Matching Items (16)
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- All Subjects: Economics
- All Subjects: Food
- Creators: Department of Supply Chain Management
Description
The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and social media algorithms, etc), we created Munch to be an algorithm meant to help people find food they’ll love. <br/>Munch offers the ability to search for food by the restaurant or even as specific as a menu item (ex: search for the best Pad Thai). The best part? It is customized to your preferences based on a quiz you take when you open the app and from that point continuously learns from your behavior. This thesis documents the journey of the team who founded Munch, what progress we made and the reasoning behind our decisions, where this idea fits in a competitive marketplace, how much it could be worth, branding, and our recommendations for a successful app in the future.
ContributorsRajan, Megha (Co-author) / Krug, Hayden (Co-author) / Inocencio, Phillippe (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / School of Art (Contributor) / Department of Supply Chain Management (Contributor) / Department of Marketing (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
There are several visual dimensions of food that can affect food intake, example portion size, color, and variety. This dissertation elucidates the effect of number of pieces of food on preference and amount of food consumed in humans and motivation for food in animals. Chapter 2 Experiment 1 showed that rats preferred and also ran faster for multiple pieces (30, 10 mg pellets) than an equicaloric, single piece of food (300 mg) showing that multiple pieces of food are more rewarding than a single piece. Chapter 2 Experiment 2 showed that rats preferred a 30-pellet food portion clustered together rather than scattered. Preference and motivation for clustered food pieces may be interpreted based on the optimal foraging theory that animals prefer foods that can maximize energy gain and minimize the risk of predation. Chapter 3 Experiment 1 showed that college students preferred and ate less of a multiple-piece than a single-piece portion and also ate less in a test meal following the multiple-piece than single-piece portion. Chapter 3 Experiment 2 replicated the results in Experiment 1 and used a bagel instead of chicken. Chapter 4 showed that college students given a five-piece chicken portion scattered on a plate ate less in a meal and in a subsequent test meal than those given the same portion clustered together. This is consistent with the hypothesis that multiple pieces of food may appear like more food because they take up a larger surface area than a single-piece portion. All together, these studies show that number and surface area occupied by food pieces are important visual cues determining food choice in animals and both food choice and intake in humans.
ContributorsBajaj, Devina (Author) / Phillips, Elizabeth D. (Thesis advisor) / Cohen, Adam (Committee member) / Johnston, Carol (Committee member) / Bimonte-Nelson, Heather A. (Committee member) / Arizona State University (Publisher)
Created2013
Description
The current model of revenue generation for some free to play video games is preventing the companies controlling them from growing, but with a few changes in approach these issues could be alleviated. A new style of video games, called a MOBA (Massive Online Battle Arena) has emerged in the past few years bringing with it a new style of generating wealth. Contrary to past gaming models, where users must either purchase the game outright, view advertisements, or purchase items to gain a competitive advantage, MOBAs require no payment of any kind. These are free to play computer games that provides users with all the tools necessary to compete with anyone free of charge; no advantages can be purchased in this game. This leaves the only way for users to provide money to the company through optional purchases of purely aesthetic items, only to be purchased if the buyer wishes to see their character in a different set of attire. The genre’s best in show—called League of Legends, or LOL—has spearheaded this method of revenue-generation. Fortunately for LOL, its level of popularity has reached levels never seen in video games: the world championships had more viewers than game 7 of the NBA Finals (Dorsey). The player base alone is enough to keep the company afloat currently, but the fact that they only convert 3.75% of the players into revenue is alarming. Each player brings the company an average of $1.32, or 30% of what some other free to play games earn per user (Comparing MMO). It is this low per player income that has caused Riot Games, the developer of LOL, to state that their e-sports division is not currently profitable. To resolve this issue, LOL must take on a more aggressive marketing plan. Advertisements for the NBA Finals cost $460,000 for 30 seconds, and LOL should aim for ads in this range (Lombardo). With an average of 3 million people logged on at any time, 90% of the players being male and 85% being between the ages of 16 and 30, advertising via this game would appeal to many companies, making a deal easy to strike (LOL infographic 2012). The idea also appeals to players: 81% of players surveyed said that an advertisement on the client that allows for the option to place an order would improve or not impact their experience. Moving forward with this, the gaming client would be updated to contain both an option to order pizza and an advertisement for Mountain Dew. This type of advertising was determined based on community responses through a sequence of survey questions. These small adjustments to the game would allow LOL to generate enough income for Riot Games to expand into other areas of the e-sports industry.
ContributorsSeip, Patrick (Co-author) / Zhao, BoNing (Co-author) / Kashiwagi, Dean (Thesis director) / Kashiwagi, Jacob (Committee member) / Barrett, The Honors College (Contributor) / Sandra Day O'Connor College of Law (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor)
Created2015-05
Description
Statistics are rising for adults who are overweight and/or obese, putting them at higher risk of developing serious health problems. Eating fewer portions of vegetable than the daily-recommended amounts contributes to this increase with. College students, being more susceptible to weight gain as they are transitioning from childhood to adulthood. Previous studies demonstrated that children ate more vegetables when repeatedly paired with a low-fat dip compared to when served plain. The current study examined whether this effect was also successful in college-aged subjects. A total of 148 (55 males, 91 females) college-aged students from an introductory psychology class at Arizona State University (Tempe, AZ) participated in the study. Subjects were randomly assigned to receive cauliflower or broccoli (raw) either served plain or with low-fat ranch dressing. Subjects showed a greater preference for and consumption of the vegetable plain that was previously given with dip than without dip. These findings suggest that serving vegetables with low-fat ranch dip two times can increase the liking and consumption of vegetables in college students.
ContributorsKim, Sophia L. (Author) / Phillips, Elizabeth Capaldi (Thesis director) / Bajaj, Devina (Committee member) / Cohen, Adam (Committee member) / Barrett, The Honors College (Contributor) / Harrington Bioengineering Program (Contributor)
Created2015-05
DescriptionA look at current 3D printing capabilities, and exploring the potential for additive manufacturing to transform the economy in the future.
ContributorsBennewitz, Chase (Co-author) / Paul, John (Co-author) / Parker, Kerry (Co-author) / Maltz, Arnold (Thesis director) / McDowell, John (Committee member) / Fujinami, Chris (Committee member) / Barrett, The Honors College (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor) / W. P. Carey School of Business (Contributor)
Created2013-05
Description
Previously we found that subjects ate less from a four-piece bagel than from the same bagel served whole. Here, we determined if subjects differed in their perception of the amount of food based on the number of pieces of food served and measured the effects of these judgments on the amount of food consumed. A total of 213 (140 male, 73 female) undergraduate students with a mean age of 19 years participated in this study. Subjects were shown a whole food and the same food cut into pieces and asked which they perceived to be larger either before or after consuming that food, or not asked at all. We found that subjects ate less from a whole bagel than from a four-piece bagel. Furthermore, significantly more subjects perceived the whole bagel to be more food when asked this question after consumption of the bagel than before. People may be more familiar with the amount of satiation expected from a whole bagel than the four-piece bagel and this perceptual bias may be influenced by recent exposure to food, which ultimately may affect food intake.
ContributorsTurro, Cameron Nicholas (Author) / Capaldi-Phillips, Betty (Thesis director) / Bajaj, Devina (Committee member) / Barrett, The Honors College (Contributor) / Department of Chemistry and Biochemistry (Contributor) / Department of Psychology (Contributor)
Created2015-05
Description
This thesis looks at the theory and empirical evidence that surrounds the debate between environmentalists and economists regarding the link between trade liberalization and environmental degradation. The main points of the theory are the scale, composition, and technique effects which, when aggregated, are ambiguous as the harm or benefit of trade's effect on the environment. The empirical evidence studied ranges in time periods from the early 1990s to 2011 and mainly focuses on the existence or absence of an environmental Kuznets curve for certain pollutant. However, the data still proves to be inconclusive. The debate about the possible link between trade and the environment is as important as ever, especially in regards to carbon dioxide emissions. Going forward, it is extremely important that international cooperation regarding emissions targets and abatement goals increases. Trade will prove to be an invaluable tool in this endeavor as it provides a mechanism for the spread of green technology as well as can be used as a method of environmental policy enforcement.
ContributorsCotterell, Emily Claire (Author) / Mendez, Jose (Thesis director) / McDaniel, Cara (Committee member) / School of Sustainability (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor) / W. P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
This thesis will examine market research relating to consumer food trends and the business environment of Austin, Texas in order to evaluate the initial feasibility of establishing a small hydroponic produce farm. A main concern of this report is to provide a general overview of hydroponics and its potential advantages over traditional farming methods as a technique for producing food products for consumers in a local setting. To explore the potential of establishing such a venture, this report will also include a partial business plan focusing on the marketing strategy of initiating a hydroponic produce farm in Austin.
ContributorsShriver, John Andrew (Author) / Schmitz, Troy (Thesis director) / Manfredo, Mark (Committee member) / Barrett, The Honors College (Contributor) / Department of Information Systems (Contributor) / Department of Supply Chain Management (Contributor) / W. P. Carey School of Business (Contributor)
Created2015-05
Description
In this paper, I discuss my findings from The Toyota Way, 2 Second Lean, and Lean Thinking, I present an analysis of my implementation of lean processes for Page Petal, and I recommend a set of lean<br/>philosophies that I found to be successful for e-commerce product-based small businesses. I also focus on how the economy plays an important role in the demand for goods, a major factor in<br/>which lean processes will ultimately be successful. The goal of this paper is to demonstrate the value of mindful risk-taking in entrepreneurship and to reveal what was effective with Page Petal in hopes of giving other small businesses insight into how to be successful.
ContributorsWeidemann, Courtney Michelle (Author) / Van Orden, Joseph (Thesis director) / Reffett, Kevin (Committee member) / Department of Management and Entrepreneurship (Contributor) / Department of Supply Chain Management (Contributor) / Department of Economics (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
We faced many struggles of starting college together, one of which, being the difficulty of mealtime once you are officially on your own. To the two of us and many of our friends, it was difficult no longer having a meal that felt like it turned a house to a home. Our goal of this project was to help those who may be experiencing similar feelings.
For our Thesis Project we wanted to create a cookbook that was designed specifically for college students who are living in the dorms. Our cookbook includes recipes that are low cost and easy to make for beginners. To be sure to capture our target audience, our cookbook will only included recipes which can be created using the given appliances in most standard dorms, which are limited to a microwave, blender, refrigerator and small freezer.
For the recipes specifically, we used a lot of family recipes and recipes from peers and colleagues. A great deal of time was spent actually testing out the potential recipes so we could narrow down which would be best for our book.
As two seniors who have grown immensely over the past few years at Arizona State, we recognize the issues that students may face when moving into a dorm. It was our goal to use our own experience and knowledge combined with research of those people who have also gone through this process, to create a book that we feel would have tremendously helped us navigate through our freshman year of college.
For our Thesis Project we wanted to create a cookbook that was designed specifically for college students who are living in the dorms. Our cookbook includes recipes that are low cost and easy to make for beginners. To be sure to capture our target audience, our cookbook will only included recipes which can be created using the given appliances in most standard dorms, which are limited to a microwave, blender, refrigerator and small freezer.
For the recipes specifically, we used a lot of family recipes and recipes from peers and colleagues. A great deal of time was spent actually testing out the potential recipes so we could narrow down which would be best for our book.
As two seniors who have grown immensely over the past few years at Arizona State, we recognize the issues that students may face when moving into a dorm. It was our goal to use our own experience and knowledge combined with research of those people who have also gone through this process, to create a book that we feel would have tremendously helped us navigate through our freshman year of college.
ContributorsGeorge, Grace Meredith (Co-author) / Ickes, Kamrie (Co-author) / Grgich, Traci (Thesis director) / McCoy, Maureen (Committee member) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05