Food Systems News
ASU hosts AZDA Summit with USDA Secretary Tom Vilsak
“Out of crisis, it is incumbent upon us to create something better…something more resilient.” Secretary Tom Vilsak, United States Department of Agriculture Featuring 26 speakers and over 200 Arizonans in
Unique challenges in Hawai’i agriculture
In this series, we are taking a closer look at elements in the Hawaiian food systems including innovations and issues. Hawaiian agriculture is unique to the islands and showcases a
Swette Center named by Foodtank as an organization transforming food systems in 2022
We are honored to be recognized by FoodTank as one of the 122 organizations working towards building more sustainable, resilient, and equitable food systems in 2022! To see the full
Meet Swette Center staff member, Gina Nichols
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.
Meet affiliated faculty Joshua MacFadyen
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
Meet affiliated faculty Milan Shrestha
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
Meet Swette Center staff member, Jane Coghlan
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.
Meet Swette Center staff member, Carly Wyman
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.
Meet affiliated faculty Bryan Leonard
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
Community-driven solutions to food insecurity in Hawai’i
Hawai’i remains one of the most beloved states in the country because of its beauty and deep-rooted culture. However, this has not prevented the islands from facing numerous challenges, both
Learning the importance of connections at Stone Barns Center for Food and Agriculture
For the culmination of his work for the summer as a student worker for the Swette Center, Tucker Larson spent a week at Stone Barns Center for Food and Agriculture
Meet affiliated faculty Marco Janssen
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