Since 2008 the ASU Campus Harvest has organized the sour orange harvest on the university's Tempe campus. The harvest lasts over three days as more than 100 volunteers collect over 6 tons, or 12,000 pounds of oranges, from across the campus.
The oranges are then transported to Sun Orchard juicery in Tempe, where they are juiced and bottled to be used for cooking and making "devil ade" — which is served as part of ASU's Aramark campus dining rooms.
Colorado River becomes an outdoor classroom for these middle school students
Griffin Freburg doesn’t usually look forward to science class.
But on a sunny day in March, the eighth grader changed his tune. Concepts that were usually explained in long paragraphs in a textbook…
Earth Day celebrations focus on making our planet a priority
On April 22, Earth Day is celebrated across the country and in nearly 193 countries around the world.
Arizona State University will be part of that celebration.
The university has planned more…
ASU scientist studies how bans, regulations on food technology affect consumer acceptance, perceptions
How do people process scientific developments with outside influences, warnings, biases and others’ opinions filtering in?
That’s the question Caitlin Drummond Otten, environmental social scientist…