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ASU Sustainability News School of Sustainability News ASU Wrigley Institute News

December 7, 2017

With the aim of finding better solutions to today's food-related challenges, Kelly and Brian Swette have made a major gift to establish the Swette Center for Sustainable Food Systems at Arizona State University.

The new center, housed within the School of Sustainability, will tackle food systems from a holistic standpoint, taking into consideration water and energy use, carbon footprint and nutrition – all with an emphasis on efficiency across the global supply chain. It will also offer the nation’s first degree in Sustainable Food Systems.

Explaining that the new center will accelerate and expand current efforts, Dean Christopher Boone said, "By combining ASU’s assets as a research powerhouse with the entrepreneurial spirit of our students and the expertise from external partners, these sustainable food systems solutions will have profound and positive implications for livelihoods, human health and ecosystem integrity."

Brian is a member of the Board of Directors of the Julie Ann Wrigley Global Institute of Sustainability at ASU, as well as an alumnus of the university. In 2012, he and Kelly launched Sweet Earth Natural Foods – a company that sells plant-based, natural and organic fare.

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