Project Cities participates in new ASU Foundation initiative to accelerate impact

Project Cities is excited to share its participation in ASU’s new Moonshot Accelerator initiative. Hosted out of the ASU Foundation, the Moonshot Accelerator convened eight ASU teams to guide the

We are excited to highlight one of our exceptional faculty members, Dr. Kathryn Lambrecht! Kat is an Assistant Professor at the ASU School of Applied Professional Studies, specializing in extreme

On the second morning of our Food and Farm Immersive, our graduate student cohort drove to Desert Premium Farms in Yuma, Arizona.

Read on for an interview with Julia Sarreal, Associate Professor in the School of Humanities, Arts and Cultural Studies.

Bharti Singh Chauhan is the founder and CEO of PraveenLata Sansthan & CarversIndia Trades LLP, a social enterprise whose mission is “to work for behavioral, social and economic transformation of girls and women by providing them community-based solutions in the areas of Education, Health & Safety and Sustainable Livelihoods.”

Throughout the summer 2023 and fall 2023 semesters, students from the Master of Sustainability Leadership capstone (MSL) program collaborated with the Town of Gilbert’s Solid Waste & Recycling Services on

On the final evening of the Food and Farm Immersion, students, faculty, and staff gathered at ASU’s University Club to celebrate the week with the help of the Director of the Arizona Department of Agriculture, Paul Brierley.

Join us in applauding Christopher Vito for his remarkable achievement! Christopher has been honored with the prestigious ARCS Scholar Award by the ARCS® Foundation, Inc., Phoenix Chapter, recognizing his exceptional

Walking onto the Justice Brothers Ranch, I could feel the Arizona sun beaming down on me, paired with the ongoing noise of airplanes flying over the Waddell area. It had been a long day of farm visits for my Sustainable Food Systems cohort. We had visited all larger, conventional farms earlier in the day, and we were looking forward to learning about what this farmer had to say about his citrus farm.

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.

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.

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.