Local hospitals can strengthen our local food system

In the mid-20th century, Arizona was one of the most productive agricultural states. Warm temperatures contributed to plentiful harvests of crops such as cotton, alfalfa, and citrus. Arizona’s central cities and rural towns identified with agricultural production. This agricultural tradition is reflected in the Arizona state flag, and occupies 3 of 5 coveted C’s of Arizona (cotton, citrus, cattle, copper, and climate).

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 Ricardo Salva

Located in South Phoenix at the northeast corner of Vineyard Road and 15th Avenue is the Spaces of Opportunity Garden. The garden is a collaboration between four different nonprofit groups with the goal of transforming empty lots into a diverse agricultural and educational asset in the community.

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

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.

For the first time in 10 years, the Child Nutrition Act is up for reauthorization in the legislative session. The Child Nutrition Act was first passed in 1966 by President Lyndon Johnson.

We are thrilled to announce Arizona State University’s Food Policy & Sustainability Leadership 2021-2022 class. With a commitment to shaping food and farm policy in the public interest, this cohort of leaders hail from across the country including Arizona, North Carolina, Kansas City, Oklahoma, Wisconsin, New Jersey, Colorado, Minnesota, Vermont, Missouri, and Montana.

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

Thank you for the opportunity to submit a comment regarding the investments and opportunities for meat and poultry processing infrastructure. We at the Swette Center for Sustainable Food Systems at Arizona State University applaud the attention to meat processing as a key strategy to build back better.

We're hiring for a student worker to be our new Social Media & Marketing Aide! Join our team to shape the future of food!

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.

Read on for an interview with Pam Marrone, Executive Chairperson and Partner of Primary BioAg Innovations and Global BioAg Linkages.