By Natalia Nava Bravo, student worker at the Swette Center for Sustainable Food Systems

This past November, I had the incredible opportunity to participate in a volunteer day at Maya’s Farm in Phoenix, followed by an engaging workshop—both part of the new ASU Farm project. This initiative was launched in 2024 to build a community rooted in reconnecting with the land while fostering stronger relationships with one another. The ultimate goal is to promote a future of “collective well-being, sustainability, and growth.”
Preparation and Expectations
When I registered for the events, I was eager to meet other sustainability students who, like me, have a deep interest in sustainable food systems. I also wanted to explore a local farm and experience the ASU Farm project firsthand. Upon arriving, I was delighted to see several colleagues from the Swette Center for Sustainable Food Systems, along with people of all ages, ready for a day of volunteering.
For my task, I chose to help remove weeds from chili plants—a job I had never done before. Maya Dailey, the farm owner, patiently taught us how to do it and provided all the tools we needed. Her guidance made it easy to jump right into the task. It was a perfect opportunity to spend time with like-minded individuals who share a passion for sustainability and meaningful connections.
Learning and Collaboration
The event's workshop was a collaborative effort between Principled Innovation, the School of Sustainability, and ASU Farm. The session featured presentations like "What Everyone Can Learn from Indigenous Food Systems" by Melissa Nelson and "The Swette Center and Indigenous Food Systems in Hawaiʻi" by Carly Wyman. Both were incredibly insightful and broadened my understanding of sustainable food systems solutions in Indigenous communities.
To ensure everyone could easily participate, transportation options were made available for those who needed them for the volunteer day. Additionally, lunch was generously provided for participants at both events. This thoughtful gesture not only added to the sense of community but also enhanced accessibility, making it easier for students, staff, and community members to take part in such meaningful experiences.

Key Takeaways
From the volunteer day, I learned that dedicating just a few hours of your time can significantly impact a person’s life, an ecosystem, and the broader food system. During the presentations, I realized this project is deeply rooted in community-building. Every participant shared the genuine intention of leaving a positive legacy, supporting local farms, and creating a safe space where people can connect.
ASU Farm is not just about pulling weeds or attending lectures—it is about contributing to a vision that ties sustainability, education, and community together. This experience reaffirmed my commitment to sustainable food systems and inspired me to continue supporting initiatives that align with these values.
If you’re ever looking for a way to make an impact, I highly recommend participating in volunteer days like this one. They remind us of the power of collective action and the beauty of reconnecting with the land and each other.