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September 11, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Nadia El-Hage Scialabba, Former FAO Senior Environment Officer.
September 8, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Ferd Hoefner, Former National Sustainable Agriculture Coalition (NSAC) Policy Director, lead Washington representative, and Senior Strategic Advisor.
September 3, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Catherine Greene, Former Senior Agricultural Economist in USDA’s Economic Research Service.
August 30, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Malik Yakini, Co-founder and the Executive Director of the Detroit Black Community Food Security Network
August 27, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Pam Marrone, Executive Chairperson and Partner of Primary BioAg Innovations and Global BioAg Linkages.
August 25, 2021
In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.
Read on for an interview with Bob Nash, Former Under Secretary of Rural & Community Development at USDA.
August 23, 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 Dr. Rolf Halden, Director for the Center for Environmental Health Engineering at the Biodesign Institute.
August 10, 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. Read the rest of the series here.
July 26, 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. Read the rest of the series here.
July 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. Read the rest of the series here.
June 18, 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. Read the rest of the series here.
March 9, 2021
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he 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.
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 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.
