People spent more money eating out than they did on buying food at a store in 2019. The COVID-19 pandemic changed that, but the restaurant industry is not going to be fundamentally different post-pandemic, according to Timothy Richards, the Marvin and June Morrison Chair in Agribusiness. Hear why.

An Arizona State University agricultural economist explains that flexibility and versatility in farmers may be more viable in the future.

The COVID-19 pandemic has been a globally disruptive force to our human systems for over a year. We interviewed three experts on the questions they think researchers will be asking about the COVID-19 pandemic in the next few years and beyond. Here’s what they say.

Agribusiness expert says rising food costs are based on how much it costs to produce the food and how much consumers are willing to spend on it.

An aspect of this project is integrating innovative technology with current food systems processing materials and equipment, which will be led by Mark Manfredo, a professor of agribusiness for the Morrison School of Agribusiness.