Matching Items (11)
Description
Food waste is a growing global issue that exemplifies an unsustainable system of resource loss in landfills which eventually breaks down into the greenhouse gas of methane. Approaching landfill diversion of food waste on the local level requires innovative solutions based on public and private partnerships. This thesis project explored how the City of Tempe's Grease Cooperative could provide a model of restaurant partnership and third-party service to tackle not just restaurant grease waste in water, but food waste in the solid waste stream. This used other city-run food waste collection systems as examples, and it relied on the input and support of multiple municipal stakeholders in its design. Using an existing food waste collection service in the Phoenix metropolitan area, the research was collected during a month-long observational pilot study of four Tempe restaurants, where data ranged from trash bin differences to kitchen staff sizes. The results of the pilot were compiled for the benefit of the collection service, the City of Tempe, and the involved restaurants to demonstrate potential obstacles to a currently small, but scalable, collection service, and potential solutions that will make the service more efficient and attractive to new customers. Future research goals include expanding the pilot's reach and information through stronger partnerships and collaborative data collection in Tempe, providing a guide to a food waste collection cooperative within Tempe, and promoting large scale diversion of food waste from restaurants both through prevention and nutrient recycling. The final paper was submitted for publication to the Solutions journal, as an example of "On the Ground" implementation of solutions.
ContributorsAndersen, Annika Emmaline (Author) / Cloutier, Scott (Thesis director) / Eakin, Hallie (Committee member) / School of Historical, Philosophical and Religious Studies (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Unmanned aerial vehicles have received increased attention in the last decade due to their versatility, as well as the availability of inexpensive sensors (e.g. GPS, IMU) for their navigation and control. Multirotor vehicles, specifically quadrotors, have formed a fast growing field in robotics, with the range of applications spanning from surveil- lance and reconnaissance to agriculture and large area mapping. Although in most applications single quadrotors are used, there is an increasing interest in architectures controlling multiple quadrotors executing a collaborative task. This thesis introduces a new concept of control involving more than one quadrotors, according to which two quadrotors can be physically coupled in mid-flight. This concept equips the quadro- tors with new capabilities, e.g. increased payload or pursuit and capturing of other quadrotors. A comprehensive simulation of the approach is built to simulate coupled quadrotors. The dynamics and modeling of the coupled system is presented together with a discussion regarding the coupling mechanism, impact modeling and additional considerations that have been investigated. Simulation results are presented for cases of static coupling as well as enemy quadrotor pursuit and capture, together with an analysis of control methodology and gain tuning. Practical implementations are introduced as results show the feasibility of this design.
ContributorsLarsson, Daniel (Author) / Artemiadis, Panagiotis (Thesis advisor) / Marvi, Hamidreza (Committee member) / Berman, Spring (Committee member) / Arizona State University (Publisher)
Created2016
Description
The health of the planet and its people face considerable challenges; the climate faces threats of irreversible damage while chronic disease and obesity rates continue to rise. Both issues can be attributed in part to humanity’s poor treatment and attitude towards food. Humans throw away much of the nutritious food available, resulting in unhealthful diets and considerable amounts of food waste, leading to harmful greenhouse gas emissions. The current solutions for improving the separate matters of planetary and human health include tradeoffs between the two, despite their interrelatedness. Paradoxically, current research shows that increased fruit and vegetable intake is associated with increased food waste. Current literature has not emphasized a focus on interventions aimed to improve diet quality and food waste simultaneously.Recent research shows that mindfulness can have impacts on human health, such as in relation to chronic pain, mental wellbeing, and self-awareness. Mindful eating specifically has demonstrated improvements in disordered eating behaviors and relationship with food. Yet, no research has been conducted to explore mindful eating in relation to healthful and efficient relationships with food. Therefore, the present study explores mindfulness as a mechanism to improve diet quality and reduce food waste.
The protocol presented in the study, titled Mindful Waste Watchers (MWW), was a 4-week novel virtual program incorporating nutrition education, household food waste reduction education, and mindfulness/mindful eating exercises into each lesson. Entry, exit, and 4-week follow-up surveys, each identical, were distributed to participants to assess diet quality, household food waste habits, mindful eating, mindfulness, and food appreciation, primarily by utilization of validated scales.
The two primary outcomes evaluated in the present article were diet quality and household food waste behaviors. It was found that the intervention did not produce significant effects for either parameter, suggesting that the protocol was not feasible. However, a significant positive effect was found for food appreciation, a factor that may show promise in future research. While no significant effects were found for the primary outcomes, the findings of this study can be considered in future research targeted towards discovering effective interventions to improve diet quality and reduce household food waste.
ContributorsMoeller, Margaret Elizabeth (Author) / Wharton, Christopher (Thesis advisor) / DeWeese, Robin (Committee member) / Kniskern, Megan (Committee member) / Arizona State University (Publisher)
Created2024
Description
There has been a vast increase in applications of Unmanned Aerial Vehicles (UAVs) in civilian domains. To operate in the civilian airspace, a UAV must be able to sense and avoid both static and moving obstacles for flight safety. While indoor and low-altitude environments are mainly occupied by static obstacles, risks in space of higher altitude primarily come from moving obstacles such as other aircraft or flying vehicles in the airspace. Therefore, the ability to avoid moving obstacles becomes a necessity
for Unmanned Aerial Vehicles.
Towards enabling a UAV to autonomously sense and avoid moving obstacles, this thesis makes the following contributions. Initially, an image-based reactive motion planner is developed for a quadrotor to avoid a fast approaching obstacle. Furthermore, A Dubin’s curve based geometry method is developed as a global path planner for a fixed-wing UAV to avoid collisions with aircraft. The image-based method is unable to produce an optimal path and the geometry method uses a simplified UAV model. To compensate
these two disadvantages, a series of algorithms built upon the Closed-Loop Rapid Exploratory Random Tree are developed as global path planners to generate collision avoidance paths in real time. The algorithms are validated in Software-In-the-Loop (SITL) and Hardware-In-the-Loop (HIL) simulations using a fixed-wing UAV model and in real flight experiments using quadrotors. It is observed that the algorithm enables a UAV to avoid moving obstacles approaching to it with different directions and speeds.
for Unmanned Aerial Vehicles.
Towards enabling a UAV to autonomously sense and avoid moving obstacles, this thesis makes the following contributions. Initially, an image-based reactive motion planner is developed for a quadrotor to avoid a fast approaching obstacle. Furthermore, A Dubin’s curve based geometry method is developed as a global path planner for a fixed-wing UAV to avoid collisions with aircraft. The image-based method is unable to produce an optimal path and the geometry method uses a simplified UAV model. To compensate
these two disadvantages, a series of algorithms built upon the Closed-Loop Rapid Exploratory Random Tree are developed as global path planners to generate collision avoidance paths in real time. The algorithms are validated in Software-In-the-Loop (SITL) and Hardware-In-the-Loop (HIL) simulations using a fixed-wing UAV model and in real flight experiments using quadrotors. It is observed that the algorithm enables a UAV to avoid moving obstacles approaching to it with different directions and speeds.
ContributorsLin, Yucong (Author) / Saripalli, Srikanth (Thesis advisor) / Scowen, Paul (Committee member) / Fainekos, Georgios (Committee member) / Thangavelautham, Jekanthan (Committee member) / Youngbull, Cody (Committee member) / Arizona State University (Publisher)
Created2015
Description
Seeking to address sustainability issues associated with food waste (FW), and fat, oil, and grease (FOG) waste disposal, the City of Mesa commissioned the Biodesign Swette Center for Environmental Biotechnology (BSCEB) at Arizona State University (ASU) to study to the impact of implementing FW/FOG co-digestion at the wastewater treatment plant (WWTP). A key issue for the study was the “souring” of the anaerobic digesters (ADs), which means that the microorganism responsible for organic degradation were deactivated, causing failure of the AD. Several bench-scale reactors soured after the introduction of the FW/FOG feed streams. By comparing measurements from stable with measurements from the souring reactors, I identified two different circumstances responsible for souring events. One set of reactors soured rapidly after the introduction of FW/FOG due to the digester’s hydraulic retention times (HRT) becoming too short for stable operation. A second set of reactors soured after a long period of stability due to steady accumulation of fatty acids (FAs) that depleted bicarbonate alkalinity. FA accumulation was caused by the incomplete hydrolysis/fermentation of feedstock protein, leading to insufficient release of ammonium (NH4+). In contrast, carbohydrates were more rapidly hydrolyzed and fermented to FAs.
The most important contribution of my research is that I identified several leading indicators of souring. In all cases of souring, the accumulation of soluble chemical oxygen demand (SCOD) was an early and easily quantified indicator. A shift in effluent FA concentrations from shorter to longer species also portended souring. A reduction in the yield of methane (CH4) per mass of volatile suspended solids removed (VSSR) also identified souring conditions, but its variability prevented the methane yield from providing advanced warning to allow intervention. For the rapidly soured reactors, reduced bicarbonate alkalinity was the most useful warning sign, and an increasing ratio of SCOD to bicarbonate alkalinity was the clearest sign of souring. Because I buffered the slow-souring reactors with calcium carbonate (CaCO3), I could not rely on bicarbonate alkalinity as an indicator, which put a premium on SCOD as the early warning. I implemented two buffering regimes and demonstrated that early and consistent buffering could lead to reactor recovery.
The most important contribution of my research is that I identified several leading indicators of souring. In all cases of souring, the accumulation of soluble chemical oxygen demand (SCOD) was an early and easily quantified indicator. A shift in effluent FA concentrations from shorter to longer species also portended souring. A reduction in the yield of methane (CH4) per mass of volatile suspended solids removed (VSSR) also identified souring conditions, but its variability prevented the methane yield from providing advanced warning to allow intervention. For the rapidly soured reactors, reduced bicarbonate alkalinity was the most useful warning sign, and an increasing ratio of SCOD to bicarbonate alkalinity was the clearest sign of souring. Because I buffered the slow-souring reactors with calcium carbonate (CaCO3), I could not rely on bicarbonate alkalinity as an indicator, which put a premium on SCOD as the early warning. I implemented two buffering regimes and demonstrated that early and consistent buffering could lead to reactor recovery.
ContributorsKupferer III, Rick Anthony (Author) / Rittmann, Bruce E. (Thesis advisor) / Young, Michelle N (Committee member) / Torres, César I (Committee member) / Arizona State University (Publisher)
Created2020
Description
As a cause of negative economic, societal, and environmental effects, food waste is increasingly being seen as a sustainability issue that needs to be addressed. Reduction of food waste is preferred to recycling because it reduces the financial burden and technological innovations needed to address the issue. While there are many different approaches to reduce food waste, this paper investigates dynamic social norms as an avenue for reducing food waste. Recent studies showcased the effectiveness of using dynamic social norms to reduce meat consumption and the use of to-go cups. However, there appears to be a gap in research that investigates the impact of dynamic social norms in U.S. university community dining settings. This study piloted the use of dynamic social norms to intervene in post-consumer food waste behaviors at Arizona State University. Specifically, this study compared food waste amounts in a location with and without an intervention tool as well as conducted interviews to monitor any self-reported behavior change. Results show that dynamic social norms can promote behavior change in terms of food waste when compared to a control location without the intervention. Further, this study advocates for monitoring food habits through both quantitative and qualitative analysis in order to identify potential behavior changes that could not be captured to the same extent by a mono-methodological approach.
ContributorsCampbell, Hailey Paige (Author) / Fischer, Daniel (Thesis director) / Auustin-Behravesh, Shirley-Ann (Committee member) / School of Sustainability (Contributor, Contributor) / Watts College of Public Service & Community Solut (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
As recent statistics from the U.S. Food & Drug Administration (FDA) show, “in the United States, food waste is estimated at between 30-40 percent of the food supply…at the retail and consumer levels, correspond[ing] to approximately 133 billion pounds and $161 billion worth of food in 2010” (“Food Loss and Waste | FDA”, 2020). Not only is excess food waste an economic problem for numerous companies, it’s unsustainable and inefficient when there could be the potential for learning and implementing innovative solutions, both on a large and small scale. The research from this creative project will focus on comparing The Walt Disney Company’s current food waste sustainability practices at Walt Disney World in Orlando, Florida, with Arizona State University’s (ASU’s) local Aramark Catering Services practices and initiatives throughout the Tempe campus’ dining halls. Specifically, the thesis will explore the benefits of anaerobic digesters and The Walt Disney Company’s use of anaerobic digesters at their Walt Disney World Parks and Resorts as a central means of converting food waste material into renewable natural gas. It will also explore Aramark’s current food waste management processes, specifically composting with the City of Phoenix’s industrial-grade composting yard, and the potential for implementing anaerobic digestion via a partnership with the City of Mesa into or in place of their current processes on ASU’s Tempe campus in the future.
ContributorsNagy, Billie Isabella (Author) / Burns, Kevin (Thesis director) / Cloutier, Scott (Committee member) / Dean, W.P. Carey School of Business (Contributor, Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2020-12
Description
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.
ContributorsFields-Austin, Lexie (Author, Project director)
Created2019-05-15
Description
Through Zero Waste at ASU, the Villas & Vista del Sol Community Compost Program (VVDS CCP) has been in operation for three years. Programs such as this one have been identified as a priority by the university due to the significance of food waste in the waste stream ASU produces and the opportunity to reduce climate impact by diverting this waste from landfill. However, the CCP has struggled to reach its participation targets throughout its time in operation and therefore ASU requires better understanding of marketing strategies that will lead to program success before investing in additional residential compost programs. This thesis addresses the fundamental question: What marketing and operational strategies are most effective within a residential composting program at Arizona State University? Using a combination of literature review, qualitative primary research, and experimentation, this thesis provides an explanation of how the university can effectively implement and grow residential composting programs.
ContributorsMiserlian, Rachel (Author) / Dooley, Kevin (Thesis director) / Jung, Kendon (Committee member) / Barrett, The Honors College (Contributor) / Walter Cronkite School of Journalism and Mass Comm (Contributor) / Department of Marketing (Contributor) / Department of Supply Chain Management (Contributor)
Created2022-05
Description
Food waste is a significant problem in many developed nations, especially the United States. Each year millions of pounds of uneaten or partially eaten food scraps are thrown into landfill, where it degrades anaerobically, producing methane gas emissions, contributing to foul odors, and contributing to an unsustainable food system. This thesis project set out to conduct a small-scale composting system that diverted would-be food waste from a local food bank to a community garden, where food scraps would decompose into compost to then be turned into a valuable, nutrient-rich amendment in that local garden. Engaging with this food bank and community garden allowed us to leverage the existing relationship between the two, and experiment and develop a framework that would demonstrate the feasibility of a long-term composting system in this community. By conducting this project throughout 2021, we saw where strategies worked well, what challenges remained, and where future opportunities could be expanded on. In the end, we diverted over 2000 lbs of uneaten food away from the food bank and into our composting system. We concluded our project report by providing a set of actionable recommendations and future framework guidelines that could be used by the local community garden in the future or be referenced to by other interested parties.
ContributorsBardon, Lee (Author) / Marshall, Meghan (Co-author) / Nelson, Melissa (Thesis director) / Winburn, Morgan (Committee member) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2021-12