Sustainability News

By Brock LaChapelle, ASU Sustainable Food Systems graduate student.

In May 2023, DC Central Kitchen welcomed our cohort from the ASU Sustainable Food Systems graduate program to their facility for a tour of their operation. Located in the LEED Certified RiverPoint development, this non-profit organization’s mission is to “use food as a tool to strengthen bodies, empower minds, and build communities.” They do this by providing culinary training, job placement, community/school meals, and an outreach program that supplies the demand for healthy produce in DC food deserts.

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By Payton Moore, ASU Sustainable Food Systems graduate student.

In the spring of 2023, my cohort and I had the pleasure of traveling to Washington, D.C. to meet with various policy experts as part of our Food Policy Immersive course. To kick off the week, we first met with Andrew Perry and Steve O’Neill from the USDA Office of Budget and Program Analysis (OBPA) via Zoom. They shared valuable insights with us, from where comments go when discussing topics, how addressing rulemaking can be effective (in its passage or not), and self-implementing agencies.

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By Timothy Sullivan, ASU Sustainable Food Systems graduate student

When I learned that my graduate cohort would be meeting with USDA Secretary Vilsack during our food policy immersion course in Washington, D.C., the gears immediately started turning in my head. I began vigorously researching Secretary Vilsack’s policy views, wanting to ask him the most impactful question possible in our time with him. As former Governor of Iowa and former President and CEO of the U.S. Dairy Export Council, many see Secretary Vilsack as a supporter of “big ag.” I learned that this belief is not rooted in reality and ignores the wonderful things Secretary Vilsack has done for the agriculture sector – small, medium, and large.

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By Chelsea Radford, ASU Sustainable Food Systems graduate student.

In May 2023, my ASU Sustainable Food Systems cohort and I made our way to Washington, D.C., for our Policy Immersive course. We had the extreme privilege of meeting with countless individuals who work at the USDA and other government agencies. Two of the folks we met with during our trip were Dr. Deirdra Chester and Dr. Richard Derksen, who work at USDA’s Office of the Chief Scientist (OCS).

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By Copeland Vidal, ASU Sustainable Food Systems graduate student.

 Have you ever wondered how the Senate Agriculture, Nutrition, and Forestry Committee carry out their mandate to guide and shape agricultural policies that maintain the welfare of farmers, ranchers, and consumers? This crucial task is facilitated by dedicated staff who are passionate about ensuring Committee members are thoroughly informed and briefed on the intricate technical insight that drives these policies. Being backed up by a team of expert staff allows the Senate Agriculture Committee to efficiently and successfully evaluate legislation related to farming, nutrition, conservation, rural development, and forestry.

The team of staff on the Senate Agriculture Committee is comprised of qualified individuals with diverse backgrounds who are responsible for researching issues, developing legislation, analyzing government programs and laws, and supervising agency activities. Aside from experienced staff, the Committee also works with a team of legislative assistants who represent the interests of the individual senators, particularly members of the Committee, on specific agriculture and rural development policy issues. 

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By: Jocelyn Moguin, ASU Sustainable Food Systems graduate student

Note: Janie Hipp has now transitioned into a new position as President and CEO of Native Agriculture Financial Services (NAFS), and is no longer General Counsel at USDA. 

Background

During our DC Immersive, my Sustainable Food Systems MS cohort had the pleasure of sitting down and listening to General Counsel Janie Hipp. Janie Hipp is the General Counsel in USDA’s Office of the General Counsel and was appointed by President Biden and confirmed by the Senate. General Counsel Hipp is an expert in agricultural law, an Oklahoma Native, and a member of the Chickasaw Nation. She is only the 4^th woman to have served as General Counsel of USDA and the first Native woman to have served in her role in the nation’s history. For more details on the incredible career path and insights of General Counsel Hipp, read fellow graduate student Eleanor Ross’s impressive blog detailing her history and career. 

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We are thrilled to introduce Arizona State University’s 2023 cohort in the Food Policy & Sustainability Leadership graduate certificate program and Sustainable Food Systems MS program. This marks our 5th cohort of students, and by far the largest and most diverse.

Committed to shaping food and farm policy in the public interest, this dynamic group of 35 leaders represents 19 states and a wide range of professions, including chefs, dietitians, retailers, landscape architects, grant writers, educators, and numerous community and school garden managers. This cohort showcases remarkable diversity in terms of ethnicity, nationality, and race.

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By Kelly Sheridan, ASU Sustainable Food Systems graduate student

During our immersive week in Washington, D.C., my graduate school cohort had the privilege to meet with Alexis Taylor, USDA Under Secretary for Trade and Foreign Agricultural Affairs (TFAA), and her chief of staff, Jamal Habibi. Under Secretary Taylor is only the second official to hold this position.  No stranger to USDA, Under Secretary Taylor served at the department from 2013 – 2017 in a variety of different roles, with the last being delegated the duties of the Under Secretary for the then Farm and Foreign Agriculture Services mission area. Taylor then went on to become the Director of Agriculture for the State of Oregon until 2022.

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By Amy Mattias, ASU Sustainable Food Systems graduate student

The halls of the USDA Whitten Building in Washington, D.C. were filled with chatter as our group of Sustainable Food Systems graduate students headed to hear from the Under Secretary for Marketing and Regulatory Programs (MRP), Jennifer Lester Moffitt, the Agricultural Marketing Service (AMS) Administrator, Bruce Summers, and AMS Associate Administrator, Melissa Bailey. USDA has eight mission areas overseen by Under Secretaries, one of which is Marketing and Regulatory Programs. As Under Secretary for this mission area, Moffitt works closely with Administrator Summers and Associate Administrator Bailey as she directs the work of AMS along with the Animal and Plant Health Inspection Service (APHIS). These two agencies are leaders in setting national and international standards, regulating genetic modification techniques, protecting the domestic health and welfare of plants and animals, and the marketing of all agricultural products produced domestically.

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By Leanne Kami, ASU Sustainable Food Systems graduate student.

Graduate students from the ASU Swette Center for Sustainable Food Systems got a taste of policy in action this spring as part of a weeklong immersive experience in Washington, D.C., focused on food policy.  Among the tools and tactics shared by experts, ranging from rulemaking to media and advocacy, a common theme shared throughout the week was the importance of networks and relationships.

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By Kaysey England, ASU Sustainable Food Systems graduate student.

During our Sustainable Food Systems graduate program food policy immersion experience in the spring of 2023, we had the opportunity to learn more about the Office of Management and Budget (OMB). We were joined by Ruth Saunders, Agriculture Branch Chief, and Nora Stein, Program Examiner, to learn of the critical role OMB plays in the United States government.

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By Connor Kaeb, ASU Sustainable Food Systems graduate student.

Recently, the Sustainable Food Systems graduate cohort from Arizona State University spent a week in Washington, DC, meeting with policy leaders and influencers in our nation’s capital. As part of this immersive experience, we had the opportunity to meet with leaders from the United States Department of Agriculture (USDA) Farm Production and Conservation (FPAC) mission area.

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By: Mauricio Cordova Flores, ASU Sustainable Food Systems graduate student.

His passion for solving social-economic issues has driven Chad Maisel’s career through positions at the USDA, Senator Cory Booker’s office, and two positions at the White House. He is currently the Special Assistant to the President for Housing and Urban Policy at the White House Domestic Policy Council. My graduate cohort had the opportunity to meet with Chad on May 8^th, 2023, the first day of our Applied Food Policy immersive class in Washington, DC.

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By Janell Bohreer, ASU Sustainable Food Systems graduate student.

Note: This blog was originally written in May of 2023. On July 17, 2023, Xochitl Torres Small was confirmed by the Senate and sworn in as Deputy Secretary of the U.S. Department of Agriculture.

The food policy immersion week in Washington, D.C. affords students in ASU’s Sustainable Food Systems graduate programs an unparalleled experience. This year, the 2022 cohort had the distinct and fortuitous opportunity to meet with the Under Secretary of Rural Development, Xochitl Torres Small. Despite a hectic schedule of committee hearings following her recent nomination for Deputy Secretary of Agriculture, Under Secretary Torres Small graciously set aside time to address the future leaders in sustainable agriculture policy. Her passion and commitment to the mission of Rural Development were immediately apparent when she discussed her role delivering on the priorities of the Biden-Harris administration.

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By Kaley Necessary, ASU Sustainable Food Systems graduate student.

At the end of an intense week of learning, networking, and immersing ourselves in food policy work in Washington, D.C., my graduate cohort had the opportunity to hear from a panel of non-governmental organization (NGO) leaders who shared their valuable experiences in advocating for farm and food policy change.

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By Sarah Williams, ASU Sustainable Food Systems graduate student.

Our cohort was extremely fortunate to spend a week in Washington D.C. to learn more about the intricacies and complexities of policy making. We met with many varied stakeholders working within the policy sphere to learn about the impacts one can have and the many paths that can lead you there. One such individual that I was especially ecstatic to meet was Kumar Chandran.

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By Elizabeth Reilly, ASU Sustainable Food Systems graduate student.

In her remarks to a room full of agriculture advocates and change agents, Congresswoman Chellie Pingree (D-ME) emphasized that “farmers are leading the way” in building a more sustainable food system. There is no one more emblematic of that statement than Congresswoman Pingree herself. As both a certified organic farmer and member of Congress, she’s long been at the forefront of food systems change.

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By: Samking Braima, ASU Sustainable Food Systems graduate student. 

This blog captures the reflections and main takeaways of the Food and Farm Immersion course from a handful of students within this year's graduate cohort. The immersive is a key component of the curriculum for the Food Policy and Sustainability Leadership graduate certificate and the Sustainable Food Systems master's degree. These comments were collected during the trip from observations and conversations, as well as after the trip via email and text when the students returned home and had time to consolidate their experiences. While the reflections vary in a lot of aspects, similar themes of eye-opening experiences, inspiring learnings, and comradery stood out from their responses. To read the student bios, click here.

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By: Janell Bohreer, ASU Sustainable Food Systems graduate student.

Note: Paul Brierley has now transitioned into a new position as Director of the Arizona Department of Agriculture.

The close of fall semester is busy with final exams and papers along with holiday travel plans for most students at Arizona State University. For sustainable food systems graduate students, the end of the semester kicks off Professor Merrigan’s favorite course: the Food and Farm Immersion. Students enrolled in the program have the singular opportunity to visit and speak with people at the forefront of Arizona’s food systems operations. This year’s immersive provided firsthand, comprehensive introductions to many aspects of our state’s food systems, from touring ranches, farms, and community gardens to inspecting produce with an agent at USDA’s Animal and Plant Health Inspection Service office. As future leaders, this immersion course allowed us to listen to various perspectives from many diverse stakeholders, laying the foundation for effective policymaking.

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By: Jocelyn Moguin, ASU Sustainable Food Systems graduate student. 

Garfield Elementary School, located in Phoenix, Arizona, is pioneering the Farm to School movement through science, nourishment, leadership, sustainability, collaboration, and social and emotional aspects.

In December of 2022, Arizona State University Sustainable Food Systems Graduate Students had the opportunity to explore integral parts in food systems through a weeklong immersive experience across the state. Of these places, Garfield’s Garden on the Corner at Garfield Elementary School was a truly inspiring stop.

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