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Growing community: How a student garden program rejuvenated a Tucson school

February 19, 2020

This blog post was written by Arizona State University graduate student Kelly McClelland. In addition to studying Food Policy and Sustainability Leadership at ASU, Kelly is a food leader in Flint, Michigan where she works as a nutrition program manager at the Crim Fitness Foundation, oversees Flint FoodCorps members, and serves on the board of Edible Flint.  

At the end of a long day of garden tours, the ASU Food Policy and Sustainability Leadership cohort gathered in the courtyard of Manzo Elementary School in Tucson, Arizona to learn about the school garden program at Tucson Unified School District.

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Cotton in the city: Raising an Arizona staple in the Phoenix metro area

February 13, 2020

This blog post was written by Arizona State University graduate student Katie Davis. In addition to studying Food Policy and Sustainability Leadership at ASU, Katie is tackling the issue of postharvest food waste as the senior manager of regulatory affairs for Apeel Sciences in Santa Barbara, CA. 

Just a short drive outside Phoenix, in Mesa, Arizona, is the Hatley family farm. Now known as Associated Farms, Adam Hatley and his family have been farming this land since 1976, when Adam’s father first started cultivating the land here. They grow approximately 1,200 acres of cotton on land leased from the Salt River Pima-Maricopa Indian Community. While cotton is not the number one crop in Arizona and production has been declining in recent years, it is still incredibly important to the state’s economy.

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Sustaining home on the range: Adapting to the 21st century at C Bar Ranch in Wilcox, AZ

February 4, 2020

This blog post was written by ASU graduate student Sarah Lemon. In addition to studying Food Policy and Sustainability Leadership at ASU, Sarah is a beginning rancher, who just finished a 9-month apprenticeship in sustainable livestock production at the Stone Barns Center for Food and Agriculture in the Hudson Valley of NY.

They say, “good fences, make good neighbors,” and while that may be true, I can say for certain that in Wilcox, Arizona, “good neighbors, make good fences” and other good choices that support sustainability. Nowhere is this more evident than at the C Bar Ranch where Tina Thompson and her family are hard at work raising angus beef cattle.

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Uplifting indigenous voices for a sustainable future in food

January 31, 2020

Assorted vegetables, fruits, meats, and grainsThis article was written by William H. Walker VI, a sophomore in the School of Sustainability. 

Modern consumers have lost touch with how food is more than a commodity and brings more than nutritional value. Cultural, spiritual, ecological and community values are bound up in everything we eat. For food systems to be more sustainable, consumers need to embrace indigenous and place-based food narratives that foster more equitable food systems. 

To push back against the common narrative of food for nutrition’s sake, the Wisdom of Indigenous Foodways conference highlighted uplifting agricultural, social and sustainable narratives from the indigenous community.

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The wisdom of indigenous foodways

January 27, 2020

top down view of dining table with food being sharedA food summit co-sponsored by Arizona State University brought indigenous voices to the forefront of a conversation about transforming our food system.

The ASU Swette Center for Sustainable Food Systems, Food Tank and the University of Hawaii, West Oahu partnered for the inaugural Food Tank Summit, “The Wisdom of Indigenous Foodways." The event, which took place on January 22 at ASU Skysong, featured 22 speakers, almost all of them Native American or Native Hawaiian. Indigenous celebrity chefs Mariah Gladstone and Sean Sherman, founder and CEO of The Sioux Chef, were also present.

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In Conversation with Kathleen Merrigan

November 20, 2019

Kathleen MerriganWhat food policy decisions were made in the Situation Room in the Obama White House? What was the process like writing the National Organic Program standards? How do we solve climate change through agriculture? Can organic feed the world?

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Swette Center Selected for Whole Foods Market 5% Day

November 8, 2019

Kathleen Yetman working at the Prescott Farmers Market

By Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at Arizona State University

We’re thrilled to share that on Wednesday, Dec, 4, the brand-new Whole Foods Market Tempe store’s 5% Community Giving Day will benefit the Swette Center for Sustainable Food Systems. The funds will support our inaugural food policy and sustainability leadership class tour across Arizona.

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Meet affiliated faculty Mark Manfredo

September 13, 2019

Mark ManfredoThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Mark Manfredo, director and professor at the Morrison School of Agribusiness  in the W. P. Carey School of Business.

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Meet affiliated faculty Punam Ohri-Vachaspati

September 6, 2019

Punam Ohri-VachaspatiThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Punam Ohri-Vachaspati, professor professor of Nutrition at the School of Nutrition and Health Promotion.

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Meet affiliated faculty Ashok Mishra

August 23, 2019

Ashok MishraThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Ashok Mishra, Kemper and Ethel Marley Foundation Chair in Food Management at the Morrison School of Agribusiness in the W. P. Carey School of Business.

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Meet affiliated faculty Bruce Rittmann

August 16, 2019

Bruce RittmannThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Bruce Rittman, director of Biodesign Swette Center for Environmental Biotechnology.

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Meet affiliated faculty Roseanne Schuster

August 9, 2019

Roseanne SchusterThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Roseanne Schuster, assistant research scientist at the School of Human Evolution and Social Change in the College of Liberal Arts and Sciences.

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Meet affiliated faculty Rimjhim Aggarwal

July 26, 2019

Rimjhim Aggarwal talking with peopleThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Rimjhim Aggarwal, associate professor in the School of Sustainability.

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Meet affiliated faculty Stavros Kavouras

July 12, 2019

Stavros Kavouras giving a talk while standing next to a podiumThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Stavros Kavouras, professor of nutrition in the College of Health Solutions and director of the Hydration Science Lab.

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Meet affiliated faculty Carola Grebitus

June 14, 2019

Carola GrebitusThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Carola Grebitus associate professor of food industry management at the Morrison School of Agribusiness  in the W. P. Carey School of Business.

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Meet affiliated faculty Lauren Chenarides

June 7, 2019

Lauren Chenarides standing under branch with yellow billed Toucan

The Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Lauren Chenarides, assistant professor at the Morrison School of Agribusiness  in the W. P. Carey School of Business.

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Meet affiliated faculty Joan McGregor

May 17, 2019

Joan McGregorThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Joan McGregor professor in the School of Historical, Philosophical and Religious Studies at the College of Liberal Arts and Sciences.

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Meet affiliated faculty Jeff Englin

May 14, 2019

Jeff EnglinThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Jeff Englin, professor in the  Morrison School of Agribusiness at the W. P. Carey School of Business.

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