Swette Sustainable Food Systems
ASU sustainability scientist developing energy-saving solution for frozen-food storage
Sometimes something sweet requires serious smarts.
Time to big-dig American agriculture?
A few months ago, Bloomberg published a series of maps about How America uses its land. While we may quibble about the details of the maps, the timing is right to be thinking about what and where we grow things in this country.
ASU researchers exploring how changes in snowpack impact water rights, policy
Mountain snowpack and rainfall are the primary sources of water for the arid western U.S., but earlier melting of mountain snowpack is causing complications. ASU researchers are part of a grant-funded team to address the challenges.
Sustainable scallops
Swimming scallops? That’s surprising! It’s also surprising how often seafood is left out of conversations about sustainability and food.
Dining with Dan
You’ve heard of “chef-driven cuisine” and “farm-to-table” cuisine, but what about a “farm driven chef”? World-renowned chef Dan Barber is working to be just that.
Shaking things up
Outside of Washington DC, the food world is swirling, exploding with new ideas. Inside the Beltway, it’s Groundhog Day.
Reforms to US recreational fishing management could generate up to $1 billion in benefits
Recreational fishing is a culturally and economically important practice around the world. In the United States alone, more than 9.5 million anglers take 63 million fishing trips per year, providing food, leisure and connection to nature while creating opportunities for employment in coastal communities. These leisure trips also contribute to costly overfishing.
Former USDA deputy secretary named executive director of Swette Center for Sustainable Food Systems
Kathleen Merrigan is the first executive director of ASU's Swette Center for Sustainable Food Systems. Merrigan’s expertise and leadership will strengthen ASU’s global impact on research, policy and education in food systems.
DJ Donpasta mixes culture and cuisine at ASU
DJ Donpasta performs at ASU as part of a multi-day visit focused on the culture, traditions, and social politics of food.
Food Systems director calls for lifestyle-wide behavior change for a more sustainable future
By revealing what is hidden in plain sight, Chris Wharton illuminates a path to health, wealth, happiness and sustainability through values-based behavior change.
Sci-fi can offer a window to our food future
Food Systems Transformation Initiative Director Christopher Wharton says “The Minnesota Diet” offers opportunities for backcasting and reflection on our current behaviors when it comes to our food system.
ASU announces new center in sustainable food systems
With the aim of finding better solutions to today's food-related challenges, Kelly and Brian Swette have made a major gift to establish the Swette Center for Sustainable Food Systems in ASU's School of Sustainability, which will offer the nation's first degree on the subject.