Matching Items (9)
Filtering by
- Creators: School of Sustainability
- Creators: Close, Emily Charlotte
- All Subjects: Food Systems
- Member of: Barrett, The Honors College Thesis/Creative Project Collection
Description
The goals of the styrene oxide adsorption experiments were to develop reliable isotherms of styrene oxide onto Dowex Optipore L-493 resin and onto mesoporous carbon adsorbents, in addition to determining the ideal conditions for styrene oxide production from E. coli. Adsorption is an effective means of separation used in industry to separate compounds, often organics from air and water. Styrene oxide adsorption runs without E. coli were conducted at concentrations ranging from 0.15 to 3.00 g/L with resin masses ranging from 0.1 to 0.5 g of Dowex Optipore L-493 and 0.5 to 0.75 g of mesoporous carbon adsorbent. Runs were conducted on a shake plate operating at 80 rpm for 24 hours at ambient temperature. Isotherms were developed from the results and then adsorption experiments with E. coli and L-493 were performed. Runs were conducted at glucose concentrations ranging from 20-40 g/L and resin masses of 0.100 g to 0.800 g. Samples were incubated for 72 hours and styrene oxide production was measured using an HPLC device. Specific loading values reached up to 0.356 g/g for runs without E. coli and nearly 0.003 g of styrene oxide was adsorbed by L-493 during runs with E. coli. Styrene oxide production was most effective at low resin masses and medium glucose concentrations when produced by E. coli.
ContributorsHsu, Joshua (Co-author) / Oremland, Zachary (Co-author) / Nielsen, David (Thesis director) / Staggs, Kyle (Committee member) / Barrett, The Honors College (Contributor) / Chemical Engineering Program (Contributor) / School of Sustainability (Contributor)
Created2014-05
Description
Current farming demographics in the United States indicate an aging and overwhelmingly white group of farmers, stimulating the need for engaging a younger and more diverse population. There is an opportunity to engage these populations through farm-based internship and apprenticeship programs, which are immersive programs on small-scale, sustainable farms. These programs are unique in providing hands-on training, housing, meals, and a stipend in return for labor, presenting a pathway to social empowerment. The potential outcomes of increasing diversity and inclusion in farm programs are absent from the research on the benefits of diversity and inclusion in other work environments, such as the corporate setting. This paper presents the results of a study aimed at determining levels of diversity and inclusion in United States farm-based internship programs, and the viability of these programs as an effective opportunity to engage marginalized young people in farming. The study of 13 farm owners and managers across the U.S. found that the participants are focused on fostering education and training, environmental benefits, and a sense of community in their respective programs. All participants either want to establish, or believe they currently have, an inclusive workplace on their farm, but also indicated a barrier to inclusivity in the lack of a diverse applicant pool. Future recommendations for removing that barrier and involving more young, diverse interns include increased outreach and access to these programs, the use of inclusive language, and further research.
ContributorsLascola, Dania (Co-author) / Biel, Braden (Co-author) / Cloutier, Scott (Thesis director) / MacFadyen, Joshua (Committee member) / School of International Letters and Cultures (Contributor) / School of Geographical Sciences and Urban Planning (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Feed Your Senses is an illustrated book made to holistically communicate links between local food systems and cultural wellbeing. Food was the center of my household growing up; my mom’s love of food, cooking, and experimenting with flavors molded my palette from a young age. As I got older, I realized that everyone has a deeply personal relationship with their food - no matter what their upbringing. My developing interests in food took off when I started traveling and experiencing the uniqueness and vibrancy of food culture. Food became the object of every trip I took.
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.
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.
ContributorsSykes, Chloe (Author) / Cloutier, Scott (Thesis director) / MacFadyen, Joshua (Committee member) / School of Sustainability (Contributor) / School of Public Affairs (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Metal-organic frameworks (MOFs) are a new set of porous materials comprised of metals or metal clusters bonded together in a coordination system by organic linkers. They are becoming popular for gas separations due to their abilities to be tailored toward specific applications. Zirconium MOFs in particular are known for their high stability under standard temperature and pressure due to the strength of the Zirconium-Oxygen coordination bond. However, the acid modulator needed to ensure long range order of the product also prevents complete linker deprotonation. This leads to a powder product that cannot easily be incorporated into continuous MOF membranes. This study therefore implemented a new bi-phase synthesis technique with a deprotonating agent to achieve intergrowth in UiO-66 membranes. Crystal intergrowth will allow for effective gas separations and future permeation testing. During experimentation, successful intergrown UiO-66 membranes were synthesized and characterized. The degree of intergrowth and crystal orientations varied with changing deprotonating agent concentration, modulator concentration, and ligand:modulator ratios. Further studies will focus on achieving the same results on porous substrates.
ContributorsClose, Emily Charlotte (Author) / Mu, Bin (Thesis director) / Shan, Bohan (Committee member) / Chemical Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
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.
ContributorsBrodkin, Emma (Author) / Keahey, Jennifer (Thesis director) / Perkins, Tracy (Committee member) / Barrett, The Honors College (Contributor) / School of Sustainability (Contributor) / School of Social and Behavioral Sciences (Contributor)
Created2023-05
Description
Local food sustainability has gained significant recent attention over the past decade. Considerable research points to a host of economic, social, and environmental benefits resulting from engagement with local food systems. These benefits are more apparent when contrasted with a model in which individuals participate in larger, non-local food systems for all or most of their food sourcing. As such, this project was designed to explore possible barriers, such as lack of awareness, to engagement in local foods among Arizona State University (ASU) students on the main Tempe campus. Furthermore, this creative project aimed to evaluate how a local foods program conducted in a university dining hall might impact students’ awareness and interest in local foods served on site.
ContributorsBakeman, Taylor Melissa (Author) / Wharton, Christopher (Thesis director) / Popova, Laura (Committee member) / College of Health Solutions (Contributor, Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description
The purpose of this thesis is to imagine and predict the ways in which humans will utilize technology to feed the world population in the 21st century, in spite of significant challenges we have not faced before. This project will first thoroughly identify and explain the most pressing challenges the future will bring in climate change and population growth; both projected to worsen as time goes on. To guide the prediction of how technology will impact the 21st century, a theoretical framework will be established, based upon the green revolution of the 20th century. The theoretical framework will summarize this important historical event, and analyze current thought concerning the socio-economic impacts of the agricultural technologies introduced during this time. Special attention will be paid to the unequal disbursement of benefits of this green revolution, and particularly how it affected small rural farmers. Analysis of the technologies introduced during the green revolution will be used to predict how 21st century technologies will further shape the agricultural sector. Then, the world’s current food crisis will be compared to the crisis that preceded the green revolution. A “second green revolution” is predicted, and the agricultural/economic impact of these advances is theorized based upon analysis of farming advances in the 20th century.
ContributorsWilson, Joshua J (Author) / Strumsky, Deborah (Thesis director) / Benjamin, Victor (Committee member) / Department of Supply Chain Management (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
Description
Solutions to mitigating the negative externalities of climate change are deemed necessary for a sustainable future. Residential community composting, such as the Community Compost Program at Vista del Sol, could potentially play an important role within Arizona State University’s (ASU) solution to develop a sustainable institution as programs aspire to develop sustainable behaviors and integrate environmentally positive practices within students’ lives. The research and review of how universities can utilize a residential community compost program to ignite sustainable action within on-campus communities could present helpful information for additional universities to implement on their own. This review will aim to tackle the research question: how can the operational functions of existing university residential composting programs and behavioral science research be implemented within the Community Compost Program at Arizona State University? The review from existing university residential composting programs and behavioral sciences will be completed to provide an explanation of how residential community composting can overall be effectively prompted.
ContributorsKovacs, Amelia (Author) / Wharton, Christopher (Thesis director) / Daniel, Fischer (Committee member) / School of Life Sciences (Contributor) / School of Sustainability (Contributor, Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Northwest Arkansas has a complex relationship with Indigeneity due to the erasure experience by the original inhabitants of the lands, and the presences of newly immigrated Indigenous groups such as the Marshallese people from the Republic of the Marshall Islands. Today, the Indigenous identity that is most commonly present within the Northwest Arkansas community are the Marshallese people. The reason as to why the original inhabitants of modern-day Northwest Arkansas are not the most prominently represented Indigenous group, is because of severe erasure, genocide, and systematic racism experienced by these people. This thesis will be investigating the Indigenous identities of Northwest Arkansas, which will include information on the first peoples and the modern-day presence of the Marshallese people. This thesis will particularly be focusing on the ways in which the legacy of colonialism and climate change have linked these groups in their displacement. Despite the differing time periods, the interconnectedness between these Indigenous populations’ experiences with colonialism and colonialist systems further demonstrates the threat that Indigenous populations still face today of erasure and continual oppression. Through both populations’ mutual experience with displacement and diaspora, this thesis will investigate how food can act as an essential connector between Indigenous individuals and their culture, as well as how food can be a form of reparations, healing, and future progress.
ContributorsHegde, Adeline (Author) / Nelson, Melissa (Thesis director) / Jakubczak, Laura (Committee member) / Barrett, The Honors College (Contributor) / School of Public Affairs (Contributor) / School of Sustainability (Contributor)
Created2023-12