Matching Items (403)
ContributorsWard, Geoffrey Harris (Performer) / ASU Library. Music Library (Publisher)
Created2018-03-18
Description
Small-scale, peasant farmers are some of the most vulnerable people to the effects of climate change. They rely on a stable climate to support their natural ways of farming, which typically depends on consistent rainfall, temperate weather, and predictable season cycles. The perceptions of how successful coffee production is during shifting climatic disruptions is of key importance, if mitigation or adaptation efforts are to be successfully implemented. By using ethnographic methods with members of a coffee cooperative in Mexico, called Cafe Justo, I found that peasant farmers are very perceptive of the climatic changes and recognize forthcoming challenges as a result of changes in weather and precipitation levels. Rain-fed agriculture remains particularly vulnerable to coffee market demands, as coffee production for the majority of the cooperative members is the primary source of income. Through interpretive analysis of in-depth interview data collected from 19 coffee-famers in Chiapas, Mexico, I identified factors associated with perceptions of changing climate and weather conditions. Social identities, general perceptions of climate change, and impacts on livelihoods were investigated through the speaking-with model, as it was presented by Nagar and Geiger in 2007. These findings have rich implications for co-learning between the small-scale, coffee farmers and the scientific community so that mitigation and adaptation strategies are discussed. The findings also merit further investigation into future migration changes due to mass exoduses of climate refugees who are no longer able to successfully cultivate and harvest the lands to serve their needs and those of their community.
ContributorsVillarreal, Anisa (Author) / Keahey, Jennifer (Thesis advisor) / Murphy Erfani, Julie (Committee member) / Shrestha, Milan (Committee member) / Arizona State University (Publisher)
Created2018
ContributorsBolari, John (Performer) / ASU Library. Music Library (Publisher)
Created2018-10-04
Description
Sagebrush Coffee is a small business in Chandler, Arizona that purchases green beans, roasts them in small batches for quality, and ships fresh, gourmet roasted coffee beans across the nation. Deciding which coffee beans to buy and roast is one of the most crucial business decisions Sagebrush and other gourmet coffee roasters face. Further complicating this decision is the fact that coffee is a crop, and like all crops, has a specific growing season and the exact same product cannot usually be ordered from year to year, even if it proves to be successful. The goal of this research is to use data analytics and visualization to help Sagebrush make better purchasing decisions by identifying consumer purchasing trends and providing a recommendation for their portfolio mix. In the end, I found that Latin American coffees are popular with both returning and first-time customers, but a specific country of origin does not appear to be associated with the top coffee producing countries. Additionally, December is a critical month for Sagebrush and Sagebrush should make sure to target the states with the most sales: California, Pennsylvania, and New York. Arizona has growth potential as it is not one of the top three locations, despite the presence of a physical store. Also included in the following report is a portfolio recommendation suggesting how many of each product based on region, processing type, and roast level to carry in inventory.
ContributorsBlue, Jessica Morgan (Author) / Kellso, James (Thesis director) / Davila, Eddie (Committee member) / Department of Information Systems (Contributor) / Economics Program in CLAS (Contributor) / Department of Supply Chain Management (Contributor) / Morrison School of Agribusiness (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Derived from the idea that the utilization of sustainable practices could improve small business practice, this honors thesis offers a full business assessment and recommendations for improvements of a local, family-owned coffee shop, Gold Bar. A thorough analysis of the shop's current business practices and research on unnecessary expenses and waste guides this assessment.
ContributorsSorden, Clarissa (Co-author) / Boden, Alexandra (Co-author) / Darnall, Nicole (Thesis director) / Dooley, Kevin (Committee member) / Barrett, The Honors College (Contributor) / School of Sustainability (Contributor) / W. P. Carey School of Business (Contributor) / Department of Management (Contributor) / Department of Supply Chain Management (Contributor)
Created2015-05
Description
Background While extensive research has been conducted among college students consuming alcohol with energy drinks, there is limited research exploring how extracurricular activities could have an impact on energy drink consumption and sleep. Understanding the association between student involvement and the impact it could have on sleep and energy drink consumption among college freshmen is essential in promoting healthy behaviors while in college. Objectives The purpose of this study was to understand the relationship between student involvement, average hours of sleep, and predicted prevalence of energy drink and coffee consumption amongst college freshmen living in residence halls at a large, public university in the Southwest. Student involvement and fewer hours of sleep hypothesized to observe higher energy drink consumption. Methods This study was a secondary data analysis of the second wave of the longitudinal SPARC (Social impact of Physical Activity and nutRition in College) study assessing college freshmen (n=599; 70.6% female; 50.9% non-white) living on campus. Students were enrolled in this study during the 2015\u20142016 school year. Mutually adjusted generalized estimating equation (GEE) binomial models examined the relationship between involvement (academic clubs, sport clubs, honors, taking 16 or more credit hours, and having a job) and sleep with energy drink and coffee consumption, controlling for gender, race/ethnicity, Pell grant status, ever having tried alcohol, and clustering of students in residence halls. Results On average, students were enrolled in 15 credits, slept an average 8 hours per night, those who had a job worked 14 hours for pay per week, 35% reported consuming energy drinks in the past week, and about 29% of students reported coffee consumption. Males showed a higher predicted prevalence of energy drink consumption compared to females (p<0.001), where females showed a higher predicted prevalence of coffee consumption compared to males (<0.001); energy drink consumption was less prevalent amongst Hispanic students compared to white students (p=0.018), but more prevalent amongst black students compared to white students (p=0.002); no associations between race were found in predicted prevalence of coffee consumption. Average hours of sleep per night was inversely associated with energy drink consumption predicted prevalence (p<0.001). There was a lower predicted prevalence of energy drink and coffee consumption in honors student status (p<0.001) compared to non-honors students. Students taking 16 or more class credit hours showed a higher predicted prevalence in both energy drink (p=0.050) and coffee consumption (p=0.023) compared to students taking less than 16 class credit hours. Students involved in physically active clubs showed a greater predicted prevalence of coffee consumption (p<0.001) compared to students not in physically active clubs. There was no difference in the predicted prevalence in energy drink consumption amongst students involved in physically active clubs (p=0.710), non-physically active clubs (p=0.493), and having a job (p=0.146). Coffee consumption predicted prevalence showed no significant prevalence amongst students of different race and ethnicity [Black (p=0.507), Hispanic (p=103), Other (p=116)] as well as students involved in non-physically active (p=0.839) clubs and who had a paid job (p=0.088). Conclusion Associations observed between average hours of sleep, the different types of involvement of student activities, and energy drink and coffee consumption, were interesting in that a few findings were found to be contrary to the hypotheses. Future research should delve deeper into student involvement within honors programs to understand the contextual factors of why these students showed a significant inverse association in energy drink consumption. Contrary to hypothesis, sleep and energy drink consumption prevalence were indirectly related leading future research to examine and understand why students are consuming energy drinks since on average participants were meeting recommended sleep guidelines. Nutrition interventions are needed for the groups at consuming energy drinks and alcohol in combination due to the study finding increased predicted prevalence amongst these groups as well as the increased risky health behavior associated with the combination found in the literature. Support or Funding Information This study was supported by the NIH Common Fund from the Office of the Director and the Office of Behavioral and Social Sciences Research, grant number 1DP5OD017910-01 (PI: M. Bruening). The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
ContributorsBender, Rebecca Leigh (Author) / Bruening, Meg (Thesis director) / McCoy, Maureen (Committee member) / Brennhofer, Stephanie (Committee member) / School of Sustainability (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Creating a strong brand enables companies to create a loyal customer base that leads to success and profitability. Companies can acquire this success through the right mix of marketing techniques and company strategies that consumers see as important. They may need to think outside of traditional marketing and focus on how they can create a unique experience that their customer will enjoy and only be able to receive from that specific company. The Starbucks Corporation has been able to create this experience that has created an astonishing customer base and loyalty to their brand. Through the initial research of various marketing and sociological perspectives, an experiment was created that could measure whether consumer loyalty was the driving force behind consumer purchases. In order to measure this, it is necessary to distinguish between a desire for the products and a loyalty to the brand.
ContributorsSinger, Fallon Alicia (Co-author) / Yu, Michelle (Co-author) / Machas, Melina (Co-author) / Eaton, John (Thesis director) / Fey, Richard (Committee member) / Barrett, The Honors College (Contributor) / School of Accountancy (Contributor)
Created2014-05
Description
Blue House Coffee is a company started by four friends with a passion for roasting fresh, quality coffee. The company's current business operations include online sales through a company website and beverage sales from a bicycle-driven coffee cart. Blue House Coffee offers a diversity in variety of high-quality roasted coffee and a top-of-the-line iced coffee as its core products. The Marketing Plan is the next step in solidifying the company's goals and will play an integral role in better understanding the business, the customers, and a strategy for success.
ContributorsZeigler, Zachary Alan (Author) / Eaton, John (Thesis director) / Mokwa, Michael (Committee member) / Barrett, The Honors College (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor)
Created2014-05
ContributorsOftedahl, Paul (Performer) / ASU Library. Music Library (Publisher)
Created2018-09-29
Description
The Coffee Hutch project is derived from the field of Computer Science and consists of a website, a database, and a mobile application for Android devices. This three-tiered scheme is designed to support a point-of-sale payment system to be integrated with a standalone product dispensing machine. The website contains landing pages which provide navigation and functional capabilities for users. The site also features a variety of PHP web services which communicate with the database using SQL commands. The application, programmed in the Java language, makes use of these services in a simple, utilitarian design aimed at modification of user data stored in the database. This database, developed with MySQL and managed with the phpMyAdmin application, contains limited information in order to maximize speed of read and write accesses from the website and Android app. Together, these three components comprise an effective payment management system model with mobile capabilities. All of the components of this project were built at no cost. The website hosting service is free and the third-party services required (such as Paypal payment services) are simulated. These simulations allowed me to demonstrate the functionality of the three-tiered product without the necessity for monetary supplication. This thesis features every aspect of the development and testing of The Coffee Hutch software components. Requirements for each function of the software are specified in one section, and they are aligned with various pieces of the code in the source documentation. Test cases which address each requirement are outlined in another section of the thesis.
ContributorsHutchison, Caleb Ryan (Author) / Burger, Kevin (Thesis director) / Zhao, Ming (Committee member) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12