The Future of Food in Arizona: Memories of Food to Build a Sustainable Food System
We are all aware the problems and challenges with our current food system. In light of those pressing issues, we, a group of ASU humanities faculty and community partners, have embarked on a project to envision and design what the Phoenix area food system ought to be in 2040. “Dinner 2040” is the project culminating in an event over a meal where researchers and community members will in have a layered conversation about what the food system in Phoenix in 2040 ought to be and how we get there. If we want to ensure a sustainable food system in Phoenix, one that respects Historical, Cultural, and Place-based Practices, supports Sustaining Ecological Health, encourages Culinary Innovations for Human Health, ensures Food Justice, Social Justice, and Food Sovereignty—we are asking what should we be doing now to get to that future.
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- Creators: Hodgins, Michael
- Status: Published
Sustainable Foods Systems/Café @ Rio Salado College
Michael Hodgins is the Director of Sustainable Foods Systems at the Café at Rio Salado College. His experience working within the kitchen at a young age gave him exposure to seasonal and local foods. This experience shaped Michael’s passion toward food as well as his approach to food economies. The primary focus for Michael over the past 10 years has been to connect local farmers to businesses in order to create the infrastructure for a working food economy. Education of the community has also become a priority so the growth of the local economy can continue to grow. Business within the food industry is a large part of the change that Michael focuses on addressing whether it be federal subsidies that prevent smaller business from purchasing local grown food or the competition small farms face from national conglomerates. His perspectives focus on changing how we view all aspects of the food industry.