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.”

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” 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.

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.

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.

Our team has put together this list below of listservs / job posting networks for undergraduate and graduate students studying sustainable food systems who are interested in pursuing a career in this field.

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

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.

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 Ethan Ellis, Research Analyst.

In December 2023, our cohort of Sustainable Food Systems graduate students traveled to Camp Verde, Arizona, where we learned firsthand about the multi-sector “farm to growler” collaboration that is Sinagua Malt.

Under the bright glow of the afternoon sun, our motorcade of student-filled SUVs arrived at Nature Betteravia Farms in Yuma, AZ, for the second stop of the day. Our conversation with Mike Pasquinelli, a 3rd generation farmer and Yuma Fresh Vegetable Association President, revealed a peek into the challenges facing many farmers in this region.

During the winter break of 2023, I had the opportunity to visit my hometown, Rio Rico, Arizona, and explore the agricultural program at my former high school. Located just north of the US-Mexico border, the town plays a crucial role in receiving and distributing agricultural products through international ports, contributing to the broader supply chain in the United States.