In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.  Read on for an interview with Ferd Hoefner, Former National Sustainable Agriculture Coalition (NSAC) Policy Director, lead Washington representative, and Senior Strategic Advisor.

Dr. Shawn Chen, Professor at the Biodesign Center for Immunotherapy, Vaccines and Virotherapy, will be presenting at the Center for Emerging, Zoonotic and Arthropod-borne Pathogens Distinguished Speaker Seminar Series. The seminar will include a 45-minute talk followed by a 15-minute Q&A session. For more information, please visit: https://infectiousdisease.fralinlifesci.vt.edu/Education.html

By all appearances, the universe beyond Earth is a vast, lonely, and sterile space. Yet, wherever humans may travel, an abundance of microbial life will follow. In a first study

Newly released research from the International Union for Conservation of Nature (IUCN) of the status of commercial tunas was compiled by a team of ASU researchers, led by associate center director of CBO Beth Polidoro, in collaboration with assistant research professor David Shiffman, post-doc Krista Kempinnen, and the IUCN SSC Tuna and Billfish Specialist Group, chaired by Bruce Collette.

For the first time in 10 years, the Child Nutrition Act is up for reauthorization in the legislative session. The Child Nutrition Act was first passed in 1966 by President Lyndon Johnson.

In the hot, arid environment of Phoenix, Arizona and surrounding Sonoran Desert, ancient creatures flourish. Bark scorpions are among Earth’s oldest terrestrial animals. Their earliest fossil ancestors are believed to

We are thrilled to announce Arizona State University’s Food Policy & Sustainability Leadership 2021-2022 class. With a commitment to shaping food and farm policy in the public interest, this cohort of leaders hail from across the country including Arizona, North Carolina, Kansas City, Oklahoma, Wisconsin, New Jersey, Colorado, Minnesota, Vermont, Missouri, and Montana.

In this series, we’re sitting down with the Swette Center senior fellows to catch up on food systems, innovation, and what makes a good meal.  Read on for an interview

Green infrastructure (GI) and nature-based solutions (NBS) are relatively new concepts in expert circles, at least by those terms. In this episode, Dr. Elizabeth Cook and Clair Cooper join first-time

Meeting society’s growing energy needs has become a daunting challenge for humanity. Demands for energy are expected to nearly double by the year 2050, while the effects of climate change,

Green infrastructure (GI) and nature-based solutions (NBS) are relatively new concepts in expert circles, at least by those terms. In this episode, Dr. Elizabeth Cook and Clair Cooper join first-time

Thank you for the opportunity to submit a comment regarding the investments and opportunities for meat and poultry processing infrastructure. We at the Swette Center for Sustainable Food Systems at Arizona State University applaud the attention to meat processing as a key strategy to build back better.