Meet affiliated faculty Arianne Cease

Read on for an interview with Arianne Cease, Senior Sustainability Scientist, Global Institute of Sustainability and Innovation; Associate Professor, School of Sustainability, College of Global Futures; Affiliate Faculty, School of Life Sciences; Director, Global Locust Initiative, Global Institute of Sustainability and Innovation.

The ASU Swette Center for Sustainable Food Systems recently released a report to help President Joe Biden set a new agriculture agenda based to organic foods. “The Critical To-Do List

By Mauricio Bellon, Research Professor One of the great achievements of the last century has been substantial increases in the supply of food with concomitant reductions in its price. This

Read on for an interview with Corrie Whisner, Associate Faculty in the Biodesign Center for Fundamental and Applied Microbiomics and Associate Professor of Nutrition, College of Health Solutions.

The goal of this report is to present the Biden-Harris Administration a list of easily achievable actions to immediately power-boost organic agriculture. The President has the power TODAY to implement most, if not all of elements of 36 recommendations; action on 10 recommendations depends on Congress.

As the 2020-21 school year comes to an end we want to appreciate and celebrate the contributions that our team of student workers has made to the Swette Center. The Swette Center has been made stronger thanks to each of their contributions, creativity, and good humor. We’ll miss them in our weekly team meetings, and wish them the best on what comes next in their academic careers! 

Santana Nez recently spoke to our Food Policy and Sustainability Leadership Cohort during the virtual immersive farm tour held in December, 2020. She provided students with a firsthand look into her experiences as a Native American beef cattle producer.

The Organic Food Production Act (OFPA) of 1990 celebrated its 30th birthday last November, and it has stood the test of time. The organic industry has grown to over $55 billion each year, with 16,585 organic farms in the U.S. Additionally, each year more American consumers purchase organic food, with health as a primary motive. In 2020, 82% of U.S. families had purchased organic food at least once in the year. While the organic industry has changed, the original law has not; the OFPA has remained unamended in the thirty years since it was passed.

Wondering what you can do with a Sustainable Food Systems degree? Join the ASU Swette Center for Sustainable Food Systems for our first career panel on Friday, April 2nd, from 1-2pm AZ via Zoom.

“Growing up, we were always told that if you take care of the land, the land will take care of you,” said Frank Krentz, an Arizona cattle rancher. This statement rang true throughout our conversation with Frank while our class learned more about his role in conservation efforts on his family’s ranch and other ranches in Arizona. 

As Patty Emmert, Kelsey Neppel, Stephanie Pharris, and Courtney Boyer share an information rich virtual presentation on Duncan Family Farms to the Food Policy and Sustainability Leadership cohort, both the impressive breadth of the organization’s production and intentional commitment to sustainable agriculture become rapidly apparent. The fact that the presentation is conducted by four women in agriculture lends another unique layer to the presentation and operation.

Read on for an interview with Michael (Mick) Dalrymple, director of University Sustainability Practices and Senior Sustainability Scientist at the Global Institute of Sustainability and Innovation.