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- All Subjects: Food Systems
- All Subjects: Ecology
- Creators: School of Sustainability
The summer after my Junior year, I studied abroad in Denmark and was given the opportunity to create my own research topic. My interest in Sustainability has always revolved around food, so I started thinking about ways that I could incorporate this interest with the geographical backdrop of Århus, Denmark. Food is a medium for so many uniquely human creations: celebrations, art, connection, and taste. Food is also a big driver of climate change, as the meat and agriculture industries account for more than half of all greenhouse gas emissions. However, I wanted to research more than food. I wanted to incorporate balance; a balance of local and global food systems, a balance of individual and community relationships, and a balance of science and art. I wanted to show how food is a driving force in achieving global sustainability and resilience.
After much contemplation, I began researching the connections between local food and community wellbeing in the city. I interviewed farm-to-table chefs, local farmers, farmer’s market vendors, street food vendors, and consumers on their relationships with food. The topic itself was flexible and open-ended enough so that each interviewee could relate it to their lives in a unique way. I loved the research so much that I decided to continue interviewing stakeholders in the Phoenix metropolitan area. Through the continuation of my research in Arizona, I was able to include a comparative element that offered a better perspective on the matter. I found that the history of the country itself has a significant influence on people’s mindsets and actions surrounding food and the environment. The common theme I heard from all interviewees, however, was their confidence in the power of food to unite people to one another and to the natural world.
I chose to create this illustrated book because my research experience was a whole and inseparable experience; it could never be fully expressed in words. I wanted my project to be an intellectual and visual map of my journey, inspiring the reader to go on a journey of their own. Therefore, I partnered with an undergraduate art student at Arizona State University, Sofia Reyes, to help create my vision. I shared my experiences, photos, and stories with her so that she could create the beautiful watercolor paintings that make the book so visually appealing and accessible to all demographics. The images act as a way of engaging all of our human senses, initiating a stronger connection to the material presented.
Creating this project was my favorite experience as an undergraduate, and I feel fortunate to be able to tell the stories of those intimately tied to the local food system. I am in the process of entering my book in various competitions including Writer’s Digest, Reader’s Favorites, The Food Sustainability Media Award, and The Indie Book Awards. I am also going on to publish the book through a small publishing company.
Plasticizers are plastic additives used to enhance the physical properties of plastic and are ubiquitous in the environment. A class of plasticizer compounds called phthalate esters that are not fully eliminated in wastewater treatment facilities are relevant to the ecological health of downstream ecosystems and urban areas due to their ecotoxicity, tendency for soil accumulation, and the emerging concern about their effects on public health. However, plasticizer concentrations in a constructed wetland environment have rarely been studied in the United States, prompting the need for a method of plasticizer quantification in the Tres Rios Constructed Wetlands which are sustained by the effluent of the 91st Avenue Wastewater Treatment Plant in Phoenix, Arizona. The concentrations of four common plasticizer compounds (dimethyl: DMP, diethyl: DEP, di-n-butyl: DnBP, and bis(2-ethylhexyl): DEHP phthalate) at five sites across the wetland surface water were quantified using solid-phase extraction followed by gas chromatography coupled with mass spectrometry (GC/MS). The sampling period included four sample sets taken from March 2022 to September 2022, which gave temporal data in addition to spatial concentration data. Quantification and quality control were performed using internal standard calibration, replicate samples, and laboratory blanks. Higher molecular weight phthalates accumulated in the wetland surface water at significantly higher average concentrations than those of lower molecular weight at a 95% confidence level, ranging from 8 ng/L to 7349 ng/L and 4 ng/L to 27876 ng/L for DnBP and DEHP, respectively. Concentrations for dimethyl phthalate and diethyl phthalate were typically less than 50 ng/L and were often below the method detection limit. Average concentrations of DnBP and DEHP were significantly higher during periods of high temperatures and arid conditions. The spatial distribution of phthalates was analyzed. Most importantly, a method for successful ultra-trace quantification of plasticizers at Tres Rios was established. These results confirm the presence of plasticizers at Tres Rios and a significant seasonal increase in their surface water concentrations. The developed analytical procedure provides a solid foundation for the Wetlands Environmental Ecology Lab at ASU to further investigate plasticizers and contaminants of emerging concern and determine their ultimate fate through volatilization, sorption, photodegradation, hydrolysis, microbial biodegradation, and phytoremediation studies.
As technology has evolved over time and the U.S. population increases each year, this thesis focuses on the ways in which food production has shifted from the original farm to table to industrialized, processed food systems. Through a rationalization perspective, this research looks to the history and repercussions of industrial agriculture as it has shifted over time. The term over-industrialization is used to operationalize the state of our current production methods. These methods focus extensively on the least expensive and most rapid methods to produce large yields of food products and pay no mind to ethics, respect of culture, land, or quality of products. Today, there is a shroud the corporations have placed over food production to ensure a “what we can’t see doesn’t affect us” belief system. In this way, the thesis provides insight on past, current, and future methods of manufacturing. I conclude that although plausible alternatives are present, continued research and substantial producer and consumer changes must be our main priority.