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- Creators: Walter Cronkite School of Journalism and Mass Communication
- Creators: Department of Information Systems
Before the COVID-19 pandemic, there was a great need for United States’ restaurants to “go green” due to consumers’ habits of frequently eating out. Unfortunately, COVID-19 has caused this initiative to lose traction. While the amount of customers ordering takeout has increased, there is less emphasis on sustainability.<br/>Plastic is known for its harmful effects on the environment and the extreme length of time it takes to decompose. According to the International Union for Conservation of Nature (IUCN), almost 8 million tons of plastic end up in the oceans at an annual rate, threatening not only the safety of marine species but also human health. Modern food packaging materials have included a blend of synthetic ingredients, trickling into our daily lives and polluting the air, water, and land. Single-use plastic items slowly degrade into microplastics and can take up to hundreds of years to biodegrade.<br/>Due to COVID-19, restaurants have switched to takeout and delivery options to adapt to the new business environment and guidelines enforced by the Center of Disease Control (CDC) mandated guidelines. Some of these guidelines include: notices encouraging social distancing and mask-wearing, mandated masks for employees, and easy access to sanitary supplies. This cultural shift is motivating restaurants to search for a quick, cheap, and easy fix to adapt to the increased demand of take-out and delivery methods. This increases their plastic consumption of items such as plastic bags/paper bags, styrofoam containers, and beverage cups. Plastic is the most popular takeout material because of its price and durability as well as allowing for limited contamination and easy disposability.<br/>Almost all food products come in packaging and this, more often than not, is single-use. Food is the largest market out of all the packaging industry, maintaining roughly two-thirds of material going to food. The US Environmental Protection Agency reports that almost half of all municipal solid waste is made up of food and food packaging materials. In 2014, over 162 million tons of packaging material waste was generated in the states. This typically contains toxic inks and dyes that leach into groundwater and soil. When degrading, pieces of plastic absorb toxins like PCBs and pesticides, and then each piece will, in turn, release toxic chemicals like Bisphenol-A. Even before being thrown away, it causes negative effects for the environment. The creation of packaging materials uses many resources such as petroleum and chemicals and then releases toxic byproducts. Such byproducts include sludge containing contaminants, greenhouse gases, and heavy metal and particulate matter emissions. Unlike many other industries, plastic manufacturing has actually increased production. Demand has increased and especially in the food industry to keep things sanitary. This increase in production is reflective of the increase in waste. <br/>Although restaurants have implemented their own sustainable initiatives to combat their carbon footprint, the pandemic has unfortunately forced restaurants to digress. For example, Just Salad, a fast-food restaurant chain, incentivized customers with discounted meals to use reusable bowls which saved over 75,000 pounds of plastic per year. However, when the pandemic hit, the company halted the program to pivot towards takeout and delivery. This effect is apparent on an international scale. Singapore was in lock-down for eight weeks and during that time, 1,470 tons of takeout and food delivery plastic waste was thrown out. In addition, the Hong Kong environmental group Greeners Action surveyed 2,000 people in April and the results showed that people are ordering out twice as much as last year, doubling the use of plastic.<br/>However, is this surge of plastic usage necessary in the food industry or are there methods that can be used to reduce the amount of waste production? The COVID-19 pandemic caused a fracture in the food system’s supply chain, involving food, factory, and farm. This thesis will strive to tackle such topics by analyzing the supply chains of the food industry and identify areas for sustainable opportunities. These recommendations will help to identify areas for green improvement.
The following research questions spurred the curiosity for this knowledge. These questions are:
1. How does Arizona State University market its study abroad programs?
a) How does ASU most effectively market its study abroad programs to students—what marketing tools are needed and used?
2. How do other college and universities throughout the United States market its study abroad programs?
b) How do they best market its study abroad programs to students—what marketing tools are needed and used?
3. How has this new digital age shaped the marketing environment today?
4. How do you develop relevant marketing strategies for a specific study abroad program in order to increase participation?
Before answering the preceding questions, this thesis first examines the origin of international education and its history.
Additionally, the author of this thesis created a series of questions that was sent via SurveyMonkey.com to various college and university study abroad offices, directors, advisors and marketing specialists throughout the U.S (a total of 18 schools from various parts of the region responded to the 37 question survey). This in turn allowed the author to answer a large portion of the above research questions. See attached documents (Appendix A) for a list of all the questions asked via survey, as well as each school’s response.
After a thorough analysis of the above research questions, the author focuses on the development of marketing strategies to help promote a specific faculty-led study abroad program at Arizona State University’s Walter Cronkite School of Journalism and Mass Communication (the official name for that program: “Cronkite Euro: Social Media Across Cultures: The European Perspective”). It is the analysis of the above research questions that in turn helped the author create marketing strategies that were tailored to this specific faculty-led study abroad program.
These marketing activities included the expansion of Cronkite Euro’s social media presence, specifically by creating an Instagram account for the study abroad program (@asucronkiteuro). Another major marketing activity included the expansion of Cronkite Euro’s online presence. The author of this essay completely revamped the study abroad program’s website so as to adequately keep up with the tech-savvy, digital natives of today (www.asucronkiteuro.com). The importance of implementing these specific marketing strategies will be later discussed in part IV of the thesis.
I decided I could use my education from the Cronkite School in writing, photography and social media to produce a resource for women looking to travel abroad. I could tell stories of my personal experiences that could both inspire and prove that a solo trip can be done. I also wanted to touch on topics that are not generally covered by popular travel blogs since they are specific to women. Topics like how to dress, making sure you travel during the day if you’re traveling alone and finding birth control or feminine hygiene products when you are traveling.
I funded the trip myself and currently the blog is designed, written and photographed entirely by me. Moving forward I would like to feature other women on my blog, especially those who have made travel a priority or a career. I plan on continuing to build the blog, hopefully gaining sponsors and becoming a more well known resources, and helping change the landscape of travel and travel blogging to become more female friendly.
