Swette Sustainable Food Systems
Meet affiliated faculty Peter Byck
Read on for an interview with Peter Byck, professor of practice in the Walter Cronkite School of Journalism and Mass Communications.
Meet affiliated faculty Joshua Abbott
Read on for an interview with Joshua Abbott, associate professor in the School of Sustainability.
Meet affiliated faculty Hallie Eakin
Read on for an interview with Hallie Eakin, professor in the School of Sustainability.
New sustainable food systems courses to be offered
Good news! I’ve just received word that we have the go-ahead to offer two new ASU Sustainable Food Systems (SFS) courses that will be listed under the School of Sustainability and co-listed with the ASU Morrison School of Agribusiness.
Meet affiliated faculty Clark Miller
Read on for an interview with Clark Miller, associate director of ASU's Consortium for Science, Policy & Outcomes.
Sustainability scientist receives Public Humanities Scholars Award
McGregor began her career as an academic with a focus on legal philosophy and applied ethics, frequently teaching courses on bioethics and environmental ethics. From there, she became interested in climate justice, which eventually segued into a focus on food systems.
Meet affiliated faculty Chris Wharton
Read on for an interview with Chris Wharton, assistant dean of innovation and strategic initiatives at ASU's College of Health Solutions.
Meet affiliated faculty Christy Spackman
Read on for an interview with Christy Spackman, assistant professor in the School for the Future of Innovation in Society.
ASU partners with Mitsubishi Chemical Holdings to initiate Global KAITEKI Center
A unique center officially opened on April 3 at ASU, housed within the ASU Wrigley Institute. The Global KAITEKI Center focuses on research aimed at realizing the concept of KAITEKI — “the sustainable well-being of people, society and our planet Earth.”
Sustainability scientist to explore farm labor shortages, immigration policy
An ASU Now story discusses the complicated matrix of farm labor, wages, costs and consumer prices when it comes to getting produce onto our plates. The growers who produce that produce have been sounding the alarm in recent years that the lack of farm labor is cutting into their livelihoods and leaving crops unharvested in the fields.
Meet affiliated faculty Valerie Mueller
Read on for an interview with Valerie Mueller, assistant professor in the School of Politics and Global Studies.
Future of Food event highlights: Organic agriculture
March 19 the Swette Center welcomed Gary Hirshberg, who gave a great presentation on what to expect from the next generation of organic food. As expected, Hirshberg wowed our audience with facts about organic agriculture and engaged us in a discussion about why organic matters.