Harvesting the campus


|

Since 2008 the ASU Campus Harvest has organized the sour orange harvest on the university's Tempe campus. The harvest lasts over three days as more than 100 volunteers collect over 6 tons, or 12,000 pounds of oranges, from across the campus.

The oranges are then transported to Sun Orchard juicery in Tempe, where they are juiced and bottled to be used for cooking and making "devil ade" — which is served as part of ASU's Aramark campus dining rooms. 

Read more about it here: "Putting the squeeze on sustainability."

More Environment and sustainability

 

Industrial room in a water purification plant with large metal pumps, pipes and valves connected to machinery; gray gridded flooring with textured yellow patterns for traction highlights a workspace.

Public education project brings new water recycling process to life

A new virtual reality project developed by an interdisciplinary team at Arizona State University has earned the 2025 WateReuse Award for Excellence in Outreach and Education. The national …

A red lobster wedged between two rocks.

ASU team creates decision-making framework to improve conservation efficiency

Conserving the world’s ecosystems is a hard job — especially in times of climate change, large-scale landscape destruction and the sixth mass extinction. The job’s not made any easier by the fact…

Dew drops that have condensed from water vapor in the air adorn a leaf of a nasturtium plant.

Mapping the way to harvesting water from air

Earth’s atmosphere contains about 13 trillion tons of water.That’s a lot of water to draw upon to help people who are contending with drought, overtaxed rivers and shrinking aquifers.In fact,…