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This thesis will examine market research relating to consumer food trends and the business environment of Austin, Texas in order to evaluate the initial feasibility of establishing a small hydroponic produce farm. A main concern of this report is to provide a general overview of hydroponics and its potential advantages

This thesis will examine market research relating to consumer food trends and the business environment of Austin, Texas in order to evaluate the initial feasibility of establishing a small hydroponic produce farm. A main concern of this report is to provide a general overview of hydroponics and its potential advantages over traditional farming methods as a technique for producing food products for consumers in a local setting. To explore the potential of establishing such a venture, this report will also include a partial business plan focusing on the marketing strategy of initiating a hydroponic produce farm in Austin.
ContributorsShriver, John Andrew (Author) / Schmitz, Troy (Thesis director) / Manfredo, Mark (Committee member) / Barrett, The Honors College (Contributor) / Department of Information Systems (Contributor) / Department of Supply Chain Management (Contributor) / W. P. Carey School of Business (Contributor)
Created2015-05
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The Centers for Disease Control and Prevention in the United States announced that there has been roughly a 50% increase in the prevalence of food allergies among people between the years of 1997 - 2011. A food allergy can be described as a medical condition where being exposed to a

The Centers for Disease Control and Prevention in the United States announced that there has been roughly a 50% increase in the prevalence of food allergies among people between the years of 1997 - 2011. A food allergy can be described as a medical condition where being exposed to a certain food triggers a harmful immune response in the body, known as an allergic reaction. These reactions can range from mild to fatal, and they are caused mainly by the top 8 major food allergens: dairy, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish. Food allergies mainly plague children under the age of 3, as some of them will grow out of their allergy sensitivity over time, and most people develop their allergies at a young age, and not when they are older. The rise in prevalence is becoming a frightening problem around the world, and there are emerging theories that are attempting to ascribe a cause. There are three well-known hypotheses that will be discussed: the Hygiene Hypothesis, the Dual-Allergen Exposure Hypothesis, and the Vitamin-D Deficiency Hypothesis. Beyond that, this report proposes that a new hypothesis be studied, the Food Systems Hypothesis. This hypothesis theorizes that the cause of the rise of food allergies is actually caused by changes in the food itself and particularly the pesticides that are used to cultivate it.
ContributorsCromer, Kelly (Author) / Lee, Rebecca (Thesis director) / MacFadyen, Joshua (Committee member) / Sanford School of Social and Family Dynamics (Contributor) / Dean, W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
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My thesis combines two different perspectives. The first is supply chain management, and the second is volunteering. The inspiration for this topic came from Joy Field's seminar titled "Job Design and Work Allocation for Volunteers in Nonprofit Organizations." My thesis differs from her seminar because I decided to expand her

My thesis combines two different perspectives. The first is supply chain management, and the second is volunteering. The inspiration for this topic came from Joy Field's seminar titled "Job Design and Work Allocation for Volunteers in Nonprofit Organizations." My thesis differs from her seminar because I decided to expand her topic to include all types of organizations, not just non-profits. The idea of relating supply chain and volunteering is appealing because I believe getting the most out of each volunteer's experience and those on the receiving end is very important. Additionally, her seminar appealed to me because I have volunteered before and it relates to my major of supply chain management. Volunteer management relates to supply chain management from an operations perspective. A common objective within supply chain operations is maximizing productivity, resources, and value. Mismanaging people can lead to an increased amount of waste in the form of money, time, and resources. That is why it is important to get the most out of the entire experience in order for both the volunteers and the organization to achieve the most benefit. The purpose of this paper is to describe best practices in volunteer management for organizations to consider. I will explore three phases of the volunteer management process: before, during, and after. Additionally, I will provide a personal volunteer experience and assess its effectiveness. My source material consisted of various research articles and journals, and the end result will be an outline of recommendations for organizations to utilize when using volunteers.
ContributorsCohen, Joshua (Author) / Printezis, Antonios (Thesis director) / Sandell, Paul (Committee member) / Department of Supply Chain Management (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
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This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make

This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.
ContributorsKirch, Jayme Elizabeth (Co-author) / Sanford, Victoria (Co-author) / Lehmann, Jessica (Thesis director) / Martinelli, Sarah (Committee member) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / School of Human Evolution and Social Change (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Through research, interviews, and analysis, our paper provides the local community with a resource that offers a comprehensive collection of insight into the Mirabella at ASU Life Plan Community and the projected impact it will have on the City of Tempe and Arizona State University.

ContributorsStephens, Corey Christopher (Co-author) / Dicke, George (Co-author) / Anand, Rohan (Co-author) / Sadusky, Brian (Thesis director) / Schiller, Christoph (Committee member) / Dean, W.P. Carey School of Business (Contributor) / Department of Finance (Contributor) / Sandra Day O'Connor College of Law (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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Description

Through research, interviews, and analysis, our paper provides the local community with a resource that offers a comprehensive collection of insight into the Mirabella at ASU Life Plan Community and the projected impact it will have on the City of Tempe and Arizona State University.

ContributorsAnand, Rohan (Co-author) / Dicke, George (Co-author) / Stephens, Corey (Co-author) / Sadusky, Brian (Thesis director) / Schiller, Christoph (Committee member) / Dean, W.P. Carey School of Business (Contributor) / Department of Finance (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty.

The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.

ContributorsMartin, Ashley (Author) / Barth, Christina (Thesis director) / McMullen, Mary (Committee member) / School of Life Sciences (Contributor) / Dean, W.P. Carey School of Business (Contributor) / School of Art (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description

Could you imagine a world without hot sauce? Unfortunately, hot sauce is a relatively new invention, and some people have had to experience and live without the wonders and flavors it provides. RAJAJE Sauce is a veteran-owned and family-operated start-up. RAJAJE Sauce originated in the heart of Mexico, known as

Could you imagine a world without hot sauce? Unfortunately, hot sauce is a relatively new invention, and some people have had to experience and live without the wonders and flavors it provides. RAJAJE Sauce is a veteran-owned and family-operated start-up. RAJAJE Sauce originated in the heart of Mexico, known as Mexico City, where Javier and his family enjoy it with countless servings of tacos. His mother always dreamed of bringing this hot sauce to the market, but we weren’t sure how to go about it. There were so many questions. Was there a market for this hot sauce? Do other people like the hot sauce? Who would be our audience? How would we go about marketing this product, and how would the logistics of something like this work? Through extensive research, we found that there is plenty of room for the hot sauce industry to grow, giving RAJAJE Sauce plenty of opportunities to make a name for itself and become a household name with each new customer.

ContributorsSchmelzeis, Alexander (Author) / Aguirre Martinez, Javier (Co-author) / Chirravuri, Bhargav (Co-author) / Byrne, Jared (Thesis director) / Thomasson, Anna (Committee member) / Zock, Christopher (Committee member) / Barrett, The Honors College (Contributor) / Department of Finance (Contributor) / Dean, W.P. Carey School of Business (Contributor)
Created2023-05
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This thesis explores the power of food to transcend cultural and racial borders and to act as a common ground, bringing people of all different backgrounds together. Through globalization, there is an increased movement of people from their homeland to different regions around the world and with this migration comes

This thesis explores the power of food to transcend cultural and racial borders and to act as a common ground, bringing people of all different backgrounds together. Through globalization, there is an increased movement of people from their homeland to different regions around the world and with this migration comes the spread of their culture and cuisine to new areas. This spreading of culture often creates friction and tension amongst other cultures, however as this thesis argues, with increased diversity, there is the great potential for greater interaction with other cultures and therefore greater appreciation. The key aspect of this thesis is the ways in which food can be used as a tool to overcome racial barriers and serve as a means of positive expression of a culture. I hope to show that by engaging with a culture through its cuisine, one can arguably build a greater appreciation for that culture and therefore lower their preconceived notions and stereotypes.
ContributorsZayanderoudi, Rana Patricia (Author) / Talebi, Shahla (Thesis director) / Eaton, John (Committee member) / School of Politics and Global Studies (Contributor) / Economics Program in CLAS (Contributor) / Department of Management and Entrepreneurship (Contributor) / Dean, W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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The Mizrahi Jews have greatly influenced current Israeli culture through their music and food. The Mizrahi immigrated from Middle Eastern countries and brought with them their music and food. Their music has changed slowly over time. Musiqa Mizrahit started as music the Mizrahi brought with them when the immigrated to

The Mizrahi Jews have greatly influenced current Israeli culture through their music and food. The Mizrahi immigrated from Middle Eastern countries and brought with them their music and food. Their music has changed slowly over time. Musiqa Mizrahit started as music the Mizrahi brought with them when the immigrated to Israel. As they adjusted to Israeli society, they began switching the Arabic words to Hebrew. Musiqa Mizrahit really took off with the creation of cassette recordings that allowed anyone to cheaply record music and share it. As Musiqa Mizrahit became more accessible, it slowly gained popularity across Israel. As popularity for the genre, it slowly became accepted in Israeli society. Up until then, Musiqa Mizrahit had been discriminated against and was not considered part of Israeli culture. Nowadays, Musiqa Mizrahit is very popular and widely accepted in Israel. The food was accepted by the Ashkenazi in the first two decades of the countries existence by the widespread Israeli pushback in Mandatory Palestine and into the existence of the brand new country. now many of the Mizrahi foods are considered part of the Israeli national cuisine.
ContributorsKoester, Samantha Lanette (Author) / Shemer, Judith (Thesis director) / Ali, Souad (Committee member) / School of International Letters and Cultures (Contributor, Contributor, Contributor) / Dean, W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05