College of Global Futures

Kelly and Brian Swette Center for Sustainable Food Systems

Kelly and Brian Swette Center for Sustainable Food Systems

Kelly and Brian Swette Center for Sustainable Food Systems

Learn more about your impact

When you make a gift to the Swette Center for Sustainable Food Systems, you're empowering the work of our staff, students and 100+ affiliated faculty who are driving social progress, economic productivity and ecosystem resilience through food systems transformation.

Seven strategic priorities guide our work: (1) cultivating the next generation of leaders, (2) uplifting Arizona food systems, (3) advancing organic research and policy, (4) enabling true cost accounting of food, (5) engaging the private sector, (6) harnessing the power of deliciousness, and (7) empowering Indigenous foodways. These priorities come to life through cutting-edge research that informs food and farm policy, innovative educational programs and community engagement initiatives.

Because of supporters like you, we're leading the way in creating a sustainable future of food.

The resources, innovative programming and opportunities provided by the Swette Center were invaluable in helping me grow both academically and professionally.”

Sarah Williams, 2024 alumna, Master of Science in sustainable food systems

Impact of donor support

Your gift gives our team the flexibility to respond quickly to emerging issues in food systems through new research and initiatives. It also helps us grow our impact among students, partners and the broader community. Examples of what your donation could support include:

  • Scholarships for ASU students pursuing degrees in sustainable food systems.
  • Seed funding for graduate student research projects exploring pressing food systems challenges.
  • Convenings that bring together experts, practitioners and community members to tackle critical challenges in food systems.
  • Travel support for our researchers to present findings at national and international conferences.
Kelly and Brian Swette Center for Sustainable Food Systems