Meet our panelists: Profiling the experts in humanitarianism, sustainability and food access

The Graduate College Distinguished Lecture with Kristina Wong is around the corner, on November 3! After the lecture, an esteemed panel will answer your questions. Get to know our moderator and three guest panelists who will bring their passionate expertise to this compelling talk. From a PhD focused on humanitarian efforts, a catering company owner, a leader in sustainable food systems and a scholar dedicated to improving food access for all, there is much to learn from our experts!

Kathleen Merrigan

Kathleen Merrigan, former U.S. Deputy Secretary of Agriculture and a leader in sustainable food systems, serves as inaugural executive director of the Swette Center for Sustainable Food Systems at Arizona State University. Merrigan also holds the position of the Kelly and Brian Swette Professor of Sustainable Food Systems with appointments in the School of Sustainability, College of Health Solutions and School of Public Affairs. 

When you were 25, you knew you wanted a career in sustainable agriculture. What was the source of your interest? 

I was just out of college when a small farming town close to me was nearly destroyed because wells became so severely contaminated by pesticides that people were advised not to drink the water or shower in it. The farmers had used the pesticides according to government-approved labels; still, in hindsight, the restrictions were insufficient to protect groundwater. I worked in the Massachusetts State Senate then, and we helped the town build a public water system to replace private wells. That was it for me! I wanted to help farmers and I learned that the government has the power to solve problems. 

How is the Swette Center for Sustainable Food Systems, where you’re director, help carry out your mission of solving global food challenges?

Climate change, water scarcity, poverty alleviation, gender equity – I can’t think of a global challenge for which food is not central. The Swette Center has more than 100 affiliated faculty from across the university working on food system solutions, people like Professor Arianne Cease working to prevent locusts from eating crops and creating famine, Professor Chris Wharton working on plant-based diets, Professor Peter Byck producing documentaries on sustainable livestock production and Professor Melissa Nelson helping to elevate the wisdom of Indigenous foodways. Part of my job is to shine a light on our incredible faculty and connect people working to address global challenges.

What is the role of consumer demand in sustainable food production?

I’ve had the privilege of working with famous chefs over my career – including José Andrés (who is going to speak at the A Celebration for Resilience event organized by Knowledge Exchange for Resilience). I’m convinced that food system transformation depends on harnessing ‘the power of deliciousness’ and chefs can help us do this. How do we make the sustainable food choice the best tasting choice? Rather than farmers responding to consumer demand, how do we flip things so that cuisine is farm-driven and determined by what the planet can sustainably produce?

What do you hope students take away from this event?

While the problems in food systems are vast, I want students to know that we are creating solutions and that we have faculty and classes working to co-create solutions. For example, some years ago, I designed a course, “The Sustainable Plate,” which Chef Andres and I co-taught at George Washington University. I brought this course to ASU, Subsectors of US Food and Agriculture (SFS) 216, now taught by Professor Andrea Rissing.

Maureen McCoy

Maureen McCoy is an Associate Teaching Professor in the College of Health Solutions and has taught at ASU since 2014. She is also the Degree Director for the Food and Nutrition Entrepreneurship BS and BAS degrees and the faculty advisor for the Pitchfork Pantry. Her research interests include child and school nutrition, health policy and equity and food insecurity.

Many students are affected by food scarcity – how did you become involved in solving this problem?

I work on improving food access in all populations. This work is important because enough food is available, but it's only sometimes getting to those who need it most. I became involved in this work when I first started as the faculty advisor for the Pitchfork Pantry. My work with the group has grown substantially over the past five years as we make more community and campus connections. I was inspired by the knowledge that students are struggling with food each day, and there is something we can do about it! Bringing the food connections closer to campus makes it easier for students to succeed in school as they don't have to worry about where their next meal comes from. 

What do you hope students take away from this event?

I hope that students understand the issue's importance and that hunger is a significant concern both on our campus and in our community, but you can do something about it. We don't have to normalize the "starving college student" when plenty of food and healthy food is available that goes to waste each day.

Steve Short

A chef at heart, Steve Short is an expert at seeing the whole picture to create success. Drawing from his upbringing in farm culture, New American cuisine and Arizona's nuanced flavors, Steve composes every menu and makes every dish with his culinary team. He is passionate about the green economy and upholds Atlasta's commitment to building an environmentally ethical catering business.

Atlasta prides itself on being a sustainable business. How do you work on tangible sustainability practices that go beyond “greenwashing”?

My work is centered on practical and achievable sustainability in the hospitality industry. Personally, sustainability was a path that reconnected me to food and my family’s long history in farming and hospitality. It gave me an aha moment – I could reimagine every process and every decision to align with my values. It also challenged me – turning a hospitality business into a sustainably minded operation that could affect change. 

Sustainability gave me the structure and ability to achieve functionality in a traditionally dysfunctional and wildly wasteful industry. Every last facet of our business, the process-driven aspect, the constant evaluation needed and the metrics for accountability, were all impacted. Our team is made up of individuals who realize the importance of our methods and how each micro-decision impacts our overall success by any measure. Sustainability is a way for us to make an impact, make a difference and take pride in our work. Sustainability is a part of our culture and ultimately drives morale. Every business has the ability and responsibility to evaluate its processes and make impactful changes. We are long past the age of greenwashing; customers are savvy and deserve transparency. We must recognize that sustainability isn’t a static achievement or one-time analysis and implementation; sustainability is an ongoing driver that needs constant attention and research. 

What do you hope students take away from this event?

Understanding that large-scale hospitality entities can make the most significant impact in their communities and that each can be a driver of alleviating food insecurity. Understanding actual food activism and how to spot imposters. 

Megan McCaughan

Megan McCaughan is a PhD Student in Molecular and Cellular Biology at the Biodesign Institute at Arizona State University, with a strong commitment to advancing global health through scientific discovery, humanitarian efforts, and effective science communication.

Her current research focuses on elucidating the cell death pathway known as necroptosis, and the interplay of innate immune evasion by viral pathogens.

You’ve always been highly involved in your community – and even communities overseas, as you work to solve complex issues. How did you become so passionate about this type of public service?

My research focuses on cellular stress and activation of the cellular death pathway, necroptosis, by both viral pathogens and oxidative stress. This work is essential because we still do not understand much about the activation of this death pathway, which has implications for many diseases, including neurodegenerative diseases. 

From a young age, I was always interested in biology and medicine. After receiving my BS in Microbiology from ASU, I pursued a master's of science in Global Health Sciences at the University of California, San Francisco, which eventually led me to research malaria in the Peruvian Amazon. I always knew that I wanted to pursue an advanced degree in medicine or a PhD and my time spent researching malaria confirmed my interest in pursuing a research degree. After living abroad in Peru, I returned to Arizona State University, where I am pursuing my PhD in Molecular and Cellular Biology under the guidance and supervision of my PhD advisor, Bert Jacobs, at the Biodesign Institute. Throughout all this time, volunteer and advocacy work have always been a big part of who I am, which is the side of me with which this event most closely resonates. Whether it has been organizing groups of doctors and students to set up mobile medical clinics in Honduras, fundraising for eye care in Ghana and India for disadvantaged populations or my current role as the Graduate Student Body President, I have continued to serve my communities for positive change.

What do you hope students take away from this event?

Food insecurity is something that graduate students at ASU are vulnerable to and we hope that first and foremost, those in need seek help and are connected with available resources. Additionally, I aim for students to gain a heightened awareness of food scarcity and its relevance within our community. I hope they leave with a greater understanding of the challenges related to food scarcity, both locally and globally and are inspired to take action, whether advocating for change, supporting food security initiatives or actively participating in solutions to address this concern. Ultimately, I aim for this lecture to motivate and empower students to make a positive impact on the issue of food scarcity.

Join ASU's Graduate College for an entertaining and thought-provoking discussion with Pulitzer Prize Finalist, Gammage artist in residence and self-proclaimed "food bank influencer," Kristina Wong. She will speak about food disparity, uncovering crucial resources and how students can jump-start personal activism.

A 45-minute Q&A with Kristina Wong will follow the lecture. Guest panelists will be Kathleen Merrigan, Executive Director, Swette Center for Sustainable Food Systems, Maureen McCoy, Associate Teaching Professor, College of Health Solutions, Steve Short, Owner, Atlasta and moderated by GPSA President Megan McCaughan.

This event is in person, with an option to watch via live stream; registration is required for both event formats.

• 12:30 p.m. – Event registration opens, refreshments served 
• 1:30 p.m. – Lecture with Kristina Wong
• 2:15 p.m. – Panel Discussion and Q&A
• 3:00 p.m. – Event Conclusion

Kristina Wong is a comedian, solo theater performer, performance artist and actor. Wong is also a Doris Duke Artist Award winner, a Guggenheim Fellow and a Pulitzer Prize finalist in drama. Her multi-decade career has spanned North America and broken ground internationally, as she tackles themes through satire regarding race, sex, and privilege through the lens of the Asian-American experience. Kristina is the current artist in residence at ASU Gammage and the Kennedy Center Social Practice Resident until 2026.

Register for the Distinguished Lecture