Presenting the 2024 ASU graduate cohort transforming food systems

We are thrilled to introduce Arizona State University’s 2024 cohort in the Food Policy & Sustainability Leadership graduate certificate program and Sustainable Food Systems MS program.

As a young person in today’s world, what often keeps me going is my unrelenting belief that a better world is possible. As we left the Klein Center, I was reminded that a better world is not only possible, it is already happening.

On the second morning of our Food and Farm Immersive, our graduate student cohort drove to Desert Premium Farms in Yuma, Arizona.

On the final evening of the Food and Farm Immersion, students, faculty, and staff gathered at ASU’s University Club to celebrate the week with the help of the Director of the Arizona Department of Agriculture, Paul Brierley.

Walking onto the Justice Brothers Ranch, I could feel the Arizona sun beaming down on me, paired with the ongoing noise of airplanes flying over the Waddell area. It had been a long day of farm visits for my Sustainable Food Systems cohort. We had visited all larger, conventional farms earlier in the day, and we were looking forward to learning about what this farmer had to say about his citrus farm.

If you know a thing or two about plants and tree species, you could find a lovely meal on the Arizona State University campus. You walk outside, and foods like oranges, olives, mint, rosemary, and many more surround you. Walking the ASU campus, our tour guide, Deborah Thirkhill, took us on a campus food journey that could be the future for more college campuses.

Over the course of the fall 2023 Food and Farm Immersion, Hayden Flour Mills was one of the sites I was looking forward to visiting the most. The essence of Hayden Flour Mills mission is to shift consumers away from processed grains towards the natural, flavorful, and nutrient-rich products, which they achieve through the art of stone milling and the revival of heritage grains.

Looking to make a difference in your community and get more involved with the Phoenix local food system? Look no further. Here is a list of some great places to volunteer in and around ASU. This list is regularly updated, so if there is something you think is missing, don’t hesitate to email us at [email protected]!

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.”

“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.

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.