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.”

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation. Read on for an interview with Joe Dobrow, Professor of Practice.

“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.

Read on for an interview with Sara El-Sayed, Co-Director of the Biomimicry Center and Assistant Research Professor at the Swette Center for Sustainable Food Systems.

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.

The Global KAITEKI Center is very pleased to bring to your attention a book that exemplifies TGKC’s goals and aspirations. The book is titled “Engineering and Ecosystems: Seeking Synergies Toward a Nature-Positive World” and has been edited by TGKC’s principal research leader, Professor Bhavik R. Bakshi.

“Tac-Maz's vision is to achieve a society which is food secure in the face of climate change. With this vision, the enterprise highly includes the ‘leaving no one behind’ by

Read on for an interview with Jeffrey Klopatek, Ecology and Environmental Science Professor in the School of Life Sciences.

There’s more to the cost of food than what we pay at the store. Producing, processing, transporting and marketing food creates costs all along the value chain. Many are borne by society as a whole or by communities and regions.

In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation.  Read on for an interview with Ethan Ellis, Research Analyst.

“There is a mum I know who is an engineer; she told me that she actively discouraged her daughter from studying science despite how much she loved it, because her