School of Sustainability Graduate Culminating Experiences
Student capstone and applied projects from ASU's School of Sustainability.
Displaying 1 - 4 of 4
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- All Subjects: Biomass
- All Subjects: transformation
Description
In northern Arizona, the removal of woody biomass from forested land has garnered a high level of interest as threats of catastrophic wildfires have increased in recent years. Although there has been a great deal of vocal support for forest restoration, efforts on the ground are often stalled by complex federal contracting systems, a weak logging and sawmill industry, low-quality timber, and inabilities to guarantee long-term biomass supplies to processers. These barriers are exceedingly apparent in in the Flagstaff area, where the vast majority of forested land falls under the jurisdiction of the federal government and little infrastructure exists for wood product industries. In order to address these obstacles, forest stakeholders in Coconino County are actively searching for enterprises to utilize material that urgently needs to be removed from the surrounding forests. This project aimed to assist stakeholders in this endeavor by identifying and researching a number of practical and innovative woody biomass utilization enterprises that are suited to the existing regional infrastructure. While there are a variety of ways to process biomass, this project focuses on the following four end products because of their ability to use residual materials from harvest and sawmill operations, their low-tech nature, and the end product’s proximity to potential markets: biochar, compost, wood-plastic composites, and mushroom cultivation. Each of these products, and the processes used to create them, were analyzed and evaluated using a sustainable enterprise framework, and the final results were summarized in a portfolio for stakeholders in the region to review. Although this project offered just a glimpse of what is possible, the ultimate aim was to foster collaborative conversations regarding how forest restoration residues can be used in sustainable and innovative ways.
ContributorsPaulus, Caitlin (Contributor)
Created2019-05-15
Description
Domestic energy is an important component of our day to day lives and is something we cannot live without. Imagine how life would be without a means to cook our food, to warm our house, life would be unbearable. As we enjoy these comforts rarely do we stop to think what the opportunity cost is. For those using renewable sources, it is not a big issue, but for those who rely on wood fuel, they have to strike a delicate balance between need for fuel and the need to conserve the greatest support systems of their livelihoods, the forests. The main source of energy for households in many developing countries is biomass, mainly from forests and woodlands. The continued use of firewood and charcoal fuel puts a strain on forests, resulting in adverse effects on the environment such as prolonged droughts, loss of biodiversity, dwindling water resources, changing weather patterns among other sustainability challenges. An alternative to firewood to charcoal lies in biochar briquettes. This paper discusses the role of biochar briquettes in mitigating climate change and serves as a step by step guide on how biochar briquettes may be produced.
ContributorsNganga, Patrick M. (Author)
Created2018
Description
Eating meat leads to several environmental threats, hence reducing one’s consumption can be a direct way to avoid environmental degradation. While sustainability scientists know about the environmental degradation due to meat consumption, many of them still choose to eat meat. It is questionable whether a broader societal transformation towards sustainable consumption is likely if people with the necessary knowledge and values already struggle and fail to implement a sustainable behavior. How can they expect others to change if they do not change themselves? This paper addresses the knowledge-action gap that is prevalent among sustainability scientists regarding their meat consumption and how they deal with it. Qualitative semi-structured interviews and thematic content analysis are applied to analyze the main internal barriers to pro environmental behavior sustainability scientists face as well as what narratives and rationalizations they use to overcome the dissonance between their knowledge and actions. The internal barriers they demonstrated were emotional non-involvement and a perceived lack of power of the individual. The strategies used to overcome the dissonance were conscious consumption narratives and rationalizing the value of meat consumption, specifically its perceived sustainable dimensions. This paper also highlights that sustainability scientists do feel responsible to lead by example in the context of societal transformation, but do not always follow through with behavior change. This study concludes it is necessary that sustainability scientists do so more consequently to embrace their role as trendsetters and change agents for a sustainable transformation.
ContributorsFalkenstein, Anna (Author) / Upham, Paul (Contributor) / DesRoches, Tyler (Contributor) / von Wehrden, Henrik (Contributor)
Created2018-07-02
Description
While we often see community gardens as material spaces managed by organizations, resources and institutional arrangements do not fully define a community garden or ensure its success. Understanding the “human factor” is key to implementing interventions at the subjective level that allow gardens to thrive. The Escalante Community Garden in Tempe, Arizona is a transforming social-ecological system wherein volunteers exhibiting collective efficacy are a crucial component. To keep this undergoing transformation on a positive pathway, I leveraged a sustainability intervention, a Transformation Lab, using a set of replicable participatory tools to support personal and interpersonal dynamics beyond an organizational perspective.
ContributorsHalter, Marley (Author) / Manuel-Navarrete, David (Contributor) / Cloutier, Scott (Contributor) / Eakin, Hallie (Contributor)
Created2018-04-19