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.
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Students select their pickers, regular and periscoped, just outside of the sustainability building on Cady Mall in preparation for the orange harves on ASU's Tempe campus.
Photo by Deanna Dent/ASUNow
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Senior sustainability major Brandon Ruiz picks low hanging oranges just outside of the language and literature building on Cady Mall.
Photo by Deanna Dent/ASUNow
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A group of sustainability students work together to pick and sort oranges in front of the Language and Literature building.
Photo by Deanna Dent/ASUNow
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Sustainability graduate student David Fought inspects oranges, deciding which can be collected and which will be composted Friday afternoon. Volunteers make sure to remove any oranges with holes, cuts or that are damaged into another bin where they will be composted for future use on campus.
Photo by Deanna Dent/ASUNow
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Sustainability freshman Maryam Balqis Abdul Rashid, left, and sustainability sophomore Julia Colbert, right, sort oranges deciding which are good enough to collect and which will be sent for composting during the orange harvest.
Photo by Deanna Dent/ASUNow
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Pinnacle High School student Kara Cordon accidentally gets caught up by her friend while picking oranges on Cady Mall.
Photo by Deanna Dent/ASUNow
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Sustainability senior Shannon Wojcik adds collected oranges to the bin for juicing during the orange harvest. The bin will hold hundreds of pounds by the end of the day.
Photo by Deanna Dent/ASUNow
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Business sustainability junior Elliott Hobbs tosses an orange for composting as Julia Alemon, center, and Kara Cordon, right add oranges for juicing to the bin during the orange harvest on Cady Mall.
Photo by Deanna Dent/ASUNow
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Biochemistry junior Marie Dela Cruz collects oranges just in front of the Languages and Literature building on Cady Mall.
Photo by Deanna Dent/ASUNow
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Biochemistry junior Marie Dela Cruz smiles as she inspects the oranges she has picked for cuts or defects on Cady Mall.
Photo by Deanna Dent/ASUNow
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Sustainability freshman Maryam Balqis Abdul Rashid collects oranges on Cady Mall.
Photo by Deanna Dent/ASUNow
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Graphic design sophomore Sydney Chan laughs while collecting oranges on Cady Mall.
Photo by Deanna Dent/ASUNow
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Marketing and Sports and Media Studies junior Sonia Fan places collected oranges in the bin for juicing.
Photo by Deanna Dent/ASUNow
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Pinnacle High School key club walks their collected oranges back for sorting at the end of the first day of the ASU Campus Harvest orange harvest.
Photo by Deanna Dent/ASUNow
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Alex Gatei, right, and Maria Chavez, left, sort any oranges that may have gone bad before they are transported to the washing station at Sun Orchard Juicery in Tempe.
Photo by Deanna Dent/ASUNow
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The sour oranges receive a strong wash as rolling scrubbers rotate beneath them and water sprays from above at Sun Orchard juicery in Tempe.
Photo by Deanna Dent/ASUNow
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Oranges then travel up a conveyor belt to the extractors where they will be juiced.
Photo by Deanna Dent/ASUNow
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Oranges move through to the extractor where they are crushed whole and the juice is seperated from the peel.
Photo by Deanna Dent/ASUNow
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A large container stirs the orange juice as it is squeezed at Sun Orchard juicery.
Photo by Deanna Dent/ASUNow
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Peels and rind are dumped into a waiting truck to be used for agricultural feed outside.
Photo by Deanna Dent/ASUNow
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Maria Chavez picks out bad oranges during the sorting process at Sun Orchard juicery.
Photo by Deanna Dent/ASUNow
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."
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