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ASU Now - Sustainability 2040

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PHOENIX - Nov. 13, 2016 - ASU Now - ASU Now - Sustainability 2040 - Appetizers by chef Danielle Leoni are served at Maya's Farm in Phoenix on Sunday, Nov. 13, 2016. Chef Leoni used mesquite flowers from Arizona mesquite trees, apple prickly pear jelly from Maya's Farm, feta cheese made from Crows Dairy goat milk and smoked trout from Pacific Seafood. Photo by Anya Magnuson/ASU Now

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20161113Sustainability2040_06.JPG
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Copyright Arizona Board of Regents
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20161113 Sustainability 2040
PHOENIX - Nov. 13, 2016 - ASU Now - ASU Now - Sustainability 2040 - Appetizers by chef Danielle Leoni are served at Maya's Farm in Phoenix on Sunday, Nov. 13, 2016. Chef Leoni used mesquite flowers from Arizona mesquite trees, apple prickly pear jelly from Maya's Farm, feta cheese made from Crows Dairy goat milk and smoked trout from Pacific Seafood. Photo by Anya Magnuson/ASU Now