The book looks at how people across four different cultures — Japan, the United States, Paraguay and Samoa — experience being fat. Sustainability scientists Alexandra Brewis and Amber Wutich are co-authors.

ASU's Knowledge Exchange for Resilience examines how the historical legacy of redlining — a practice that denied home loans to people of color — affects a community's vulnerability to extreme temperatures today.

ASU researchers recently released their findings from a nationwide survey asking Americans what habits they picked up during the pandemic that they were most likely to continue.

ASU will work with the Polynesian Voyaging Society to create a 'Third Canoe,' a virtual platform that will allow educators and students across the globe to virtually participate and learn.

Four sustainability scientists are among ASU’s most recent 16 CAREER award recipients. Margaret Garcia, Giulia Pedrielli, Jorge Sefair and Jennifer Vanos are featured in a recent article in ASU News.

A snake removal company is sharing data from thousands of snake removals across Phoenix with researchers from Arizona State University to better understand the social and environmental factors that lead people to request this service.

Arizona State University is a host institution for this year’s GCSHE virtual conference, Oct. 12-14. The conference has opened an Emerging Issues Call for Proposals; scientists and scholars are encouraged to submit. Proposal deadline is Aug. 20; free conference registration by Oct. 14.

The Swette Center team has had the privilege to work and learn from Deb Eschmeyer, known as ‘the human exclamation point’ for a reason. Her high energy and enthusiasm have propelled and inspired our work. We are sad to see her leave us, of course, but excited to see all she will accomplish at Original Strategies. I will miss our daily interactions my lifelong friend! - Kathleen Merrigan, Executive Director

Arizona State University Regents’ Professor Bruce Rittmann has been named the 2021 recipient of the WEF Camp Applied Research Award, bestowed by the Water Environment Federation (WEF). “Dr. Rittmann is recognized for his

Eating sustainably can sometimes feel like a daunting task with so many factors to consider. This can be especially true when eating at a restaurant where you often have no idea where the food on your plate came from. You don’t have to feel this way, though. In the Phoenix metropolitan area, there are more and more restaurants making sustainability a priority.

These clubs and organizations at ASU are a great place to meet others with interests in sustainable food systems and get hands-on experience with projects. Check them out on SunDevilSync

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.