Swette Center for Sustainable Food Systems Reports
A collection of scholarly work from the students, faculty and staff of The Swette Center for Sustainable Food Systems. Lead by Executive Director, Kathleen Merrigan, the focus of the Center’s research is on developing innovative ideas and solutions to the many challenges of current food systems. Our mission is to drive social progress, economic productivity and ecosystem resilience through food system transformation.
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- Place of Publication: Arizona
Description
This report reviews and analyzes how ranking and certification systems have an impact on the sustainable food systems used by food service providers across higher education institutions (HEIs). This analysis includes a review of the most common metrics used in higher education sustainability ranking and certification systems, as well as how assessment guidelines are determined initially and amended over time. The positive, negative, and unintended consequences of these programs are also considered as we explore ways that these sustainability metrics can meet the challenges required for a sustainable future.
ContributorsBenard, Nicholas (Author) / Lip, Stephanie (Author) / Ross, Eleanor (Author) / Ryan, Michael (Author) / Seybold, Kate (Author) / Swette Center for Sustainable Food Systems (Issuing body) / Aramark Corporation (Issuing body)
Created2022-10
Description
As record-breaking drought conditions continue year after year in Arizona, the state needs to act now to fully protect its limited water resources. While current dialogue focuses on issues of water quantity in Arizona, with limited quantity of water resources water quality becomes even more important. Farmers are a major user of water, and there remains a lot of room for improvement in agricultural water usage. This report researched existing water quality programs and voluntary state agricultural water quality initiatives both in Arizona and throughout the United States to propose policy and program recommendations for agricultural water management in Arizona.
ContributorsDeJovine, Zac (Author) / Dy, Jillian (Author) / Freeberg, Ami (Author) / Kaplan, Shelby (Author) / Sadler, Deborah (Author) / Wazenn, Nithesh (Author) / Swette Center for Sustainable Food Systems (Issuing body)
Created2022-09
Description
More than 10 million visitors traveled to Hawaiʻi in 2019, placing an enormous strain on a food system already burdened by a disproportionate reliance on imported food. Agritourism may be one solution for farmers to diversify their income, increase consumption of locally produced food, and connect farmers to local consumers. But in a place with such a robust tourism infrastructure, how can it be responsibly implemented and utilized in a way that benefits local farmers, residents, the environment, and rural and Native Hawaiian culture? This report endeavors to answer this question through a comprehensive examination of agritourism in the islands as it exists today, and by providing recommendations for agritourism in Hawaiʻi going forward.
ContributorsGifford, John (Author) / Martone-Richards, Abigail (Author) / Mik, Mary (Author) / Pena, Jason (Author) / Perkins, Allison (Author) / Strong, Sharla (Author) / Swette Center for Sustainable Food Systems (Issuing body) / Hawaii Island (Hawaii). Department of Research and Development (Issuing body)
Created2023-04