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.
In most major cities and buildings, recycling bins can often be found alongside trash bins in an effort to encourage recycling.
But is it working?
According to the U.S. Environmental Protection…
ASU empowers students to build a thriving global future
At Arizona State University, leadership has made tremendous efforts to create programs and initiatives aimed at supporting a healthy planet and thriving future for all life — and now, more than ever…
Colorado River becomes an outdoor classroom for these middle school students
Griffin Freburg doesn’t usually look forward to science class.
But on a sunny day in March, the eighth grader changed his tune. Concepts that were usually explained in long paragraphs in a textbook…