Food Systems News
Think you know lettuce, think again: Revelations from a visit to the winter salad bowl
As we enter our first stretch of 100 degree days, we here at the Swette Center are reminiscing back to the cool, crisp mornings of the winter. On one of
Engrained: A Model for Sustainable Dining at ASU
As we begin the final week of the spring semester it is interesting to reflect on the stark contrast between this year and the final week of classes from years
Got Milk? A Visit to Arizona’s Kerr Family Dairy
As we post this blog, we are witnessing devastation in the dairy industry brought about by the COVID19 pandemic. Wes Kerr and his family are struggling to survive, as are
Gardening in confinement: COVID-19 and the resurgence of home gardening
By Estève Giraud Research Assistant at the Swette Center for Sustainable Food Systems, PhD Candidate at the School of Sustainability “I have been thinking of you guys, without the
Deliciously sustainable: A visit to Tucson’s Senae Thai Bistro
As the COVID-19 pandemic continues spread across the globe and around the U.S., the restaurant industry has been hit particularly hard. Stay-at-home orders have decimated these establishments, forcing many talented small-business
Feeding the hungry: A day with the United Food Bank
As the COVID-19 pandemic continues to wreak havoc across the globe and the U.S., more and more Americans are facing food insecurity. Now more than ever, organizations like United Food Bank
Letter to the Dietary Guidelines Advisory Committee
By Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at Arizona State University, and professor with appointments in the School of Sustainability, College of Health Solutions, and
A look back on the Indigenous Foods Summit hosted by ASU’s Swette Center for Sustainable Food Systems
by Sharla Strong, Swette Center for Sustainable Food Systems Indigenous foods within the United States are rich in diversity. From taro root in Hawaii to the salmon of the Pacific
Organic in the valley: A visit to Litchfield’s Blue Sky Organic Farm
This blog post was written by Arizona State University graduate student Brandee Kitzmiller. In addition to studying Food Policy and Sustainability Leadership at ASU, Brandee works hard empowering children to
New experiences with old grains: A transformative trip to Arizona’s Hayden Flour Mills
This blog post was written by Arizona State University graduate student Ali Kelley. In addition to studying Food Policy and Sustainability Leadership at ASU, Ali is working hard to foster
Growing community: How a student garden program rejuvenated a Tucson school
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
Cotton in the city: Raising an Arizona staple in the Phoenix metro area
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