Matching Items (2)
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
This project aimed to find implementable solutions to the long flow times at the Starbucks locations on campus. Surveys of the consumers indicated a dissatisfaction rating of 29%, neutral rating of 29% and satisfaction rating of 42%. Showing room for improvement in satisfaction, respondents were asked if a decrease in flow time or if mobile ordering was implemented would affect their frequency, over 50% responded that it would increase their frequency. Implementation of a mobile ordering system into the ASU app or separating the register line into M&G only and then cash and card only, is recommended to decrease the flow time.
ContributorsLares, Bethany Linn (Author) / Munshi, Perseus (Thesis director) / Garverick, Michael (Committee member) / Samuelson, Melissa (Committee member) / Dean, W.P. Carey School of Business (Contributor) / Department of Information Systems (Contributor) / School of Accountancy (Contributor) / WPC Graduate Programs (Contributor) / Barrett, The Honors College (Contributor)
Created2020-12