Craft chocolate makers press for better conditions

To continue thriving amid competition from large manufacturers, craft chocolate makers must do a better job of setting quality standards and explaining the value of their higher-priced products to the public, says Alexis Villacis, assistant professor at the Morrison School of Agribusiness.

How the COVID-19 pandemic affected guest worker programs

Timothy Richards, the Marvin and June Morrison Chair in Agribusiness, would like to see the new administration deliver better working conditions that this critical workforce deserves.

What is the future of the restaurant industry?

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.

ASU supply chain team overcomes logistical challenges to feed families

Forks for Families is one of several grant-funded projects to address food insecurity.

What COVID-19 means for the future of scholarly research

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.

When the government uses AI: Algorithms, differences, and trade-offs

To get a better grasp of AI pitfalls in the workplace, Clinical Professor of Accountancy Gregory Dawson along with fellow researchers studied artificial intelligence systems in the public, private, and non-profit sectors.

Is there a looming food crisis?

While there was a legitimate concern early in the COVID-19 pandemic about whether it was going to spark a long-term food crisis, Timothy Richards, the Marvin and June Morrison Chair in Agribusiness, says the food system is very resilient.

Attending to ethics

A study by management and entrepreneurship professors Michael Baer and David Welsh unravels the differences between prevention- and promotion-focused ethical leadership behaviors.

Added angst and admiration: How COVID-19 impacts 'dirty' work

'Dirty work,' are jobs that are stigmatized because they’re dangerous or somehow distasteful to those who don’t do them. What’s more, the pandemic has made some dirty jobs even dirtier than before.

Rationalize or reconsider? How envy and emotional regulation strategies shape unethical contagion

Diverse emotions can influence the decision to act unethically in business, but David Welsh, assistant professor of management and entrepreneurship, examined specifically how this can happen and ways to prevent it from occurring.