An edible landscape at ASU

Julie Ann Wrigley Global Futures Laboratory

An edible landscape at ASU

If you know a thing or two about plants and tree species, you could find a lovely meal on the Arizona State University campus. You walk outside, and foods like oranges, olives, mint, rosemary, and many more surround you. Walking the ASU campus, our tour guide, Deborah Thirkhill, took us on a campus food journey that could be the future for more college campuses.

Hayden Mills: preserving heritage and cultivating community

Over the course of the fall 2023 Food and Farm Immersion, Hayden Flour Mills was one of the sites I was looking forward to visiting the most. The essence of Hayden Flour Mills mission is to shift consumers away from processed grains towards the natural, flavorful, and nutrient-rich products, which they achieve through the art of stone milling and the revival of heritage grains.

Meet Swette Center staff member, Erica Martin

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation. Read on for an interview with Erica Martin, Graduate Research Associate.

Beyond the factory: exploring sustainability and innovation at Paloma Dairy

Paloma Dairy host and farm owner Robert Van Hofwegen, Sr, begins our tour with a hint of fire and brimstone, “This is not a factory.”

Meet Swette Center staff member, Joe Dobrow

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation. Read on for an interview with Joe Dobrow, Professor of Practice.

Green waste recycling: transforming waste into a soil amendment

“Green waste” refers to organic waste that is generated from plants and other organic materials. While green waste from some sources, such as kitchen scraps, is easy to compost; other materials, such as tree stumps, branches and other woody yard waste are sizable and take longer to decompose, making their disposal a challenge.

Meet Swette Center staff member, Sara El-Sayed

Read on for an interview with Sara El-Sayed, Co-Director of the Biomimicry Center and Assistant Research Professor at the Swette Center for Sustainable Food Systems.

School gardens and our future consumers

Nestled within the heart of Echo Canyon School in Scottsdale, AZ, there exists a vibrant oasis of greenery and learning—the school garden. On a recent visit to this unique educational sanctuary, our cohort had the pleasure of immersing myself in the beauty of nature, witnessing firsthand the importance of passing down knowledge and cocreating a space with our youth.

Engineering and Ecosystems Seeking Synergies Toward a Nature-Positive World

New Book: "Engineering and Ecosystems: Seeking Synergies Toward a Nature-Positive World"

The Global KAITEKI Center is very pleased to bring to your attention a book that exemplifies TGKC’s goals and aspirations. The book is titled “Engineering and Ecosystems: Seeking Synergies Toward a Nature-Positive World” and has been edited by TGKC’s principal research leader, Professor Bhavik R. Bakshi.

Thokozani Chimasula

Tac-Maz Sustainable Ventures: Women empowerment for food security

“Tac-Maz's vision is to achieve a society which is food secure in the face of climate change. With this vision, the enterprise highly includes the ‘leaving no one behind’ by

Meet affiliated faculty Jeffrey Klopatek

Read on for an interview with Jeffrey Klopatek, Ecology and Environmental Science Professor in the School of Life Sciences.

The true cost of food is far higher than what you spend at the checkout counter

There’s more to the cost of food than what we pay at the store. Producing, processing, transporting and marketing food creates costs all along the value chain. Many are borne by society as a whole or by communities and regions.