Matching Items (3)
Filtering by
- All Subjects: Food Waste
- Creators: Cloutier, Scott
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
this project is about interrupting existing patterns of urban loneliness. the project explores three urban typologies of loneliness and potential interferences for each landscape. obstacles to unloneliness are investigated, such as urban form and social media. each is evaluated for its effect on loneliness and how this effect can be used to influence urbanites to feel less lonely. the focus is on ideas and experimentation. physical interference seeks to challenge preconceptions of what a city is, how one experiences the urban environment, and the role social media plays in our daily lives. the goal is to determine a spatial representation of the effect urbanism and social media have on loneliness and to use that to suggest a new typology of public space to promote unloneliness within phoenix, san francisco, and new york city. physical interference is a manifestation of ideas surrounding the modern urban experience.
ContributorsMedeiros, Camille Nicole (Author) / Maddock, Bryan (Thesis director) / Neveu, Marc (Thesis director) / Cloutier, Scott (Committee member) / School of Sustainability (Contributor) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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