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.
Study: Conservation actions highly effective at halting, reversing biodiversity loss
A new study, led and contributed to by Arizona State University faculty, provides the strongest evidence to date that not only is nature conservation successful, but that scaling up conservation…
Barrett Honors College to host nature walks for science, relaxation
Barrett, The Honors College at Arizona State University is gearing up to participate in the City Nature Challenge (CNC) for the fourth consecutive year.
This annual event, taking place April 26–29,…
Arizona adapting to heat crisis with initiatives featured in ASU report
Arizona State University's Knowledge Exchange for Resilience, also known as KER, released its Recommendations Report on Extreme Heat Preparedness earlier this April during a summit in the nation's…