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- Creators: School of International Letters and Cultures
- 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
How are perceptions of morality and disgust regarding meat consumption related to each other? Which factor is more salient in determining one's willingness to eat the meat of a specific animal? How do these answers vary across religious groups? This study investigates the ways that concepts like morality and disgust are related to food preferences and hopes to shed light on the mechanisms that enforce culturally sanctioned food taboos. The study compares 4 groups of people in the U.S.: Christians (n = 39), Hindus (n = 29), Jews (n = 23), and non-religious people (n = 63). A total of 154 participants were given surveys in which they rated their feelings about eating various animals. Data from Christian and non-religious groups exhibited similar patterns such as a high likelihood of eating a given animal when starving, while results from Jews and Hindus were consistent with their religion's respective food taboos. Despite these differences, morality and disgust are strongly correlated with one another in almost all instances. Moreover, morality and disgust are almost equally important considerations when determining willingness to eat when starving.
ContributorsParekh, Shaili Rajul (Author) / Hruschka, Daniel (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of Nutrition and Health Promotion (Contributor) / School of Human Evolution and Social Change (Contributor) / Hugh Downs School of Human Communication (Contributor)
Created2014-12
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
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
Description
Fermentation and humanity have a very long intertwined history, neither would exist without the other. Fermenting food preserves it so it can survive long beyond its normal shelf life by maintaining an environment that promotes the survival of healthy bacteria and not dangerous ones. Recently, largely thanks to the dawn of social media and the internet, the notion that eating healthily is important has once again come around. Kombucha has taken advantage of this revolution by promoting good tasting probiotics that are easily consumed and incorporated into day to day life. Sauerkraut and other fermented vegetables have not caught on because they are not presented in an easy to use format, there is no variety of flavoring, and consumers have no idea how to start eating it in their daily diet. This is the whole in the market that Fermentation Station is filling.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
Normally, sauerkraut is only sold in very large containers that are intimidating to the average consumer. Fermentation Station will solve this issue by selling sauerkraut in small serving size containers or slightly bigger containers for a week long supply. Additionally, Fermentation Station will sell multiple different flavors of sauerkraut. This is necessary to intrigue a younger audience who desires variety and choice
The other place where sauerkraut falls short is that people are unaware of how to incorporate into their day to day meals. To solve this the company social media team has been growing its following on several platforms. By providing easy recipes through these platforms, consumers can see how they too can easily start eating more sauerkraut without actually altering their diet much. To augment the creator, Ryan Conley’s talents, two additional team members were brought on to help with branding and marketing, mostly on social media.
ContributorsConley, Ryan Christopher (Author) / Sebold, Brent (Thesis director) / Schoepf, Jared (Committee member) / School of International Letters and Cultures (Contributor) / Chemical Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.
ContributorsKirch, Jayme Elizabeth (Co-author) / Sanford, Victoria (Co-author) / Lehmann, Jessica (Thesis director) / Martinelli, Sarah (Committee member) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / School of Human Evolution and Social Change (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Most reliable nutrition information can be found online, but it can be nearly impossible to differentiate from the unreliable blogs and websites that claim their information is correct. Because of this, it can be difficult for students to determine which information is true and which advice they will follow. During this time of growth and learning, it is essential that students have access to accurate information that will help them to be healthier individuals for years to come. The goal of this project was to provide students with an easily accessible and reliable resource for nutrition information that was presented in a simple and relatable way. The following videos and attached materials were created in response to ASU student needs and will be available for students on the ASU wellness website. Eating Healthy on a Budget: https://youtu.be/H-IUArD0phY Healthy Choices at Fast Food Restaurants: https://youtu.be/ZxcjBblpRtM Quick Healthy Meals: https://youtu.be/7uIDFe15-dM
ContributorsBaum, Makenna (Author) / Dixon, Kathleen (Thesis director) / Levinson, Simin (Committee member) / School of Nutrition and Health Promotion (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
Pizza, Pasta, Parmesan, this is Italian cuisine? What is conceived by many to be Italian cuisine and way of life is actually a glamorized and artificial unification of a multitude of different regional sub-cultures. The aim of my project was to provide a means through which other students can come to understand the diversity and complexities that make up the Italian culture and cuisine. The way in which this is to be accomplished was through the creation of a syllabus for a course here at ASU. The project aims to encourage students to think critically about the Italian lifestyle and how food and culture are interrelated. It is imperative that stereotypes surrounding the Italian culture are broken down and for the culture to be understood through a new lens. The manner through which Italian culture is examined rests upon the culture's impact on cuisine and the cuisine's impact on the culture. Italy's connections to the Mediterranean are explored through the cultural impacts of exchange and the scientific evidence behind the Mediterranean Diet. It is critical to consider cuisine when attempting to understand the history and culture of a location. Prezzolini's quote, "what is the glory of Dante compared to spaghetti?" was the starting point to which the questions surrounding the importance of cuisine were considered. One of the most important goals was to foster self-reflection and growth. As many of the texts challenge the preconceptions that most American maintain about Italian society, it is imperative that students reflect upon their own cultures and biases. For a course to have a meaningful impact upon the students the students must take something away from the course. The method of analysis was an analysis of the texts given the goals of the syllabus expressed through the learning outcomes. I concluded that the syllabus overall was sound. There was a wealth of texts which were unbiased or provided ample critiques to other readings. The texts also encourage students to reflect upon their own cultures and beliefs.
ContributorsHallquist, Jessika Anne (Author) / Vitullo, Juliann (Thesis director) / Minardi, Enrico (Committee member) / School of Politics and Global Studies (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
My thesis combines two different perspectives. The first is supply chain management, and the second is volunteering. The inspiration for this topic came from Joy Field's seminar titled "Job Design and Work Allocation for Volunteers in Nonprofit Organizations." My thesis differs from her seminar because I decided to expand her topic to include all types of organizations, not just non-profits. The idea of relating supply chain and volunteering is appealing because I believe getting the most out of each volunteer's experience and those on the receiving end is very important. Additionally, her seminar appealed to me because I have volunteered before and it relates to my major of supply chain management. Volunteer management relates to supply chain management from an operations perspective. A common objective within supply chain operations is maximizing productivity, resources, and value. Mismanaging people can lead to an increased amount of waste in the form of money, time, and resources. That is why it is important to get the most out of the entire experience in order for both the volunteers and the organization to achieve the most benefit. The purpose of this paper is to describe best practices in volunteer management for organizations to consider. I will explore three phases of the volunteer management process: before, during, and after. Additionally, I will provide a personal volunteer experience and assess its effectiveness. My source material consisted of various research articles and journals, and the end result will be an outline of recommendations for organizations to utilize when using volunteers.
ContributorsCohen, Joshua (Author) / Printezis, Antonios (Thesis director) / Sandell, Paul (Committee member) / Department of Supply Chain Management (Contributor) / School of Sustainability (Contributor) / Barrett, The Honors College (Contributor)
Created2018-12
Description
We founded an operational startup company and developed a consumable product to sell to ASU students. Our primary objective is the provision of affordable nutritious energy bars to overworked and overwhelmed college students. We aim to support hungry students in efforts to fuel their bodies efficiently and nutritiously; in order to do so, we donate 20% of our profits to charity to support students in debt. Our business won the Business Catalyst Choice Award for having "the most promising business concept" in the Founder's Lab 2022-23 Cohort.
ContributorsRaghavan, Vishnu (Author) / Saxena, Rishi (Co-author) / Valandra, Grace (Co-author) / Partin, Calvin (Co-author) / Byrne, Jared (Thesis director) / Kneer, Danny (Committee member) / Gajera, Rajnikant (Committee member) / Lee, Christopher (Committee member) / Barrett, The Honors College (Contributor) / School of Politics and Global Studies (Contributor) / Historical, Philosophical & Religious Studies, Sch (Contributor) / Watts College of Public Service & Community Solut (Contributor) / School of International Letters and Cultures (Contributor)
Created2023-05