The original intent of the project was to attempt to mitigate the complex sustainability issue of systematic food waste via creating a guide that would educate users how to create a food saving organization that prevents edible food from ending up in landfills. The guide was going to be based on a nonprofit organization my family and I founded called Epic Cure, that has activated programs that serve to relieve community food insecurity, encourage community connectedness, support environmental health, and empower youth with entrepreneurial opportunity. The development of the guide was going to be based on my personal experience developing and running the organization, as well as my understanding of sustainable systems and frameworks. However, the original scope and plan of this project has shifted considerably since the outbreak of the COVID-19 virus. I have decided to put the guide on hold so that I can step into a space of agency via working in real time, to adapt my organization so that we can continue to operate when we are most needed. This shift is a response to the health and economic crisis that continues to unfold daily. In order to sustain the wellbeing of communities, the adaptation of a food aid service in the time of the crisis is an imminent need. This project shift not only serves to provide emergency relief, but also to identify gaps in the food distribution system and the supply chains that NGOs like Epic-Cure rely on so that we might be more resilient in the face of future shocks to the systems.

Extreme heat, a widespread environmental hazard, is experienced disproportionately by historically disinvested and marginalized communities in Tempe. The City of Tempe has thus identified the importance of preparing the City’s youth to move into positions of power within the community to prepare for a future of rising temperatures and climate uncertainty, specifically as it relates to intergenerational community resilience. The City’s long-term Cool Kids, Cool Places, Cool Futures project plans to accelerate the City’s existing climate action by activating and empowering local youth as change agents in the co-creation of cooler, more equitable, and healthier futures. This MSUS project aims to develop strategies for the youth and the city that work together to advocate for and implement youth-designed and neighborhood-focused climate action projects in the Escalante and Victory Acres neighborhoods. The envisioned solution for this project is the creation of a dual strategy to connect youths’ visions for the future of Tempe with the City’s capacity (resources, funding, etc.) to adequately implement them. To complete this, the MSUS team facilitated a visioning workshop for local youth at McClintock High School to brainstorm potential climate action projects. As a result of this workshop, an action guide was then developed by the MSUS team with strategies to help jumpstart these youth-designed projects, highlighting the necessary social and physical assets and infrastructures needed for the projects to succeed. In turn, the City received a report outlining how they can best support the youth in the realization of these action projects. Both of these strategy guides will be used in parallel to begin the implementation of the climate action projects in the Fall of 2022.

One solution to the problems of poor air quality in Phoenix, Arizona and global climate change is to alter the way the population uses transportation. In the US, around one-fifth of all carbon dioxide (CO2) emissions are due to cars and trucks used for transportation and the increasing level of CO2 emissions is exacerbating our impact on the climate and is causing a shift in climate. By switching from combustion engine vehicles to public transportation, electric vehicles, or going entirely vehicle-less, the amount of CO2 being released into the atmosphere every day will be decreased and overall air quality within cities will improve. If public transportation, riding a bicycle or walking is not an option, electric vehicles (EVs) are ideal as a lower-carbon emitting option over traditional combustion engines when they are recharged using renewable energy sources, like solar.

To encourage the adoption of EVs, this project pushed to overcome a few of the traditional barriers to adoption – initial cost, charging station infrastructure, and education about EVs. First, charging infrastructure was installed on all four ASU campuses. Then, to discover the biggest barriers to EV adoption, a literature review was conducted to develop a general understanding of barriers which guided the creation of survey questions. This survey was distributed to all staff and faculty at ASU (over 9,500 individuals) and received over 1,400 responses. To begin building the EV program at ASU, other universities with EV programs were interviewed to learn best practices and to understand what is most effective in encouraging EV adoption on campus. The responses determined that ASU needs to:

1. Install more charging stations on campus.
2. Offer premium parking for EV/hybrid users or a discounted parking pass or free charging.
3. Add charging stations to ASU interactive map.
4. Develop an incentive program with EV dealerships.

The project built partnerships with EV dealerships to lower the initial costs associated with buying and leasing EVs. Finally, to increase awareness of EVs, the dealership partners brought EVs to campus for a demonstration day paired with Earth Day. The ASU EV program will reduce barriers to EV adoption to help reduce CO2 emissions related to transportation at the ASU campuses and improve city air quality.

The American food system creates a significant amount of waste and relies on significant energy, land, and freshwater inputs, accounting for a large amount of the United States GHG emissions (US EPA, 2009). Across the supply chain, a total of 40-50% of all food is not consumed. Reducing food waste is a way to decrease the impacts of the food system across the supply chain. At present, restaurants do not know of options available to them to mitigate their food waste and decrease their impact on climate change. For this project I partnered with Local First Arizona to use food recovery, or donating unused food to organizations that serve food insecure people, as an attempt to close the loop between the food that is being wasted and those who struggle to meet their caloric needs. The restaurants at Devour Culinary Classic, a weekend long food festival in Phoenix, AZ, received information about food donation and were prompted to donate at the end of the event. In total, 24 restaurants donated food, diverting 500 pounds of food, or 7% of all diverted waste, from the event’s waste stream. Donations were given to refugees recently released from ICE custody through a partnership with Arizona Jews for Justice. Following the event, recommendations on how to improve the project in future years were given to Local First Arizona in the categories of organization & logistics, marketing, communication, financial, and sustainability. A diffusion of innovation framework was used to identify the barriers faced by restaurants and analyzed how food festivals are a way to overcome those barriers.