute of Sustainability.

The Global KAITEKI Center is funded by Mitsubishi Chemical Holdings Corporation (MCHC) and its group’s think tank and research institute, the KAITEKI Institute, and led by Professor George Stephanopoulos, who holds joint positions in the School of Molecular Sciences and the School for Engineering of Matter, Transport and Energy in the Ira A. Fulton Schools of Engineering.

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