{"nodes":[{"node":{"nid":"112246","title":"A vintage 20 years in the making: Alumni-owned winery rooted in innovation","body":"Before they were the owners of an award-winning California winery, Sean and Nicole Minor were two undergraduates at\u0026nbsp;Arizona State University\u0026nbsp;\u2014\u0026nbsp;unaware that their introduction would change the course of both their lives.In the spring of 1986, Sean, a finance graduate, and Nicole, a\u2026","post_date":"\u003Ctime datetime=\u00222026-03-23T12:47:06-07:00\u0022\u003E03\/23\/2026-12:47pm\u003C\/time\u003E\n","clas_teaser":"Before they were the owners of an award-winning California winery, Sean and Nicole Minor were two undergraduates at\u00a0Arizona State University\u00a0\u2014\u00a0unaware that their introduction would change the course of both their lives.","teaser":"Before they were the owners of an award-winning California winery, Sean and Nicole Minor were two undergraduates at\u0026nbsp;Arizona State University\u0026nbsp;\u2014\u0026nbsp;unaware that their introduction would change the course of both their lives.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/55126015202_f1796ee141_o.jpg?itok=zXNH51st","path":"https:\/\/news.asu.edu\/20260323-sun-devil-community-vintage-20-years-making-alumniowned-winery-rooted-innovation","hide_byline":"0","contributor-contact-information-affiliation":"The College of Liberal Arts and Sciences","contributor-contact-information-name":"Megan Neely","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/55126015202_f1796ee141_o.jpg?itok=zXNH51st","image_alt":"Nicole (left) and Sean (right) wearing jackets outside of WP Carey\u0026#039;s academic buildings","image_caption":"Nicole and Sean Minor, owners of Sean Minor Wines, met while attending Arizona State University. Photo by Meghan Finnerty\/ASU","related_story":"","news_units":"Hugh Downs School of Human Communication|The College of Liberal Arts and Sciences|Alumni Association|W. P. Carey School of Business","interests":"Entrepreneurship|Business|Food and Dining","audiences":"Alumni|Degreed alums","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"112071","title":"Seeds of memory: How a Navajo student is planting culture and community at ASU","body":"When Chandlee Begay sits down to eat the foods of his tribe, he isn\u2019t simply satisfying hunger.\u0026nbsp;Each bite becomes a quiet act of remembrance, a thread connecting him to generations who walked the same mesas, gathered the same herbs and shared stories over similar meals. The flavors carry\u2026","post_date":"\u003Ctime datetime=\u00222026-03-16T14:42:36-07:00\u0022\u003E03\/16\/2026-2:42pm\u003C\/time\u003E\n","clas_teaser":"A handful of seeds is sparking big conversations at Arizona State University. Through Indigenous planting workshops, student Chandlee Begay is blending cultural knowledge with sustainable agriculture, encouraging peers to see food as both nourishment and relationship.","teaser":"When Chandlee Begay sits down to eat the foods of his tribe, he isn\u2019t simply satisfying hunger.\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/20260304%20Chandlee%20Begay%20661.jpg?itok=s0YaY6cR","path":"https:\/\/news.asu.edu\/20260316-environment-and-sustainability-seeds-memory-how-navajo-student-planting-culture-and","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Marshall Terrill","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5176","contributor-contact-information-campus":"Polytechnic campus, West Valley campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/20260304%20Chandlee%20Begay%20661.jpg?itok=s0YaY6cR","image_alt":"A young Navajo man stands in front of a garden leading participants in a planting workshop","image_caption":"Third-year Global Futures student Chandlee Begay leads a \u0026quot;Three Sisters\u0026quot; planting on March 4 at the Garden Commons on ASU\u0026#039;s Polytechnic campus. The three sisters \u2014 beans, squash and corn \u2014 are companion crops that have supported Native Americans for centuries. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"School of Ocean Futures|Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|Educational Outreach and Student Services|American Indian Student Support Services|School of Sustainability","interests":"Environment|Native American|Sustainability|Food and Dining","audiences":"Community|Students","locations":"Polytechnic campus|West Valley campus","u_n_sustainable_development_goals":"SDG 03 Good Health and Well-Being|SDG 11 Sustainable Cities and Communities|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"CGF students","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"111786","title":"Professor explores customer reaction to robot service in restaurants","body":"Robots in food service are a fairly recent development in the Phoenix metropolitan area.\u0026nbsp;Arizona State University deployed the first fleet of adorable\u0026nbsp;Starship Technologies\u2019 autonomous food-delivery robots in 2020. Chennai Fusion Grill in Chandler, Arizona, introduced its robot server\u2026","post_date":"\u003Ctime datetime=\u00222026-03-04T14:53:37-07:00\u0022\u003E03\/04\/2026-2:53pm\u003C\/time\u003E\n","clas_teaser":"ASU Associate Professor Jong-Hyeong Kim researches the impact of technology in hospitality on customer experience. In a Q\u0026amp;A about his recent work, he discusses how customers\u2019 perceptions of robots in restaurant service can impact their sense of loyalty and how restaurants can balance technology and human interaction to meet diners\u2019 needs.","teaser":"Robots in food service are a fairly recent development in the Phoenix metropolitan area.\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/March-2026_robots-starship.jpg?itok=RJB6Ug1d","path":"https:\/\/news.asu.edu\/20260304-business-and-entrepreneurship-associate-professor-explores-customer-reaction-robot-service","hide_byline":"0","contributor-contact-information-affiliation":"Watts College of Public Service and Community Solutions","contributor-contact-information-name":"Ayrel Clark-Proffitt","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"ASU In China, Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-03\/March-2026_robots-starship.jpg?itok=RJB6Ug1d","image_alt":"Two small, white Starship Technologies\u2019 autonomous food-delivery robots cruise down the sidewalk next to a skateboarding student. ASU deployed the first fleet of these robots in 2020","image_caption":"Two Starship Technologies autonomous food-delivery robots cruise down the sidewalk next to a skateboarding student on the ASU Tempe campus. ASU deployed the first fleet of these robots in 2020. ASU photo","related_story":"","news_units":"School of Community Resources and Development|Watts College of Public Service and Community Solutions","interests":"Business|Technology|Food and Dining|Research","audiences":"Media|Community|International students|Students","locations":"Downtown Phoenix campus|ASU In China","u_n_sustainable_development_goals":"SDG 09 Industry, Innovation and Infrastructure","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"111691","title":"A loaf of bread, a sense of community","body":"It\u2019s just past 8:30 on a Wednesday morning and already more than 50 people are in line waiting for\u0026nbsp;Barrio Bread bakery in Tucson, Arizona, to open.The doors to the bakery, located just east of downtown Tucson, open at 9 a.m., and for the next three hours, a continuous stream of customers comes\u2026","post_date":"\u003Ctime datetime=\u00222026-03-03T14:26:00-07:00\u0022\u003E03\/03\/2026-2:26pm\u003C\/time\u003E\n","clas_teaser":"For Barrio Bread owner Don Guerra, baking is about more than just creating a product; it\u2019s about serving his community. In his new role as baker-in-residence at ASU\u2019s School of Transborder Studies, he\u2019ll be sharing that philosophy, life lessons and, of course, bread with students, faculty and the community. His upcoming lecture, titled \u201cBread without Borders,\u201d will take place March 5 on the Tempe campus.","teaser":"It\u2019s just past 8:30 on a Wednesday morning and already more than 50 people are in line waiting for\u0026nbsp;Barrio Bread bakery in Tucson, Arizona, to open.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/20260225%20Barrio%20Bread%20274.jpg?h=c6f673d1\u0026amp;itok=8xeJgPaY","path":"https:\/\/news.asu.edu\/20260303-arts-humanities-and-education-loaf-bread-sense-community","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Scott Bordow","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tucson","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/20260225%20Barrio%20Bread%20274.jpg?h=c6f673d1\u0026amp;itok=8xeJgPaY","image_alt":"Two people behind a counter helping a lady purchase bread from a bakery","image_caption":"Owner Don Guerra (center) and sales assistant Miriam Vause (left) fill customers\u0026#039; orders at Barrio Bread\u2019s bakery in Tucson, Arizona, on Feb. 25. They sold much of their freshly baked inventory between when they opened, at 9 a.m., and noon to a nonstop line of customers. Guerra is serving as a baker-in-residence in ASU\u0026#039;s School of Transborder Studies. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"School of Transborder Studies|The College of Liberal Arts and Sciences","interests":"Latino \/ Chicano|Humanities|Food and Dining","audiences":"Community|Students","locations":"Tucson","u_n_sustainable_development_goals":"SDG 04 Quality Education","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Arts, humanities and education"}},{"node":{"nid":"111396","title":"America stress-tested its food system, and it mostly held","body":"In the spring of 2020, Americans watched grocery store shelves empty in real time. Flour vanished. Meat became scarce and expensive. Potatoes were suddenly everywhere and nowhere. It felt like the country\u2019s food production system was unraveling.But according to new research, that perception wasn\u2019t\u2026","post_date":"\u003Ctime datetime=\u00222026-02-18T10:21:54-07:00\u0022\u003E02\/18\/2026-10:21am\u003C\/time\u003E\n","clas_teaser":"Between 2018 and 2022, the United States endured a pileup of disasters: a trade war, floods, the pandemic and drought. Together, they tested our food system, and now new research shows which parts bent under pressure, which snapped and which steadily kept working. The findings can be used to better protect food distribution from future shocks and disruptions.","teaser":"In the spring of 2020, Americans watched grocery store shelves empty in real time. Flour vanished. Meat became scarce and expensive.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/SCAI_food_banner_1920x1080_eg.jpg?itok=DicM1Up6","path":"https:\/\/news.asu.edu\/20260218-science-and-technology-america-stresstested-its-food-system-and-it-mostly-held","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Kelly deVos","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"602-534-6578","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/SCAI_food_banner_1920x1080_eg.jpg?itok=DicM1Up6","image_alt":"An illustration shows the four steps of the U.S. agri-food system. A farmer rides a tractor, workers back boxes in a food processing plant, a boat delivers cargo containers and people eat a turkey at a table.","image_caption":"An illustration shows the four steps of the U.S. agri-food system: agricultural production, food processing, distribution and, finally, consumption. Deniz Berfin Karakoc, an assistant professor of industrial engineering in the School of Computing and Augmented Intelligence, part of the Ira A. Fulton Schools of Engineering at Arizona State University, has released new research that analyzes the food supply chain from 2018 to 2022, when the COVID-19 pandemic, trade issues and more placed unprecedented stressors on critical systems. Graphic generated by Erika Gronek\/ASU using Adobe Firefly and Google Gemini","related_story":"","news_units":"School of Computing and Augmented Intelligence|Ira A. Fulton Schools of Engineering","interests":"Engineering|Food and Dining|Research","audiences":"Faculty|Policymakers","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Science and technology"}},{"node":{"nid":"111336","title":"Feeding our food banks: ASU helps pantries better serve the state","body":"Leaders from the state\u2019s largest food banks gathered in a small, packed room at St. Mary\u2019s Food Bank on Feb. 9 to learn about a tool that will dramatically expand their capacity to fight hunger throughout Arizona.Created through a partnership between Arizona State University and St. Mary\u0027s Food\u2026","post_date":"\u003Ctime datetime=\u00222026-02-17T14:38:25-07:00\u0022\u003E02\/17\/2026-2:38pm\u003C\/time\u003E\n","clas_teaser":"Leaders from the state\u2019s largest food banks gathered recently to learn how to use a new tool designed by ASU students that will significantly expand their capacity to fight hunger throughout Arizona.","teaser":"Leaders from the state\u2019s largest food banks gathered in a small, packed room at St. Mary\u2019s Food Bank on Feb. 9 to learn about a tool that will dramatically expand their capacity to fight hunger throughout Arizona.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/20260209%20Food%20Bank%20Analytics%20533_0.jpg?itok=VteiHkRp","path":"https:\/\/news.asu.edu\/20260217-local-national-and-global-affairs-feeding-our-food-banks-asu-helps-pantries-better-serve","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Dolores Tropiano","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/20260209%20Food%20Bank%20Analytics%20533_0.jpg?itok=VteiHkRp","image_alt":"The backs of two women looking at computer screens that have map data on them","image_caption":"St. Mary\u0026#039;s Food Bank employees Lauren Tomlinson-Handwerk (left), a senior program manager, and Michele Eaves, a mobile distribution supervisor, learn to use a new ASU-created data analytics tool that will help integrate geospatial and demographic data to help community food banks better serve their residents. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"T. Denny Sanford School of Social and Family Dynamics|School of Geographical Sciences and Urban Planning|The College of Liberal Arts and Sciences","interests":"Social science|Food and Dining|Community partnerships","audiences":"Faculty|Graduate students|Community","locations":"","u_n_sustainable_development_goals":"SDG 02 Zero Hunger","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Local, national and global affairs"}},{"node":{"nid":"111061","title":"Sustainable food systems students tackle agriculture challenges at Model USDA event","body":"As the nation faces growing challenges around food production and security, it is crucial to prepare students to be the future leaders that will navigate the complex policy decisions shaping the future of America\u2019s food system.Arizona State University welcomed nearly 200 students from 31 colleges\u2026","post_date":"\u003Ctime datetime=\u00222026-02-04T12:08:04-07:00\u0022\u003E02\/04\/2026-12:08pm\u003C\/time\u003E\n","clas_teaser":"ASU welcomed nearly 200 students from 31 colleges and universities to participate in\u00a0Model USDA 2026, a three-day simulation in which students embodied policymaker roles to debate current food policy issues.\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n","teaser":"As the nation faces growing challenges around food production and security, it is crucial to prepare students to be the future leaders that will navigate the complex policy decisions shaping the future of America\u2019s food system.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/344A7559.jpg?itok=FsSvXYrR","path":"https:\/\/news.asu.edu\/20260204-environment-and-sustainability-asu-hosts-200-students-and-31-universities-during-model","hide_byline":"0","contributor-contact-information-affiliation":"Rob Walton College of Global Futures","contributor-contact-information-name":"Jasmine Cata\u00f1o Mata","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2026-02\/344A7559.jpg?itok=FsSvXYrR","image_alt":"Students collaborating on Model USDA 2026 scenarios.","image_caption":"Student participants attending Model USDA 2026, a multi-day food policy simulation at Arizona State University\u0026#039;s Walton Center for Planetary Health. Photo by Donovan Johnson\/ASU","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|Knowledge Enterprise|School of Sustainability","interests":"Sustainability|Food and Dining","audiences":"Faculty|Students","locations":"","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"108416","title":"\u0027Food Is Medicine\u0027 event cultivates new solutions for sustainable health","body":"The stats Tom Pesek listed off to a packed auditorium at Arizona State University on Thursday were sobering.\u201cTonight, some 673 million persons will go to bed hungry. Two-point-six billion people, at least, can\u2019t afford to eat a healthy, nutritious diet. That\u2019s fully one-third of humanity,\u201d said\u2026","post_date":"\u003Ctime datetime=\u00222025-10-21T10:57:12-07:00\u0022\u003E10\/21\/2025-10:57am\u003C\/time\u003E\n","clas_teaser":"From reviving ancient practices to leveraging cutting-edge scientific tools, participants in the recent \u0026quot;Food Is Medicine\u0026quot; event shared success stories and innovative ideas to celebrate World Food Day at ASU.","teaser":"The stats Tom Pesek listed off to a packed auditorium at Arizona State University on Thursday were sobering.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-10\/ASU-food-is-medicine-summer-salad.jpg?itok=ZrXdVtJr","path":"https:\/\/news.asu.edu\/20251021-health-and-medicine-food-medicine-event-cultivates-new-solutions-sustainable-health","hide_byline":"0","contributor-contact-information-affiliation":"Knowledge Enterprise","contributor-contact-information-name":"Diane Boudreau","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-965-7260","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-10\/ASU-food-is-medicine-summer-salad.jpg?itok=ZrXdVtJr","image_alt":"Fresh salads in single serving containers","image_caption":"Seasonal salads featuring Duncan Family Farms acorn squash, local greens, apples, pecans and microgreens were sampled during the \u201cFood Is Medicine and Eating for Health\u201d event held at ASU\u0026#039;s Tempe campus on Oct. 16. Photo by Quinton Kendall\/ASU","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|Knowledge Enterprise|School of Sustainability","interests":"Healthy Living|Innovation|Environment|Native American|Sustainability|Food and Dining|Campus life|Community partnerships","audiences":"Alumni|Faculty|Corporations|Community|Policymakers|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Health and medicine"}},{"node":{"nid":"108446","title":"ASU students create food-security solutions for India","body":"Manasvenee Premkumar described a day in the life of a farmer in India.\u201cEvery morning as the sun rises over the golden fields, a farmer wakes up with a heart full of hope,\u201d said Premkumar, a computer science major at Arizona State University.\u201cHe has a loving family of six and a heart that shines\u2026","post_date":"\u003Ctime datetime=\u00222025-10-21T09:14:31-07:00\u0022\u003E10\/21\/2025-9:14am\u003C\/time\u003E\n","clas_teaser":"ASU students spent a month researching some of India\u2019s biggest food-security problems and creating workable solutions as part of a project that was created by the new student-run India Policy and Economy Research Club. Recently, four finalist teams presented their solutions on World Food Day.","teaser":"Manasvenee Premkumar described a day in the life of a farmer in India.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-10\/hero%20logistics.jpg?h=6784434b\u0026amp;itok=4vktGxZF","path":"https:\/\/news.asu.edu\/20251021-local-national-and-global-affairs-asu-students-create-foodsecurity-solutions-india","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Mary Beth Faller","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-4503","contributor-contact-information-campus":"Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-10\/hero%20logistics.jpg?h=6784434b\u0026amp;itok=4vktGxZF","image_alt":"Three students stand in front of a large room full of people.","image_caption":"From left: Manasvenee Premkuma, Srihitha Jaligama and Havish Akarapu present their research-based ideas during a pitch symposium hosted by the India Policy and Economy Research Club at ASU on Thursday, Oct. 16, World Food Day, at Thunderbird School of Global Management in downtown Phoenix. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"","interests":"Principled Innovation|Environment|International|Sustainability|Food and Dining","audiences":"Policymakers|Students","locations":"Downtown Phoenix campus","u_n_sustainable_development_goals":"SDG 01 No Poverty|SDG 02 Zero Hunger|SDG 08 Decent Work and Economic Growth|SDG 10 Reduced Inequalities|SDG 11 Sustainable Cities and Communities|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Local, national and global affairs"}},{"node":{"nid":"107791","title":"Study finds elementary school salad bars double fruit and vegetable intake","body":"In 1947, the\u0026nbsp;National School Lunch Program was launched, offering free or reduced cost meals daily to nearly\u0026nbsp;30 million students nationwide. In 2010, the\u0026nbsp;Healthy, Hunger-Free Kids Act was passed with the objective of increasing consumption of fruits, vegetables and whole grains.In\u2026","post_date":"\u003Ctime datetime=\u00222025-09-25T10:23:40-07:00\u0022\u003E09\/25\/2025-10:23am\u003C\/time\u003E\n","clas_teaser":"An ASU team has measured a more than 100% increase in elementary school fruit and vegetable consumption when salad bars are coupled with marketing strategies such as posters, table tents and announcements.","teaser":"In 1947, the\u0026nbsp;National School Lunch Program was launched, offering free or reduced cost meals daily to nearly\u0026nbsp;30 million st","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-09\/20200214_110124.png?itok=b5yU7pQ6","path":"https:\/\/news.asu.edu\/20250925-health-and-medicine-study-finds-elementary-school-salad-bars-double-fruit-vegetable-intake","hide_byline":"0","contributor-contact-information-affiliation":"College of Health Solutions","contributor-contact-information-name":"Eden Miller","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-09\/20200214_110124.png?itok=b5yU7pQ6","image_alt":"A salad bar implemented in elementary schools.","image_caption":"An ASU study found a significant increase in fruit and vegetable consumption among elementary-school children when salad bars are provided. Courtesy photo","related_story":"","news_units":"ASU Health|College of Health Solutions","interests":"Healthy Living|Education|Health care|Food and Dining|Research","audiences":"Faculty|Community","locations":"","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Health and medicine"}},{"node":{"nid":"107391","title":"Keeping America\u2019s cereal bowl full","body":"If breakfast is the most important meal of the day, then cereal grains are America\u2019s morning MVPs.Corn, wheat, rice, oats, barley and rye aren\u2019t just pantry staples. They\u2019re the backbone of our diets, the fuel in our lunch boxes and the crunchy, golden heart of a thousand cereal ads. But before\u2026","post_date":"\u003Ctime datetime=\u00222025-09-08T16:36:50-07:00\u0022\u003E09\/08\/2025-4:36pm\u003C\/time\u003E\n","clas_teaser":"Grains fuel our meals, but their journey is fragile. New research explores how to strengthen the supply chain against rising costs and climate risks.","teaser":"If breakfast is the most important meal of the day, then cereal grains are America\u2019s morning MVPs.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-09\/SCAI-Deniz-Karakoc-2025-EG-8719-a_1920x1080.jpg?itok=ap3dWN4n","path":"https:\/\/news.asu.edu\/20250908-science-and-technology-keeping-americas-cereal-bowl-full","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Kelly deVos","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"602-534-6578","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-09\/SCAI-Deniz-Karakoc-2025-EG-8719-a_1920x1080.jpg?itok=ap3dWN4n","image_alt":"Deniz Berfin Karakoc holds a bowl of cereal while looking at her laptop. ","image_caption":"Deniz Berfin Karakoc, an assistant professor of industrial engineering in the School of Computing and Augmented Intelligence, part of the Ira A. Fulton Schools of Engineering at Arizona State University, has co-authored a groundbreaking study on how to keep the supply chain for America\u2019s cereal grains moving. Photo by Erika Gronek\/ASU","related_story":"","news_units":"School of Computing and Augmented Intelligence|Ira A. Fulton Schools of Engineering","interests":"Artificial intelligence|Engineering|Sustainability|Technology|Food and Dining","audiences":"Faculty","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 09 Industry, Innovation and Infrastructure|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Science and technology"}},{"node":{"nid":"107031","title":"ASU study reveals \u0027true cost\u0027 of different milks","body":"\u201cWhat kind of milk would you like with that?\u201dBaristas ask this question every day, and every day people choose their favorite milk. But at the heart of this simple exchange is something more complex.Many people pay extra for plant-based milks for health or environmental benefits. But a new study\u2026","post_date":"\u003Ctime datetime=\u00222025-08-21T10:09:38-07:00\u0022\u003E08\/21\/2025-10:09am\u003C\/time\u003E\n","clas_teaser":"Many people pay extra for plant-based milks for health or environmental benefits. But a new study from Arizona State University suggests alternative milks may not always deliver what buyers expect.\u003Cbr \/\u003E\r\n","teaser":"\u201cWhat kind of milk would you like with that?\u201dBaristas ask this question every day, and every day people choose their favorite milk. But at the heart of this simple exchange is something more complex.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-08\/milk%20banner.png?itok=ZSV9yApU","path":"https:\/\/news.asu.edu\/20250821-environment-and-sustainability-plantbased-milk-good-you","hide_byline":"0","contributor-contact-information-affiliation":"ASU Knowledge Enterprise","contributor-contact-information-name":"Mikala Kass","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5616","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-08\/milk%20banner.png?itok=ZSV9yApU","image_alt":"illustration of milk pouring out of carton into a large pool of white liquid.","image_caption":"Illustration by Sophia Franz\/ASU","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|Knowledge Enterprise|School of Sustainability","interests":"Healthy Living|Environment|Food and Dining","audiences":"Faculty|Community|Policymakers|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"106241","title":"ASU creating thriving live-work-play community in Novus project","body":"Sarah Chandler knew that for her first year as a student at Arizona State University, she wanted to live close to everything on campus.That\u2019s why she chose Vero \u2014 a new apartment building at the Novus Place complex on the northeastern side of the Tempe campus.\u2026","post_date":"\u003Ctime datetime=\u00222025-06-27T10:10:11-07:00\u0022\u003E06\/27\/2025-10:10am\u003C\/time\u003E\n","clas_teaser":"When all seven phases of Novus are finished, it will include 10 million square feet of housing, offices, restaurants, hotels, shops and open spaces.","teaser":"Sarah Chandler knew that for her first year as a student at Arizona State University, she wanted to live close to everything on campus.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-06\/20250218%20TempeDroneNovusPlaceWaltonCenter_010.jpg?itok=_-nTzPX1","path":"https:\/\/news.asu.edu\/20250627-sun-devil-community-asu-thriving-live-work-play-community-novus","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Mary Beth Faller","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-4503","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-06\/20250218%20TempeDroneNovusPlaceWaltonCenter_010.jpg?itok=_-nTzPX1","image_alt":"Overhead drone photo of the Novus Place neighborhood","image_caption":"This drone photograph of Novus Place on the Tempe campus of Arizona State University shows the 777 Tower at Novus office building at the top and the restaurant entertainment complex at the bottom. Photo by Samantha Chow\/ASU News","related_story":"","news_units":"","interests":"Employment|Food and Dining|Community partnerships|University","audiences":"Faculty|Corporations|Staff|Community|Students|Friend\/Fan","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 08 Decent Work and Economic Growth|SDG 09 Industry, Innovation and Infrastructure|SDG 11 Sustainable Cities and Communities","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"104834","title":"Transporting food from farm to table,\u00a0efficiently","body":"Arizona is the nation\u2019s winter lettuce capital, producing approximately 90% of country\u2019s supply from November to April, according to the Arizona Farm Bureau.But before those crispy, crunchy, leafy greens can be tossed into salads and used to top sub sandwiches, they must be transported from coast\u2026","post_date":"\u003Ctime datetime=\u00222025-03-11T13:49:08-07:00\u0022\u003E03\/11\/2025-1:49pm\u003C\/time\u003E\n","clas_teaser":"ASU researcher Deniz Berfin Karakoc looks for ways to ensure food transportation networks are resilient, cost-effective and sustainable.","teaser":"Arizona is the nation\u2019s winter lettuce capital, producing approximately 90% of country\u2019s supply from November to April, according to the Arizona ","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-03\/CIDSE-Rene-Villalobos-EG-5085a_1920x1080.jpg?itok=Ui7gNg55","path":"https:\/\/news.asu.edu\/20250310-science-and-technology-transporting-food-farm-table","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Kelly deVos","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"602-534-6578","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-03\/CIDSE-Rene-Villalobos-EG-5085a_1920x1080.jpg?itok=Ui7gNg55","image_alt":"Heads of lettuce grow in a field with mountainous terrain in the background.","image_caption":"Heads of lettuce grow in Yuma, Arizona. Farmers and foodies rely on the nation\u2019s transportation systems to put dinner on the table. Deniz Berfin Karakoc, an assistant professor of industrial engineering in the School of Computing and Augmented Intelligence, part of the Ira A. Fulton Schools of Engineering at Arizona State University, studies ways to ensure food transportation networks are resilient, cost-effective and sustainable. Photo by Erika Gronek\/ASU","related_story":"","news_units":"School of Computing and Augmented Intelligence|Ira A. Fulton Schools of Engineering","interests":"Engineering|Sustainability|Food and Dining|Research","audiences":"Faculty|Community|Policymakers","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 03 Good Health and Well-Being|SDG 09 Industry, Innovation and Infrastructure|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Science and technology"}},{"node":{"nid":"104430","title":"ASU\u0027s building boom illustrates university\u0027s commitment to keep moving forward","body":"To understand how Arizona State University is never settling and constantly improving, look up.At the seven-story student housing complex being built near Mill Avenue in Tempe.At the Interdisciplinary Science and Technology Building 12 (ISTB12) under construction on the Polytechnic campus.At the 55\u2026","post_date":"\u003Ctime datetime=\u00222025-02-19T11:21:34-07:00\u0022\u003E02\/19\/2025-11:21am\u003C\/time\u003E\n","clas_teaser":"Construction projects scheduled to finish in 2025 total an estimated budget of $600 million, with an additional $300 million in projects starting this year, both in renovating existing spaces and constructing new buildings. Here\u0026#039;s a look at what\u0026#039;s underway for 2025.","teaser":"To understand how Arizona State University is never settling and constantly improving, look up.At the seven-story student housing complex being built near Mill Avenue in Tempe.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/20250207%20New%20at%20Novus%20629.jpg?itok=1nclrdI9","path":"https:\/\/news.asu.edu\/20250219-university-news-asus-building-boom-illustrates-universitys-commitment-keep-moving-forward","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Scott Bordow","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus, Polytechnic campus, West Valley campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/20250207%20New%20at%20Novus%20629.jpg?itok=1nclrdI9","image_alt":"Large patio of a crowded restaurant.","image_caption":"North Italia (pictured), a Fox Restaurant Concept, and other eateries are now open in Novus Place, near Sixth Street and Rural Road in Tempe. Novus Place is an entertainment district within the Novus Innovation Corridor, which also features sports venues, entertainment and housing. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"Ira A. Fulton Schools of Engineering|Herberger Institute for Design and the Arts|Sun Devil Athletics","interests":"Food and Dining|Research|Community partnerships","audiences":"Staff|Campus students","locations":"Polytechnic campus|Tempe campus|West Valley campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"University news"}},{"node":{"nid":"104338","title":"Single-use or reusable cups? New project seeks answers","body":"Arizona State University researchers are collaborating with Yum! Brands on a joint research project to assess and better understand circular economy strategies that aim to replace single-use cups with reusable ones across the quick-service restaurant, or QSR, industry.Dwarak Ravikumar, an assistant\u2026","post_date":"\u003Ctime datetime=\u00222025-02-12T16:50:20-07:00\u0022\u003E02\/12\/2025-4:50pm\u003C\/time\u003E\n","clas_teaser":"ASU engineering researchers assess circular economy strategies with Yum! Brands to replace single-use cups in restaurants with reusable ones.","teaser":"Arizona State University researchers are collaborating with Yum!","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/SSEBE-Dwarak-Ravikumar-Yum-2025-EG-7091-a-1920X1080-16X9-hero-web.jpg?itok=2rM8Dqa7","path":"https:\/\/news.asu.edu\/20250212-environment-and-sustainability-singleuse-or-reusable-cups-new-project-seeks-answers","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Lisa Irish","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"(602) 496-1936","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/SSEBE-Dwarak-Ravikumar-Yum-2025-EG-7091-a-1920X1080-16X9-hero-web.jpg?itok=2rM8Dqa7","image_alt":"Fulton Schools Assistant Professor Dwarak Ravikumar, left, and Dileep Nakka, associate research technologist, right, review data in their joint research project with Yum! Brands on circular economy strategies to replace single-use cups with reusable cups. Photographer: Erika Gronek\/ASU","image_caption":"Fulton Schools Assistant Professor Dwarak Ravikumar (left) and Dileep Nakka, an associate research technologist, review data in their joint research project with Yum! Brands on circular economy strategies to replace single-use cups with reusable cups. Photo by Erika Gronek\/ASU","related_story":"","news_units":"School of Sustainable Engineering and the Built Environment|Ira A. Fulton Schools of Engineering","interests":"Engineering|Sustainability|Food and Dining","audiences":"Faculty|Corporations","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"104286","title":"\u0027Meating\u0027 dietary needs: Study sheds light on how rising prices affect meat consumption","body":"When prices on certain food items go up \u2014 like eggs and meat \u2014 because of the rise in plant-based diets, consumers can find an alternative.But our diets are also culturally conditioned, so for some, cost doesn\u2019t matter \u2014 even at $4.25 a carton or $14.99 a pound.An Arizona State University professor\u2026","post_date":"\u003Ctime datetime=\u00222025-02-07T15:30:44-07:00\u0022\u003E02\/07\/2025-3:30pm\u003C\/time\u003E\n","clas_teaser":"An ASU business professor\u0026#039;s new study provides insights into meat consumption practices as prices increase \u2014 and who is wiling to spend more. ","teaser":"When prices on certain food items go up \u2014 like eggs and meat \u2014 because of the rise in plant-based diets, consumers can find an alternative.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/1_tiled%20package.jpg?itok=KuoL1Xqk","path":"https:\/\/news.asu.edu\/20250207-business-and-entrepreneurship-meating-dietary-needs-study-sheds-light-how-rising-prices","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Marshall Terrill","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5176","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2025-02\/1_tiled%20package.jpg?itok=KuoL1Xqk","image_alt":"Repeating background of pork chops in packages","image_caption":"Photo illustration by Alex Cabrera\/ASU Visual Communications","related_story":"","news_units":"ASU Health|Morrison School of Agribusiness|W. P. Carey School of Business","interests":"Healthy Living|Business|Expert Q-and-A|Food and Dining|Research","audiences":"Faculty|Corporations|Community","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 09 Industry, Innovation and Infrastructure","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"103859","title":"Harvesting satellite insights for Maui County farmers","body":"Food sovereignty can refer to having access to culturally significant foods, but Noa Kekuewa Lincoln believes it goes farther than that.\u201cI think the concept goes beyond the foods themselves to having some control over the food system, \u201d he says. \u201cLocal people are also seeking an agricultural system\u2026","post_date":"\u003Ctime datetime=\u00222024-12-30T16:20:06-07:00\u0022\u003E12\/30\/2024-4:20pm\u003C\/time\u003E\n","clas_teaser":"Ana Mar\u00eda T\u00e1rano and the team in the Kerner Lab have created the Maui Nui Crop Monitor to provide localized data to agricultural stakeholders in Hawai\u0026#039;i.","teaser":"Food sovereignty can refer to having access to culturally significant foods, but Noa Kekuewa Lincoln believes it goes farther than ","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-12\/SCAI_kerner_lab_maul_1920x1080.jpg?itok=v4PhJ_5N","path":"https:\/\/news.asu.edu\/20241230-science-and-technology-harvesting-satellite-insights-maui-county-farmers","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Kelly deVos","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"602-534-6578","contributor-contact-information-campus":"Tempe campus, Hawai\u02bbi","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-12\/SCAI_kerner_lab_maul_1920x1080.jpg?itok=v4PhJ_5N","image_alt":"The team from the Kerner Lab pose in a green field on the island of Maui.","image_caption":"The team from the Kerner Lab, a research center in the School of Computing and Augmented Intelligence at Arizona State University, visits a farm in the island of Maui in Hawai\u0026#039;i. The researchers are using artificial intelligence to share NASA satellite insights with Maui farmers. Photo courtesy of the Kerner Lab","related_story":"","news_units":"School of Computing and Augmented Intelligence|Ira A. Fulton Schools of Engineering","interests":"Artificial intelligence|Sustainable Engineering|Water|Water Management|Engineering|Food and Dining|Research","audiences":"Faculty|Graduate students|Community","locations":"Hawai\u02bbi|Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 12 Responsible Consumption and Production|SDG 13 Climate Action|SDG 15 Life on Land","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"Artificial Intelligence","content_type":"asu_news_article","field_saf":"Science and technology"}},{"node":{"nid":"101328","title":"New, enhanced fan experience awaiting Sun Devil Football fans","body":"Arizona State University isn\u2019t just entering a new era with its move to the Big 12.The fan experience for Sun Devil Football games this fall will be new and improved, as well.ASU wanted to make game days more affordable and family-friendly to create a memorable fan and family experience. So\u2026","post_date":"\u003Ctime datetime=\u00222024-08-22T09:55:41-07:00\u0022\u003E08\/22\/2024-9:55am\u003C\/time\u003E\n","clas_teaser":"Arizona State University isn\u2019t just entering a new era with its move to the Big 12. The fan experience for Sun Devil Football games this fall will be new and improved, as well.","teaser":"Arizona State University isn\u2019t just entering a new era with its move to the Big 12.The fan experience for Sun Devil Football games this fall will be new and improved, as well.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-08\/240813%20ASU%20FBL%20Sun%20Devil%20Athletics%20Game%20Day%20food%20shoot%20with%20Sodexo%20%C2%A9LampLeftMedia-169.jpg?itok=vjOJH0qK","path":"https:\/\/news.asu.edu\/20240822-sun-devil-community-new-enhanced-fan-experience-awaiting-sun-devil-football-fans","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-08\/240813%20ASU%20FBL%20Sun%20Devil%20Athletics%20Game%20Day%20food%20shoot%20with%20Sodexo%20%C2%A9LampLeftMedia-169.jpg?itok=vjOJH0qK","image_alt":"A plate with bratwurst and chips sits on a table next to an ASU football and a glass of water","image_caption":"This season, Mountain America Stadium concession stands have been revamped and will feature a signature item for each home game. For example, elk bratwurst will be served at the Wyoming game on Aug. 31. Photo courtesy of Sun Devil Athletics","related_story":"","news_units":"Sun Devil Athletics","interests":"Family activities|Food and Dining|Sports","audiences":"Friend\/Fan","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"100650","title":"ASU students seek to combat food waste, insecurity with innovative startup","body":"While participating in student research with the Luminosity Lab, a group of Arizona State University undergraduate students decided to explore a topic that hits close to home for many college students: food insecurity and waste.Excited by the potential of the project, the students were encouraged\u2026","post_date":"\u003Ctime datetime=\u00222024-07-11T09:14:25-07:00\u0022\u003E07\/11\/2024-9:14am\u003C\/time\u003E\n","clas_teaser":"Arizona State University undergraduate students created a sustainable food startup based on a \u201csustainability moonshot\u201d project with the Luminosity Lab.","teaser":"While participating in student research with the Luminosity Lab, a group of Arizona State University undergraduate students decided to explore a topic that hits close to home for many college students: f","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-07\/img_0119.jpg?h=517658ff\u0026amp;itok=O_SsFcrA","path":"https:\/\/news.asu.edu\/20240711-business-and-entrepreneurship-asu-students-seek-combat-food-waste-insecurity-innovative","hide_byline":"0","contributor-contact-information-affiliation":"Rob Walton College of Global Futures","contributor-contact-information-name":"Matthew Oxford","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-9901","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-07\/img_0119.jpg?h=517658ff\u0026amp;itok=O_SsFcrA","image_alt":"Three women pose holding an award with a banner behind them reading \u0026quot;Changing the World Through Social Enterprise\u0026quot;","image_caption":"From left: Ellie Moran, Christina Sturgeon and Grace Reiter present their startup, Verdantt Fresh, at the Hult Prize Monterrey Global Summit. Photo courtesy of Grace Reiter","related_story":"","news_units":"Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|Ira A. Fulton Schools of Engineering|Changemaker Central|School of Sustainability","interests":"Grants \/ Awards|Sustainability|Food and Dining","audiences":"Students","locations":"","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"CGF students","content_type":"asu_news_article","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"100436","title":"The hidden cost of the American food system","body":"From farm to fork to landfill, the U.S. food system accounts for around 30% of greenhouse gas emissions. Its high environmental price tag, plus the exorbitant toll of processed foods on human health, are hidden costs you\u2019ll never see on your grocery store receipt. Meanwhile, the food system fails\u2026","post_date":"\u003Ctime datetime=\u00222024-06-03T10:15:22-07:00\u0022\u003E06\/03\/2024-10:15am\u003C\/time\u003E\n","clas_teaser":"ASU experts reveal how food production contributes to climate change and share ways to create a healthier, more sustainable and equitable food system for all.","teaser":"From farm to fork to landfill, the U.S. food system accounts for around 30% of greenhouse gas emissions.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/24_ke_food_system_story_r1.png?itok=FVVtQJF2","path":"https:\/\/news.asu.edu\/20240701-environment-and-sustainability-hidden-cost-american-food-system","hide_byline":"0","contributor-contact-information-affiliation":"Knowledge Enterprise","contributor-contact-information-name":"Lori Baker","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus, Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/24_ke_food_system_story_r1.png?itok=FVVtQJF2","image_alt":"Collage of photos of a hang holding tomaotes, a young girl holding a bowl full of veggies, a landfill and a tomato being pierced by a fork. depicts the food system, from farm to fork to landfill","image_caption":"Image by Andy Keena","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|School of Life Sciences|Julie Ann Wrigley Global Futures Laboratory|Global Locust Initiative|The College of Liberal Arts and Sciences|College of Health Solutions|Knowledge Enterprise|School of Sustainability","interests":"Climate change|Science|Sustainability|Food and Dining|Research","audiences":"Alumni|Faculty|Community|Policymakers|Students","locations":"Downtown Phoenix campus|Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 06 Clean Water and Sanitation|SDG 08 Decent Work and Economic Growth|SDG 09 Industry, Innovation and Infrastructure|SDG 10 Reduced Inequalities|SDG 11 Sustainable Cities and Communities|SDG 12 Responsible Consumption and Production|SDG 13 Climate Action|SDG 15 Life on Land","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"TRIF","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"100316","title":"ASU sustainability students tackle hotel food waste","body":"Graduating seniors from the School of Sustainability, a unit of the College of Global Futures at Arizona State University, showcased their innovative solutions for real-world sustainability challenges at the capstone project presentation held at the Walton Center for Planetary Health this spring.\u2026","post_date":"\u003Ctime datetime=\u00222024-05-13T11:07:54-07:00\u0022\u003E05\/13\/2024-11:07am\u003C\/time\u003E\n","clas_teaser":"Graduating seniors from the School of Sustainability, a unit of the College of Global Futures at Arizona State University, showcased their innovative solutions for real-world sustainability challenges at the capstone project presentation held at the Walton Center for Planetary Health this spring.","teaser":"Graduating seniors from the School of Sustainability, a unit of the College of Global Futures at Arizona State University, showcased their ","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/img_3165.jpg?h=ba39754b\u0026amp;itok=8dqZ-pO6","path":"https:\/\/news.asu.edu\/20240513-environment-and-sustainability-asu-sustainability-students-tackle-hotel-food-waste","hide_byline":"0","contributor-contact-information-affiliation":"College of Global Futures","contributor-contact-information-name":"Boi Ngoc Thai","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/img_3165.jpg?h=ba39754b\u0026amp;itok=8dqZ-pO6","image_alt":"Four people stand around a sign that shows an image of earth and reads \u0026quot;You\u0026#039;re looking at me but are you really seeing me? \u2014 Earth\u0026quot;","image_caption":"Students of the Master of Sustainability Solutions program presented their capstone project on sustainable food waste management practices for their community partner, Fairmont Scottsdale Princess Hotel. From left: Ani Hanesyan, Jaclyn Reynolds, Chassidy Manlapid, Zachary Albregts. Courtesy photo","related_story":"","news_units":"Rob Walton College of Global Futures|School of Sustainability","interests":"Business|Sustainability|Food and Dining","audiences":"Alumni|Faculty|Corporations|Community|Students","locations":"","u_n_sustainable_development_goals":"SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"CGF students","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"100159","title":"ASU sustainable food systems grad is a leader in food advocacy","body":"From communications and research to policy frontline, Elizabeth Reilly is working toward contributing to a more sustainable food system for the global future.\u0026nbsp;Reilly is graduating this May with an online Master of Science in sustainable food systems from the School of Sustainability, an\u2026","post_date":"\u003Ctime datetime=\u00222024-05-02T16:16:22-07:00\u0022\u003E05\/02\/2024-4:16pm\u003C\/time\u003E\n","clas_teaser":"From communications and research to policy frontline, Elizabeth Reilly is working toward contributing to a more sustainable food system for the global future.\u00a0Reilly is graduating this May with an online Master of Science in sustainable food systems.","teaser":"From communications and research to policy frontline, Elizabeth Reilly is working toward contributing to a more sustainable food system for the global future.\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/reilly_veg_farm.jpeg?itok=EX3UD8xM","path":"https:\/\/news.asu.edu\/20240502-sun-devil-community-asu-sustainable-food-systems-grad-leader-food-advocacy","hide_byline":"0","contributor-contact-information-affiliation":"College of Global Futures","contributor-contact-information-name":"Boi Ngoc Thai","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Online","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-05\/reilly_veg_farm.jpeg?itok=EX3UD8xM","image_alt":"Elizabeth Reilly Reilly visited Arizona\u2019s Duncan Family farm. ","image_caption":"Elizabeth Reilly is graduating this May with a Master of Science in sustainable food systems and a certificate in food policy and sustainability leadership from the College of Global Futures. Above: Reilly visited Arizona\u2019s Duncan Family farm as parts of the program\u2019s immersive experience. ","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|ASU Online|School of Sustainability","interests":"Healthy Living|Convocation|Food and Dining","audiences":"Graduate students","locations":"Online","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"CGF students","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"99944","title":"Celebrating Earth Day around the world ","body":"Originating in the United States in 1970, Earth Day is now celebrated worldwide. But even before it became an official day, many countries were already mindful of their carbon footprint in their daily routines.\n\nArizona State University professors from the School of International Letters and\u2026","post_date":"\u003Ctime datetime=\u00222024-04-19T16:10:06-07:00\u0022\u003E04\/19\/2024-4:10pm\u003C\/time\u003E\n","clas_teaser":"Originating in the United States in 1970, Earth Day is now celebrated worldwide. But even before it became an official day, many countries were already mindful of their carbon footprint in their daily routines. School of International Letters and Cultures faculty share their insights into how sustainability and respect for the Earth are woven into cultures around the globe.","teaser":"Originating in the United States in 1970, Earth Day is now celebrated worldwide. But even before it became an official day, many countries were already mindful of their carbon footprint in their daily routines.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-04\/istock-1435661969.jpg?itok=U5AaF8WN","path":"https:\/\/news.asu.edu\/20240506-environment-and-sustainability-celebrating-earth-day-around-world","hide_byline":"0","contributor-contact-information-affiliation":"School of International Letters and Cultures","contributor-contact-information-name":"Kaylin Cantu","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-04\/istock-1435661969.jpg?itok=U5AaF8WN","image_alt":"Kids hands holding up globe","image_caption":"iStock image","related_story":"","news_units":"School of International Letters and Cultures|The College of Liberal Arts and Sciences","interests":"International|Sustainability|Food and Dining","audiences":"Faculty|Community|Students","locations":"","u_n_sustainable_development_goals":"SDG 03 Good Health and Well-Being|SDG 06 Clean Water and Sanitation|SDG 07 Affordable and Clean Energy|SDG 11 Sustainable Cities and Communities|SDG 12 Responsible Consumption and Production|SDG 13 Climate Action","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"99434","title":"USDA discusses nutrition security, healthy school meals with community at ASU ","body":"On March 6, the Swette Center for Sustainable Food Systems at Arizona State University hosted Kumar Chandran, United States Department of Agriculture Food, Nutrition and Consumer Services acting under secretary, for a roundtable discussion focused on nutrition security and healthy school meals.\u2026","post_date":"\u003Ctime datetime=\u00222024-03-11T13:49:27-07:00\u0022\u003E03\/11\/2024-1:49pm\u003C\/time\u003E\n","clas_teaser":"On March 6, the Swette Center for Sustainable Food Systems at Arizona State University hosted Kumar Chandran, United States Department of Agriculture Food, Nutrition and Consumer Services acting under secretary, for a roundtable discussion focused on nutrition security and healthy school meals.","teaser":"On March 6, the Swette Center for Sustainable Food Systems at Arizona State University hosted Kumar Chandran, United States Departm","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-03\/asu_swette_center_kumar_chandran_event_2024_-_16.jpg?itok=Cc-SAG7y","path":"https:\/\/news.asu.edu\/20240311-environment-and-sustainability-usda-discusses-nutrition-security-healthy-school-meals","hide_byline":"0","contributor-contact-information-affiliation":"Rob Walton College of Global Futures","contributor-contact-information-name":"Matthew Oxford","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-9901","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-03\/asu_swette_center_kumar_chandran_event_2024_-_16.jpg?itok=Cc-SAG7y","image_alt":"Man and woman standing oustide in the atrium of a large building.","image_caption":"Kumar Chandran (left), United States Department of Agriculture Food, Nutrition and Consumer Services acting under secretary, and Kathleen Merrigan, executive director of Arizona State University\u0026#039;s Swette Center for Sustainable Food Systems and professor of practice in the School of Sustainability and the College of Global Futures. Photo courtesy the College of Global Futures","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Rob Walton College of Global Futures|Julie Ann Wrigley Global Futures Laboratory|School of Sustainability","interests":"Community involvement|Social justice|Sustainability|Food and Dining","audiences":"Faculty|Policymakers|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 10 Reduced Inequalities","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"99360","title":"Online students explore food justice, culture, history","body":"Food serves as a bank of knowledge, offering insight into the culture and history of our communities and connecting us with our roots.\n\nDriven by their commitment to food studies, Assistant Teaching Professor Ilaria Tabusso-Marcyan and Associate Professor Juliann Vitullo from Arizona State\u2026","post_date":"\u003Ctime datetime=\u00222024-03-07T12:46:19-07:00\u0022\u003E03\/07\/2024-12:46pm\u003C\/time\u003E\n","clas_teaser":"Driven by their commitment to food studies, Assistant Teaching Professor Ilaria Tabusso-Marcyan and Associate Professor Juliann Vitullo from Arizona State University\u0026#039;s School of International Letters and Cultures partnered to offer online students a unique research opportunity through the Online Undergraduate Research Scholars (OURS) program.","teaser":"Food serves as a bank of knowledge, offering insight into the culture and history of our communities and connecting us with our roots.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-03\/foodways.jpg?itok=2vz1lh2r","path":"https:\/\/news.asu.edu\/20240307-arts-humanities-and-education-online-students-explore-food-justice-culture-history","hide_byline":"0","contributor-contact-information-affiliation":"The College of Liberal Arts and Sciences","contributor-contact-information-name":"Stephen Perez","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus, Online","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-03\/foodways.jpg?itok=2vz1lh2r","image_alt":"A variety of breads on a table.","image_caption":"In the Food, Environment, Justice: The Impact of Traditional\/Indigenous Foodways Around the World research opportunity, students learn the interconnected systems and processes that influence nutrition, food and health, and learn how to apply certain aspects in their local communities. Photo courtesy Ilaria Tabusso-Marcyan","related_story":"","news_units":"School of International Letters and Cultures|ASU Online|The College of Liberal Arts and Sciences","interests":"Healthy Living|Humanities|Undergraduate research|Academics|Food and Dining|Research","audiences":"Faculty|Staff|Online students|Students","locations":"Tempe campus|Online","u_n_sustainable_development_goals":"SDG 03 Good Health and Well-Being|SDG 11 Sustainable Cities and Communities","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Arts, humanities and education"}},{"node":{"nid":"98944","title":"Food for thought: Theater professor publishes book on culinary performance, activism ","body":"An Arizona State University professor wants to help people think about food in a whole new way.\n\nKristin Hunt, associate professor of theater in the School of Music, Dance and Theatre in the Herberger Institute for Design and the Arts, has published a book that examines the role of food performance\u2026","post_date":"\u003Ctime datetime=\u00222024-01-23T12:25:02-07:00\u0022\u003E01\/23\/2024-12:25pm\u003C\/time\u003E\n","clas_teaser":"Kristin Hunt, associate professor of theater in the School of Music, Dance and Theatre, has published a book that examines the role of food performance and how engaging all of the senses can lead to a better understanding of truth.","teaser":"An Arizona State University professor wants to help people think about food in a whole new way.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-01\/food_for_thought.png?itok=f6rUPCih","path":"https:\/\/news.asu.edu\/20240123-arts-humanities-and-education-food-thought-theater-professor-publishes-book-culinary","hide_byline":"0","contributor-contact-information-affiliation":"School of Music, Dance and Theatre","contributor-contact-information-name":"Lacy Chaffee","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5550","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2024-01\/food_for_thought.png?itok=f6rUPCih","image_alt":"Bird\u0026#039;s eye view of a food-filled table with hands passing food around.","image_caption":"","related_story":"","news_units":"School of Music, Dance and Theatre|Herberger Institute for Design and the Arts","interests":"Theater|Food and Dining","audiences":"Faculty|Staff|Community|Students","locations":"","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Arts, humanities and education"}},{"node":{"nid":"98756","title":"Feeding students a new kind of knowledge","body":"Subhankar Mandal is a horticulture scholar and an ace in the kitchen.During the day, he grows and studies crops. At night, he cooks delicious meals from scratch\u0026nbsp; mostly recipes from his native country of India.Mandal, an assistant professor of sustainable horticulture in Arizona State\u2026","post_date":"\u003Ctime datetime=\u00222023-12-19T12:58:00-07:00\u0022\u003E12\/19\/2023-12:58pm\u003C\/time\u003E\n","clas_teaser":"Subhankar Mandal is a horticulture scholar and an ace in the kitchen. During the day, he grows and studies crops. At night, he cooks delicious meals from scratch, mostly recipes from his native country of India. Meet the new assistant professor of sustainable horticulture in Arizona State University\u0026#039;s College of Integrative Sciences and Arts.","teaser":"Subhankar Mandal is a horticulture scholar and an ace in the kitchen.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2023-12\/20231120_subhankar_mandal_0014.jpg?itok=ILKGjyZW","path":"https:\/\/news.asu.edu\/20231219-solutions-feeding-students-new-kind-knowledge","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Marshall Terrill","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5176","contributor-contact-information-campus":"Polytechnic campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/2023-12\/20231120_subhankar_mandal_0014.jpg?itok=ILKGjyZW","image_alt":"Man making food in a kitchen.","image_caption":"Subhankar Mandal is an assistant professor in sustainable horticulture with ASU\u0026#039;s College of Integrative Sciences and Arts. The self-trained chef adds chopped cauliflower to saut\u00e9ed onions and spices for a cauliflower-onion-poppy seed dish in his Gilbert, Arizona, apartment on Monday, Nov. 20. Mandal\u2019s academic and research focus will be on producing resilient crops for the changing environment and disease resistance. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"School of Applied Sciences and Arts|College of Integrative Sciences and Arts","interests":"Sustainability|Food and Dining","audiences":"Faculty","locations":"Polytechnic campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"98119","title":"Graduate College students learn valuable life skills in partnership with College of Health Solutions","body":"Arizona State University\u2019s Graduate College teamed up with the College of Health Solutions to put on an event for students last week that went beyond professional development.The vegetable stir fry demonstration, held at the College of Health Solutions\u2019 Kitchen Caf\u00e9 on Dec. 1, offered those\u2026","post_date":"\u003Ctime datetime=\u00222023-12-07T13:34:00-07:00\u0022\u003E12\/07\/2023-1:34pm\u003C\/time\u003E\n","clas_teaser":"The Graduate College, in partnership with the College of Health Solutions, taught students valuable life skills through a cooking demonstration.","teaser":"Arizona State University\u2019s Graduate College teamed up with the College of Health Solutions to put on an event for ","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/cooking_demo_4.jpeg?itok=CG1apeNb","path":"https:\/\/news.asu.edu\/20231207-graduate-college-students-learn-valuable-life-skills-partnership-college-health-solutions","hide_byline":"0","contributor-contact-information-affiliation":"College of Health Solutions","contributor-contact-information-name":"Weldon B. Johnson","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Downtown Phoenix campus, Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/cooking_demo_4.jpeg?itok=CG1apeNb","image_alt":"Chef speaking to students in a kitchen.","image_caption":"Chef Kent Moody talks with Graduate College students during a cooking demonstration at the College of Health Solutions\u0026#039; Kitchen Caf\u00e9 on Dec. 1. Photo by Lilia Todorova\/ASU","related_story":"","news_units":"Graduate College|College of Health Solutions","interests":"Healthy Living|Food and Dining","audiences":"Graduate students","locations":"Downtown Phoenix campus|Tempe campus","u_n_sustainable_development_goals":"SDG 03 Good Health and Well-Being","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Health and medicine"}},{"node":{"nid":"98008","title":"Family support helped ASU grad turn plant-based lifestyle into health coaching business","body":"Editor\u2019s note:\u0026nbsp;This story is part of a series of profiles of notable\u0026nbsp;fall 2023 graduates.Nidhi Bansal has long harbored a desire to delve into food and nutrition. She and her family had already transitioned to a plant-based lifestyle when she decided to pursue her Bachelor of Science in\u2026","post_date":"\u003Ctime datetime=\u00222023-12-06T11:40:00-07:00\u0022\u003E12\/06\/2023-11:40am\u003C\/time\u003E\n","clas_teaser":"Nidhi Bansal has long harbored a desire to delve into food and nutrition. She and her family had already transitioned to a plant-based lifestyle when she decided to pursue her Bachelor of Science in food and nutrition entrepreneurship through ASU Online and the College of Health Solutions in 2018. She is in the process of starting a business of wellness coaching and possibly a food product line. ","teaser":"Editor\u2019s note:\u0026nbsp;This story is part of a series of profiles of notable\u0026nbsp;fall 2023 graduates.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/nidhi_bansal_1.jpg?itok=Ia0mDWh8","path":"https:\/\/news.asu.edu\/20231206-family-support-helped-asu-grad-turn-plantbased-lifestyle-health-coaching-business","hide_byline":"0","contributor-contact-information-affiliation":"EdPlus","contributor-contact-information-name":"Margot LaNoue","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Online","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/nidhi_bansal_1.jpg?itok=Ia0mDWh8","image_alt":"Nidhi Bansal, a woman with long brown hair wearing sunglasses, a black puff jacket and a light blue t-shirt, stands in front of blooming cherry blossom trees.","image_caption":"Nidhi Bansal is graduating with a Bachelor of Science in food and nutrition entrepreneurship through ASU Online and the College of Health Solutions. ","related_story":"","news_units":"ASU Online|College of Health Solutions","interests":"Healthy Living|Entrepreneurship|Convocation|Employment|Food and Dining","audiences":"Online students|Prospective students|Students","locations":"Online","u_n_sustainable_development_goals":"SDG 04 Quality Education","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Health and medicine"}},{"node":{"nid":"97786","title":"Comedian Kristina Wong draws laughs as \u0027food bank influencer\u0027","body":"Editor\u2019s note:\u0026nbsp;This story is featured in the\u0026nbsp;2023 year in review.\n\nAre food banks sexy?\n\nKristina Wong said she\u2019s intent on proving they are for a show she\u2019s creating on food insecurity.\n\n\u201cI\u2019m here insisting on bringing the sex appeal back to food banks,\u201d said Wong, a comedian, actress,\u2026","post_date":"\u003Ctime datetime=\u00222023-11-07T16:05:00-07:00\u0022\u003E11\/07\/2023-4:05pm\u003C\/time\u003E\n","clas_teaser":"Kristina Wong, the ASU Gammage artist-in-residence, was the keynote speaker at the ASU Graduate College Distinguished Lecture, where she presented a show that gives a humorous take on the magnitude of the food-insecurity problem.","teaser":"Editor\u2019s note:\u0026nbsp;This story is featured in the\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/wong_hero.jpg?h=a798a04a\u0026amp;itok=HI4PCK2m","path":"https:\/\/news.asu.edu\/20231107-solutions-comedian-kristina-wong-draws-laughs-food-bank-influencer","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Mary Beth Faller","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-4503","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/wong_hero.jpg?h=a798a04a\u0026amp;itok=HI4PCK2m","image_alt":"Woman performing onstage in front of a sign that says \u0026quot;food.\u0026quot;","image_caption":"Kristina Wong, comedian, actor and artist-in-residence at ASU Gammage, performs her show \u0026quot;Sex, Lies, and Food Banks: Reimagining the Future of Emergency Food,\u0026quot; as the keynote speaker of the ASU Graduate College Distinguished Lecture on Friday, Nov. 3, at the Marston Exploration Theater on the Tempe campus. Photo by Charlie Leight\/ASU News","related_story":"","news_units":"Graduate College|ASU Gammage","interests":"Humanities|Sustainability|Arts and Entertainment|Food and Dining","audiences":"Faculty|Policymakers|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"97759","title":"A recipe for resilience: Chef Andr\u00e9s, artist Kristina Wong stir conversations on food security","body":"Arizona State University\u2019s Knowledge Exchange for Resilience \u2014 a collaborative network championing community resilience in Maricopa County \u2014 has announced it will host the 2023 Celebration for Resilience to recognize and honor this year\u2019s Resilience Fellows on Nov. 8 at ASU Gammage. These fellows\u2026","post_date":"\u003Ctime datetime=\u00222023-11-03T11:54:00-07:00\u0022\u003E11\/03\/2023-11:54am\u003C\/time\u003E\n","clas_teaser":"Chef Jos\u00e9 Andr\u00e9s, a culinary titan and Nobel Peace Prize nominee, and ASU Gammage Artist-in-Residence Kristina Wong will converge to discuss critical issues of food security and its vital role in bolstering community resilience at an ASU Gammage event on Nov. 8.","teaser":"Arizona State University\u2019s Knowledge Exchange for Resilience \u2014 a collaborative network championing community resilience in Maricopa County \u2014 has announced it will host the 2023 Celebration for Resilience to recognize and honor this year\u2019s Re","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/asunewscelebration2023.jpg?itok=4BCpEOb2","path":"https:\/\/news.asu.edu\/20231103-recipe-resilience-chef-andres-artist-kristina-wong-stir-conversations-food-security","hide_byline":"0","contributor-contact-information-affiliation":"Knowledge Exchange for Resilience","contributor-contact-information-name":"Kevin Bushaw","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/asunewscelebration2023.jpg?itok=4BCpEOb2","image_alt":"Portraits of chef Jos\u00e9 Andr\u00e9s and ASU Gammage Artist in Residence Kristina Wong.","image_caption":"Chef Jos\u00e9 Andr\u00e9s and ASU Gammage Artist in Residence Kristina Wong","related_story":"","news_units":"Knowledge Exchange for Resilience|ASU Gammage","interests":"Resilience|Arts and Entertainment|Food and Dining","audiences":"Faculty|Staff|Community|Students|Friend\/Fan","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 03 Good Health and Well-Being|SDG 15 Life on Land","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Arts, humanities and education"}},{"node":{"nid":"97716","title":"New ASU incubator provides support, funding for sustainable food-system ventures","body":"Arizona State University has started a new entrepreneurship initiative called Cultivate PHX to grow innovation in sustainable food systems and agriculture.\n\nThe Cultivate PHX Agrifood Tech Incubator will provide seed funding, mentorship, collaboration, coworking space and other support to founders\u2026","post_date":"\u003Ctime datetime=\u00222023-11-02T11:27:00-07:00\u0022\u003E11\/02\/2023-11:27am\u003C\/time\u003E\n","clas_teaser":"Arizona State University has started a new entrepreneurship initiative called Cultivate PHX to grow innovation in sustainable food systems and agriculture. The incubator will provide seed funding, mentorship, collaboration, coworking space and other support to founders whose ventures are addressing the life cycle of food or looking to pilot new technology in food systems.","teaser":"Arizona State University has started a new entrepreneurship initiative called Cultivate PHX to grow innovation in sustainable food systems and agriculture.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/cultivate_phx_hero.jpg?itok=xSdgbEFJ","path":"https:\/\/news.asu.edu\/20231102-entrepreneurship-new-asu-incubator-provides-support-funding-sustainable-foodsystem-ventures","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Mary Beth Faller","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-4503","contributor-contact-information-campus":"Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/cultivate_phx_hero.jpg?itok=xSdgbEFJ","image_alt":"Green and red peppers in a garden.","image_caption":"","related_story":"","news_units":"Julie Ann Wrigley Global Futures Laboratory|J. Orin Edson Entrepreneurship + Innovation Institute","interests":"Business|Sustainability|Food and Dining","audiences":"Community","locations":"Downtown Phoenix campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger|SDG 11 Sustainable Cities and Communities","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"97651","title":"Onigiri event helps raise awareness of food insecurity","body":"The Japanese department at Arizona State University\u0027s School of International Letters and Cultures held their annual Onigiri Action event on Tuesday, Oct. 17, as part of Humanities Week, where students and staff had an opportunity to create their very own onigiri, or rice ball, while also providing\u2026","post_date":"\u003Ctime datetime=\u00222023-10-23T17:39:00-07:00\u0022\u003E10\/23\/2023-5:39pm\u003C\/time\u003E\n","clas_teaser":"The Japanese department at the School of International Letters and Cultures held their annual Onigiri Action event on Tuesday, Oct. 17, as part of Humanities Week, where ASU students and staff had an opportunity to create their very own onigiri, or rice ball, while also providing meals to school children throughout the world.","teaser":"The Japanese department at Arizona State University\u0027s School of International Letters and Cultures held their annual Onigiri Action event on Tuesday, Oct.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/image_50728705.jpg?itok=g2X0QbeJ","path":"https:\/\/news.asu.edu\/20231023-onigiri-event-helps-raise-awareness-food-insecurity","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/image_50728705.jpg?itok=g2X0QbeJ","image_alt":"Students lining up at table to make rice balls.","image_caption":"Students line up to assemble their onigiri, or rice ball, with help from faculty and students in the Japanese department. Photo by Aidan Richmond","related_story":"","news_units":"School of International Letters and Cultures|The College of Liberal Arts and Sciences","interests":"Generosity|International|Food and Dining|Community partnerships","audiences":"Faculty|Community|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 02 Zero Hunger","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Local, national and global affairs"}},{"node":{"nid":"97524","title":"Pumpkin spice and everything nice","body":"For kids, the approach of fall means time for scary costumes, trick-or-treating and pumpkin carving. For adults, on the other hand, it means time for pumpkin spice.And retailers are happy to oblige.According to Nielsen data, the pumpkin spice trend is an industry of about $800 million a year. Not\u2026","post_date":"\u003Ctime datetime=\u00222023-10-10T08:25:00-07:00\u0022\u003E10\/10\/2023-8:25am\u003C\/time\u003E\n","clas_teaser":"","teaser":"For kids, the approach of fall means time for scary costumes, trick-or-treating and pumpkin carving. For adults, on the other hand, it means time for pumpkin spice.And retailers are happy to oblige.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/halloween-4587927_1280.jpg?itok=J-CYav5I","path":"https:\/\/news.asu.edu\/20231010-entrepreneurship-pumpkin-spice-and-everything-nice","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Marshall Terrill","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-5176","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/halloween-4587927_1280.jpg?itok=J-CYav5I","image_alt":"Jack-o-lantern and a pumpkin spice latte.","image_caption":"","related_story":"","news_units":"W. P. Carey School of Business","interests":"Starbucks|Business|Expert Q-and-A|Food and Dining","audiences":"Faculty|Media|Community","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"97189","title":"Comedian Kristina Wong to deliver ASU Graduate College Distinguished Lecture Nov. 3","body":"In the\u0026nbsp;politically stressful years before the COVID-19 pandemic, with a heavy workload full of performances and travel, Kristina Wong found relaxation during her downtime by binge-watching \u201cfood-haul\u201d YouTube videos, where micro-influencers tried to make a week\u2019s worth of meals on a meager\u2026","post_date":"\u003Ctime datetime=\u00222023-09-06T10:22:00-07:00\u0022\u003E09\/06\/2023-10:22am\u003C\/time\u003E\n","clas_teaser":"Comedienne, performance artist and actor Kristina Wong found an unexpected entry into the world of food activism by dubbing herself the Food Bank Influencer after discovering World Harvest Food Bank in Arlington Heights, California. This Gammage artist-in-residence and Graduate College Distinguished Lecture keynote speaker explores the intersection of comedy and community aid while shedding light on the detrimental effects of food scarcity.","teaser":"In the\u0026nbsp;politically stressful years before the COVID-19 pandemic, with a heavy workload full of performances and travel, Kristina Wong found relaxation during her down","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/img_8012_2.jpg?itok=JRV8Z-pp","path":"https:\/\/news.asu.edu\/20230830-comedienne-kristina-wong-uses-performance-art-inspire-foodactivism","hide_byline":"0","contributor-contact-information-affiliation":"The Graduate College","contributor-contact-information-name":"Marjani DeHoff","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/img_8012_2.jpg?itok=JRV8Z-pp","image_alt":"Two people among crates of fresh produce smile and hold up fruit and vegetables for the camera.","image_caption":"Kristina Wong and Glen Curado at World Harvest Food Bank in Arlington Heights, California. Photo courtesy Kristina Wong","related_story":"","news_units":"Graduate College|ASU Gammage","interests":"Arts|Community involvement|Arts and Entertainment|Food and Dining|Campus life|Community partnerships","audiences":"Campus students|Online students","locations":"","u_n_sustainable_development_goals":"SDG 02 Zero Hunger","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Arts, humanities and education"}},{"node":{"nid":"96701","title":"ASU Thunderbird\u2019s Project DreamCatcher empowers Native American entrepreneurs to thrive","body":"Charmayne Dawahoya grew up on the White Mountain Apache Reservation, where she and her husband co-own Bear Beans Coffee. Seeking to expand her entrepreneurial knowledge and advance her business with a sustainable mindset, Dawahoya enrolled in Project DreamCatcher \u2014 a weeklong business training\u2026","post_date":"\u003Ctime datetime=\u00222023-06-13T13:41:00-07:00\u0022\u003E06\/13\/2023-1:41pm\u003C\/time\u003E\n","clas_teaser":"On June 9, 38 graduates marked their completion of the program, a one-of-a-kind experience to learn how to create and manage a business while making connections with fellow Native American women who have similar aspirations.","teaser":"Charmayne Dawahoya grew up on the White Mountain Apache Reservation, where she and her husband co-own Bear Beans Coffee. Seeking to expand her entrepreneurial knowledge and advance her business with a sustainable mi","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/dsc_8041.jpg?itok=YExDrf91","path":"https:\/\/news.asu.edu\/20230612-thunderbirds-project-dreamcatcher-empowers-native-american-women-entrepreneurs-thrive","hide_byline":"0","contributor-contact-information-affiliation":"Thunderbird School of Global Management","contributor-contact-information-name":"Dasi Styles","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-268-6766","contributor-contact-information-campus":"Thunderbird School of Global Management at ASU","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/dsc_8041.jpg?itok=YExDrf91","image_alt":"A group of people gathered in a room, sitting in chairs, with a digital sign above that says \u0026quot;Congratulations DreamCatcher Graduates Class of 2023\u0026quot;","image_caption":"The Class of 2023 DreamCatcher graduates celebrated their accomplishments during the graduation ceremony held June 9 on ASU\u0026#039;s Downtown Phoenix campus.","related_story":"","news_units":"Thunderbird School of Global Management","interests":"Entrepreneurship|Business|Food and Dining|Inclusion|Career development","audiences":"Alumni|Prospective students|ASU Affiliates","locations":"Thunderbird School of Global Management at ASU","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"95977","title":"Onigiri crafting event raises funds for Sun Devil Giving Day","body":"On March 16, a large group of Arizona State University students and employees met up in the SILC Cafe at Durham Hall on ASU\u0027s Tempe campus to take part in \u0022Onigiri for #SunDevilGiving.\u0022The event, held in honor of Sun Devil Giving Day, was\u0026nbsp;modeled after the previously held Onigiri Action\u0026nbsp;\u2026","post_date":"\u003Ctime datetime=\u00222023-03-20T10:52:00-07:00\u0022\u003E03\/20\/2023-10:52am\u003C\/time\u003E\n","clas_teaser":"An onigiri-making event raised funds for student scholarships and global educational experiences in the School of International Letters and Cultures on Sun Devil Giving Day.","teaser":"On March 16, a large group of Arizona State University students and employees met up in the SILC Cafe at Durham Hall on ASU\u0027s Tempe campus to take part in \u0022O","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/20230316_112013_0.jpg?itok=I_DFeXw4","path":"https:\/\/news.asu.edu\/20230320-onigiri-crafting-event-aids-asu-students-journey-becoming-global-citizens","hide_byline":"0","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/20230316_112013_0.jpg?itok=I_DFeXw4","image_alt":"Six individuals, students and faculty of the Japanese department smiling at the camera in front of a table with bowls of rice, a rice cooker and seasoning placed on the table.","image_caption":"Students and faculty of the Japanese department at their Sun Devil Giving Day onigiri-making event. Photo courtesy School of International Letters and Cultures\/ASU","related_story":"","news_units":"School of International Letters and Cultures|The College of Liberal Arts and Sciences","interests":"Generosity|International|Food and Dining","audiences":"Donors|Faculty|Staff|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Local, national and global affairs"}},{"node":{"nid":"95663","title":"Setting the scene","body":"It\u2019s not even 3 p.m. on a Wednesday, and more than half of the tables on Postino\u2019s sweeping patio are already taken over by a diverse group of diners. There\u2019s the mother-daughter duo alternately bonding and bickering over charcuterie, some guys tapping away on their laptops, pockets of friends, and\u2026","post_date":"\u003Ctime datetime=\u00222023-03-13T15:35:00-07:00\u0022\u003E03\/13\/2023-3:35pm\u003C\/time\u003E\n","clas_teaser":"The ASU alumni of Upward Projects are taking the food and flair of Postino restaurants nationwide. Learn how the co-founder and CEO Lauren Bailey and team are bringing their thoughtful design and unique culinary offerings to food scenes outside Arizona.","teaser":"It\u2019s not even 3 p.m. on a Wednesday, and more than half of the tables on Postino\u2019s sweeping patio are already taken over by a diverse group of diners.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/230415-asu-thrive-spring-april-2023-_setting-the-scene-2400x1350-asu-news-article-lead-photo-_headline-on-top-5.jpg?itok=WnUMqb9n","path":"https:\/\/news.asu.edu\/20230313-sun-devil-life-setting-scene","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/230415-asu-thrive-spring-april-2023-_setting-the-scene-2400x1350-asu-news-article-lead-photo-_headline-on-top-5.jpg?itok=WnUMqb9n","image_alt":"People eating on the patio at Postino restaurant","image_caption":"","related_story":"","news_units":"School of Art|Herberger Institute for Design and the Arts","interests":"ASU Thrive|Food and Dining","audiences":"Alumni","locations":"","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"95533","title":"ASU researcher combats food insecurity with AI","body":"Despite having a year-round growing season and rich, productive soil, Hawaii has\u0026nbsp;the highest food costs in the U.S.\u0026nbsp;and a strong reliance on imported foods.\u201cMaui County in particular is extremely vulnerable to systemic shocks like supply chain disruptions and climate change impacts,\u201d says\u2026","post_date":"\u003Ctime datetime=\u00222023-03-03T09:59:00-07:00\u0022\u003E03\/03\/2023-9:59am\u003C\/time\u003E\n","clas_teaser":"ASU Assistant Professor Hannah Kerner is working with NASA Harvest to build a food security dashboard in Hawaii, helping farmers grow crops more successfully.","teaser":"Despite having a year-round growing season and rich, productive soil, Hawaii has\u0026nbsp;the highest food costs in the U.S.\u0026nbsp;and a strong reliance on imported foods.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/photo_1_kerner_nasa_harvest_1920x1080.jpg?itok=zfhUngHc","path":"https:\/\/news.asu.edu\/20230303-solutions-asu-researcher-combats-food-insecurity-ai","hide_byline":"0","contributor-contact-information-affiliation":"Ira A. Fulton Schools of Engineering","contributor-contact-information-name":"Annelise Krafft","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"602-543-1590","contributor-contact-information-campus":"Tempe campus, Hawai\u02bbi","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/photo_1_kerner_nasa_harvest_1920x1080.jpg?itok=zfhUngHc","image_alt":"Field of taro crops in Hawaii.","image_caption":"","related_story":"","news_units":"School of Computing and Augmented Intelligence|Ira A. Fulton Schools of Engineering","interests":"Artificial intelligence|Engineering|Sustainability|Technology|Food and Dining","audiences":"Faculty|Graduate students|Community","locations":"Hawai\u02bbi|Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"featured_article","field_saf":"Science and technology"}},{"node":{"nid":"94896","title":"ASU report contributes to expansion of free meal program for students","body":"Thanks in part to findings published by professors in Arizona State University\u2019s College of Health Solutions, thousands of Arizona school children will receive free meals through the 2023\u201324 school year.Arizona Superintendent of Public Instruction Kathy Hoffman announced earlier this month that the\u2026","post_date":"\u003Ctime datetime=\u00222022-12-27T14:45:00-07:00\u0022\u003E12\/27\/2022-2:45pm\u003C\/time\u003E\n","clas_teaser":"Thanks in part to findings published by professors in ASU\u0026#039;s College of Health Solutions, thousands of Arizona school children will receive free meals through the 2023\u201324 school year.","teaser":"Thanks in part to findings published by professors in Arizona State University\u2019s College of Health Solutions, thousands of Arizona school children will receive free meals through the 2023\u201324 school year.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/istock-171144748.jpeg?itok=2Eiezymi","path":"https:\/\/news.asu.edu\/20221227-arizona-impact-asu-report-contributes-expansion-free-meal-program-students","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Scott Bordow","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/istock-171144748.jpeg?itok=2Eiezymi","image_alt":"Young student carrying lunch tray of food","image_caption":"","related_story":"","news_units":"College of Health Solutions","interests":"Healthy Living|Education|Expert Q-and-A|Food and Dining","audiences":"Faculty|Community|Parents","locations":"Downtown Phoenix campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Health and medicine"}},{"node":{"nid":"94569","title":"Way to grow: Sustainable food takes root on ASU campuses","body":"Orderly rows of lettuce, flowers and vegetables in raised planter beds flourish alongside pecan and citrus trees at the Garden Commons on Arizona State University\u0027s Polytechnic campus.Here, students toil in the desert sun, planting bok choy, cilantro and jalape\u00f1os, as they the learn lessons from\u2026","post_date":"\u003Ctime datetime=\u00222022-11-22T13:50:00-07:00\u0022\u003E11\/22\/2022-1:50pm\u003C\/time\u003E\n","clas_teaser":"In honor of the autumn harvest season, here\u0026#039;s a look at the bumper crop of sustainable food grown right here at Arizona State University, and the innovators shaping the future of food.","teaser":"Orderly rows of lettuce, flowers and vegetables in raised planter beds flourish alongside pecan and citrus trees at the Garden Commons on Arizona State University\u0027s Polytechnic campus.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/20210925datepalmharvest_448.jpg?itok=GboaTezr","path":"https:\/\/news.asu.edu\/20221122-arizona-impact-way-grow-sustainable-food-takes-root-asu-campuses","hide_byline":"0","contributor-contact-information-affiliation":"Knowledge Enterprise","contributor-contact-information-name":"Lori Baker","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Polytechnic campus, Tempe campus, Downtown Phoenix campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/20210925datepalmharvest_448.jpg?itok=GboaTezr","image_alt":"People collecting dates from palm trees","image_caption":"Deborah Thirkhill (center), program coordinator at ASU Facilities Development and Management Services, organizes a date harvest on the ASU Polytechnic campus each year. Photo by Deanna Dent\/ASU","related_story":"","news_units":"Swette Center for Sustainable Food Systems|School of Life Sciences|College of Integrative Sciences and Arts|The College of Liberal Arts and Sciences|Global Institute of Sustainability and Innovation","interests":"Innovation|Bioscience|Environment|Life Science|Food and Dining|Research|Sustainability @ ASU","audiences":"Community|Students","locations":"Downtown Phoenix campus|Polytechnic campus|Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Science and technology"}},{"node":{"nid":"94588","title":"Food for thought ","body":"What will we be eating in the year 2075? Which of our favorite foods will be off the table? And what can be done to replace concerns about scarcity with the security of emerging resources and solutions?\u202f\u0026nbsp;These questions and more were explored at Arizona State University\u2019s Emerge 2022: Eating\u2026","post_date":"\u003Ctime datetime=\u00222022-11-22T11:03:00-07:00\u0022\u003E11\/22\/2022-11:03am\u003C\/time\u003E\n","clas_teaser":"What will we be eating in the year 2075? Which of our favorite foods will be off the table? And what can be done to replace concerns about scarcity with the security of emerging resources and solutions? These questions and more were explored at this year\u0026#039;s Emerge event, held Nov. 19 at ASU at Mesa City Center and the Mesa Arts Center.","teaser":"What will we be eating in the year 2075? Which of our favorite foods will be off the table? And what can be done to replace concerns about scarcity with the security of emerging resources and solutions?\u202f\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/photo-nov-19-2022-2-50-53-pm.jpg?itok=eHvrqRpX","path":"https:\/\/news.asu.edu\/20221122-creativity-food-thought","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Dolores Tropiano","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"ASU Mesa Center for Creative Technology","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/photo-nov-19-2022-2-50-53-pm.jpg?itok=eHvrqRpX","image_alt":"Exterior of the MIX Center with a logo for the Emerge event on large outdoor screen.","image_caption":"","related_story":"","news_units":"The GAME School|Julie Ann Wrigley Global Futures Laboratory|Herberger Institute for Design and the Arts|College of Integrative Sciences and Arts|College of Health Solutions|School for the Future of Innovation in Society","interests":"Arts|Starbucks|Environment|Sustainability|Food and Dining","audiences":"Faculty|Staff|Community|Policymakers|Students","locations":"ASU Mesa Center for Creative Technology","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Environment and sustainability"}},{"node":{"nid":"94511","title":"Emerge event showcases art, science you can sink your teeth into","body":"With a variety of interactive installations, researchers, entertainment and vendors,\u0026nbsp;Emerge 2022: Eating at the Edges\u0026nbsp;aims to provide more than just food for thought.\u0026nbsp;The festival, to be held on Nov. 19 in Mesa, will explore the concept of eating in a world of environmental extremes\u2026","post_date":"\u003Ctime datetime=\u00222022-11-16T14:35:00-07:00\u0022\u003E11\/16\/2022-2:35pm\u003C\/time\u003E\n","clas_teaser":"Emerge 2022: Eating at the Edges aims to provide more than just food for thought. The festival, to be held on Nov. 19 in Mesa, will explore the concept of eating in a world of environmental extremes. ","teaser":"With a variety of interactive installations, researchers, entertainment and vendors,\u0026nbsp;Emerge 2022: Eating at the Edges\u0026nbsp;aims to provide more than just food for thought.\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/emerge-starburst.jpg?itok=c7MeUEl2","path":"https:\/\/news.asu.edu\/20221116-emerge-event-showcases-art-science-you-can-sink-your-teeth","hide_byline":"0","contributor-contact-information-affiliation":"Media Relations and Strategic Communications","contributor-contact-information-name":"Katelyn Reinhart","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/emerge-starburst.jpg?itok=c7MeUEl2","image_alt":"Emerge 2022: Eating at the Edges will take place in Mesa on Nov. 19. ","image_caption":"","related_story":"","news_units":"Julie Ann Wrigley Global Futures Laboratory|Herberger Institute for Design and the Arts","interests":"Arts|Family activities|Community involvement|Science|Sustainability|Arts and Entertainment|Food and Dining","audiences":"Faculty|Staff|Community|Students","locations":"","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Science and technology"}},{"node":{"nid":"94365","title":"A taste of Japanese cuisine","body":"Dozens of Arizona State University students and staff lined up in the SILC Cafe at Durham Hall on a Tuesday afternoon to participate in a popular part of\u0026nbsp;Humanities Week festivities: Onigiri Action.The event, hosted by Lecturer of Japanese Kumiko Hirano Gahan, provided students with the\u2026","post_date":"\u003Ctime datetime=\u00222022-11-02T14:51:00-07:00\u0022\u003E11\/02\/2022-2:51pm\u003C\/time\u003E\n","clas_teaser":"Dozens of ASU students and staff lined up in the SILC Cafe at Durham Hall on an October Tuesday afternoon to participate in a popular part of the Humanities Week festivities, Onigiri Action. The event, hosted by Lecturer Kumiko Hirano Gahan, provided students with the opportunity to make their very own onigiri, a deceptively simple rice dish. Hirano Gahan said she views the event as a great opportunity for college students to better understand their own dietary decisions, with onigiri acting as a great example of a cheap, healthy and easy food for anyone to make.","teaser":"Dozens of Arizona State University students and staff lined up in the SILC Cafe at Durham Hall on a Tuesday afternoon to participate in a popular part of\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/onigiri-cohen.jpg?itok=GHuw5YuP","path":"https:\/\/news.asu.edu\/20221102-sun-devil-life-onigiri-action-event-humanities-week","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/onigiri-cohen.jpg?itok=GHuw5YuP","image_alt":"A crowd of people make onigiri along a table","image_caption":"","related_story":"","news_units":"School of International Letters and Cultures|The College of Liberal Arts and Sciences","interests":"International|Food and Dining","audiences":"Faculty|Staff|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Sun Devil community"}},{"node":{"nid":"94306","title":"New report details benefits of expanding organic agriculture, policy opportunities","body":"In preparation for the upcoming 2023 Farm Bill, the\u0026nbsp;Swette Center for Sustainable Food Systems\u0026nbsp;at Arizona State University has co-authored a new report with the\u0026nbsp;Natural Resources Defense Council\u0026nbsp;(NRDC) and\u0026nbsp;Californians for Pesticide Reform\u0026nbsp;(CPR) to help guide U.S.\u2026","post_date":"\u003Ctime datetime=\u00222022-10-27T10:43:00-07:00\u0022\u003E10\/27\/2022-10:43am\u003C\/time\u003E\n","clas_teaser":"In preparation for the upcoming 2023 Farm Bill, the Swette Center for Sustainable Food Systems at Arizona State University has co-authored a new report with the Natural Resources Defense Council and Californians for Pesticide Reform to help guide U.S. policymakers on the benefits and value of organic agriculture practices.","teaser":"In preparation for the upcoming 2023 Farm Bill, the\u0026nbsp;Swette Center for Sustainable Food Systems\u0026nbsp;at Arizona State Univers","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/farming-and-agriculture-shutterstock_0.jpg?h=e37e2700\u0026amp;itok=yN_7rvGB","path":"https:\/\/news.asu.edu\/20221027-solutions-new-report-details-benefits-expanding-organic-agriculture-policy-opportunities","hide_byline":"0","contributor-contact-information-affiliation":"Media Relations and Strategic Communications","contributor-contact-information-name":"Katelyn Reinhart","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/farming-and-agriculture-shutterstock_0.jpg?h=e37e2700\u0026amp;itok=yN_7rvGB","image_alt":"Farmer in a garden with the sun rising in the background.","image_caption":"","related_story":"","news_units":"Swette Center for Sustainable Food Systems|Julie Ann Wrigley Global Futures Laboratory|Global Institute of Sustainability and Innovation","interests":"Healthy Living|Sustainability|Food and Dining","audiences":"Donors|Faculty|Media|Graduate students|Postdocs|Community|Policymakers","locations":"Tempe campus","u_n_sustainable_development_goals":"SDG 12 Responsible Consumption and Production","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Health and medicine"}},{"node":{"nid":"93020","title":"Faith motivates first-generation student to succeed","body":"Family and faith are of the utmost importance to Alaa Amjad Khalaf, a first-generation college student who is proud to be a Palestinian Muslim woman.\u0026nbsp;\u0026nbsp;Khalaf is graduating as a Barrett, The Honors College student with bachelor\u2019s degrees in political science and international letters and\u2026","post_date":"\u003Ctime datetime=\u00222022-05-09T22:07:00-07:00\u0022\u003E05\/09\/2022-10:07pm\u003C\/time\u003E\n","clas_teaser":"Family and faith are of the utmost importance to Alaa Amjad Khalaf, a first-generation college student who is proud to be a Palestinian Muslim woman. Khalaf is graduating as a Barrett, The Honors College student with bachelor\u2019s degrees in political science and international letters and cultures.","teaser":"Family and faith are of the utmost importance to Alaa Amjad Khalaf, a first-generation college student who is proud to be a Palestinian Muslim woman.\u0026nbsp;","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/alaa_khalaf.jpg?itok=thk_KfWx","path":"https:\/\/news.asu.edu\/20220510-faith-motivates-firstgeneration-student-succeed","hide_byline":"0","contributor-contact-information-affiliation":"School of International Letters and Cultures","contributor-contact-information-name":"Kimberly Koerth","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/alaa_khalaf.jpg?itok=thk_KfWx","image_alt":"Alaa Khalaf looks directly at the camera. She is wearing a black dress or top with small white dots arranged in vertical lines. A light blue scarf wraps around her head, covering her hair and draping over her shoulders. Her face is visible.","image_caption":"Alaa Amjad Khalaf is a first-generation college student who is proud to be a Palestinian Muslim woman. She credits her faith and family for inspiring her on her journey to earn two bachelor\u0026#039;s degrees from ASU while also being a part of Barrett, The Honors College.","related_story":"","news_units":"School of International Letters and Cultures|School of Politics and Global Studies|Barrett, The Honors College|The College of Liberal Arts and Sciences","interests":"Convocation|Humanities|Religion|Law|Politics|Food and Dining","audiences":"Faculty|Campus students|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Law, journalism and politics"}},{"node":{"nid":"92962","title":"ASU students learn how pressure cookers can bring together nutritious food, culture","body":"Students learned how to prepare healthy cultural cuisine using pressure cookers at a recent event series hosted by the College of Health Solutions and Edson College of Nursing and Health Innovation at Arizona State University\u2019s Downtown Phoenix and West campuses.Chef Kenneth Moody, an instructional\u2026","post_date":"\u003Ctime datetime=\u00222022-05-06T15:23:00-07:00\u0022\u003E05\/06\/2022-3:23pm\u003C\/time\u003E\n","clas_teaser":"Students learned how to prepare healthy cultural cuisine using pressure cookers at a recent event series hosted by the College of Health Solutions and Edson College of Nursing and Health Innovation at Arizona State University\u2019s Downtown Phoenix and West campuses.","teaser":"Students learned how to prepare healthy cultural cuisine using pressure cookers at a recent event series hosted by the College of Health Solutions and ","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/food-culture-under-pressure.jpg?itok=G1S3B_DI","path":"https:\/\/news.asu.edu\/20220506-asu-students-learn-how-pressure-cookers-can-bring-together-nutritious-food-and-culture","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/food-culture-under-pressure.jpg?itok=G1S3B_DI","image_alt":"Chef Kenneth Moody demonstrates chopping ingredients for use in a pressure cooker.","image_caption":"Chef Kenneth Moody demonstrates cooking nutritious, culturally significant recipes using a pressure cooker as students look on.","related_story":"","news_units":"Edson College of Nursing and Health Innovation|College of Health Solutions","interests":"Healthy Living|Food and Dining|Campus life","audiences":"Students","locations":"Downtown Phoenix campus|West Valley campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"news","field_saf":"Health and medicine"}},{"node":{"nid":"92924","title":"Spenders have deep pockets for Mom in 2022","body":"What\u2019s key to understanding the economics of Mother\u2019s Day?Nearly everyone has a mother.\u201cIt\u0027s a little bit different, let\u0027s say from Valentine\u2019s Day, where certainly you want to connect with your Valentine, but everybody has a mother,\u201d said Lee McPheters, an economics professor at Arizona State\u2026","post_date":"\u003Ctime datetime=\u00222022-05-05T16:12:00-07:00\u0022\u003E05\/05\/2022-4:12pm\u003C\/time\u003E\n","clas_teaser":"What\u2019s key to understanding the economics of Mother\u2019s Day? Nearly everyone has a mother. \u201cIt\u0026#039;s one of the biggest spending holidays when it comes to the consumer,\u201d says ASU economics Professor Lee McPheters. Here, he takes a look at at Mother\u2019s Day spending projections for the year.","teaser":"What\u2019s key to understanding the economics of Mother\u2019s Day?Nearly everyone has a mother.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/pexels-lumn-1410225.jpeg?itok=du9_zxNX","path":"https:\/\/news.asu.edu\/20220505-arizona-impact-spenders-have-deep-pockets-mom-2022","hide_byline":"0","contributor-contact-information-affiliation":"ASU News","contributor-contact-information-name":"Scott Seckel","contributor-contact-information-e-mail":"{{ mail }}","contributor-contact-information-phone_number":"480-727-4502","contributor-contact-information-campus":"Tempe campus","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/pexels-lumn-1410225.jpeg?itok=du9_zxNX","image_alt":"Flowers, card and coffee on a table","image_caption":"","related_story":"","news_units":"W. P. Carey School of Business","interests":"Business|Family activities|Food and Dining","audiences":"Media|Community|Parents|Students","locations":"Tempe campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Business and entrepreneurship"}},{"node":{"nid":"92938","title":"Phoenix\u2019s downtown farmers market has a new home","body":"The Phoenix Bioscience Core is home to thousands of researchers, students and staff from all three state universities. The farmers market will be stationed in the south parking lot of 850 PBC, a seven-story, 225,000 square-foot facility developed by Wexford Science + Technology in partnership with\u2026","post_date":"\u003Ctime datetime=\u00222022-05-04T11:17:00-07:00\u0022\u003E05\/04\/2022-11:17am\u003C\/time\u003E\n","clas_teaser":"Beginning May 7, the Downtown Phoenix Farmers Market will be operating its Saturday market at a new location: the Phoenix Bioscience Core at Fifth and McKinley Streets.","teaser":"The Phoenix Bioscience Core is home to thousands of researchers, students and staff from all three state universities.","story_images":"","hero_image":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/dsc07708.jpeg?itok=618rxoIe","path":"https:\/\/news.asu.edu\/20220504-arizona-impact-phoenixs-downtown-farmers-market-has-new-home","hide_byline":"1","contributor-contact-information-affiliation":"","contributor-contact-information-name":"","contributor-contact-information-e-mail":"","contributor-contact-information-phone_number":"","contributor-contact-information-campus":"","feed_image_link":"","image_url":"https:\/\/news.asu.edu\/sites\/default\/files\/styles\/block_image_16_9_lge\/public\/dsc07708.jpeg?itok=618rxoIe","image_alt":"People shopping at farmers market","image_caption":"","related_story":"","news_units":"","interests":"Healthy Living|Social embeddedness|Food and Dining|Community partnerships","audiences":"Staff|Community|Students","locations":"Downtown Phoenix campus","u_n_sustainable_development_goals":"","field_feed_herberger":"","field_feed_nursing":"","field_feed_knowledge_enterprise":"","content_type":"asu_news_article","field_saf":"Health and medicine"}}]}