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Fishing in urban lakes and ponds can provide an inexpensive source of protein and other nutrients. But ASU’s Beth Polidoro says regulation of waterways doesn’t cast a wide enough net.
ASU researcher Stavros Kavouras sees the glass half full in the fight against diabetes. His research shows that proper hydration could combat negative health outcomes.
Traditional rice farming techniques are not sustainable. But how do you change a process that’s deeply ingrained in culture, for a crop that nourishes half the world?
What factors influence which foods you pick up at the supermarket or pack into your lunchbox? Carola Grebitus studies consumer food choices and how they relate to health and sustainability.
ASU research shows how to make plants produce more food, even in drought or salty soil. But there are challenges to getting this work off—or into—the ground.
Cooking and theater-making as part of the ASU CENAS program empowers participants to connect to their cultural heritage and make healthy behavior changes.
More than 100 agricultural crops in the U.S. rely on bees for pollination. But bees are dying off at more then twice the sustainable rate. A team of ASU students has developed an innovative alternative.
A group of scholars at Arizona State University is addressing long-term sustainability problems by using a potent combination of humanistic scholarship and scientific research.
Humans produce an unprecedented amount of waste. Finding ways to reduce it takes some creative thinking.
How do we feed our cities in a sustainable way? ASU researchers find creative ways to eke out edibles in an urban environment.